Featured Recipes

Pizzelle con Fragole e Panna
Pizzelle Wafer Cups filled with Strawberries & Grand Marnier Whipped Cream

YIELD: 5 1/2 dozen flat pizzelles


Batter for the Pizzelle:

12 eggs

2 cups of sugar

2 cups of vegetable oil

2 teaspoons of pure lemon or pure orange extract

1/2 teaspoon of pure anise oil (you may substitute 1 tablespoon of anise extract)

4 cups of flour (2 cups of all-purpose flour plus 2 cups of cake flour, such as Swan's Down)


2 quarts of cleaned strawberries, halved

2 cups of heavy whipping cream

1/2 to 3/4 cup of confectioner's sugar

2 tablespoons of Grand Marnier (or to taste)


1. Beat the eggs well, until lemon-colored, adding the sugar gradually.

2. Add the oil and flavorings, and beat until smooth.

3. Add the flour a little at a time, and beat until well blended.

4. Let the batter stand for at least 1 hour, or chill overnight to enrich the flavor.  Bring the batter to room temperature.

5. Heat the pizzelle iron until hot. Brush with a little vegetable oil to prevent sticking.  Put enough batter on each side of the iron to cover the small inner circle.  Close the top and press down for a few seconds to make the pizzelle thin. This will ensure a crisp wafer when cooled. When golden brown, remove the pizzelle from the iron.  While it is still warm and pliable, place it in a small fluted dessert dish and let it cool until hardened.  Repeat this until all the batter is used. To store the pizzelle put them in a large airtight tin.

6. To serve, fill the pizzelle cups with fresh strawberries and whipped cream that has been sweetened with sugar and Grand Marnier to taste.

NOTE: Pizzelle may be served flat as a cookie sprinkled with confectioner's sugar, instead of forming them in dessert cups.


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