Scandinavian Rosettes - Grateful Prayer | Thankful Heart (2024)

Scandinavian Rosettes - Grateful Prayer | Thankful Heart (1)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

Scandinavian Rosettes - Grateful Prayer | Thankful Heart (2)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.

Scandinavian Rosettes - Grateful Prayer | Thankful Heart (3)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. 🙂

Scandinavian Rosettes - Grateful Prayer | Thankful Heart (4)It is hard to see in this photo but the batter is just to the edge of the top.

Scandinavian Rosettes - Grateful Prayer | Thankful Heart (5)Plunge the batter-covered rosette iron into the oil, completely submerging it.

Scandinavian Rosettes - Grateful Prayer | Thankful Heart (6)You’ll know that you’ve done it properly when the sides of the cookie almost immediately flare out away from the iron.

Scandinavian Rosettes - Grateful Prayer | Thankful Heart (7)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.

Scandinavian Rosettes - Grateful Prayer | Thankful Heart (8)Lift the rosette out and allow excess oil to drain.

Scandinavian Rosettes - Grateful Prayer | Thankful Heart (9)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 youwill find recipes for Rosettes are allalmostexactly the same including the recipe found in The Norske Nook Book of Pies and Other Recipes

Makes about 42 rosettes

INGREDIENTS

  • 2 eggs
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 cup all-purposeflour
  • 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.

Siftpowdered 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 🙂

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FAQs

Are rosettes Swedish or Norwegian? ›

A traditional Norwegian and Swedish Christmas cookie made by dipping a rosette iron in batter before deep frying in hot oil.

Why are my rosettes not sticking to the iron? ›

Why are my rosettes not sticking to the iron? If the iron is not hot enough by placing it into the oil before the batter, the batter will not adhere to it. At the same time, if the iron is too hot, it will cook the batter in the bowl. This is where a thermometer is helpful till you get the hang of it.

What does a rosette taste like? ›

They're light, airy and crisp, and taste like what I want elephant ears and other fried dough products to taste like at the Stampede, but never do. Rosettes are made by frying batter quickly on the end of a rosette iron, which I imagine aren't found in too many kitchens.

Why do my rosettes get soggy? ›

Wait to dust with powdered sugar until after they're defrosted. Why Are My Rosettes Soggy? If the cooking oil was not hot enough, the rosettes will absorb excess oil and become soggy. Also, if they're not stored properly, they can lose their crispness.

What do rosettes symbolize? ›

The Origin of Rosettes

The rosette was an important symbol of Ishtar, the Mesopotamian goddess of love, beauty, war, and justice. In Ancient Greece, it appeared in funeral steles' decoration. The rosette was later adopted in Romanesque and Renaissance architecture.

How can you tell the difference between Swedish and Norwegian? ›

Swedish speakers often have a more musical tone, with a distinctive rhythm to their language. On the other hand, Norwegian pronunciation is known for being more nasal and guttural, with a distinct “r” sound that is not as prevalent in Swedish. There are also differences in specific sounds and vowel pronunciation.

What does rosette translate to in english? ›

rosette (nœud):

bow.

What culture are rosettes from? ›

Rosette recipes are popular in the United States among families with Scandinavian ancestry. In Alentejo (Portugal), they are known as filhós de forma ( lit. 'formed donuts') or filhós de floreta ( lit. 'flower donuts') are popular at Christmas.

Why is it called a rosette? ›

Origin. The rosette derives from the natural shape of the botanical rosette, formed by leaves radiating out from the stem of a plant and visible even after the flowers have withered.

How do I store my rosettes? ›

Store your leftover rosettes in an airtight container at room temperature for up to three days.

What animals have rosettes? ›

Rosettes: These are round, often rose-shaped circles which mark the pelts of leopards, jaguars, snow leopards, and clouded leopards.

Why do people wear rosettes? ›

In politics, a rosette is a fabric decoration worn by political candidates to identify themselves as belonging to a particular party.

What nationality is rosette? ›

French: from a pet form of the female personal name Rose 6 'rose' or a habitational name from any of several places called (La) Rosette e.g. in Yonne denoting a place where roses grow. This surname is also found in the West Indies and Mauritius. Americanized form of Norwegian Roseth .

Who invented the rosette? ›

Rosettes began as more-or-less round, stylized carvings of flowers employed as decoration in architecture, monuments, sculpture, and innumerable smaller applications. Rosettes were being made 5,000 years ago in Mesopotamia and were common in early Egypt, Minoan Crete, and ancient Greece.

Why is Swedish so different from Norwegian and Danish? ›

The largest differences are found in pronunciation and language-specific vocabulary, which may hinder mutual intelligibility to some extent in some dialects. All dialects of Danish, Norwegian and Swedish form a dialect continuum within a wider North Germanic dialect continuum.

Are Swedes and Danes different? ›

Swedes might be quieter and more reserved than Danes, but they are also more team-oriented and inclusive. If you want to get a job in Sweden, the best thing you can do (apart from checking their wonderful artists) is say that you are a team player and that you have a collective approach to work.

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