A rosette is a small, deep-fried cookie-like pastry of Scandinavian origin. Rosettes are traditionally made during the Christmas season. They are made from intricately crafted irons. The iron is heated in oil to a very high temperature, dipped in the batter, and then re-immersed in the hot oil to produce a crisp shell around the product. Then, the iron is removed immediately and separated from the rosette. The edges of the rosette are usually dipped in frosting or sugar.
The ingredients used to prepare these cookies are very much reminiscent of any essential ingredients of the Christmas cookie. The widely used ingredients for making rosettes include egg, flour, sugar, butter, milk, and a little salt.
The only distinct aspect these cookies highlight is the iron used to shape the cookies. A thick batter is usually prepared with the cookie ingredients, which can be stored in the refrigerator for 30 minutes or until used.
About Scandinavian Fried Rosette Cookies
Rosette cookies are crisp pastries common in Scandinavia. They’re pretty much like funnel cakes, but much smaller, less doughy, and delicate. These are a popular Christmas treat, called struva, in Sweden. You can also find stars and snowflake forms in addition to the flower-shaped iron.
The rosettes are to be placed in an airtight box at room temperature. They will stay crisp for about four days, but they will most likely not last that long because eating only one is hard. For more international dessert recipes, click here.
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