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
Rainbow jimmies
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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