Rosettes are a fragile and very pretty deep-fried pastry originating in Sweden, usually eaten at Christmas. A special rosette iron is needed to make them. Rosette irons in various shapes are available in specialty cooking shops, department stores and Ebay. The trick to making good rosettes is to preheat the iron in the oil, and to be sure not to dip the iron so deeply into the batter that it coats the top of the iron.
These are some of the Rosettes and Timbales I made. I think they are very beautiful and delicate. They also have a great taste. The Rosettes can be powdered with confectionery sugar or other toppings and the Timbales can be filled with many kinds of food for a nice presentation.
Norma
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