My dad and I used to make rosettes when I was younger. There are two (totally avoidable) things that can go really wrong if you let them:

• That step LindaC gave about putting the iron in hot oil so it gets hot and greasy before you dip it in the batter? Don't skip that step! In fact, repeat that step from time to time as you work... Nothing worse than a cool or dry iron.

• Do not dip the iron into the batter so deeply that batter gets on the upper lip of the iron. The rosettes won't be able to slip off the iron if you do that. Even if you do manage to scrape these ones off the iron with a knife without burning yourself in the hot oil, they won't be pretty like the ones you didn't get "greedy" with on

  your dipping.

We'd get a whole bunch going in the hot oil at a time. He'd dip and dunk our double iron, I'd wait, watch, and scoop out the done ones (they float) with a slotted spoon (wish I'd had my spider strainer back then).

The kind you got is nice because they're "fill-able" but I confess I prefer the ones that are more shaped like lace or snowflakes... I don't like anything altering the texture of my rosette. For that reason I strongly preferred the powdered (or just plain old) sugar-topped ones to the kind dipped in a light frosting.

Granjan is right. They don't stay fresh long. Once ours cooled, we'd load them into one of those giant tins that fundraiser caramel corn comes in, separated by layers of wax paper to keep them fresh as long as we could... they never lasted long enough to get stale at our house...

My dad and I used to make rosettes when I was younger. There are two (totally avoidable) things that can go really wrong if you let them:

• That step LindaC gave about putting the iron in hot oil so it gets hot and greasy before you dip it in the batter? Don't skip that step! In fact, repeat that step from time to time as you work... Nothing worse than a cool or dry iron.

• Do not dip the iron into the batter so deeply that batter gets on the upper lip of the iron. The rosettes won't be able to slip off the iron if you do that. Even if you do manage to scrape these ones off the iron with a knife without burning yourself in the hot oil, they won't be pretty like the ones you didn't get "greedy" with on

  your dipping.

We'd get a whole bunch going in the hot oil at a time. He'd dip and dunk our double iron, I'd wait, watch, and scoop out the done ones (they float) with a slotted spoon (wish I'd had my spider strainer back then).

The kind you got is nice because they're "fill-able" but I confess I prefer the ones that are more shaped like lace or snowflakes... I don't like anything altering the texture of my rosette. For that reason I strongly preferred the powdered (or just plain old) sugar-topped ones to the kind dipped in a light frosting.

Granjan is right. They don't stay fresh long. Once ours cooled, we'd load them into one of those giant tins that fundraiser caramel corn comes in, separated by layers of wax paper to keep them fresh as long as we could... they never lasted long enough to get stale at our house...

My dad and I used to make rosettes when I was younger. There are two (totally avoidable) things that can go really wrong if you let them:

• That step LindaC gave about putting the iron in hot oil so it gets hot and greasy before you dip it in the batter? Don't skip that step! In fact, repeat that step from time to time as you work... Nothing worse than a cool or dry iron.

• Do not dip the iron into the batter so deeply that batter gets on the upper lip of the iron. The rosettes won't be able to slip off the iron if you do that. Even if you do manage to scrape these ones off the iron with a knife without burning yourself in the hot oil, they won't be pretty like the ones you didn't get "greedy" with on

  your dipping.

We'd get a whole bunch going in the hot oil at a time. He'd dip and dunk our double iron, I'd wait, watch, and scoop out the done ones (they float) with a slotted spoon (wish I'd had my spider strainer back then).

The kind you got is nice because they're "fill-able" but I confess I prefer the ones that are more shaped like lace or snowflakes... I don't like anything altering the texture of my rosette. For that reason I strongly preferred the powdered (or just plain old) sugar-topped ones to the kind dipped in a light frosting.

Granjan is right. They don't stay fresh long. Once ours cooled, we'd load them into one of those giant tins that fundraiser caramel corn comes in, separated by layers of wax paper to keep them fresh as long as we could... they never lasted long enough to get stale at our house...

Jessy?

ooh I think I know- its a pizelle iron. I used to have one- they come in different shapes. and I never used it someone gave it to me.

Here ya go...

Nancy

Here is a link that might be useful: Swedish Rosette Set

Thanks! It's cute. Maybe someday I'll actually use it. I also found an adjustable "V" roasting rack for 99 cents. This thrift store was on my walk today. Usually I take a different route because it's on the main drag through town and is a noisy walk.

That form on the end of the iron makes a fried batter case to hold fruit, pudding, mousse, whipped cream, etc. Just don't fill them too far ahead or they get soggy.

Teresa

You fill a pot with boiling oil and a bowl with batter.....and you dip the rosette iton int he boiling oil until it gets hot and greasy, and then you put the hot greasy iron into the batter and then quickly back into the oil, when the pastry case gets firm you knock it off and repeat....hot oil, then the cool batter then knock it off then the oil, then the batter...
Well you know...once you get a rhythm going you can really knock them off.
I have rosette irons shaped like a butterfly and a case for creamed stuff....haven't done that in years.
Enjoy! It's lots of fun....even if you dont' know what you are doing....and the results are always edible!
Linda C

The one you have will make a "case", a fillable heart shape. Traditional rosettes are fancy fried cookies, the most traditional being a rosette, duh. I have my grandmother's rare double iron that makes 2 at a time. I use my wok for the oil. I used to make my son stand there and fry them. I think I've only made them once since he's been grown. Too many other cookies tomake that last a little longer. Rosettes really need to be eaten by the 2nd day and same day is best. They are lovely stacked into a tower and sprinkled with powdered sugar.

Linda, how would you knock it off, if the rod is in the center of the cake?

the rosette seems to screw into the rod, I think it's on backwards.

I have a rosette set from my SIL mother its very old I had it for years....here's one thing I just cant do...I tried and tried and finally threw in the towel it drove me crazy...patience is a must with this little diddy! If anyone has a T&T recipe i might be willing to give it a go again.

mitchdesj, you dip the outside of the mold into the batter. If the batter reaches the inside of the mold (where the screw is) you've made a mistake. Grease, heat and gravity remove the rosette from the mold, and they slip off the mold while they cook, falling into the hot oil, and then rising to the top when they're done.

Does anyone have a batter recipe to share? I might go crazy and make these. Hey I took up canning didn't I?

This brings back memories! My mom and I used to make swedish rosettes during the holidays every year! They were delicious. But now I think of the mess, and the grease and can't imagine making them! :)

My mom used to make them in red and green, dusted with powered sugar. I can remember being little and dipping the rosette iron in the hoy oil and watching it bubble. That was a LONG time ago!

Here's one for you...

Here is a link that might be useful: Scandinavian Rosettes

Sorry dukerdawg, I just can't get to all the 'toy' parties all the time here, LOL.

Nice counter, Eileen!

Sigh. I guess I'm just going to have to vicariously enjoy a new item that is long, hard, hot and gets dipped in my batter (that good enough for y'all?) - and thanks mitch for mention of the 'screw'....