Viennese Whirls

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  • Makes: 10 to 12
  • Prep Time: 20 mins
  • Ready in: 15 - 20 mins
  • Print:
Viennese Whirls


  • Biscuit:
  • 240g soft unsalted butter
  • 300g plain flour
  • 70g icing sugar, sieved
  • 2 medium eggs, beaten
  • Filling:
  • 150g softened
  • salted butter
  • 4-6 tbsp icing sugar
  • 2 tsp vanilla extract
  • 4 tbsp sieved raspberry jam

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  1. Beat the butter, sugar and vanilla extract together really well.
  2. Once soft, add the egg and mix really well.
  3. Next add the flour and bring together, do not over beat.
  4. Using a medium star tube, pipe the mixture into paper case lined patty tins.
  5. Cook for 12-15 minutes, and then cool.
  6. Once cool remove from the paper cases carefully.
  7. Beat the butter, icing sugar and vanilla together until very creamy.
  8. Pipe or spoon onto one flat side of a whirl.
  9. Dot with a little jam then sandwich together with another whirls.
  10. Place into clean paper cases, and dust well with icing sugar, serve.