Thursday, December 22, 2011

Scandinavian Christmas: Day 10

Welcome to Day 10!  I can't believe the series is just about over!  If you're just joining the fun, this Scandinavian Christmas series has been all about Scandinavian Christmas traditions, recipes, and crafts shared by some very creative and talented bloggers out there.  If you have any Scandinavian Christmas photos you'd like to share, add them to the Flickr group here.  Today we will be hearing from Erica, my cousin Sten's wife.  She is an amazing cook, baker and comes up some creative decorating ideas and shares all about her adventures over at her blog here.  Today she will show us how to make these tasty Norwegian treats!

I am excited to share a Scandinavian tradition with you today! My Grandparents are from Norway and my Grandma happens to be an excellent baker. Growing up my mom remembers Christmas traditions centering around Norwegian cooking and baking. My dad is Italian, so growing up we managed to mix the two, but here is one of the great Scandinavian specialities --Rosettes!

A Rosette is a thin, cookie-like, deep-fried, pastry of Scandinavian origin. Rosettes are traditionally made during Christmas time with intricately designed irons. The iron is heated in oil, then dipped in the batter, then re-immersed in the oil to create a crisp shell around the metal. Usually, the edges of the rosettes are then dusted with sugar. 

My mother received her Rosette set from an elderly woman at our old church. I love the box it came in, and the years of cookie making memories! It only cost $4.00 back in the day! 

There are very few ingredients, and if you can get your hands on one of the irons, I think you should definitely give the recipe a try!

2 eggs
1 T Sugar
1/4 t salt
1 C Flour
1 C Milk
1 t vanilla

Beat eggs, sugar, salt. Add remaining ingredients and beat until smooth.
Heat Rosette iron in deep, hot, oil 350-375 for 2 minutes. 

 Drain excess from iron. 
Dip in batter to 1/4 inch from top of iron, then immediately into hot oil.Fry until golden brown 10 seconds. 

Lift out, tip upside down to drain.With fork, push Rosette off iron onto rack placed over paper towels.  Reheat iron, repeat.Stir batter from time to time (because it will get oil into it)Sprinkle with powdered sugar.


There is nothing I love more than baking with my mom. It will always be one of my favorite things. She has taught me everything I know in the kitchen and I am grateful for her heritage and the Scandinavian recipes that are now a part of our lives.

Thank you Pickled Herring for this opportunity to share this with you all!

God Jul,


  1. Oh, rosettes.

    Some of my most fond memories with my Swedish/Norwegian grandmother are of making rosettes with her and my cousins as a kid. Sadly, I don't have a rosette iron of my own, but I do have to say that they are an important part of my Christmas experience.

    Great post from Erica!

  2. Rosettes! I vowed not to make them this year! No oil stains or burns for my resolve is weakening...for I do love the rosette. I like to add a touch of cardamon extract to mine. (I make it with vodka.) Shoot...I will have to go fin my irons.

    Happy Yule!

  3. We used to make these with my grandmother. You have brought back many memories, I was given rosette irons as a wedding gift.

  4. This is sooooo neat! And FYI, Amazon has these Rosette irons.

  5. Ah, we had one of those when I was young!
    I remember my mom making them, so good.
    I wonder if she still has the set...