Easy Swedish Rosette is super easy to make, crispy and delicious and resembles the look of traditional Swedish Rosette without all the fuss. Made with thin wonton wrappers, deep-fried and sprinkle with sugar! A keeper recipe because my kids love to make this with me too. Vegan-friendly too.
We are definitely in the holiday mood here! 🙂 The weather is still not too shabby for December. It was in the 40s this afternoon! But we know the cold front is moving in! and it will dip down to the 20s. Anyway, I know you are not here for Minnesota’s weather forecast. These Swedish Rosettes Wannabe though!!!! It’s one of the best things I made for this holiday season.
I called it Rosettes Wannabe, because you know, they weren’t made the traditional way and cooked in the hot irons. They are made with thin wonton wrappers. I mean…is that not genius or what? Well, I wasn’t the genius. I flipped through Martha Stewart’s Living Magazine and saw this recipe and immediately I knew I HAD TO MAKE THESE!
All you need is a pair of scissors and a paring knife. Technically, you only need scissors if you fold the wrapper into a triangle twice. It’s harder for my kids to work with small triangles and so I only fold it once and so to cut shape on the middle part, I need the paring knife. So the kids help me cut the edges and I used a paring knife to cut the middle. Honestly though, the ones that cut by my 4 year old didn’t make it to the picture LOL! BUT, at least, he, too, had fun.
The best part was unfolding them 😉
Oil temperature is important to make sure you don’t burn them. The wonton wrappers are so thin and they easily get a burn if the oil is too hot.
Sorry (but not sorry!), I just love taking action photo of dusting sugar.
Do you know what it reminds me of when I took that first bite? Funnel cake 🙂 I know funnel cake is not crispy but you know…dough and sugar! It has that similarity!
Recipe is adapted from Martha Stewart’s Living Magazine December 2017 edition.
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- Thin wonton wrappers - the amount depends on how many you want to make
- Cooking oil - for deep frying
- Confectioners' sugar - for dusting
Tools you need:
- kitchen shears - hand kids' scissors if you kids want to help
- clean kithen towel - damp, but not wet
- Fold the wonton wrapper diagonally to form a triangle. You can start cutting from here, or you can fold again in half to make a smaller triangle. Smaller triangle means that you don't have to use paring knife to cut out the middle part. It's a bit harder for my kids to work with small triangle, so I only fold once, some I fold twice. It's up to you
- Use the scissors to start snipping shapes into corners and sides of triangles. I gave few examples of what I did, but you can seriously do whatever shapes your heart desires. Unfold them and arrange on a clean surface
- Keep them cover with the damp kitchen towel while you are working on the wonton wrapper or they will get harden and dry out and break when you cook them
- Preheat about 1 inch of oil in a small to medium deep pot. The oil temperature is crucial in cooking the thin wonton skin. I preheat the oil over medium heat. If the oil is too hot, the wonton will get burn as soon as you put it in and curl up miserably. You can try out with just the plain wonton wrappers first to make sure the oil is not too hot. It should sizzle when you put it in but your wonton will fry to a nice golden brown, it only took few seconds on each side.
- Remove to an absorbent paper towel. Dust with confectioners' sugar and serve on the same day. They stay crispy for us the entire day