A culinary fantasy inspired by summer roses. These rosettes are also known in
Ukraine as carnival roses. They are very elegant and dainty.
2 egg yolks
1 tablespoon confectioners' sugar
1 tablespoon soft butter
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