Krumkake and pizzelles are traditionally served flat and plain, dipped in chocolate or sugared or can be rolled into a cone for filling with fruit or whipped cream. Deep-fried Rosettes and timbales are melt-in-your-mouth Scandinavian cookies and pastry shells that can be served sweet or savory. The products needed to create these special treats are included in this heirloom set:
- Two-sided cast aluminum krumkake press with say cool wooden handles
- Krumkake cast cooking base
- Wooden cone for rolling krumkake
- 3 cast aluminum rosette shapes
- 3 Bundt-inspired timbale shapes
- Interchangeable wooden handle for rosette and timbale deep frying
Recipes included. Can be used on gas, electric and ceramic stoves (not for induction). Proudly made by Nordic Ware, a family owned company.
Set Includes:
- Krumkake (11.25" x 10.75" x 2.6" | 28.575 cm. x 27.305 cm. x 6.604 cm.)
- Rosette and Timbale Set (3.5" x 5.75" x 8.38" | 8.89 cm. x 14.605 cm. x 21.28 cm.)
Material: Cast Aluminum
Warranty: 10 Year Warranty
Made In: USA with imported components
California Code 109010 Information: Click here to learn more.
Krumkake:
To prepare iron for use:
Wash iron in warm, soapy water, rinse and dry. Brush inside of plates lightly with butter or vegetable oil. Place assembled iron on stovetop over medium heat about 3-5 minutes. Wipe off excess grease with paper towel; iron is now ready to use. Discard first cookie.
To Clean Iron:
Wash with warm, soapy water. Never use harsh abrasives or steel wool on inside of plates; clean with a stiff vegetable type brush. Should the outside of plates or base become stained from burned on batter or fat after prolonged usage, clean with fine steel wool soap pads or use aluminum metal cleaners, available at hardware or department stores.
To Make:
Spoon 1-2 tsp of batter in center of press surface. Close iron and gently squeeze handles together. Batter flowing out indicates too much batter being used and this surplus should be scraped off immediately before it burns. Bake 5-10 seconds before turning iron over to continue baking. Bake until cookie is light golden brown; open iron to check for doneness. Remove quickly with a spatula and roll immediately on cone (included) to shape. Remove cone and cool seam-side down on wire rack. Roll in sugar or fill with whipped cream if desired. Store in shallow airtight container, stacking carefully 1-2 deep.
Extra Care Notes:
- Before initial use and after subsequent uses, hand wash with warm, soapy water.
- Brush plates with butter or oil prior to use.
- Always use oven mitts when handling a hot krumkake iron, as handles will become extremely hot with use. We recommend wearing oven mitts or latex food handling gloves during rolling process.
Rosette & Timbale:
Use:
- Heat 2 inches of oil in high-sided pan to 325øF. Immerse Rosette iron in hot oil until thoroughly heated (1 minute), and allow excess oil to drip off once iron is lifted.
- 2Immediately dip hot iron in batter (recipe at left) so that batter covers all but the top of the iron. Pro tip: Allow excess batter to drip off prior to frying.
- Immerse again in hot oil, covering completely. Remove from oil when bubbling subsides and pastry is golden brown. Use a fork to gently pull the rosette from the iron. Cool and sprinkle with granulated or powdered sugar.
Care:
- Before initial use and after subsequent uses, hand wash cast pieces in warm soapy water. Extended soaking is not recommended.
- Select two styles of Rosette or Timbale which you wish to use. Designs should either be 2 Rosettes or 2 Timbales; we do not recommend mixing and matching due to varying heights.
- Align the center of the cast design with the tip of one of the handle prongs, and gently twist clockwise together, 3-4 turns or until snug. Repeat with second cast design. Do not over-tighten.
- If you desire a change of shape, allow irons to cool completely (4-5 minutes) after removal from cooking oil in a cool location. We recommend using a paper towel to grasp the iron, and spin counterclockwise until separated.
- Always use an oven mitt or heat-safe glove when handling Rosette/Timbale irons in and around hot oil, using the same precautions one would use around any form of hot oil or deep frying.
