vegan viennese whirls with apple and cinnamon

Vegan Viennese whirls with apple and cinnamon

These vegan Viennese whirls are flavoured with apple and cinnamon. They look very impressive and elegant but they're easier to make than you'd expect.
Servings 10


For the apple filling

  • 1 large cooking apple
  • 1/2 tbsp maple syrup
  • 1/2 tsp ground cinnamon

For the biscuits

  • 250 g dairy free spread
  • 50 g icing sugar
  • 250 g plain flour
  • 50 g cornflour
  • 1 tsp vanilla extract

For the buttercream

  • 50 g dairy free spread
  • 100 g icing sugar
  • 1/2 tsp vanilla extract
Metric - US Customary


  1. First make the apple filling. Peel and chop the apple. Place in a small saucepan with the maple syrup and ground cinnamon. Cover and cook over a low heat for 10-15 minutes, stirring occasionally, until you have a sauce-like consistency. Remove the lid and continue cooking for a further five minutes to thicken. You don't want it to be too runny.
  2. To make the biscuits first pre-heat the oven to 170°C (fan) and line two baking trays with baking paper. Next place the spread and the icing sugar in a stand mixer or mixing bowl and beat until light and creamy. You might need to scrape the sides down a couple of times with a rubber spatula. Add the flour, cornflour and vanilla extract and continue to beat well until light and well combined.
  3. Put half the mixture into a piping bag fitted with a large star nozzle. Pipe 16 biscuits on each tray leaving a little space in between. Bake in the oven for 15 minutes or until golden brown and firm to the touch. Allow to cool on the tray for a few minutes before removing to a wire rack to cool completely.
  4. To make the buttercream whisk the spread, icing sugar and vanilla extract together until light and fluffy.
  5. To assemble the biscuits, turn them all over. Cover half with a little buttercream and half with a little apple mixture, before sandwiching them together.