Caramel Viennese Whirls

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 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. 3

   Add granulated sugar to the bowl and mix until the mixture is evenly combined.

4. 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. 5

   Pour the wet ingredients into the dry ingredients and mix until the dough comes together in a ball.

   Tip: Don't overmix.

6. 6

   Divide the dough into 8 equal pieces. Roll each piece into a ball and then flatten slightly into a disk shape.

7. 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. 8

   Brush the tops of the whirls with melted unsalted butter.

9. 9

   Bake for 15-20 minutes, or until the whirls are golden brown.

   Tip: Keep an eye on them to prevent overbrowning.

10. 10

    Remove from the oven and let cool on a wire rack for 5 minutes.