Cream Filled Pizzelles Recipe
Delightful Italian-inspired cream filled pizzelles featuring crisp, golden waffle cookies shaped into cylinders and filled with a luscious, smooth cream cheese and whipped topping filling. These elegant, bite-sized treats are perfect for special occasions, afternoon tea, or festive gatherings, combining light texture with rich sweetness for a memorable dessert experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 20 pizzelles 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Batter:
- 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
Filling:
- 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
For garnish:
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
- Preheat and mix eggs: Preheat your pizzelle maker. In a medium bowl, using an electric mixer on high speed, beat 4 large eggs, 1/4 cup granulated sugar, and 1/4 teaspoon fine salt until the eggs lighten in color and the sugar fully dissolves, about 2 minutes.
- Add remaining batter ingredients: To the egg mixture, add 2 tablespoons grapeseed oil, 1/2 teaspoon vanilla extract, and 1 cup sifted all-purpose flour. Beat on low speed for about 1 minute until well combined and the flour is fully incorporated.
- Cook pizzelles: Using a 1 tablespoon measuring spoon, drop batter onto each pizzelle mold design. Close the lid and bake the pizzelles for about 18-20 seconds or until a dark golden color forms. Depending on your pizzelle maker, baking time may vary up to 60 seconds. Carefully remove the hot pizzelles with a disposable fork and quickly wrap each around a wooden stick to form a cylinder. Work swiftly before they cool and harden to avoid breakage. Place shaped pizzelles in a single layer on a baking sheet to cool and dry thoroughly; do not stack as this can cause sogginess.
- Prepare cream filling: In a clean medium bowl, beat 8 oz cream cheese on high speed for about 1 minute until smooth. Add 1/3 cup sweetened condensed milk and 1/4 teaspoon vanilla extract and beat for another minute. Then fold in 8 oz frozen Cool Whip, continuing to beat on high until the mixture is thick and smooth, about 2-3 minutes.
- Fill pizzelles: Transfer the cream filling to a piping bag. Pipe filling fully into both ends of each cooled cylinder-shaped pizzelle. For an elegant finish, dust with powdered sugar if desired.
- Chill and serve: Refrigerate the filled pizzelles until ready to serve to maintain cream firmness and enhance flavor.
Notes
- Use room temperature eggs for best batter consistency.
- Work quickly when shaping pizzelles around the stick to prevent cracking.
- Different pizzelle makers may require adjusting baking time; watch the first few carefully.
- For a crisper texture, substitute grapeseed oil with melted cooled butter.
- Store filled pizzelles refrigerated; best consumed within 2 days for optimal freshness.
- Cool Whip is used frozen to achieve a thick, creamy filling texture.
- Do not stack pizzelles during cooling to keep them crisp and maintain their shape.
Keywords: pizzelles, cream filled pizzelles, Italian dessert, waffle cookies, cream cheese filling, sweet treat, festive dessert
Find it online: https://freshrecipehub.com/cream-filled-pizzelles-recipe/
