Pizzelles

Growing up my sister Paula and I always made Pizzelles around Christmas time. Last year I thought about buying a Pizzelle maker but it was close to Christmas and I had already baked a lot of cookies so I didn't end up buying one, but a few weeks ago I had the idea again and started searching for a Pizzelle maker online. I wanted something with a traditional finish (not nonstick) like the one my mom has, and this CucinaPro one on Amazon had good reviews so I went for it. It's a pretty small appliance so it won't take up much storage room which I like.

A few days after receiving it, I made a recipe of batter from the included booklet to try it out. I don't like the licorice taste of Anise flavoring that a lot of people put in their Pizzelles, so I kept mine simple by just using vanilla extract. I had not made these since I was younger but it's very easy to do (and even easier when you're not making a ton of recipes at one time like we used to!). One recipe made 18 Pizzelles which was a good amount for my small family. My kids, husband and I ate a few after I made them and then I stored the rest in an airtight container and we ate them throughout the week. Sometimes we put Nutella on them, too.

You can get creative with these - when they first come off the Pizzelle maker they are soft, so you can quickly shape them into various things right after you take them off (cone, cannoli, bowl, etc.) before they harden. You can put custard or whipped cream in them and top with fruit, or ricotta cannoli filling. For my initial time making them, I just let mine cool flat on a cooling rack but I hope to try them in a cannoli shape soon. You can also get creative with the flavor by using whatever extracts you like. I think lemon or almond would taste delicious!

All of the recipes, instructions and tips below are taken directly from the CucinaPro Pizzelle Baker Manual. 

Pizzelles

Recipes courtesy CucinaPro Pizzelle Baker Manual

 

PIZZELLES

3 large eggs

¾ cup sugar

2 teaspoons vanilla extract

1 stick (½ cup) butter/margarine, melted and cooled

½ teaspoon anise seed (optional)

1¾ cups all-purpose flour

2 teaspoons baking powder

 

Melt butter and set aside. Beat eggs and sugar until light yellow, 2-3 minutes. Add melted butter and vanilla. Beat until blended. Sift together 1 cup of the flour and the baking powder, then combine with wet ingredients. Fold together until just blended, add remaining flour and fold again until just incorporated.

 

Heat pizzelle iron, place about 1 heaping tablespoon of batter on the center of the pattern. Bake until golden brown, about 40-50 seconds. Remove and cool on a rack. Repeat with remaining batter.

 

CITRUS PIZZELLES

Omit the vanilla and anise flavorings. Add 1 teaspoon finely grated lemon/orange/lime zest or flavorings or oils.

 

CHOCOLATE PIZZELLES

Using the first recipe in this book, omit the vanilla and anise flavors; add 3 tablespoons cocoa and 3 tablespoons sugar. Bake the same way in your iron.

 

ALMOND PIZZELLES

Using the first recipe in this book, omit the vanilla and anise flavors; add 1 tablespoon almond extract or 2 tablespoons Amaretto. Add one cup of finely chopped/ground almonds to the batter. Bake as usual in your iron.

 

SOUTHERN ITALIAN PIZZELLES

These tend to be thicker and heavier than a regular pizzelle.

 

6 large eggs

2 cups sugar

2 sticks (1 cup) butter/margarine, melted and cooled

2 teaspoons vanilla extract

7 cups all-purpose flour

1 teaspoon anise seed (optional)

4 Tablespoons baking powder

 

Beat eggs and sugar, add cooled melted butter, vanilla and anise seed. Sift flour and baking powder and add to egg mixture. Batter will have a dough like consistency. Bake the same way in your iron.

 

PIZZELLE BAKER INSTRUCTIONS

 

For best result, follow instructions. Note that when your Pizzelle Baker is new, you may notice slight smoking or odor. This is normal with many heating appliances and will not recur. This does not affect the safety of your appliance. Also, it is recommended that you discard the first two pizzelles from your baker.

 

Plug into a wall outlet. The indicator light will begin to glow, indicating that the baker has begun preheating. It will take approximately 5 to 8 minutes to reach baking temperature. When the proper baking temperature has been reached, the indicator light will turn off. At this point, you will see the light going on and off. This only means that the baker is maintaining the proper baking temperature, and NOT when to start or stop baking.

 

Before baking the first pizzelle of the day, use a pastry brush to carefully coat the entire surface of both halves of the Pizzelle Baker with vegetable oil or melted shortening. Spray shortening works very well for this purpose as well. Repeat this only at the start of each day that you bake pizzelles.

 

Place about 1 heaping tablespoon of batter on each grid pattern. You may want to use 2 spoons to place the batter on the grid, using the second spoon to push the batter off of the first spoon. With some experimentation, you will learn that by placing the batter slightly behind the center of the pattern your pizzelles will come out closer to a round shape because as you close the baker, the batter squeezes forward slightly.

 

Close the baker and clamp the handles together with the handle clamp. Baking will take approximately 50 seconds depending on your preference for browning, or the consistency of the batter.

 

Remove the pizzelles from the grid with a spatula. If a flat pizzelle is desired, place it on a cake rack to cool. If you wish to shape your pizzelle, do so by removing one pizzelle from the grid and shaping it immediately while it is still warm. For a cone shape, use a wooden cone roller. The other pizzelle will remain warm and pliable until you are ready to remove it for shaping.

 

If you need to take a short break, close the baker to maintain the heat. When you return to baking, you will notice that the first two pizzelles will bake much faster because extra heat has been allowed to buildup.

 

When you are through baking, simply unplug the power cord from the wall outlet to turn the baker off and leave the baker open to allow it to cool. After it has cooled, brush any crumbs from the grooves and wipe off the grids with a dry paper towel to absorb any excess margarine or shortening.

 

PIZZELLE TIPS

 

When you shape warm pizzelles, it is always easier to use an oven mitt. They are warmer than you think.

 

You can shape your warm pizzelles over a custard dish to make small bowls. Once they have cooled, you can melt some chocolate bits, coat the inside of them then serve ice cream, custard, or fruit.

 

You can form them into cones, once they are cooled put either a miniature marshmallow or snip a quarter of a large marshmallow in the bottom of the cone. Now you can use it for a small ice cream cone or fill it with custard and fruit.

 

You can use them to make ice cream sandwiches, or smooth a thin layer of jelly on one and cap it with another. Then when you pour a mug of coffee, place one of these on top of the mug and it will warm it nicely to nibble on while you enjoy your coffee.

 

You can roll them over a wooden spoon making “taco shell” shapes. Then have dishes out with whip cream, custard, fruits and other toppings so that people can make their own decadent little treats at showers.

 

My own favorite shower dish is to make chocolate pizzelle cones and let them cool. Melt some chocolate bits and dip the large open end so that it has a chocolate “lip”. You can also use the marshmallow bit in the bottom of the cone to prevent things squirting out of the bottom and put a bit of chocolate over that. Take berries (favorites seem to be raspberries and strawberries) and clean them. Cool Whip will stand up better if there will be some time between the making and eating, pipe this into the cones and then finish it off by sticking one berry right in the end of the cone. Refrigerate until serving.

Not bad for my first time making Pizzelles since I was a kid

Nutella on a pizzelle

Anthony approves!