A rosette is a thin, cookie-like, deep-fried pastry of Scandinavian origin made using intricately designed irons. Scandinavian Rosettes are light, crispy and can be sprinkled with confectioners’ or granulated sugar.Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.
How to cook Scandinavian rosettes
After the batter is made, heat a rosette iron in 2-3-inches of oil to a temperature of 365-375° F (medium-high heat) in a heavy pot or pan. If your oil is too hot or too cold, the batter will not adhere to the rosette iron.
Dip hot rosette iron into batter, being careful batter only comes three quarters the way up the side of the iron. Do not dip so deep that the batter flows over the top as this will create a rosette that is hard to remove from the iron without breaking.
It is hard to see in this photo but the batter is just to the edge of the top.
Plunge the batter-covered rosette iron into the oil, completely submerging it.
You’ll know that you’ve done it properly when the sides of the cookie almost immediately flare out away from the iron.
After a minute or so the rosette should fall from the iron. Sometimes using a fork or metal skewer is helpful. Fry rosette in the hot oil until golden.
Lift the rosette out and allow excess oil to drain.
Place rosette on paper toweling placed on a wire rack to cool. Reheat iron; drain and repeat.
Sift powdered sugar over cooled rosettes, if desired.
Scandinavian Rosettes
Recipe source: Better homes and Gardens Heritage Cookbook copyright 1975, Page 168 but you will find recipes for Rosettes are all almost exactly the same including the recipe found in The Norske Nook Book of Pies and Other Recipes
- 2 eggs
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla (optional)
- oil for frying
- powdered sugar
Fry rosette in the hot oil until golden. Lift rosette out and allow excess oil to drain off.
Place rosettes onto paper toweling placed on a wire rack.
Reheat iron; drain and repeat.
Sift powdered sugar over cooled rosettes
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RECIPE NOTES
Usually my Rosette slides off of the iron during frying. I Continued frying until golden brown, then remove from oil with a fork (or tongs), to paper towels for cooling. My Rosette iron is so old that the rosette part does not stay tightly screwed onto the handle and I have to continually tighten it by rolling the hot edge on the paper towel. No fun! I think it is time to order a new one 🙂
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I’m looking forward to making these this year. First time on my own because of the pandemic. We used to make a whole day of it with my mom and my paternal grandmother. I have really sweet (literal and figurative) memories of dusting them with powdered sugar.
Thank you for this great explanation. Happy Holidays!
Does this recipe taste like funnel cake? I have the Rosette irons I bought at a Trift store and am anxious to try them out!
Hello Vonciele,
I think the rosettes do taste similar to a funnel cake. I love them both! 🙂 And I love to find treasures when I go to thrift stores too!
Thank you for stopping by and leaving your comment!
Kindly, Lorraine
What oil do you recommend?
Hello Naomi,
I use vegetable oil to make the rosettes but I have read that canola oil is also a good choice. A mild oil is what you want.
Thank you for stopping by! Happy holidays!
Kindly, Lorraine
Your rosettes are beautiful! It sounds like the process isn't too difficult, once you get the knack.
Oh goodness those do look amazing!
Looks like french waffles you find at the fair. I'll have to watch out for a rosette tool when I am out and about. Yum!
I have never made rosettes, Lorraine, but sure would let to try. I can just imagine their delicious taste. Yours turned out so pretty!
Love your post. I too make rosettes and have for years. the family loves them. My mother made them when I was a little girl and my friends would beg me to bring them to parties and events. Such a simple cookie yet so delicious and impressive. Nann…from Nann's table.
While I haven't tried these they're beautiful and do always catch my eye! And the iron would be a shiny new kitchen toy wouldn't it:@)
Those just melt in the mouth, don't they? I have not made them in years. xo Diana
Oh my goodness, I love them, they are the best and lightest little sweet things ever! I lost my iron, but look for one soon! Thanks for sharing that recipe!
Nancy
Oh my goodness, I love them, they are the best and lightest little sweet things ever! I lost my iron, but look for one soon! Thanks for sharing that recipe!
Nancy
Oh they look so good. I have one of those irons somewhere but I've never used it