As pretty as they are delicious – Raspberry-Rose Viennese Whirls.
If baking is Love made edible, then these Viennese whirls are my billet-doux to St. Valentine, himself – layers of homemade raspberry-rose jam and vanilla buttercream sandwiched between delicate melt-in-your-mouth Viennese cookies. Will you be mine, Valentine?
Raspberry Rose Viennese Whirls
Love made edible – slightly adapted from Mary Berry’s recipe.
- 7 oz. frozen raspberries
- 7 oz. sugar
- 4 teaspoons rose water Cookies
- 9 oz. unsalted butter, very soft
- 1 ¾ oz. confectioner’s sugar, sifted
- ⅛ teaspoon table salt (not kosher salt)
- 8 oz. all-purpose flour
- 1 oz. cornstarch Buttercream
- 3 ½ oz. unsalted butter, softened
- 7 oz. confectioner’s sugar, sifted plus more for dusting
- ½ teaspoon vanilla extract
- Make the jam: Combine the frozen raspberries and sugar in a small deep-sided saucepan and bring to boil over a medium heat. When the sugar is melted, increase the heat and boil for another 4 minutes. Remove from the heat and add rose water. Transfer to a small container (pass it through a sieve if you’d rather not have seeds in your jam). Leave to cool and set.
- Make the cookies: Preheat the oven to 375F. Line 3 baking sheets with baking parchment. Using a 2” round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.
- Beat the butter, confectioner’s sugar and salt in a bowl until pale and fluffy. Sift in the flour and cornstarch and beat until thoroughly mixed. Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets. Refrigerate cookies for 15 minutes before baking (this will help cookies retain their shape).
- Bake in the center of the oven for 13—15 minutes, until pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely.
- Make Buttercream: Beat the butter, confectioner’s sugar and vanilla until fluffy and smooth. Spoon into a piping bag fitted with a medium star nozzle.
- Assemble: Spoon a layer of jam onto the flat side of 12 of the cookies and place jam-side up on a cooling rack. Pipe an equal thickness of buttercream over the jam and sandwich with the remaining cookies. Dust with confectioner’s sugar. Share the love.
Reblogged this on hocuspocus13 and commented:
These look so tasty! I love cookies with some sort of filling in the middle!
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These look so decadent. I can see myself making them in future !
First off, I’m obsessed with Mary Berry and The Great British Bake Off! Your viennese whirls look SO delicious! I’m ready to have one right now with a cup of tea.
These are looking so appetizing, I wish I could have them right now with my afternoon tea!
Those look delicious and sooooo fancy! They would be an awesome Valentine treat.
Wow….these are so pretty. I would love these for brunch on the weekend….but also for the afternoon coffee/tea time too.
Okay these are so pretty! Too pretty to eat! Such a perfect and special Valentine treat!
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