Pumpkin Viennese Whirls

Name: Pumpkin Viennese Whirls
Prep time: 20 min
Cook time: 1 h
Yield: 4-6
Ingredients: Unsalted Butter 250 g; Icing Sugar 50 g; Flour 225 g; Cornstarch 25 g; Orange Food Colouring; Unsalted Butter 100 g; Icing Sugar 200 g; Vanilla Extract 1 tsp; Raspberry Jam

Still your classic whirl, but make it autumn

20 minutes prep

1 hour cook

Serves 4-6

Chris Cahill

Ingredients

Biscuits

250 gUnsalted Butter

50 gIcing Sugar

225 gFlour

25 gCornstarch

Orange Food Colouring

Fillings

100 gUnsalted Butter

200 gIcing Sugar

1 tspVanilla Extract

Raspberry Jam

You don't need to mess with a Viennese whirl, they're a classic for a reason. BUT you can make them pumpkin shape, and who doesn't love pumpkin shaped treats? Vanilla crumbly biscuits filled with raspberry jam and a smooth vanilla buttercream.

Method

Preheat oven to 170ºC fan. Prepare a piping bag fitted with a medium star tip nozzle.

Beat butter and powdered sugar until fluffy. Sift flour and cornstarch, then beat until well blended. Add orange food colouring and mix thoroughly, then fill the piping bag.

Pipe the cookies in a pumpkin shape. Start at the sides, pipe two curved lines and then two more in the inside to rounded pumpkin look.

Refrigerate the unbaked cookies to help them keep their shape while being baked. Bake the cookies for around 15 minutes until the edges are browning. Cool on the tray before moving a wire rack to cool completely.

For the buttercream, whip the butter until it is pale and silky. Add the icing sugar and mix until smooth and light,

Pipe a ring of buttercream on the underside of a cookie, fill the center with raspberry jam then place a second cookie on top.

Dust or decorate how you see fit, we've added a flake stalk and some green royal icing leaves and vines.