Rosettes are a flat, shaped pastry made in Sweden and Norway from a thin batter.
The pastries, about 4 inches (10 cm) wide, are deep-fried, drained, and sprinkled with cinnamon and sugar. They come out crispy, lacy, sweet and satisfyingly greasy.
The batter is made of sugar, salt, white flour, and milk vanilla. Many like to refrigerate the batter for 30 minutes after mixing it before proceeding further.
The frying oil needs to be head to 350 to 375 F (180 to 190 C.) When the oil is hot, you put the patterned end of a Rosette Iron in by itself (no batter on it) for about 2 minutes to heat the pattern. You then lift it out of the oil, hold it there for a few seconds to allow excess oil to drain off, then push the pattern of the Rosette Iron slowly down into the batter until the batter is about 1/4 inch (1/2 cm) from the top of the pattern (don’t let it go on top, or you will have a hard time getting the finished Rosette off.) Then you transfer the pattern immediately into the hot oil.
Let the pastry cook for 30 seconds to 1 minute, or until golden.
Have a pair of tongs handy, so that if the Rosette falls off the iron into the oil, you can retrieve it before it burns.
Lift the Rosette Iron out of the oil. Tip it upside down to drain oil for a few seconds, then with a fork, push the Rosette off onto paper towel or brown paper to drain (you may be able to detach some of them with 1 or 2 gentle shakes.)
Reheat iron for 1 minute before repeating (some people like to have two irons on the go, with 1 reheating while the other is getting the rosette taken off it.)
Stir the batter from time to time.
When all are down, sprinkle with icing or granulated sugar and (optionally) cinnamon. Or, sprinkle them with salt and use as a snack.
If you want to serve them warm, stack them as you make them with layers of paper towel between them, and place in a lukewarm oven as you go along.
You can make shell Rosettes using the “Timable Shell” mould that can be filled with savoury fillings, or with ice cream, sherbet, fruit salad, pudding, custard, etc for dessert.
If your Rosettes don’t come out crisp, your batter may be too thick (thin it with milk or water.)
If the batter doesn’t stick to your mould when you dip it in the batter, then the mould is not hot enough.
Rosettes will store in a sealed tin for 8 to 10 days, or you can freeze them for up to 2 months. If freezing, only sprinkle the sugar on them after you have thawed them completely (it should only take 15 to 30 minutes for them to thaw at room temperature.)