Maybe? But the ones I remembered had a wand sort of thing that you dipped into the batter and then put into a pot of hot oil, and what I'm finding online is a waffle iron sort of appliance...
Ingredients: 7 oz flour 1 egg 1 egg white a pinch of salt 1 tsp vanilla extract 2 Tbs rum grated zest of 1 lemon or orange milk
Preparation:
1.Sift flour into a bowl. Add egg, egg white, salt, vanilla, rum, and enough milk to make medium hard dough. Knead well for 10 minutes. Cover and let stand for 15 minutes. 2.Divide dough into 3 equal pieces. Roll out each piece on lightly floured surface into 1/16 inch thick sheet. Cut with fluted pastry wheel into 6×1 inch strips. Carefully tie strips into knots. 3.Put vegetable oil into a large pot and bring to 175 C (350 F). Fry crostoli, turning once, for about 2 minutes. Drain on paper towel. Cool. Sprinkle with powdered sugar.
I love seeing the similarities between different countries' cuisine. In Polish cooking, these are called Chrusty (pronounced hroostee). The variation in presentation is that a slit is made in the centre vertically and one end is pulled through before deep frying. And we do the powdered sugar, too. So, now I'm hungry (and feeling nostalgic as well).
1 egg 1/2 cup milk 1 teaspoon sugar 1/4 teaspoon salt 2/3 cup sifted flour 1 tablespoon light olive oil or melted butter powdered sugar shortening or peanut oil for deep frying
This recipe requires the use of rosette irons, which are a cookie making tool that resembles a branding iron in various interchangeable shapes that is dipped into a batter and fried to make light and crispy puffed cookies, traditionally served during the holidays. Beat the egg and milk until well combined, but not for too long or the butter will blister when cooked. Add sugar, salt and 1 tablespoon of light olive oil or melted butter.
Note: Light olive oil is sometimes also called "extra fine". Any light vegetable oil may also be used.
In a mixer, pour mixture into the flour while beating, to make a smooth, thin batter with the consistency of heavy cream.
In a deep fryer, heat several inches of oil or shortening to 375F. Dip the rosette iron into the hot oil until the iron is hot. Dip the hot iron into the batter until three quarters submerged (no more). Let batter sit on hot iron momentarily, then put the batter-covered iron into the hot oil to cook until golden brown (about 40 seconds).
Using a butter knife (or any dull knife), gently remove the rosette from the iron onto paper towels and dust immediately with powdered sugar.
Cooks Tips: If the iron is too hot, the batter won't stick to it. If the cookies brown too quickly, lower the heat. The heat of the oil may need to be adjusted for best results, so it helps to use a deep frying or candy thermometer.
Preparation time: 10 minutes to make the batter, 1 1/2 hours resting time for the batter, and approximately 10 minutes baking time.
Yield: Makes approximately 15 tuiles
1/3 cup flour 1/2 cup plus 2 Tbsp. granulated sugar 1 pinch salt 3 egg whites from large eggs 2 1/2 Tbsp. melted unsalted butter 3 Tbsp. (approximately) melted butter to grease the parchment paper 2 Tbsp. (approximately) milk
Sift the flour, sugar, and salt into a small mixing bowl. Add the egg whites and then the melted unsalted butter, and whisk until just combined. Set the batter aside to rest for 1 1/2 hours before using, or cover and refrigerate for up to 3 days.
Preheat the oven to 350°F. Heavily butter 3 pieces of parchment paper, and place one each on three baking sheets. Using 1 1/2 Tbsps. per tuile, spoon the batter onto the baking sheets, 5 per sheet. The cookies should be at least 2 inches apart, as they spread during baking. Dipping a finger in the milk first, spread each cookie into a 3-inch round. To insure even baking, make the edges no thinner than the centers.
Bake the tuiles 8 to 10 minutes, or until the edges are golden and the centers are just beginning to color. Remove the cookies from the oven. As soon as they are cool enough to handle, remove the tuiles from the baking sheets and drape them around rolling pins or wine bottles. If the cookies become too cool and stiff to bend, return them to the oven for a minute or so and they
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wesleysgirl
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2011-02-16 02:25 pm (UTC)no subject
Date: 2011-02-16 02:30 pm (UTC)no subject
Date: 2011-02-16 02:33 pm (UTC)no subject
Date: 2011-02-16 02:36 pm (UTC)But does what you are looking for look like a Pizzelle? soooo yummy.
no subject
Date: 2011-02-16 02:41 pm (UTC)http://www.bedbathandbeyond.com/product.asp?SKU=14148469
They're really flaky and tender (and I'm sure terrible for you, LOL).
The iron would definitely be safer.
no subject
Date: 2011-02-16 02:39 pm (UTC)Ingredients:
7 oz flour
1 egg
1 egg white
a pinch of salt
1 tsp vanilla extract
2 Tbs rum
grated zest of 1 lemon or orange
milk
Preparation:
1.Sift flour into a bowl. Add egg, egg white, salt, vanilla, rum, and enough milk to make medium hard dough. Knead well for 10 minutes. Cover and let stand for 15 minutes.
2.Divide dough into 3 equal pieces. Roll out each piece on lightly floured surface into 1/16 inch thick sheet. Cut with fluted pastry wheel into 6×1 inch strips. Carefully tie strips into knots.
3.Put vegetable oil into a large pot and bring to 175 C (350 F). Fry crostoli, turning once, for about 2 minutes. Drain on paper towel. Cool. Sprinkle with powdered sugar.
no subject
Date: 2011-02-16 02:59 pm (UTC)I love seeing the similarities between different countries' cuisine. In Polish cooking, these are called Chrusty (pronounced hroostee). The variation in presentation is that a slit is made in the centre vertically and one end is pulled through before deep frying. And we do the powdered sugar, too. So, now I'm hungry (and feeling nostalgic as well).
no subject
Date: 2011-02-16 03:16 pm (UTC)ROSETTE COOKIES
---------------------------------------------------------------------------
Read more about it at www.cooks.com/rec/view/0,181,141165-236207,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
1 egg
1/2 cup milk
1 teaspoon sugar
1/4 teaspoon salt
2/3 cup sifted flour
1 tablespoon light olive oil or melted butter
powdered sugar
shortening or peanut oil for deep frying
This recipe requires the use of rosette irons, which are a cookie making tool that resembles a branding iron in various interchangeable shapes that is dipped into a batter and fried to make light and crispy puffed cookies, traditionally served during the holidays.
Beat the egg and milk until well combined, but not for too long or the butter will blister when cooked. Add sugar, salt and 1 tablespoon of light olive oil or melted butter.
Note: Light olive oil is sometimes also called "extra fine". Any light vegetable oil may also be used.
In a mixer, pour mixture into the flour while beating, to make a smooth, thin batter with the consistency of heavy cream.
In a deep fryer, heat several inches of oil or shortening to 375F. Dip the rosette iron into the hot oil until the iron is hot. Dip the hot iron into the batter until three quarters submerged (no more). Let batter sit on hot iron momentarily, then put the batter-covered iron into the hot oil to cook until golden brown (about 40 seconds).
Using a butter knife (or any dull knife), gently remove the rosette from the iron onto paper towels and dust immediately with powdered sugar.
Cooks Tips: If the iron is too hot, the batter won't stick to it. If the cookies brown too quickly, lower the heat. The heat of the oil may need to be adjusted for best results, so it helps to use a deep frying or candy thermometer.
no subject
Date: 2011-02-16 03:35 pm (UTC)Preparation time: 10 minutes to make the batter, 1 1/2 hours resting time for the batter, and approximately 10 minutes baking time.
Yield: Makes approximately 15 tuiles
1/3 cup flour
1/2 cup plus 2 Tbsp. granulated sugar
1 pinch salt
3 egg whites from large eggs
2 1/2 Tbsp. melted unsalted butter
3 Tbsp. (approximately) melted butter to grease the parchment paper
2 Tbsp. (approximately) milk
Sift the flour, sugar, and salt into a small mixing bowl. Add the egg whites and then the melted unsalted butter, and whisk until just combined. Set the batter aside to rest for 1 1/2 hours before using, or cover and refrigerate for up to 3 days.
Preheat the oven to 350°F. Heavily butter 3 pieces of parchment paper, and place one each on three baking sheets. Using 1 1/2 Tbsps. per tuile, spoon the batter onto the baking sheets, 5 per sheet. The cookies should be at least 2 inches apart, as they spread during baking. Dipping a finger in the milk first, spread each cookie into a 3-inch round. To insure even baking, make the edges no thinner than the centers.
Bake the tuiles 8 to 10 minutes, or until the edges are golden and the centers are just beginning to color. Remove the cookies from the oven. As soon as they are cool enough to handle, remove the tuiles from the baking sheets and drape them around rolling pins or wine bottles. If the cookies become too cool and stiff to bend, return them to the oven for a minute or so and they
http://www.epicurious.com/recipes/food/printerfriendly/Tuiles-15849#ixzz1E8XtSL3Y
no subject
Date: 2011-02-16 07:27 pm (UTC)no subject
Date: 2011-02-16 11:52 pm (UTC)Try this link. I think these are what you want. We love them
D