A culinary fantasy inspired by summer roses. These rosettes are also known in
Ukraine as carnival roses. They are very elegant and dainty.
- 3 eggs
- 2 egg yolks
- 1 tablespoon confectioners' sugar
- 1 tablespoon
- 1/4 teaspoon salt
- 1 3/4 cups sifted flour, more or less
- Candied cherries or red jelly
- Beat the eggs and the egg yolks together.
- Beat in the sugar, butter and salt.
add enough flour to make medium soft dough that is easy to handle.
- Knead lightly in the bowl to incorporate the flour.
- Cover and let the dough stand
for 10 minutes. If the dough is too soft chill in the refrigerator for 15 minutes.
- Using a small amount of the dough Roll very thin, about 1/8 inch or thinner.
Cut into circles with small cookie cutters of two different sizes, about 1 1/2 and
1 inch in diameter. Place 2 circles of the same size one over the other, and top
them with a smaller circle. Press the centers together tightly with the blunt button
point of a knitting needle, or with a finger tip. The knitting needle is preferred
as the finger tip leaves a large depression, making the fried rosettes hard in the
center. Make 5 even slits on the outer edge of the circles to form petals. These
petals will curl up in frying, giving a rosette shape.
- Fry, a few at a time, in
deep fat (375 degrees F) until delicately browned.
- Drain on absorbent paper. sprinkle
with the confectioners' sugar.
- Just before serving, place the candied cherry,
cut in half, or a dab of red jelly, in the hollow of each rosette.
Posted by Olga at Recipe Goldmine 2/13/2002 7:05 pm.
Source: Traditional Ukrainian Cookery, S. Stechishin