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Jam Rosettes

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Ingredients
  Soft margarine 150 Gram (3/4 Cup)
  Granulated sugar 100 Gram (1/2 Cup)
  Eggs 2
  Ground almonds 50 Gram (1/2 Cup)
  Ground cinnamon 1 Teaspoon
  Dairy sour cream 125 Milliliter (1/2 Cup)
  All-purpose flour 500 Gram, sifted (3 1/3 Cup)
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Egg white 1 , beaten
  Powdered sugar 1 Tablespoon, sifted
  Apple jelly 225 Gram (2/3 Cup)
Directions

Beat margarine, granulated sugar and eggs in a medium bowl until light.
Stir in almonds, cinnamon, sour cream and a little flour; mix until blended.
Add remaining flour to make a dough.
Press dough into a ball and wrap in foil or plastic wrap.
Refrigerate 1 hour.
Heat oil in a deep-frying pan to 360°F (180°C).
On a floured surface, roll out dough thinly.
Cut out circles using a 2-1/2-inch (6-cm) fluted cookie cutter.
Cut notches in edges of circles as illustrated.
Brush centers with egg white; stack circles in threes.
Using the handle of a wooden spoon, shape a small well in the center of each stack.
During cooking, each layer rises to make a rosette shape.
Place 2 or 3 rosettes at a time in hot oil.
Fry 4 to 5 minutes or until golden, turning once during cooking with a slotted spoon.
Lift rosettes out of oil with slotted spoon; drain well on paper towels.
Sprinkle with powdered sugar.
Fill centers of rosettes, with apple jelly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Fried
Interest: 
Everyday

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