Cranberry and Almond Viennese Whirl Mince Pies

Cranberry and Almond Viennese Whirl Mince Pies

These cranberry and almond viennese whirl mince pies were mainly baked so I could take part in the Sunday Baking Club’s Technical Challenge Week last Sunday, which had the theme of Mince Pies. You can find the Sunday Baking Club here and on Twitter @SundayBakeClub.

Cranberry and Almond Viennese Whirl Mince Pies

Baking fans across the country bake to the theme on a Sunday and then share pictures of their bakes on Twitter. The best ten are chosen by the Sunday Baking Club, and then votes are cast to choose who wins the Golden Spoon!

Cranberry and Almond Viennese Whirl Mince Pies

I’ve never made Viennese whirl biscuits before but I’ve seen mince pies topped with Viennese whirls and thought they looked great so decided to try them out. The mincemeat I used was Cranberry Mincemeat from the Waitrose Christmas range. It has a lovely red colour and tastes wonderful, and is ideal to give a bit of a twist to your mince pies. I added some French almond extract to the Viennese whirl mixture for a lovely contrast in flavour to the cranberry mincemeat. The pastry I made was a shortcrust pastry that didn’t take long at all.

Cranberry and Almond Viennese Whirl Mince Pies

Piping the Viennese whirl mixture onto the mince pies was much more fun than topping them with a pastry lid, and didn’t take too much extra time. I’ll definitely be making them again! My children also thought they looked good and weren’t averse to eating a few either… I have frozen the rest for us to enjoy over Christmas!

Cranberry and Almond Viennese Whirl Mince Pies

Recipe:

For the pastry

  • 200 g plain flour
  • 100 g butter
  • 1 tbsp caster sugar
  • 1 egg
  • If needed, 1 tbsp cold water

For the Viennese whirl topping

  • 150 g butter, softened
  • 40 g icing sugar
  • 150 g plain flour
  • 0.5 tsp baking powder
  • 1 tsp almond extract
  • 1 jar (400 g) of cranberry mincemeat

Method:

  1. Rub the butter into the flour until it looks like breadcrumbs.
  2. Stir in the caster sugar, and then pour in the egg. Use your hands to bring the dough together. If needed, add a little cold water to help it come together. Do not over knead, this keeps the pastry short.
  3. Form the dough into a ball, wrap it in clingfilm, and chill it in the fridge for about half an hour.
  4. Next, make the Viennese whirl topping. Using a wooden spoon, beat together the butter and icing sugar until it is very soft and fluffy.
  5. Add the flour, baking powder and almond extract and mix together thoroughly. Spoon into a piping bag with a star nozzle fitted onto it.
  6. Roll out the pastry and use a cutter to cut out circles that fit your mince pie or muffin tin.
  7. Grease each hole in the tin then press in the pastry gently.
  8. Place a couple of teaspoons of the mincemeat in each pastry base.
  9. Pipe the Viennese whirl topping onto the mince pies in swirls, as if you were icing cupcakes. Cranberry and Almond Viennese Whirl Mince Pies
  10. Bake at 180 degrees for approximately 25 minutes until the whirls have risen and are golden brown. Cranberry and Almond Viennese Whirl Mince Pies
  11. Allow to cool, then serve cold, or warm with cream.

I’m linking up with Lucy from Supergolden Bakes and #CookBlogShare.
#CookBlogShare

Casa Costello
TamingTwins
Pin for later!
Cranberry and Almond Viennese Whirl Mince Pies - a lovely Christmas bake


17
Leave a Reply

avatar

10 Comment threads
7 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
9 Comment authors
bakingqueen74Midge @ Peachicks BakeryAussieChefGeoffBlueberry Viennese Whirls with Blackcurrant Curd - BakingQueen74Twenty Alternatives to Mince Pies - Maison Cupcake Recent comment authors

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  Subscribe  
newest oldest most voted
Notify of
Lucy Parissi
Guest

I like the Viennese biscuit topping! Very inventive. So these are hybrid baking creations, right? We need to give them a new name mincevien perhaps? They look delish Lucy, thanks for linking to #CookBlogShare

Janice (@FarmersgirlCook)
Guest

What a great idea, much nicer than a pastry lid.

Steph @MisplacedBrit
Guest

Wow wow wow! Bring on the delicious!
I love this idea 🙂
& they certainly look extra cute with the icing sugar snow.

Bintu @ Recipes From A Pantry
Guest

I have never made Viennese whirl biscuits before either. Love the Christmas theme of these one.

Sarah (@tamingtwins)
Guest

These are absolutely gorgeous. I love the texture of a Viennese whirls and the taste of a mince pie. This has got to be the best of both! Thanks so much for sharing with #festivefoodfriday.

Pete
Guest

Perfect, viennese whirl mince pies. It’s a year of new combinations for me, already tried curd tart mince pies which were brilliant and had a bit of a lucky accident! I dropped a tray of ordinary mince pies out of the oven, breaking them to a million pieces….. so I turned them into trifles with a little custard and jelly

trackback

[…] Baking Queen: Cranberry and Almond Viennese Whirl Mince Pies […]

trackback

[…] and a gingerbread story weren’t for me, so that left Viennese whirls! My previous try at Viennese whirls was a festive one, so I thought a flavoured Viennese whirl would be something fun to […]

AussieChefGeoff
Guest
AussieChefGeoff

G’day Lucy! Fantastic idea. My darling wife loves fruit mince pies. With the addition of my famous shortbread cookies. Wouldn’t have thought to combine the two, however you have given me great inspiration thankyou.
Hope you have a blessed Christmas.

AussieChef.Geoff

Midge @ Peachicks Bakery
Guest

What a fab idea using Viennese Whirls on top! Saving for later!!