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Viennese Whirls Recipe
Ben Carraoli

Viennese Whirls Recipe

I recently tried making Viennese whirls at home, and I have to say, they instantly became one of my favorite treats. The buttery, melt-in-your-mouth cookies paired with creamy vanilla buttercream and sweet raspberry jam feel like a little bite of happiness. I love how elegant they look, yet they’re surprisingly easy to make
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Total Time 2 hours
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour – gives the cookies their delicate texture; avoid using self-rising flour
  • 1/4 cup cornstarch – makes the shortbread light and crumbly
  • 1/4 teaspoon kosher salt – balances the sweetness
  • 3 sticks 1 1/2 cups unsalted butter, at room temperature – room temperature butter is key for a soft, pipeable dough
  • 3/4 cup granulated sugar – provides sweetness without overpowering the butter
  • 1/4 cup plus 2 tablespoons raspberry jam – for filling; choose a high-quality smooth jam
  • 1 3/4 cups confectioners’ sugar – ensures a silky smooth frosting
  • 6 tablespoons 3/4 stick unsalted butter, at room temperature – soft butter makes the cream easy to pipe
  • 1 tablespoon milk – adds creaminess and helps adjust consistency
  • 1 tablespoon vanilla bean paste – for a rich vanilla flavor
  • 1/4 teaspoon kosher salt – enhances the overall flavor

Method
 

  1. Start by combining flour, cornstarch, and salt in a medium bowl. Then, beat the butter and sugar in a stand mixer until light and fluffy. This ensures your cookies have the classic melt-in-your-mouth texture.
  2. Transfer the dough into a pastry bag fitted with a star tip. Pipe swirls onto parchment-lined baking sheets, keeping them evenly spaced. The swirls give the cookies their beautiful, signature look.
  3. Bake the cookies at 350°F (175°C) for 12–15 minutes until lightly golden at the edges. Allow them to cool completely on a wire rack before filling. Cooling is key to prevent the buttercream from melting.
  4. Beat butter until smooth, then gradually add confectioners’ sugar, milk, vanilla bean paste, and salt. Mix until creamy and pipeable. The buttercream should hold its shape but still be soft enough to spread easily.
  5. Spread or pipe a small amount of buttercream on the flat side of one cookie, add a teaspoon of raspberry jam, and sandwich with another cookie. Press gently to combine. Repeat until all cookies are filled.

Notes

  • I always sift the flour and cornstarch together to avoid lumps.
  • I chill the dough slightly if it’s too soft to pipe; it makes swirls cleaner.
  • Using fresh vanilla bean paste instead of extract adds an amazing depth of flavor.
  • I gently warm the jam before spreading to make it easier to work with.