Rosette (pastry)

Rosette (pastry)
Sugared rosettes from a bakery
Two homemade rosettes

A rosette is a thin, cookie-like deep-fried pastry of Scandinavian (Swedish and Norwegian) origin. Rosettes are traditionally made during Christmas time. They are made using intricately designed irons. The iron is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal. The iron is immediately removed and the rosette is separated from the iron. Usually, the edges of the rosette are dipped into frosting or sugar. Rosette recipes are popular in the United States among families with Scandinavian ancestry.

In Finland, rosettes may be served at May Day (Vappu) celebrations as an alternative to funnel cakes (tippaleipä).

Rosettes are a traditional pastry in Turkey and Malaysia, where they are known as "demir tatlısı" (iron pudding, in reference to the moulds or kuih ros respectedly, which are made of cast or sheet iron). [1] These pastries are also made in Iran, where they are called "nan panjara", and Mexico where they're called "Buñuelos".

References

  1. ^ Isin, Priscilla Mary (2008), Gülbeşeker: Türk Tatlıları Tarihi", YKY, 16-17

See also



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