How to make Viennese Whirls

Viennese whirls have been around for ages but have little to do with Austria and more to do with the British tea-time.

For 6 people.

Ingredients:

For the Viennese Whirls:

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

For the Buttercream Filling:

• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• Raspberry jam or strawberry jam (about ½ cup)

Preparation:

1. Preheat the oven: Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
2. Prepare the Viennese Whirl dough: In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well.
3. Add the dry ingredients: Sift the all-purpose flour and cornstarch into the butter mixture. Gently fold the dry ingredients into the butter until a soft dough forms. Be careful not to overmix.
4. Pipe the dough: Transfer the dough into a piping bag fitted with a large star-shaped nozzle. Pipe swirls or rosettes onto the prepared baking sheets, spacing them a few inches apart. Each swirl should be around 2 inches in diameter.
5. Bake the Viennese Whirls: Place the baking sheets in the preheated oven and bake for about 12-15 minutes or until the edges of the whirls turn lightly golden. The cookies should be slightly firm to the touch. Remove from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
6. Prepare the buttercream filling: In a separate bowl, cream the softened butter until smooth. Gradually add the powdered sugar and vanilla extract, beating well after each addition until the mixture is light and creamy.
7. Assemble the Viennese Whirls: Once the cookies have cooled completely, pair them up based on their sizes. Spread a dollop of buttercream on the flat side of one cookie, then spread a thin layer of raspberry or strawberry jam on the flat side of another cookie. Press the flat sides together to create a sandwich. Repeat with the remaining cookies.
8. Serve and enjoy: Viennese Whirls are best enjoyed fresh. Serve them with a cup of tea or coffee, and savor the delicate, buttery cookies with the sweet and tangy buttercream filling.