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Deep-fried pastries

2 recipes · Dessert cakes

2 deep-fried pastries recipes from the “Big Cookbook,” in the dessert cakes category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Rosette Cookies

    Rosette cookies from Erken's Big Cookbook (1914): a thin batter fried on a rosette iron in boiling lard, served with whipped cream or jam.

  • Snow Balls (Fried Choux Puffs)

    Snow balls from Erken 1914: choux dough spooned into hot lard, fried pale golden and rolled in sugar. A “press” variant is piped into the fat.