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5 from 2 votes

Blueberry Viennese Whirls with Blackcurrant Curd

Buttery Viennese whirl biscuits filled with blackcurrant curd
Course Baking
Cuisine British
Keyword viennese whirl
Prep Time 10 minutes
Cook Time 15 minutes
Refrigerating Time: 15 minutes
Total Time 40 minutes
Servings 10
Calories 241kcal



  • Mix the butter and icing sugar together until very soft and creamy. I used a wooden spoon.
  • Fold in the blueberry powder, flour, cornflour and baking powder and mix gently.
  • Put the mix in a piping bag with a star nozzle and pipe swirls onto a lined baking tray.
  • Chill the tray for 15 minutes before baking.
  • Bake at 170 degrees for 13-15 minutes until lightly golden.
  • Allow to cool on the tray for five minutes before moving the whirls.
  • Pipe blackcurrant curd on one upturned biscuit then sandwich with another biscuit.
  • Dust with icing sugar and serve.


Calories: 241kcal | Carbohydrates: 22g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 144mg | Potassium: 95mg | Fiber: 1g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 31mg | Calcium: 24mg | Iron: 1mg