New This Month

Heart Rosettes


Light, airy, and delicious, these classic Swedish treats are ideal for Valentine's Day.

  • Yield: Makes 3 dozen


  • 1 cup milk
  • 1 vanilla bean, split lengthwise
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground cardamom
  • 1 1/2 cups all-purpose flour
  • 2 large eggs, lightly beaten
  • 2 quarts canola oil
  • Confectioners' sugar, for sprinkling


  1. Pour milk into a small bowl, and add seeds scraped from vanilla bean. Whisk to combine. In a medium bowl, combine sugar, salt, cardamom, and flour. Add eggs and milk. Whisk until smooth and thick. Chill for at least 30 minutes.

  2. Heat oil in a 4-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees.

  3. Attach rosette iron to handle. Carefully dip iron into oil for 2 to 3 minutes. Blot with paper towel. (It is very helpful to reheat rosette iron before dipping into batter.)

  4. Dip hot iron into batter up to the top edge; do not allow batter to coat the top. Submerge iron in oil to bottom of pot for 15 seconds. Raise iron from bottom of pot, but keep submerged, and continue cooking until lightly browned. Remove iron from oil, and gently remove rosette, using a fork if necessary. If rosette pops off of the iron and falls into the oil, use tongs to retrieve it.

  5. Drain rosettes on paper towels. Sprinkle with confectioners' sugar before serving.

Cook's Notes

Before frying, make sure the oil is the right temperature (375 degrees). If it's too hot, the rosettes will brown; if too cool, they will be oily. If the rosettes blister during cooking, the eggs are too frothy; to fix the problem, stir the batter until the bubbles disappear.

Reviews Add a comment

  • julnyc7
    11 APR, 2009
    Batter doesn't stick to my rosettes irons any more. It worked 4-5 times. And now, no matter what I do, it just wont' stick. Does nayone have advise? Thanks.
  • sandisurprises
    13 FEB, 2009
    This type of cookie can be frozen. Don't sugar them before you freeze them. I freeze them in plastic bags. When you take them out of the freezer, single layer them on a cookie sheet (I put parchment paper on the cookie sheet) .. pop them into a 400 degree oven for mere minutes ... just until they are crisp ... sprinkle with powdered sugar and serve ...
  • patcash
    11 FEB, 2009
    If you want to find where to buy the Rosette Irons, look below where it says see more coments and click on there. : ) I bought mine from a catalog and they are all over the place.
  • karenluan
    11 FEB, 2009
    I usually make rosettes for Christmas, but they'd be great for any holiday! I fry these in my Fry Baby (brand name) or Presto fryer. I'd use less oil....just enough for my appliances, but it would depend on the size of your pot. They're made one at a time, so whatever you use would only need to accommodate the size of the iron. No, they could not be frozen. This is a crisp pastry!
  • Gramma57
    11 FEB, 2009
    2/11/09 I inherited my grammas and found another set at a garage sale. You can buy the irons at Country type stores. If you live in MI go to Frankenmuth and you can get all kinds. It's fun to make Rosettes but it does take time and the nack to get the right batter. They are delicious and make a great hit anytime for anything. I was raised on Eisenkichles!
  • Yuknevich
    10 FEB, 2009
    I love these Rosettes....we heat honey on a low flame and then drizzle honey in the crevice and sprinkle with nonperrells. Delicious!
  • 1Toffy
    10 FEB, 2009
    I don't understand why people that will not try the recipe even bothers to add a comment. Waste of valuable space. I had bought a set of the irons off HSN or QVC many years ago. I will dig mine out and make some up as I had forgotton all about them. Thanks Martha for the new recipe. A Google Search should give you some options as to where to buy the irons now.
  • kamikaze
    10 FEB, 2009
    Where can I purchase the irons ?
  • jozrunnion
    10 FEB, 2009
    These are great! My mother always made them for all our school functions. She did add a bit of jam or jelly to the center for a special touch. Always a big hit! I will have to dig out the iron and try this recipe. Thanks!
  • myola
    10 FEB, 2009
    I don't fry anything,so I'll still pass , but thanks for the responses.