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Rosettes

Rosettes

Rosettes

Rosettes
5.0 rating based on 12,345 ratings
5/5 (8)
Course: Fried CookiesDifficulty: Medium
Servings

42

rosettes
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A thin, cookie-like deep-fried pastry of Scandinavian origin made using intricately designed irons (see note*). In Sweden they are known as Struva and in Norway, Rosettbakkels.

Ingredients

  • 2 large eggs

  • 1 tablespoon sugar

  • 1/4 teaspoon salt

  • 1 cup all-purpose flour, sifted

  • 1 cup milk

  • 1 teaspoon vanilla

Directions

  • Combine eggs, sugar, and salt; beat well. Add remaining ingredients; beat until smooth. Heat rosette iron (see note*) in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter to 1/4 inch from top of iron, then immediately into hot oil. Fry rosette until golden, 10 to 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto rack placed over paper towels. Reheat iron 1 minute; make next rosette. If you have two rosette irons, reheat one while using the other. Stir batter from time to time as you will get some oil in it. Sprinkle rosettes with confectioner’s sugar.

Notes

  • Photo courtesy of Lori Lake.
  • *Rosette irons can be purchased on Amazon.com in a myriad of shapes. Vintage ones can often be found on Etsy.com or Ebay.com, and in the case of Ebay, are often quite inexpensive. In North America, they are a frequent garage sale and antique store find, as they were quite popular among North American families of Scandinavian origin back in the day.

Reviews

Name & Location
(example: Sue in LA)
Rating
Review

★★★★★
I am 78 years old and used to make these cookies with my Mom and little sister with the iron that came from Switzerland with our Grandma in early 1900's Made them again this year with my sister for her son that had never had them. Now the thing is where to get the irons today? Do have a set from the 50's but haven't seen them in years.
- Bea

★★★★★
My mother and grandmother and I made these every year for Christmas back in the 1950s. I was born and raised in Minnesota, am 62 now and learned how to make several Scandinavian recipes. Wonder if anyone has heard of or made Krokaners (crookners)?
- Roger

★★★★★
my mother made them at christmas,she has passed and i miss her depply..now i make them and i cant keep up to my frends eating them they love them :)
- A Baker

★★★★★
I make these every year- when done- brush on some melted honey, sprinkle with colored sprinkles and powdered sugar- SUPERB
- A Baker

★★★★★
I love these rosettes. It's been a Christmas for years. I always make them for the children's Christmas party at school. They are really quite simple and delicious!!
- A Baker

★★★★★
These are always impressive and I've made them for years. I know my mother always used lard, but that was back in the day. Peanut oil works well, humidity levels in Florida are tough on these delicate treasures so when I'm thru making them I refigerate them after they have cooled. Instead of confectioners sugar I lay them in colored granulated sugar as soon as they come off the iron. Beautiful presentation on an antique glass or silver platter.
- A Baker

★★★★★
I grew up with Rosettes every Christmas, last year I made them for the first time and it was a major flop. I had to call my brother to find out what I did wrong. Much to my surprise my mother did not tell me the secret to the batter. For the Rosettes to easily come off, refrigerate the batter at least several hours before deep frying them.So chill before frying.....Good luck, I did that and it worked and OMG they were just like mom used to make.
- Roxi

★★★★★
Rosettes take a little bit of "understanding" to do easily and well. The oil needs to be peanut oil (heats to higher temp without smelling burned); only use fresh oil never "old" or the cookies can take on the ransid taste; make sure your irons are hot in the oil and then blot them on a paper towel to remove excess oil. I have poured my batter into a bowl that I can put the iron in, touch the bottom, pull up a smidge and then take out and the batter does not come to the top of the iron. If the iron is dipped too deeply the cookie won't come off. So that is very important. Then I leave the whole iron in the pot for about 15-20 seconds. Then I pull off the cookie and flip it over to brown on the reverse side. When removed from the oil place on paper towels to drain off excess oil. Sprinkle immediately with powdered sugar and again just before serving.
- Katheryn Cecelia
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