A platter of Viennese whirls

Indulging Viennese whirls and more


While the spritz and the whirls are pretty much available accross the world under different names and different shapes, the Viennese whirls are a big deal here in the UK.

They’re just amazing. Here is why:

Reason N 1: there is a spritz dough involved, so there is butter, healthy or not, but makes things taste good (ask the French)..

Reason N 2: it has jam in between,

Reason N 3: it has cream (not my thing unless it’s a fine layer, which just brings all these textures together heavenly.

Reason N 4: you can dip half of these sandwiched biscuits in chocolate.

Each reason I presented above is a world of texture and the Viennese whirls put them all together in one bite, a pure indulgence.

I followed the Hairy Biker’s recipe to make them and with a bit of frustration in the beginning and a trick learned on the way, I think that the recipe is a keeper.

Makes minimum 35 biscuits
Prep: 15 min + 15 min / Baking: 12-13 min

For the biscuits

  • 250g very soft butter
  • 50g icing sugar
  • A pinch of salt
  • 1 tsp of vanilla extract (I used the beans)
  • 50g of cornflour
  • 250g of flour

For the filling

  • Raspberry jam
  • 100g soft butter
  • 200g icing sugar
  • 1/2 tsp pure vanilla extract



Before you get started, I would like to share with you a couple of things you need to know so this biscuit making experience does not turn into a nightmare especially if your wrist is not so strong..

1. You need a good robust piping bag and not those soft plastic ones because you will be handling a sort of soft dough and not a batter.

2. If you are making these when it’s cold, you might want to “massage the dough” inside the piping back or just place the bowl with the dough inside on the top of a bain-marie (just to soften it). This way, your piping experience will be “happier”.

The rosettes

Preheat the oven to 180 C. Line 2 baking sheets with baking paper.

In a food processor, blend all ingredients until you get a smooth dough. Use the spatula to scrap the corner and process again.

Fill a medium-size piping bag to 2/3, fitted with a large star nozzle unless you want to make small ones.

Pipe rosettes of the dough and keep space between each one.

Bake for 13 min or until pale golden brown and firm to the touch.

Cool on a baking sheet for a couple of minutes then transfer to a wire rack to cool before filling them.

The buttercream

Beat the sifted icingsugar, the soft butter and the vanilla beans/extract until combined and set aside.


Spoon a little bit of jam into the bottom/flat side of one rosette. Pipe the buttercream and assemble with another rosette to make the sandwiched Viennese whirl.

You could dip half of the biscuits in melted chocolate and let to set or just dust them with icing sugar before serving but I left them plain.

Use the same dough to make these if you want an simpler biscuit..

I brushed the bottom part of some biscuits with dark chocolate from the bottom side and then I added chocolate vermicelli.

The Viennese whirls keep up to a week but unfilled, you might get more days..

6 thoughts on “Indulging Viennese whirls and more

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