Name: Cream Filled Pizzelles Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 large eggs, room temperature; 1/4 cup granulated sugar; 1/4 teaspoon fine salt; 2 tablespoons grapeseed oil (vegetable oil can be used; melted cooled butter for crispier results); 1/2 teaspoon vanilla extract; 1 cup all-purpose flour, sifted; 8 oz cream cheese, refrigerated; 1/3 cup sweetened condensed milk, refrigerated; 8 oz Cool Whip, frozen (preferably extra creamy, not original); 1/4 teaspoon vanilla extract; 1 tablespoon powdered sugar (optional, for dusting)

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Introduction

Cream Filled Pizzelles are delicate Italian waffle cookies shaped into crisp cylinders and filled with a luscious, creamy filling. This recipe combines the light, crisp texture of pizzelles with a smooth, sweet cream cheese filling for a delightful treat perfect for any occasion.

A white rectangular dish filled with multiple crispy golden-brown cannoli shells, each about two layers thick with a rough, bubbly texture on the outside. The shells are filled generously to the ends with smooth, creamy white filling that is piped in a ridged, swirl pattern, slightly overflowing at the openings. The cannoli are dusted with powdered sugar, creating a light white coating on the shells. Bright red flowers are placed on one side of the dish, adding a pop of color against the white marbled surface beneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs – room temperature
1/4 cup granulated sugar
1/4 teaspoon fine salt
2 tablespoons grapeseed oil (vegetable oil is okay; use melted cooled butter for crispier results)
1/2 teaspoon vanilla extract
1 cup all-purpose flour – sifted
8 oz cream cheese – refrigerated
1/3 cup sweetened condensed milk – refrigerated
8 oz Cool Whip – frozen (preferably extra creamy, not original)
1/4 teaspoon vanilla extract
1 tablespoon powdered sugar (for dusting – optional)

Instructions

Step 1: Preheat the pizzelle maker while preparing the batter. In a medium bowl, beat the eggs, granulated sugar, and salt on high speed with an electric mixer until the mixture lightens in color and the sugar dissolves, about 2 minutes.
Step 2: Add the grapeseed oil, vanilla extract, and sifted flour to the egg mixture. Mix on low speed until the flour is fully incorporated, about 1 minute.
Step 3: Using a tablespoon, spoon batter onto each pizzelle pattern on the maker. Close the lid and bake for 18-20 seconds or until the pizzelles are a dark golden color. Carefully remove each pizzelle with a disposable fork and quickly wrap it around the wooden stick that comes with the maker to form a cylinder. Work fast before the pizzelles cool and become brittle. Place the formed pizzelles in a single layer on a baking sheet to cool and dry. Avoid stacking to prevent sogginess.
Step 4: For the filling, beat the cream cheese in a medium bowl on high speed for about 1 minute until smooth. Add the sweetened condensed milk and vanilla extract, then beat for another minute. Fold in the frozen Cool Whip and continue beating on high until the filling is thick and smooth, about 2-3 minutes.
Step 5: Fill a piping bag with the cream filling. Pipe the filling into both ends of each pizzelle cylinder. Dust the filled pizzelles lightly with powdered sugar if desired. Refrigerate until ready to serve.

Tips & Variations

For crispier pizzelles, substitute the oil with melted and cooled butter.
If you don’t have a pizzelle maker, use a thin waffle iron but the shape will be different.
Try adding citrus zest (lemon or orange) to the batter for a fresh twist.
Use homemade whipped cream instead of Cool Whip for a more natural filling.

Storage

Store the filled pizzelles in an airtight container in the refrigerator for up to 3 days. For best texture, keep the pizzelles and filling separate until just before serving to prevent sogginess. Reheat unfilled pizzelles briefly in a low oven if needed to restore crispness.

How to Serve

The image shows a stack of golden brown cannoli shells filled with creamy white ricotta filling piped on both ends, arranged neatly in layers on a white plate with a subtle raised edge design. Each cannoli has a crisp textured shell dusted lightly with powdered sugar. The creamy filling has a smooth texture with swirled ridges. Bright red flowers are placed near the bottom right corner of the plate, adding a splash of color against the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pizzelles ahead of time?

Yes, you can bake pizzelles ahead and store them in an airtight container at room temperature for up to 2 days. Shape them around the stick while still warm, then fill just before serving.

What can I use if I don’t have a piping bag?

You can fill a zip-top plastic bag with the cream filling and cut a small corner off to pipe the cream into the pizzelles.