Caramel Viennese Whirls
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These Caramel Viennese Whirls are my go to treat when I want something that looks fancy but doesn't require hours in the kitchen. With just 45 minutes total, you'll have gorgeous piped butter cookies with a luscious caramel filling that'll impress anyone at your table. The best part? They're surprisingly affordable to make since you probably have most ingredients on hand already. Butter, the star of these whirls, contains butyric acid which supports digestive health, so you can feel a tiny bit better about indulging in these delicious little bites.
Ella x
Ingredients
- 500 gall-purpose flour
- 250 gcold unsalted butter
- 200 ggranulated sugar
- 120 mlheavy cream
- 120 mlunsalted milk
- 1 egglarge egg
- 150 gcaramel sauce
- 8 gsea salt
- 80 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour and sea salt. Add cold butter and use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.
Tip: Use a light touch to avoid developing the gluten.
- 3
Add granulated sugar to the bowl and mix until the mixture is evenly combined.
- 4
In a small bowl, whisk together heavy cream and unsalted milk. Add the large egg and whisk until the mixture is smooth.
Tip: Make sure the egg is fully incorporated.
- 5
Pour the wet ingredients into the dry ingredients and mix until the dough comes together in a ball.
Tip: Don't overmix.
- 6
Divide the dough into 8 equal pieces. Roll each piece into a ball and then flatten slightly into a disk shape.
- 7
Place a tablespoon of caramel sauce in the center of each disk. Fold the dough over the filling to form a whirl and press the edges together to seal.
Tip: Make sure the edges are sealed tightly to prevent the filling from escaping.
- 8
Brush the tops of the whirls with melted unsalted butter.
- 9
Bake for 15-20 minutes, or until the whirls are golden brown.
Tip: Keep an eye on them to prevent overbrowning.
- 10
Remove from the oven and let cool on a wire rack for 5 minutes.
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