Best 5 Rosette Cookiesswedish Rosettes Recipes
**Rosette Cookies: A Crispy, Delicate Treat with a Hint of Nostalgia**
Rosette cookies, also known as rosettes, are a traditional Scandinavian pastry that holds a special place in many cultures. These delicate, crispy cookies are made from a simple batter that is poured into a special rosette iron and fried until golden brown. The result is a beautiful, intricate cookie that resembles a flower or a snowflake. Rosette cookies are often served during the holiday season, but they can be enjoyed anytime. This article provides two delicious recipes for rosette cookies: a classic recipe and a gluten-free version. Both recipes are easy to follow and will yield delicious, unforgettable cookies that will impress your friends and family.
ROSETTES I
Cook this on a rosette iron, then sprinkle with sugar.
Provided by Pat Kersteter
Categories World Cuisine Recipes European Scandinavian
Time 1h45m
Yield 30
Number Of Ingredients 8
Steps:
- Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
- Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
- Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
- Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
- Reheat iron 1 minute; make next rosette.
- Sprinkle rosettes with confectioners' sugar.
Nutrition Facts : Calories 560.9 calories, Carbohydrate 8.2 g, Cholesterol 13.1 mg, Fat 59.2 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 7.8 g, Sodium 27.5 mg, Sugar 4.9 g
SWEDISH ROSETTES.. RECIPE FROM MY SISTER ELLYN
This wonderful recipe and green bowl was given to me in the 1960's from my beautiful younger sister. It was the first time I had ever tasted this wonderful delightful fried Swedish cookie. She then walked me through the recipe steps while I made my first batch. Wonderful memories! She is gone now,but not forgotten I will part...
Provided by Nancy J. Patrykus
Categories Other Side Dishes
Time 15m
Number Of Ingredients 8
Steps:
- 1. Gather the rosette irons,you want to use. Combine eggs, sugar, and salt, beat well. Add remaining ingredients, beat till smooth.
- 2. Heat rosette iron in deep hot oil (350-375) for two minutes. Drain excess oil from iron; dip into batter to 1/4 inch from the top,then immediately into hot oil. fry rosette till golden, 10-30 seconds. Lift out, tip upside down to drain oil back into pan.
- 3. If the rosette did not drop off iron when frying...use a fork to push off iron onto a rack over paper towels. Reheat iron again in the oil..make another rosette Stir batter from time to time as you will get a little oil in it.
- 4. Sprinkle rosettes with powdered sugar when dry and cool. Put in a pretty bowl and cover with saran wrap. Till ready to serve your guests. The pretty green bowl was made by my sister(Ellyn),and her husband(NORM) and was given to me as a Christmas present(filled with rosettes)about 1965. They had a plastic factory and this was one of there first items they produced.
SWEDISH ROSETTES
Recipe posted in response to a request. This is a very simple batter recipe; you need a rosette iron and about 1 litre of oil for frying.
Provided by stormylee
Categories Dessert
Time 40m
Yield 20-25 rosettes
Number Of Ingredients 5
Steps:
- Mix egg yolk, 2 tablespoons of sugar, milk and flour together to form a smooth batter.
- Place the rosette iron in the oil and heat oil to 180 C; remove iron.
- Dip the hot iron into batter and hold it over the hot oil for a moment so that the batter firms up a bit.
- Fry the rosette in the hot oil until golden brown, approximately 1 minute.
- Push the rosette from the iron with a fork and drain on paper towel.
- Heat the iron in the oil again before making the next rosette.
- Dip the cooled rosettes in granulated sugar.
- Rosettes keep in a cool place for 8-10 days, and you can also freeze them for up to 2 months.
ROSETTE COOKIES/SWEDISH ROSETTES
Rosettes are traditional Swedish cookies. Light and crispy, they are favorites of young and old. Rosettes are unusual in that they are fried. You will need a rosette iron, which is available in many stores (Target is one) and online. The irons come in many shapes, but the rosette is traditional. I didn't list quantities for oil and powdered sugar as more will be required than will actually become part of the rosettes. They will be around 30 calories each (before sugaring). Allowing the batter to rest creates thinner, crisper cookies. Preparation time includes resting time.
Provided by Deb Wolf
Categories Dessert
Time 1h5m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 7
Steps:
- Have ready: a jelly roll pan lined with several layers of paper toweling; powdered sugar in a shaker or sieve.
- Whisk eggs, milk, sugar and salt together. Sprinkle in flour a little at a time. Beat until smooth. Let batter sit for 30 minutes.
- Heat 3 - 4" of oil in a small, deep pan to 365°F.
- Stir batter.
- Heat rosette iron by submerging in hot oil for 10 seconds.
- Lift out, shake off excess oil and dip immediately into batter just so the top edge of the iron is even with the surface of the batter. If you dip it too far, the rosette won't come off the iron.
- Plunge the coated iron into the hot oil. Don't let the iron touch the sides or bottom of the pan.
- As soon as the batter puffs, gently pull the iron out. The rosette should slip back into the oil.
- When lightly browned, carefully lift out with a fork or slotted spoon and place on paper toweling to drain.
- Reheat iron and proceed with remaining batter. You'll have to work very quickly. The frying only takes a few seconds.
- Don't be tempted to fry more than two at a time. It will cool the oil too much and you'll get flabby, greasy rosettes. The oil should not go below 355°F.
- After you've fried a few, dust them with powdered sugar.
ROSETTES
I've been making these for years. They are delicate and delicious. I've never counted how many this recipe makes, but it does make quite a few. Cook time is aproximate......each rosette should be cooked for 3 minutes or until lightly browned.
Provided by dojemi
Categories Dessert
Time 1h10m
Yield 42 rosettes, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Add sugar to slightly beaten eggs, then add milk.
- Sift flour before measuring, then together with salt.
- Stir into first mixture until batter is smooth and about the consistency of heavy cream.
- Add flavoring.
- Heat fat or oil to 370°F in a deep kettle.
- If you do not have a thermometer, put a small piece of bread into fat and count to sixty.
- Bread should brown.
- Dip your iron into hot fat to heat it and drain excess fat on absorbent paper.
- Dip heated iron into batter to about 3/4 its height.
- If iron is properly heated and drained the batter will coat the iron.
- If batter does not adhere the iron is too cool or greasy.
- Plunge batter-coated iron quickly into the hot fat and cook from two to three minutes or until active bubbling ceases.
- Invert iron over fat to drain fat off, then remove rosette from iron onto absorbent paper, inverting rosette to drain completely.
- Your rosette should be crisp as soon as it is slightly cool.
- If it is not, your fat may be too cool.
- If rosette does not drop off form easily, rap the form sharply with a knife handle to jar it loose.
- While still warm, sprinkle with confectioners sugar.
- Crevices may also be filled with raspberry jam (or your favorite) prior to coating with the sugar.
Tips:
- Make sure the batter is the right consistency. It should be thick enough to coat the back of a spoon, but not too thick that it's difficult to pour.
- Use a rosette iron that is the right size for your pot. If the iron is too big, it will be difficult to maneuver, and if it's too small, it won't make a very impressive cookie.
- Heat the oil to the right temperature before you start frying the cookies. The oil should be hot enough to sizzle when you drop a drop of batter into it, but not so hot that it smokes.
- Fry the cookies in small batches so that they don't overcrowd the pot. This will help them to cook evenly and prevent them from sticking together.
- Don't overcook the cookies. They should be golden brown and crispy on the outside, but still soft and chewy on the inside.
- Serve the cookies warm or at room temperature. They can be enjoyed plain, or with your favorite toppings, such as powdered sugar, cinnamon sugar, or jam.
Conclusion:
Rosette cookies are a delicious and festive treat that can be enjoyed by people of all ages. They are relatively easy to make, and they can be customized to suit your own taste. Whether you like them plain or with your favorite toppings, rosette cookies are sure to be a hit at your next party or gathering.
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