Salted Caramel Viennese Whirls

Instructions

1. 1

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

   Tip: Use a digital thermometer to ensure accurate temperature.

2. 2

   Make the flaky pastry dough: In a bowl, combine flour, salt, and cold butter. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.

   Tip: Use short, gentle strokes to avoid overworking the dough.

3. 3

   Gradually add milk to the dough and mix until a shaggy dough forms.

   Tip: Don't overmix at this stage.

4. 4

   Roll out the dough to a thickness of about 3mm (1/8 inch). Cut into 8 equal pieces.

   Tip: Use a ruler or a straight edge to ensure even cuts.

5. 5

   Folding and rolling the dough: Roll out each piece of dough to a thickness of about 3mm (1/8 inch). Fold the dough in half lengthwise, like a letter, and then roll it into a tight cylinder. Cut the cylinder in half lengthwise.

   Tip: This will create the signature Viennese whirls shape.

6. 6

   Prepare the salted caramel filling: In a small saucepan, combine sugar, salt, and 150ml (5fl oz) of water. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature.

7. 7

   Increase the heat to medium-high and bring the mixture to 115°C (240ºF). Remove from heat and slowly pour in 150g (5.3oz) of heavy cream.

   Tip: Be careful not to splash the hot caramel.

8. 8

   Pour the caramel into a piping bag fitted with a large round tip. Pipe the filling into the pastry whirls, leaving a 1cm (0.4 inch) border around the edges.

   Tip: Use a spatula to smooth out the edges and remove any air pockets.

9. 9

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

   Tip: Rotate the baking sheet halfway through baking to ensure even cooking.

10. 10

    While the Viennese whirls are baking, prepare the caramel glaze: In a small saucepan, combine 150g (5.3oz) of sugar and 150ml (5fl oz) of water. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

    Tip: Use a candy thermometer to monitor the temperature.

11. 11

    Increase the heat to medium-high and bring the mixture to 115°C (240ºF). Remove from heat and slowly pour in 150g (5.3oz) of heavy cream.

    Tip: Be careful not to splash the hot caramel.

12. 12

    Drizzle the caramel glaze over the cooled Viennese whirls.

    Tip: Use a spatula to spread the glaze evenly.

13. 13

    Serve the Salted Caramel Viennese Whirls warm, dust with powdered sugar if desired.

    Tip: Store any leftovers in an airtight container at room temperature for up to 2 days.