Crispelle - Fried Rosettes
6 cups all-purpose flour
7 large eggs
2 tablespoons sugar
2 tablespoons vegetable shortening
1/2 cup extra-dry champagne (or ginger ale)
Pinch of salt
Vegetable oil for deep frying
3 to 4 cups honey for dipping
On a countertop or in a large bowl, make a well in the flour. In the center, add the eggs, sugar, shortening, champagne and salt. Slowly stir the flour into the mixture. Knead to form a ball of firm dough, moist but not sticky.
On a lightly floured surface, roll the dough to 1/4 inch. Using a fluted pastry wheel, cut the dough into strips 1/2 inch wide and 15 to 20 inches long. Fold strips lengthwise and roll each into a rosette shape starting at the center and working outward. Pinch the end of the rosette to seal.
Heat oil up to 1 inch deep in a frying pan. Carefully slip the rosettes into the oil and fry until golden. Remove from the oil, drain and transfer to paper towels. Let cool.
In a separate pan, heat the honey. Use tongs to dip the cookies in the honey to cover. Drain. Place on waxed paper and sprinkle with jimmies. Let cool. Will keep up to 3 days.
Makes about 40 cookies
Nutritional analysis per cookie: 150 calories, 3 g protein, 29 g carbohydrates, 15 g sugar, 2 g fat, 37 mg cholesterol, 24 mg sodium, 0.6 g dietary fiber.
From Graziella Iacovino, Graziella's Ristorante, Westmont, Pa.
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