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Rosette cookies are thin, cookie-like fritters made with iron molds that are found in many cultures. The name rosettbakkels comes from Norwegian.[1] Rosettes are crispy and typified by their lacy pattern. Rosettes are traditionally made during Christmas time. Rosette recipes are popular in the United States among families with Scandinavian ancestry.[2]

Rosette

Sugared rosettes from a bakery
Type	Fritter
Main ingredients	Batter (wheat flour, milk, sugar, salt, eggs)
Media: Rosette

They are made using intricately designed rosette irons. The batter is a blend of wheat flour, eggs, sugar and whole milk. The iron has a handle with a bow shape attached to the outermost. 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 lifted from the oil after a short time and the rosette is separated from the iron. Usually, the edges of rosettes are dipped into frosting or sugar.[3][4]

Swedish timbale can be made with rosette batter using a timbale mold instead of an iron. These can be made with savory fillings like creamed chicken and mushrooms.[5]

Preparation

Rosette cookies are made with a rosette iron. This specialized tool has a long handle and with a metal shape, commonly stars, flowers, snowflakes or Christmas trees. The metal is heated in hot oil before it is dipped in batter. Returning the iron to the oil, the batter is detached from the mold when it is partially cooked and gently flipped to finish cooking. They are usually topped with sugar or honey.[1] The process was recorded in the 19th century Ottoman cookbook Aşçı başı.

Geographic distribution

Versions of this cookie exist in northern Europe, Iran, Turkey, Sri Lanka (kokis), and other places.[1]

Other names

This type of fritter exists in many cultures and is known as struvor in Swedish, demir tatlisi in Turkish, flores manchegas in Spain, shirini panjerei شیرینی پنجره‌ای in Iran and chebbak el-janna in Tunisian cuisine. In Afghanistan they are called kulcha-e-panjerei (window biscuits).In Bangladesh Its called Fuljhuri pitha or Fulkuchi pitha. In Swedish: struvor; Norwegian: rosettbakkels; rosetter; Danish: rosetbakkelse; and Finnish: rosetti. In South India they are called "Gulabi"(గులాబీ పువ్వులు), achappam in Kerala and achumurukku in Tamil Nadu. In Spain they are called flores manchegas ("Manchegan flowers").In Sri Lanka It's kokis[1] And rose cookies among Anglo Indian,East Indian and Goan people.In Malaysia its call kuih Loyang.

See also

• List of fried dough varieties
• Christmas cookies
• Cuisine of Norway
• Cuisine of Sweden
•  Food portal

References

Related reading

• Astrid Karlsen Scott (2000) Authentic Norwegian Cooking (Nordic Adventures) ISBN 978-0963433978
• Jan Hedh (2012) Swedish Cookies, Tarts, and Pies (Skyhorse) ISBN 978-1616088262

External links

• Media related to Rosettes (food) at Wikimedia Commons

На других языках

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- [en] Rosette (cookie)

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[ru] Розетта (печенье)

Розетты (англ. rosettes) — тонкое печенье скандинавского происхождения, обжаренное во фритюре. Его обычно изготавливают во время Рождества. Розетты делают с помощью специальных фигурных форм, которые нагревают до очень высокой температуры в масле, затем окунают в жидкое тесто и снова помещают в горячее масло до образования хрустящей корочки. После — форму немедленно вынимают и отделяют печенье. Края розетт, как правило, посыпают сахарной пудрой.

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