Cardamom whirls

Cardamom whirls

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(4 ratings)

Prep: 2 hrs, 15 mins Cook: 15 mins

More effort

Makes 20
These beautifully spiced Swedish-style pastries are fantastic with a cup of coffee

Nutrition and extra info

  • Freezable


  • kcal202
  • fat8g
  • saturates4g
  • carbs31g
  • sugars12g
  • fibre1g
  • protein4g
  • salt0.14g
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  • 500g strong white bread flour, plus extra for dusting
  • 85g butter, cut into small pieces



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 x 7g sachet easy-blend dried yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 50g golden caster sugar
  • 1 tsp ground cardamom
  • 250ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

For the filling and topping

  • 175g white marzipan, grated
    Marzipan cake



    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 2 tsp ground cardamom
  • 50g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 10 sugar cubes, broken into small pieces


  1. Tip the flour and ½ tsp salt into a food processor fitted with a dough blade. Add the butter and process until the mixture resembles fine breadcrumbs. Stir in the yeast, then the sugar and cardamom.

  2. Warm the milk until it is hand hot, then add to the dry mix to form a soft dough. Process the dough for 2 mins, then leave in the machine to rise for about 1 hr until it springs back when pressed with a finger. Process the dough briefly in the machine, then tip out onto a lightly floured surface.

  3. Heat oven to 220C/200C fan/gas 7. Line 2 baking sheets with baking paper. For the filling, mix the marzipan with the cardamom and butter. Roll out sthe dough to a 50 x 20cm rectangle. Spread the filling over the dough to within 1cm of the edges. Roll up the dough from one long edge. Cut into 20 slices, about 3cm thick, then transfer to the baking sheets, cut sides up. Cover with a tea towel and leave to rise for 30-40 mins until well risen.

  4. Brush the whirls with beaten egg and sprinkle with broken sugar. Bake for 12-15 mins until risen and golden. Best eaten freshly baked, or freeze on the day of baking for up to a month.

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Comments, questions and tips

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23rd Dec, 2012
I've made this recipe loads of times and everyone loves it. The only bit that's a bit of a pain is spreading the butter/marzipan/cardamom mix, as it always seems to want to stay as a lump. Next time, I think I'm just going to spread the butter and then sprinkle the marzipan and cardamom to see how that works.
anji444's picture
25th Mar, 2011
Lovely receipe and worth the effort. I started with cardamom seeds in a pestle and mortar but found it difficult to grind them so gave up and went to various Asian supermarkets and eventually found some ground cardamom (£3.99 for 100g!). Grating the marzipan was tedious as was waiting for the dough but so worth it! Try and you will see.
circe12's picture
24th Dec, 2016
Hello, can someone who has made these tell me whether the dough is soft after cooking (like a currant bun) or more on the flaky side (like a croissant)? I've never eaten a Swedish pastry!
goodfoodteam's picture
24th Dec, 2016
Thanks for your question. These are like a sweet bun rather than a croissant. Enjoy!
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