ROSETTE and PASTRY CUPS

How about making up two delicious dishes using just one recipe?  Cook up a batch of these pastry cups and rosettes, which always turn out light and crisp!  They’ll stay crispy longer, with the addition of the cornstarch and can be made a day or two ahead.  Store them in a tight container lined with paper towels until ready to serve. ENJOY! 😉

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3/4 – 1 cup sugar, adjust for your sweetness
1 1/4 cups All-purpose flour
2 1/4 cups Cornstarch
1/4 tsp. Salt
2 Eggs, beaten
3 cups Water
2 tsp. Vanilla extract
Oil, for deep frying

When I know that I’ll be preparing this, I give myself a few hours ahead.  I allow my batter to sit a few hours before actually frying the rosettes and pastry cups.

In a deep mixing bowl, combine the flour, cornstarch, sugar, and salt.  Stir to combine well.

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In another bowl, combine the eggs, water, and vanilla extract.  Mix these ingredients to combine well.

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Now pour the wet ingredients into the dry ingredients and combine them together thoroughly.

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Whisk the batter until it’s smooth and has no lumps. The batter should be smooth and very thin.  At this stage, cover the batter and you can place it on your counter.  I usually allow mine to sit about an hour, up to 3 hours (I got tied up with stuff, lol).  I’ve never tried placing it into the refrigerator overnight, but I bet it’ll be fine if you do that too.

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NOTE:  If you’re wanting to get creative and color your rosettes or pastry cups, divide the batter into the number of colors you’re using.  Add a few drops of the coloring and stir it to combine well. Proceed as instructed.

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Once you’re ready to fry up the rosettes and pastry cups; heat up your oil.  I usually make sure to have about 2-inches deep of oil in my fry pan.  Heat the oil on MEDIUM heat, or to about 365° degrees.  Decide on which “iron” design you’ll be using and screw that onto the lifting tool.  In this case, I’m using the round pastry cup.  Once the oil has heated up, you’ll want to also heat up the iron. Place the iron into the oil and allow it to heat up for a few minutes.

NOTE:  I usually “drip” some of the batter into the hot oil to see if it sizzles and is ready, as posted below on the left.  If using “refrigerated” batter, allow the batter to come to room temperature, stir before using.

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Stir the batter once more.  Remove the heated iron from the oil, draining the excess oil before proceeding to the batter.  Tilt the iron into the batter at an angle as shown below, then push the iron down submerging ONLY to the top edge.  DO NOT go over the top edge of the iron.  Hold the iron in the batter for a few  seconds, you should hear a “sizzle” when you place the hot iron into the batter. This is a good thing!  This “sizzle” assures you that the batter has cooked onto the iron. Remove the iron carefully and place it into the hot oil.

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DO NOT allow the batter to come above the top edge as pictured below.

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Hold the lifting tool for about 30 – 45 seconds while the iron is submerged into the oil. The rosette or pastry cup should come off easily, but you may sometimes have to use a fork to help nudge it off the iron. Once the rosette or pastry cup has loosened from the iron, allow it to fry until golden.  I sometimes add some of the hot oil into the inside of the pastry cups to help cook that part.

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NOTE:  When you notice that the batter isn’t cooking onto the iron or making that sizzling sound, you may have to let the iron sit in the oil again to heat up.  The beginning of making this may get frustrating, but don’t give up. Once you get the oil temperature just right, it’ll get easier and you’ll be making these like a pro. When the pastry cups and rosettes are a beautiful golden color, remove them and allow them to drain on paper towels.  Allow them to cool completely and store in an airtight container.

Variations:  Sprinkle your rosettes with powdered sugar OR tossed CAREFULLY in granulated sugar, or sugar/cinnamon combination.

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5 thoughts on “ROSETTE and PASTRY CUPS

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