Viennese whirl mince pies are a delicious way to jazz up your traditional Christmas mince pies and make them a bit more exciting!
Typically enjoyed over Christmas, mince pies are a traditional British treat that has been part of British life since the Middle Ages.
I also love puff pastry mince pies as a twist on the standard type of mince pie.
Icing sugar sifted over the top of these Viennese mince pies gives that look of fresh snow which we need over Christmas!
Even without the icing sugar the Viennese topping looks pretty striking.
All about Viennese mince pies
Standard mince pies have a pastry case and lid made with shortcrust pastry, and a filling of sweet mincemeat which is made of dried fruit, spices, suet and sometimes brandy or other alcohol.
In these Viennese whirl mince pies, the Viennese whirl topping replaces the usual pastry lid.
Viennese whirls are piped shortbread biscuits, they are crumbly and buttery, and so delicious, so why not top your mince pies with them.
The mincemeat I used the first time I made these was cranberry mincemeat from Waitrose.
This isn’t sold anymore so now I tend to use a jar of mincemeat from whichever supermarket I am shopping in, and add some dried cranberries into the jar if I have them.
The luxury mincemeat (with added booze) you buy in jars at Christmas time is a tasty option but normal mincemeat works just fine.
If you can find cranberry mincemeat though, it has a lovely red colour and tastes wonderful, and is ideal to give a bit of a twist to your usual mince pies.
If you’d rather make your own you could try this cranberry mincemeat from Le Coin de Mel, or just use your favourite mincemeat recipe.
I add 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. You can use readymade shortcrust pastry or pastry sheets as a shortcut.
Making Viennese mince pies
Piping the Viennese whirl mixture onto the 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 and again!
They look almost like cupcakes with a swirly buttercream topping when you pipe out the mixture.
The mixture is quite stiff, it needs to be to keep its shape. So be prepared to be strong when piping it out!
Here are the ingredients you will need for this recipe. You’ll find the quantities together with the full directions in the recipe card at the bottom of the post.
- for the pastry: plain flour, butter, caster sugar egg. Or use readymade shortcrust pastry in a block or ready-rolled sheet.
- for the Viennese whirl topping: butter, icing sugar, plain flour, baking powder, almond extract.
- for the mincemeat filling: a jar of mincemeat or homemade mincemeat.
Make the pastry. Rub the butter into the flour until it resembles breadcrumbs, stir in the caster sugar and add 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.
Form the dough into a ball, wrap it in clingfilm, and chill it in the fridge for about half an hour.
Next, make the Viennese whirl topping. Using a wooden spoon, beat together the softened butter and icing sugar until it is very soft and fluffy.
Add the flour, baking powder and almond extract and mix together thoroughly.
Spoon the mixture into a piping bag with a star nozzle fitted onto it.
Roll out the pastry and use a cutter to cut out circles that fit your mince pie or muffin tin.
Grease each hole in your tin then press in the pastry gently.
Place a couple of teaspoons of the mincemeat in each pastry base.
Pipe the Viennese whirl topping onto the mince pies in swirls, as if you were icing cupcakes, starting on the outside and going into the centre.
Bake at 180℃ / 350℉ for approximately 25 minutes until the whirls have risen and are golden brown.
Allow to cool, then serve cold, or warm with cream. Dust with icing sugar for that snowy effect!
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!
Viennese whirls are one of my favourite biscuits, that meltingly soft texture is what does it I think.
Blueberry Viennese whirls with a purple tinge are also really fun to make though I wouldn’t use a colour here for topping these.
So make sure you try these Viennese whirl mince pies this Christmas for a change from traditional mince pies, and see what you think!
It is only a little bit more effort than making standard mince pies for scratch so I think it is really worth it for the extra bit of detail and taste.
Why not try
Pin this recipe for Viennese Whirl Mince Pies for later!
Viennese Whirl Mince Pies
For the pastry
For the Viennese whirl topping
For the filling
- 400 g mincemeat
- Rub the butter into the flour until it looks like breadcrumbs.200 g plain flour (all-purpose flour), 100 g butter
- 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.1 tbsp caster sugar (superfine sugar), 1 egg, 1 tbsp cold water
- Form the dough into a ball, wrap it in clingfilm, and chill it in the fridge for about half an hour.
- Next, make the Viennese whirl topping. Using a wooden spoon, beat together the butter and icing sugar until it is very soft and fluffy.150 g butter, 40 g icing sugar
- Add the flour, baking powder and almond extract and mix together thoroughly. Spoon into a piping bag with a star nozzle fitted onto it.150 g plain flour (all-purpose flour), 0.5 tsp baking powder, 1 tsp almond extract
- Roll out the pastry and use a cutter to cut out circles that fit your mince pie or muffin tin.
- Grease each hole in the tin then press in the pastry gently.
- Place a couple of teaspoons of the mincemeat in each pastry base.400 g mincemeat
- Pipe the Viennese whirl topping onto the mince pies in swirls, as if you were icing cupcakes.
- Bake at 180℃ / 350℉ for approximately 25 minutes until the whirls have risen and are golden brown.
- Allow to cool, then serve cold, or warm with cream. Dust with icing sugar for that snowy effect!
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.