Tuesdays with Dorie: Mrs. Vogel’s Scherben

schnegel 2.jpg

These sugary, fried treats remind me of Swedish rosettes which remind me of elementary school. (If you aren’t sure what rosettes are, check out this post written by Mike, a member of our Tuesdays with Dorie group.) I used to take rosettes to my classmates to celebrate my birthday. They were unique and different compared to the usual cookies or cupcakes.

So, needless to say, I love these scherben…..

Despite the grease smell in the house.

Despite the calories.

Despite the tedious rolling, chilling, cutting and handling of raw dough.

Despite the dusting of powdered sugar AND cinnamon sugar.

They are so b-a-a-a-d, they’re good!

raw schnegel.jpg
You might want to save this recipe for a party.  And I’m NOT talking about a party of one, or even two.  Since these are only good for a few hours, you’ll want some help eating them.

schnegel 1.jpg

Check out Spork and Foon by Teanna to get the recipe.

Email This Post Email This Post Share Follow me on Pinterest

{ 19 comments… read them below or add one }

shortbreadsouth January 14, 2010 at 4:06 pm

These were such fun to make and very addictive, but worth it!


Cakelaw January 14, 2010 at 3:38 pm

These turned out beautifully for you – and glad that you enjoyed eating them too.


Margaret January 13, 2010 at 9:52 pm

REminded me of beignets, but rosettes will work too.

These are good, aren’t they.


Sook January 13, 2010 at 3:56 pm

Wow homemade noodles… and they are crispy? Sounds like heaven to me.


Jules January 13, 2010 at 3:23 pm

Those are beautiful! I made a cake instead. Ah well.


Hornedfroggy of My Baking Heart January 13, 2010 at 10:31 am

Yours turned out beautifully! Gorgeous photos, too! 🙂


Amy January 13, 2010 at 6:55 am

These would be great for a party. Yours look like they turned out beautifully!


Kayte January 13, 2010 at 6:13 am

Yum…it’s breakfast time and I am wishing I had a plate of your Scherben sitting on the counter…I would share them, of course I would. I burned a vanilla scented candle and it took care of that grease smell almost immediately. Vanilla and powdered sugar is not a bad deal at all. Definitely a once-in-awhile treat, especially if you have teen boys to help eat them all. Love the rosette story.


Clivia January 13, 2010 at 4:41 am

Yours look so light! You’ve certainly mastered frying. Beautifully done.


Jill January 12, 2010 at 7:14 pm

They look gorgeous! I don’t think I’ve ever had a rosette, but I bet I would like them!


Mary January 12, 2010 at 6:04 pm

Thanks! I have a very good ‘raisin radar’, so I’ve been wondering about next week’s recipe. I may make it without, or replace with figs. I also want to leave out the peanuts, but there won’t be much left then! We shall see..


mike January 12, 2010 at 3:09 pm

Well, these look like they should look! Not like mine! These are truly gorgeous Romaine! And worth the frying (ONCE in awhile)! Beautifully done!


pamela January 12, 2010 at 1:01 pm

Very nice and tempting photos! Really pretty.


chocolatechic January 12, 2010 at 10:13 am

I ended up not making these, because I would have been the only one eating them.

I did post something fun.


Mimi January 12, 2010 at 9:43 am

These are one of those cookies that are so light and crispy you don’t realize how many you have eaten. Yours look perfect.


Katrina January 12, 2010 at 8:34 am

I almost never eat fried food and these dadgum lil things are addicting! I say addicting because we still have some left from last night and they really aren’t bad the next day! I might have to throw them away so I don’t eat them! No, I have more will power than that. 😉
Yours look perfect!


Sabrina January 12, 2010 at 7:46 am

Yours turned out so nicely!! Great job! I didn’t make mine, but I think I will save them for a party… a great little snack\app!


Teanna January 12, 2010 at 6:42 am

These were so bad they were good! And yours are GORGEOUS! What a photo! Thanks for frying along with me this week!


Mary January 12, 2010 at 1:35 am

Those look fantastic! Love the scalloped edges and the light dusting of icing sugar. I went for the avalanche approach, but they were still yummy:)


Leave a Comment

Previous post:

Next post: