In my experience pizelles are made like waffles and rosettes are a Scandinavian cookie that is deep fried. At least here in Scandinavian country they are.

Have fun with it....... or better yet, get the husband involved. :-)

Rosettes are their own thing. You screw the molds to the handle thingie, dip the (bottom of the) molds in the batter, and then immerse it in hot oil. The rosettes kind of float off the mold and if I recall correctly, you flip them once with a fork. Just make sure the irons are already hot when you dip into the batter, and don't dip so deep that the batter curls around the top of the irons or they won't come off. Used to love making rosettes with my dad before Christmas... They're best eaten very fresh. The taste of the oil comes out more when they get stale...

Rosettes may be cookies or pastry shells for serving things like creamed chicken.
There is a definite knack for using those things...LOL!
You dip the iron in the hot oil to heat it and grease it....then into the batter...and back into the oil, and it should slip off the iron and you leave it in the oil until browned.
But if you get any batter on the top surface of the iron, they won't come off....or if a gremlin gets into the batter, they stick...
But when it works well they are simple and delicious.
I have a set just like that and also the Krumkake iron pictures in the lower corner of the instruction book.
Linda C

Sally, I bought a set of irons and a double pronged handle at a thrift shop lately for a few dollars recently. I used a simple recipe off line. It took a few tries to get the hang of it, but it is quite simple. The one thing I couldn't understand is why my set included a creepy clown.

Have fun!

Lol, Jojoco! One of these days I'll get around to trying this out. Somewhere I have a deep fat fryer. Do I need to use that, or just my cast iron skillet?

Sally

You can use a cast iron skillet. But I would thing that a shallow layer of oil in a deep fat fryer would be less messy.

Better yet - take the fryer out to your deck and do it there. Grease to the wind and not around your kitchen clinging to your cabinets.

You can use anything you can safely get 3 to 4 inches of oil into. I would not be comfortable with a cast iron skillet filled that full.
I have used a le Cruset Dutch oven.

Sally - a while after I read your post and commented, I looked in my pantry and realized that I have a waffle skillet from the same company as your rosette maker is from. It is round a has heart shaped in a circle. A very Scandinavian thing. I've attached a link to what mine looks like. I've also found several links to the one that looks just like yours.

I looked again at your box - you irons are also from the same company - Alfred Andreson, Minneapolis, Minnesota.

Teresa

Here is a link that might be useful: Link to Alfred Andresen & Co cookware

sally, I have a rosette iron and it is definitely not the same as a pizelle.

there are two problems with a deep fryer. One, mine didn't really get hot enough, ever, and so I had pale and greasy rosettes and two, it was hard to dip the rosette iron into the deep fryer without touching the hot sides of the fryer, the size was wrong. I had a very small and very cheap fryer, a Fry Daddy, maybe?

So, if your fryer gets hot enough and the iron fits in and can be held long enough to cook the rosettes, that should work fine. I used my cast iron dutch oven, it worked great.

Annie

I did mine in a deep skillet. Worked great. Only issue is that the cookies are super fragile. Delicious with a sprinkling of powdered sugar.

Teresa, those are very cool waffle irons!

Annie, my deep fat fryer is pretty big. We picked it up at a garage sale a long time ago, fried a bunch of stuff, got tired of it, and it's somewhere in the garage now. I don't have anything else that's deep enough right now, but maybe a cast iron dutch oven could be in my future. Gives me a reason to go to more estate sales and garage sales, lol! Sadly, Le Cruset is not in my budget, and for some reason I have not seen any at estate sales. Maybe because it's usually Sundays by the time I get to them. Good prices but not much left by Sundays. I always have my eye out for them, though.

Sally

sally2 - you can find the irons on e-bay. I see them at all kinds of thrift stores and antique stores here in Minnesota. Maybe that's because the company was based here and there are so many Scandinavians. And there are a couple of Scandinavian shops that sell new irons. Everything in those shops has little hearts all over it.

Maybe your hubby can find one of the heart shaped irons. Send him on a mission. I see you live in North Texas. I have an aunt that lives in Paris. I lived in Dallas for a year.

Teresa

Now that brings back some memories for me. I remember one of our neighbors back in MN making those cookies. Yup, sprinkled with powder sugar and oh so good. It's been decades though....LOL!

Let us know how it goes Sally when you find time to use your new to you gadget.

David

sally2 - I stumbled across the Scandinavian version of the Pizelle Iron in another cupboard.

It's called the Krumkake Iron (kruum - ca-ca) I think we can all agree that it does not sound as appetizing as "pizelle".

The one I have is in rough shape....another garage sale rescue. I'm pretty sure that's the reason I have never used it....that and the fact that I am not fond of sweets.

Nordic Ware is another local Scandinavian company. The style has not changed over the years. The link is to the one you can buy today. Mine was made in the 40's and looks identical. I think the big difference between pizelles and krumkake is that most often the krumkake is rolled into a cone while it is still hot and soft.

Just one more appliance you probably don't want! :-)

Teresa

Here is a link that might be useful: Nordic Ware Krumkake Iron

Exactly the one I said I had in the post in the above thread....there's a but of a knack to using it, but once you find the proper temperature adjustment it goes fast. i have used Krumkaka as you might a pizelle or a tuille, to drape over a custard cup for a container for ice cream.
I also have an ebelskiver pan that I bought at the same time. I don't have the knitting needle flip down quite pat....there are always a few messy ones!
Linda c

Cool stuff! I'm getting eager to try out my Rosette Iron. It'll probaby not be for a couple of weeks though. I'll give a report when I do.

Linda, I'm imagining your house as a kind of cooking museum. It would be great fun to see all the wonderful dishes and gadgets you have.

Knitting needed flip?

Sally

Yep...museum....most if it's old!!
The flip looks so easy...

Here is a link that might be useful: Flippin' abelskivers

I have rosette irons that are very similar but one is heart shaped. I also found them at a flea market. I use the heart shaped one as a decoration.