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Viennese waffles

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1 Comment
★★★★★ (5.0)
 

Melt-in-the-mouth Viennese waffles

Not yet familiar with Viennese waffles? Then it's high time you did. They consist of a fine almond shortcrust pastry that is covered with apricot jam. The waffles are topped off with a beautiful pattern of egg white icing, which is dusted with a little icing sugar. They are a traditional pastry that is eaten all year round, but are of course perfect for the Christmas season. So that you know exactly how to make these delicious biscuits, we have detailed step-by-step instructions for you here. A delicious classic that you really shouldn't miss out on.

As always, you can download the recipe at the end of the article.

Most important key data

Quantity: 28 pieces

Baking time: approx. 12 minutes

Baking temperature: approx. 180 ºC

Difficulty level: Medium

Shelf life: 1 month

Recipe Viennese waffles

Butter | cold100 g
White flour100 g
Icing sugar70 g
Almonds | raw, ground90 g
Lemon zest2 pinches of
Salt

2 pinches

Whole egg | beaten egg30 g
Apricot jam300 g

Making the shortcrust pastry

Place the cold butter in a bowl with the flour and rub it between your hands. As soon as the lumps of butter have disappeared, you can add the other dry ingredients (including the salt) and mix briefly. Finally, add the whole egg (beaten egg). Knead everything into a smooth dough, wrap it in cling film and then chill it for at least 30 minutes.

Baking and assembly

Preheat the oven to 180 ºC fan oven.

Take the dough out of the fridge after the chilling time, divide it in half and knead it briefly. Then roll out the first half on a lightly floured work surface to a thickness of 3 mm and a size of 17x30 cm. It is best to use 3 mm thick rolling pins and our baker's metre to check the size. Repeat this step with the other half of the dough. Prick one of the dough sheets with a dab of dough.

Using a cake tin, place the pricked pastry base on a baking tray lined with baking paper and bake for approx. 12 minutes in an oven preheated to 180 ºC fan oven. After baking, the base must be left to cool.

First cut the other half of the dough into 4 cm wide strips using a dough cutter and then divide into 4 cm pieces.

Now mix up some egg white icing (it's best to use our royal icing mix), pour it into a cornet and draw thin diagonal lines across the carved pastry sheet. Once you have finished, you need to draw the same diagonal lines from the other side to create this pattern.

Then bake this pastry sheet in the preheated oven for approx. 12 minutes. Leave the wafer lid to cool.

Now spread the cooled wafer base with the apricot jam. Make sure that it is spread evenly. Then place the cooled lid on top of the apricot layer. It is best to leave the wafer base to stand overnight so that it absorbs the moisture from the jam and softens a little.

The next day, you can cut the waffles into squares. Use the scored lines on the surface as a guide. Finally, dust them with a little icing sugar.

Storage & shelf life

The best way to store these fine biscuits is in an airtight Guetzli tin at room temperature. They have a shelf life of approx. 1 month.

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Nutritional values / 100 g

Energy value in kJ: 1630 kJ | Energy value in kcal: 387 kcal | Fat: 20 g, of which saturated fatty acids 9 g | Carbohydrates: 48 g, of which sugar 34 g | Protein: 5 g

 
Posted in: Sweet recipes, Cakes and pastries, Cookies and biscuits, Sweet pastry

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Comments

  • Leckeres Rezept!
    By: Bettina Schmid On 2025-02-25
    Rating:
    ★★★★★ (5.0)

    Die Waffeln sind schön zart, die Kombination mit Aprikosenkonfitüre und Zuckerguss einfach perfekt. Die Zubereitung ist gut verständlich und das Ergebnis sieht toll aus. Sehr empfehlenswert!

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