Brown Butter Viennese Whirls
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
Brown Butter Viennese Whirls are buttery pastry biscuits made with flour, cold butter, ice water, sugar and salt, finished with a luxurious brown butter and heavy cream filling infused with vanilla. These elegant treats take just 20 minutes to prepare and 40 minutes to bake, making them ideal for home bakers seeking an impressive yet achievable dessert. Perfect for afternoon tea or as a sophisticated gift, these whirls combine classic pastry techniques with rich, indulgent flavours.
Ella x
Ingredients
- 400 gall-purpose flour
- 200 gcold unsalted butter
- 100 mlice water
- 150 ggranulated sugar
- 50 gkosher salt
- 20 gsea salt
- 200 gunsalted butter for brown butter
- 50 mlheavy cream
- 1vanilla extract
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Tip: Make sure to grease the parchment paper with a small amount of butter.
- 2
In a large mixing bowl, whisk together flour and salt.
Tip: Use a whisk or a fork to get rid of any lumps.
- 3
Add cold butter to the flour mixture and use a pastry blender or your fingers to work the butter into the flour until it resembles coarse breadcrumbs.
Tip: Be careful not to overwork the dough.
- 4
Gradually add ice water, stirring with a fork until the dough comes together in a ball.
Tip: Don't overmix the dough.
- 5
Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.
Tip: Don't overknead.
- 6
Divide the dough into 8 equal pieces and roll each piece into a ball.
Tip: Make sure the balls are evenly sized.
- 7
Flatten each ball slightly into a disk shape.
Tip: Use a rolling pin to get the disks as uniform as possible.
- 8
Heat the unsalted butter in a small saucepan over medium heat until it turns golden brown and smells nutty.
Tip: Stir the butter occasionally to prevent burning.
- 9
Remove the brown butter from the heat and stir in heavy cream and vanilla extract.
Tip: Let the brown butter cool slightly before using.
- 10
Place the dough disks on the prepared baking sheet, leaving about 1 inch of space between each whirl.
Tip: Don't overcrowd the baking sheet.
- 11
Brush the tops of the whirls with the cooled brown butter mixture and sprinkle with granulated sugar and sea salt.
Tip: Be generous with the toppings.
- 12
Bake for 20-25 minutes, or until the whirls are golden brown.
Tip: Keep an eye on the whirls after 15 minutes.
- 13
Remove the whirls from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tip: Let the whirls cool completely before serving.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.