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Scandinavian Rosettes

By Lorraine

Easy recipe for Scandinavian Rosettes. Thin, cookie-like, deep-fried pastry treats are light and crispy. Perfect on your holiday cookie tray.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.

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How to cook Scandinavian rosettes

How-to recipe for Scandinavian Rosettes. These thin, cookie-like pastry treats are deep-fried until light and crispy. An easy recipe perfect on your holiday cookie tray or any time.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.

How-to recipe for Scandinavian Rosettes. These thin, cookie-like pastry treats are deep-fried until light and crispy. An easy recipe perfect on your holiday cookie tray or any time.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 might take several attempts to get the technique just right so give yourself a little slack and keep going.  🙂
 

How-to recipe for Scandinavian Rosettes. These thin, cookie-like pastry treats are deep-fried until light and crispy. An easy recipe perfect on your holiday cookie tray or any time.It is hard to see in this photo but the batter is just to the edge of the top.

 

How-to recipe for Scandinavian Rosettes. These thin, cookie-like pastry treats are deep-fried until light and crispy. An easy recipe perfect on your holiday cookie tray or any time.Plunge the batter-covered rosette iron into the oil, completely submerging it.

 

How-to recipe for Scandinavian Rosettes. These thin, cookie-like pastry treats are deep-fried until light and crispy. An easy recipe perfect on your holiday cookie tray or any time.You’ll know that you’ve done it properly when the sides of the cookie almost immediately flare out away from the iron.

 

How-to recipe for Scandinavian Rosettes. These thin, cookie-like pastry treats are deep-fried until light and crispy. An easy recipe perfect on your holiday cookie tray or any time.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.

 

How-to recipe for Scandinavian Rosettes. These thin, cookie-like pastry treats are deep-fried until light and crispy. An easy recipe perfect on your holiday cookie tray or any time.Lift the rosette out and allow excess oil to drain.

 

How-to recipe for Scandinavian Rosettes. These thin, cookie-like pastry treats are deep-fried until light and crispy. An easy recipe perfect on your holiday cookie tray or any time.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

 

 
PRINT RECIPE
Makes about 42 rosettes
 
INGREDIENTS
  • 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
 
DIRECTIONS
In a bowl combine the eggs, granulated sugar, and 1/4-teaspoon of salt; beat well.
 
Add flour, milk, and vanilla; beat until smooth.
 
Heat a rosette iron in 2-3 inches of oil (365 – 375° F).
 
Dip hot rosette iron into batter, being careful batter only comes three quarters the way up the side of the iron.

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

Heat the Rosette iron in the hot oil for a minute or so before placing for the first time into the batter. In my first attempts, the iron was not hot enough and the batter simply did not cling to the iron. Once the iron is nice and hot, carefully dip it into the batter just up to the top edge, for about 5 seconds.  I could hear a soft sizzle and the batter nicely coated the iron.  Then carefully remove the iron from the batter and immediately plunged it into the hot oil and cook for about 30 seconds.
 

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 🙂

 

Easy recipe for Scandinavian Rosettes. Thin, cookie-like, deep-fried pastry treats are light and crispy. Perfect on your holiday cookie tray.

 
 
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Filed Under: Cookies & Bars, Holidays, Recipes, Sweet Treats Tagged With: Cookies, holidays, tutorial

Comments

  1. Christina says

    December 17, 2020 at 9:52 pm

    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!

    Reply
  2. Vonciele says

    January 6, 2020 at 9:38 pm

    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!

    Reply
    • Lorraine says

      January 7, 2020 at 6:56 am

      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

      Reply
  3. Naomi Lahman says

    December 18, 2019 at 7:58 pm

    What oil do you recommend?

    Reply
    • Lorraine says

      December 20, 2019 at 7:29 am

      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

      Reply
  4. Beth says

    April 23, 2015 at 8:10 pm

    Your rosettes are beautiful! It sounds like the process isn't too difficult, once you get the knack.

    Reply
  5. lindsey says

    April 21, 2015 at 5:38 pm

    Oh goodness those do look amazing!

    Reply
  6. Kristina says

    April 21, 2015 at 11:53 am

    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!

    Reply
  7. kitty@ Kitty's Kozy Kitchen says

    April 21, 2015 at 3:00 am

    I have never made rosettes, Lorraine, but sure would let to try. I can just imagine their delicious taste. Yours turned out so pretty!

    Reply
  8. Nann from Lady Nann's Table says

    April 21, 2015 at 1:46 am

    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.

    Reply
  9. Lynn says

    April 20, 2015 at 9:53 pm

    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:@)

    Reply
  10. NanaDiana says

    April 20, 2015 at 9:39 pm

    Those just melt in the mouth, don't they? I have not made them in years. xo Diana

    Reply
  11. Nancy's Notes says

    April 20, 2015 at 8:21 pm

    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

    Reply
  12. Nancy's Notes says

    April 20, 2015 at 8:21 pm

    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

    Reply
  13. Ann Thompson says

    April 20, 2015 at 11:08 am

    Oh they look so good. I have one of those irons somewhere but I've never used it

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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