Hazelnut tartlets


A plate of hazelnut tartlets, also known as polynesians

Polynéer (Polynesians) are classic Swedish nutty tartlets which, although quite small, are very moreish. Polynéer are very similar to Helenabakelser (Helena tartlets); the only difference is that Helenabakelser have short crust pastry cases. (They also have a cousin: Kejsarkronor (Emperor's Crowns) that are made using puff pastry cases.)

Origin of the name

Professor Dick Harrison, Sweden's leading expert on the history of pastries in Sweden
Photo from wikipedia

All three tartlets have a hazelnut or almond filling and a cross on the top. Kejsarkronor seems a good description, but even Professor Dick Harrison from Lund University and a leading authority of the history of pastries in Sweden said, "I have no idea about the origin of the Polyné term".  If you can explain the origin of the name, please let us know!

My favourite!

I like all three tartlets, although polynéer are my favourites simply because I prefer the richer sweet shortcrust pastry. Karin Fürst


Recipe summary for hazelnut tartlets


Greased fluted tartlet tins (pans)

• Swedes use fluted mini cake tins (pans), but shallow mince pie tins can be used instead.

Hazelnut tartlets on a cooling rack

• Although polynéer often have a hazelnut filling they can also be made with ground almonds if you prefer.
• The tartlets are best when fresh, but they can be kept for a week or more in an airtight container.


Pastry cases

125 g (1 cup) plain (all-purpose) flour
100 g (7 tbsp) cold butter, cut into small cubes
3 tbsp   caster (superfine) sugar
1   egg yolk


100 g (1 cup) ground hazelnuts (or almonds)
150 g (1¼ cups) sifted icing sugar (powdered sugar)
2-3   egg whites


1. Add the flour to a food processor and run the machine for a few seconds to sift it.

2. Add the cold butter or margarine cubes and process for 10-15 seconds or until the mixture resembles fine breadcrumbs.

3. Through the feed tube add the sugar and then the egg yolks. Process for a further 20-30 seconds or until the pastry clings together and forms a ball. Knead the pastry lightly to form a round disc, wrap in clingfilm (food wrap) and refrigerate for 30 minutes or more.

4. Grease some small tartlet tins (pans).

5. Pre-heat the oven to 175°C (350°F, gas 4, fan 160°C).

6. Roll the dough out on a floured surface until it is about 3 mm thick (⅛") thick.

7. Cut two thirds of the dough into rounds and line the tartlet tins (pans).

Hazelnut cases being filled

8. Mix the filling ingredients together until smooth and use to fill the tartlets. Do not fill more than ¾ full.

Crosses on hazelnut tartlets

9. Cut the remaining dough into narrow strips. Place the strips on top of the filling in a cross.

Freshly baked hazelnut tartlets

10. Bake on a low oven rack for around 20 minutes, until golden.


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Phone-and-tablet-h32  phone & tablet version.pdf



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