Honey Viennese Whirls
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These delightful honey viennese whirls have become my go to treat when I want something special without spending hours in the kitchen. With just twenty minutes of prep and twenty five minutes in the oven, they're perfect for when friends drop by unexpectedly. The honey not only adds wonderful warmth and natural sweetness but also brings amazing antibacterial properties to these buttery little spirals. What I love most is how economical they are to make using everyday pantry staples, yet they look and taste absolutely elegant with their delicate piped swirls and sweet salty topping. Once you try them, you'll find yourself making these again and again.
Ella x
Ingredients
- 250 gall-purpose flour
- 100 gconfectioner's sugar
- 115 gbutter
- 50 mlhoney
- 2 egglarge eggs
- 120 mlalmond milk
- 1 mlalmond extract
- 20 gunsalted butter, melted
- 50 gpowdered sugar
- 5 gflaky sea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flour, confectioner's sugar, and flaky sea salt.
- 3
Add the melted butter and mix until the dough comes together.
- 4
Wrap the dough in plastic wrap and refrigerate for at least 10 minutes.
- 5
On a lightly floured surface, roll out the dough to a thickness of about 3 mm.
- 6
Cut the dough into 6 equal pieces and roll each piece into a ball.
- 7
Using your thumbs, make a small indentation in the center of each ball and place a spoonful of the honey-almond cream in the center.
Tip: This will help the whirls to swirl nicely.
- 8
Fold the dough over the filling to form a whirl, pressing the edges together to seal.
Tip: Use a fork to crimp the edges if desired.
- 9
Place the whirls on the prepared baking sheet, leaving about 2 cm of space between each whirl.
- 10
Bake for 18-20 minutes, or until the whirls are golden brown.
- 11
Allow the whirls to cool on a wire rack for 5 minutes before serving.
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