We’ve always adored pizzelle, those crisp Italian wafers that hail from the heart of Italy’s baking traditions. Originating as simple treats for holidays and family gatherings, our Cream Filled Pizzelle Recipe adds a decadent twist with a creamy center that elevates them to dessert perfection.
What makes this version special is its blend of nostalgia and indulgence—we’re talking buttery cookies paired with smooth, flavorful filling that’ll have you reaching for seconds. Join us as we guide you through this easy, crowd-pleasing recipe that’s sure to become a staple in your kitchen.
Ingredients
In our Cream Filled Pizzelle Recipe, we select premium ingredients that capture the crisp, buttery essence of traditional Italian wafers while adding a luscious creamy center for an irresistible twist.
For the Pizzelle
Here are the key ingredients we use to craft the light, golden pizzelle cookies, starting with the base elements for a perfect batter:
- 4 large eggs, at room temperature, to provide structure and richness
- 1 cup granulated sugar, for a sweet, subtle crunch
- ½ cup unsalted butter, melted and cooled, to ensure a tender, flavorful base
- 2 cups all-purpose flour, sifted, to achieve the signature crisp texture
- 2 teaspoons baking powder, for a light lift
- 1 teaspoon vanilla extract, or anise extract for authentic Italian flavor, whisked in last for even distribution
For the Cream Filling
- 1 cup heavy whipping cream, chilled, to whip into soft peaks
- ¼ cup powdered sugar, sifted, for smooth sweetness without graininess
- 1 teaspoon vanilla extract, to enhance the creamy aroma
- Optional: ½ cup mascarpone cheese, softened, for added richness and stability in the filling
Equipment Needed
To bring our Cream Filled Pizzelle recipe to life, we rely on a few essential tools that ensure precision and ease in crafting these crisp, buttery Italian wafers with a luscious creamy center. Drawing from our years of baking experience, here’s a curated list of the key equipment you’ll need, organized by the stages of preparation for seamless workflow.
- Pizzelle Iron: This specialized appliance is indispensable for creating the signature thin, patterned cookies. We suggest opting for an electric model with adjustable heat settings to achieve that perfect golden crispness without burning.
- Mixing Bowls: A set of two to three medium-sized bowls—preferably stainless steel or glass—allows us to combine dry and wet ingredients separately, preventing lumps and ensuring even mixing for both the pizzelle batter and cream filling.
- Measuring Cups and Spoons: Accurate measurements are crucial for our recipe’s success, so we recommend a standard set of dry measuring cups (1/4 to 1 cup) and spoons (1/4 tsp to 1 tbsp) made from sturdy materials to handle ingredients like flour and sugar precisely.
- Electric Mixer or Whisk: For whipping up the cream filling to a fluffy, velvety texture, an electric hand mixer speeds things up, but a sturdy wire whisk works well if we’re aiming for a more hands-on approach.
- Spatula and Cooling Rack: A heat-resistant silicone spatula helps us gently remove hot pizzelle from the iron, while a wire cooling rack ensures the cookies cool evenly and maintain their crisp signature crunch.
- Piping Bag or Small Spoon: To fill the pizzelle with creamy goodness, we find a disposable piping bag (with a fine tip) most efficient for neat, professional results, or a simple spoon for a rustic method.
By gathering these tools beforehand, we set the stage for a smooth baking process that transforms simple ingredients into an irresistible dessert.
Instructions
With our premium ingredients and essential equipment ready, we’re thrilled to walk you through the straightforward steps for crafting irresistible Cream Filled Pizzelle. Let’s ensure each stage delivers that signature crisp texture and luscious filling for a truly indulgent treat.
Prepare the Batter
First, we gather the pizzelle ingredients in a large mixing bowl. Begin by cracking 4 large eggs into the bowl and adding 3/4 cup granulated sugar. Use an electric mixer on medium speed to beat them together for about 2 minutes until the mixture is light, fluffy, and pale yellow—this creates a smooth base that promises a tender cookie.
Next, melt 1/2 cup unsalted butter and let it cool slightly before stirring it in along with 1 teaspoon vanilla extract (or anise for a traditional twist). In a separate bowl, whisk together 1 1/2 cups all-purpose flour and 2 teaspoons baking powder to ensure even distribution. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until fully combined into a thick, pourable batter. This step is key for achieving the light, buttery essence of authentic pizzelle.
Cook the Pizzelle
Preheat your pizzelle iron according to the manufacturer’s instructions—typically to a medium-high setting—so it reaches the ideal temperature for a golden-brown finish. Once hot, lightly grease the iron with a small amount of unsalted butter or cooking spray to prevent sticking.
Spoon about 1 tablespoon of batter onto the center of each grid pattern on the iron, using a measuring spoon for accuracy. Close the iron and cook for 30-45 seconds, or until the pizzelle are golden and emit a fragrant, buttery aroma. Carefully remove them with a spatula and transfer to a cooling rack immediately—these cookies crisp up as they cool, developing that satisfying crunch we love. Repeat with the remaining batter, yielding approximately 24 pizzelle depending on your iron’s size.
Make the Cream Filling
In a clean mixing bowl, pour 1 cup heavy whipping cream and add 1/4 cup powdered sugar along with 1 teaspoon vanilla extract. Using an electric mixer on high speed, whip the mixture for 2-3 minutes until it forms stiff peaks—aim for a light, airy texture that holds its shape perfectly.
For added richness, optionally fold in 4 ounces mascarpone cheese with a spatula until fully incorporated, creating a velvety, indulgent filling that elevates the dessert. This step ensures the cream is smooth and flavorful, ready to complement the crisp pizzelle with its creamy contrast.
Assemble
Once the pizzelle have cooled completely and are crisp to the touch, prepare a piping bag fitted with a round tip or use a spoon for filling. Pipe or spoon about 1-2 teaspoons of the cream filling onto the flat side of one pizzelle, then gently sandwich it with another to form a filled cookie.
Arrange the assembled Cream Filled Pizzelle on a serving platter, and for the best results, chill them in the refrigerator for 15-20 minutes to set the filling. This final touch enhances the decadent combination of textures, making them a standout dessert for any occasion.
Make-Ahead Instructions
One of the joys of our Cream Filled Pizzelle recipe is its flexibility for make-ahead preparation, allowing us to enjoy these crisp, buttery treats without last-minute hassle. By planning ahead, we maintain the signature texture and flavor while streamlining the process for gatherings or everyday indulgences.
Preparing the Pizzelle Batter in Advance
We can prepare the pizzelle batter up to 24 hours ahead to enhance efficiency. Simply mix the eggs, sugar, melted butter, and extracts as outlined in our instructions, then gradually incorporate the dry ingredients until smooth. Transfer the batter to an airtight container and refrigerate it. This resting period even improves the batter’s consistency, leading to lighter, more delicate cookies. When ready to bake, let the batter sit at room temperature for about 15-20 minutes to soften before using.
Baking and Storing the Pizzelle Cookies
Baking the pizzelle cookies ahead is straightforward and helps us focus on assembly later. After cooking the cookies on the preheated pizzelle iron until golden brown, cool them completely on a rack. Store the cooled cookies in an airtight container at room temperature for up to 3 days, or freeze them for up to 1 month. Here’s a quick overview of storage options in the table below:
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Room Temperature | Up to 3 days | Keep in a sealed container to preserve crispness; avoid humid environments. |
| Freezing | Up to 1 month | Wrap cookies individually in plastic wrap, then place in a freezer-safe bag; thaw at room temperature before filling. |
Making the Cream Filling Ahead
For the luscious cream filling, we recommend preparing it 1-2 days in advance to let the flavors meld. Whip the heavy cream, powdered sugar, and vanilla (plus mascarpone if desired) until it forms stiff peaks, then transfer the filling to a covered bowl and refrigerate. This not only saves time but also allows the vanilla notes to intensify, creating a richer contrast with the cookies’ buttery crunch. Stir gently before using, as it may thicken slightly in the fridge.
Assembling and Chilling the Filled Pizzelle
While we can assemble the filled pizzelle up to 4 hours ahead for short-term plans, doing so too early may soften the cookies. For longer make-ahead scenarios, bake and store the cookies separately from the filling, then assemble just before serving to retain that irresistible crisp exterior. Once filled and sandwiched, chill the assembled treats in the refrigerator for at least 30 minutes to set the cream. If preparing for events, we suggest making them 1-2 hours ahead and covering loosely to prevent sogginess—perfect for serving a crowd with minimal effort.
Conclusion
We’re thrilled you’ve explored our Cream Filled Pizzelle recipe with us
It’s a perfect blend of crisp tradition and creamy delight that elevates any occasion
Give it a try and you’ll discover how simple ingredients create unforgettable moments
We can’t wait to hear how yours turn out – happy baking!
Frequently Asked Questions
What is a pizzelle?
Pizzelle are traditional Italian wafers with a crisp texture, often enjoyed as cookies. This recipe enhances them with a creamy filling, turning them into a decadent dessert that combines buttery goodness with nostalgia.
What ingredients are needed for Cream Filled Pizzelle?
For the pizzelle, you’ll need eggs, sugar, unsalted butter, flour, baking powder, and vanilla or anise extract. The cream filling requires heavy whipping cream, powdered sugar, vanilla extract, and optionally mascarpone cheese. These simple, premium ingredients create a crisp cookie with a luscious center.
How do you make Cream Filled Pizzelle?
Mix eggs and sugar until fluffy, add melted butter and vanilla, then incorporate dry ingredients to form batter. Cook in a preheated pizzelle iron until golden. Whip cream with sugar and vanilla for the filling, cool cookies, then sandwich with filling and chill for at least 30 minutes. Yields about 24 treats.
Can I prepare Cream Filled Pizzelle in advance?
Yes, make batter up to 24 hours ahead and refrigerate it. Bake cookies and store at room temperature for up to 3 days or freeze for a month. Prepare filling 1-2 days in advance. Assemble just before serving to keep cookies crisp, then chill for 30 minutes.
How should I store Cream Filled Pizzelle?
Store unfilled cookies in an airtight container at room temperature for up to 3 days or freeze for up to a month. Once filled, refrigerate for up to 2 days to maintain freshness and crispness. Avoid stacking to prevent sogginess.
What equipment is required for this recipe?
You’ll need a pizzelle iron, mixing bowls, measuring cups and spoons, an electric mixer or whisk, a spatula, a cooling rack, and a piping bag or spoon. These tools ensure easy preparation and professional results.