Pizzelle Irons

Baking By texastwinkie Updated 4 Dec 2005 , 6:30pm by mary-ann

texastwinkie Posted 22 Nov 2005 , 12:19am
post #1 of 20

I love cookies! This site has gotten me hooked on the decorated cookie but I have always been a cookie baker. I love beautiful fancy cookies! Do any of you make pizzelles? I have never really even tasted one but thought I would try my hand at making them for my Christmas cookie platter. I'm having a hard time locating a store in my area that stocks pizzelle irons so I may have to order on line. I was wondering if they can be rolled/shapped so that a cream filling can be pipped into it? Does anyone have a good pizzelle recipe?

19 replies
bonniebakes Posted 22 Nov 2005 , 12:29am
post #2 of 20

I bought a new pizzelle iron last year and haven't used it yet. sorry, I don't have any tried and true recipes.

But, I know you can roll them and fill them. I've used canoli forms and the "horn" forms, too.

texastwinkie Posted 22 Nov 2005 , 1:47am
post #3 of 20

Where did you buy it? I have searched everywhere. I have only seen them online!

NEWTODECORATING Posted 22 Nov 2005 , 1:54am
post #4 of 20

I bought one for my mom last year at the Kitchen Connection. For some reason they are hard to come by until around christmas. Yes you can roll them, but they are a crisp cookie, so I would think one bite and filling would go everywhere. I really like the vanilla-a very slight flavor, but highly additive.

JoAnnB Posted 22 Nov 2005 , 7:26am
post #5 of 20

Pizelles can be flavored and made with various liquors (rum, etc) In a vanilla batter, they are reminiscent of good ice cream sugar cones.

They can be folded in half & filled-like a taco, rolled into a cone or tube. If you are fast and have heat-proof fingers the can be quartered to dip the edges in chocolate and sprinkles or nuts.

the variations are as big as your imagination.

However, be careful when you choose an iron. I bought my first one online and it had very faint markings, and the cookies were not very pretty. You want one with very distinct lines. I did find one at a kitchen store that sells electric appliances.

FerretDeprived Posted 22 Nov 2005 , 7:58am
post #6 of 20

Ooh! These are staple at my house in the holidays!! icon_biggrin.gif

Oddly enough they are hard to find ,but just the other day i bought a new one from Tuesday Morning.

The ones we have are Prima Pizzelle Baker: http://www.amazon.com/dp/B00062Y8TG/?tag=cakecentral-20

I reccomend it! A good investment because once you buy it it'll last years and years. Ours is 4 years old and still looks brand new!

Our iron before that lasted over 8 years ,and the only reason we had to get rid of it was because the two peices fell apart. We just felt it was a good excuse to get a new one when it happened. icon_razz.gif

When you buy an iron just make sure the design is deep enough to see it ,and make sure the iron is metal! I've seen horribly made cheap plastic. Those won't work. They aren't heavy enough to make a thin cookie.

The recipe we use is:

3 eggs
3/4 cup sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1/4 teaspoon anise oil
1 1/2 cups all-purpose flour
1 teaspoon baking powder
vegetable oil

Beat eggs at medium speed of an electric mixer until foamy; gradually add sugar, beating until thick and lemon colored. Add butter,vanilla, and anise oil; mix well. Add flour and baking powder; beat until smooth(DO NOT over beat or else you'll get a tough cookie)

Brush Pizzelle Iron lightly with oil(or spray with pam); preheat iron over medium heat 2 minutes, Place 1 tablespoon in center of iron; close iron and cook 30 seconds on each side or until pizzelle is lightly browned. Repeat with remaining batter; cool on rack. Yeilds: 2 1/2 dozen


The last paragraph is usually changed for each iron. The iron we use doesn't preheat on medium. You plug it in until the light goes off ,which i assume is how most irons work. You'll have to experiment a little with the iron. Also feel free to add more anise if you want a stronger flavor , or chocolate or vanilla instead of anise. Sometimes i use anise liquor instead of oil ,but oil is alot easier to work with because with the liquor you change the batter consistancy to get a good flavor ,and its a bit of a mess. But if you want you can add one or two tablespoons of water or anise liquor to thin the batter a tiny bit. I've found sometimes the recipe makes the batter to thick and doesn't make the cookie thin enough.

But also be careful not to make the batter to thin. If you do then the cookie will have holes in it. Just ad a drop of more anise oil and a little flour till it becomes thick enough again. If you experiment a little with one or two test cookies you'll find what works best for you and you'll get the feel. Its a really easy cookie. icon_smile.gif

If you want to roll it like a canoli you'll need to do it almost right when it comes out of the iron. Personally i wouldn't do it because I love it just plain with some powdered sugar or as an ice cream cone. YUM!

But good luck and when you try it please let me know what you use and how it goes!! thumbs_up.gif

texastwinkie Posted 22 Nov 2005 , 1:42pm
post #7 of 20

Ok, now you really have me wanting one! I have looked everywhere for them kohls, Foleys, Penneys, LinensnThings, Ross, & TJ Max to name a few. I even went to Tuesday Mornings but will try them again. So the main thing I need to look for is a good deep impression on the iron? What was the brand of the one you found at Tuesday mornings?

texastwinkie Posted 22 Nov 2005 , 9:33pm
post #8 of 20

Yeah! I found a pizzelle maker! I called all the area Tuesday Mornings and found one in the Dallas area. Drove over there and picked it up. Have no idea if it's a good one or not but it is nicely made and very heavy. It's a VillaWare Uno Pizzelle Maker for $30.00. Thanks for the help!

NEWTODECORATING Posted 22 Nov 2005 , 9:38pm
post #9 of 20

YEAH! Don't you love it when you finally find what you are looking for!! Now get to making some cookies! I wish I lived close, it is going to take you a few cookies to get the amount right on the iron, and a few to get them off without sticking and wrinkling. I would love to help you get rid of the evidence! It doesn't matter how often I make them I still have a few taste testing ones in the beginning.

FerretDeprived Posted 22 Nov 2005 , 11:39pm
post #10 of 20

yeah! Good job texastwinkie! You got a very nice one!

NEWTODECORATING, same here! I always have to play with my batter consistency for taste and texture. Sometimes i like a thick cookies, sometimes thin ,but i never complain. I just eat away. I always have trouble making pizzelles for other people because i always eat them like a couple seconds after they come out of the iron. I'm horrible. icon_razz.gif

dodibug Posted 23 Nov 2005 , 1:38am
post #11 of 20

You guys just made my husband's day. he loves pizzelles and was just talking about them this weekend. Thank you so much for the recipe. Now I just have to get the iron and I'm all set!!

texastwinkie Posted 23 Nov 2005 , 3:34am
post #12 of 20

It does feel great when you find something you've been looking for! When I can't find whatever I'm searching for ..I swear I think I become obssessed with it ... anyway I was on a mission and I finally got it. I'm still excited about it! Now I need to find some anise oil ! The search is on icon_biggrin.gif

ashianadotkom Posted 23 Nov 2005 , 3:50am
post #13 of 20

Sorry didn't see this post early but if someone still needs a source for the pizelle maker ...baker's catalogue is a great source.


Cake_Geek Posted 23 Nov 2005 , 12:58pm
post #14 of 20

We make pizzelle every year around Easter. We use a lot of them to roll into cannoli shells. If you want to do this, when they come right off the iron, wrap them around a cylindrical (sp?) form. I have a bunch of my gram's old metal cannoli tubes. Anyway, wrap them right off the iron and lay seam side down. They will cool very quickly. When cool, slide the tube out and store the shells in a ziploc or tupperware sealed well.

Don't stuff with the filling until you're ready to serve and eat b/c they will soften with the moisture in the ricotta. I introduced a couple girlfriends to these and they shared them with family and friends receiving a lot of compliments over fried cannoli shells.


butrcup Posted 23 Nov 2005 , 4:10pm
post #15 of 20


I love love love your avatar!!!!

texastwinkie Posted 23 Nov 2005 , 4:15pm
post #16 of 20

If anyone else is looking for a pizzelle maker call or check out the tuesday mornings stores. I just happen to live in the DFW area and their are many stores throughout the metroplex. I lucked out and found the Villawear Pizzelle baker for 29.99, it's a 60.00 appliance and it came with the little wooden thingy to roll it if desired.

Barefoot, would you mind sharing your recipes? What do you fill yours with? I would love to have several recipes to try out!

Thanks everyone whom came to the aid in my pizzelle quest ! icon_biggrin.gif

Misdawn Posted 23 Nov 2005 , 4:19pm
post #17 of 20

Another recipe for pizelle can be found on the food network website under Giada DiLaurentiis's recipes.

Cake_Geek Posted 23 Nov 2005 , 5:29pm
post #18 of 20
Originally Posted by butrcup


I love love love your avatar!!!!

It is definitely a motto to go by. Shoot, I should be working now but no on is watching (that i know of!)

FerretDeprived Posted 24 Nov 2005 , 5:03am
post #19 of 20
Originally Posted by texastwinkie

It does feel great when you find something you've been looking for! When I can't find whatever I'm searching for ..I swear I think I become obssessed with it ... anyway I was on a mission and I finally got it. I'm still excited about it! Now I need to find some anise oil ! The search is on icon_biggrin.gif

Hehe i just found some the other day. You can use anise extract. Its the same thing. Anise extract can be found at pretty much any grocery store. I found mine at publix. They might just have it out for the holidays ,but i stocked up! I got 4 bottles. icon_biggrin.gif

mary-ann Posted 4 Dec 2005 , 6:30pm
post #20 of 20

What's the conversion from anise oil to extract? I know oil is much stronger so can you substitue more extract without messing up the recipe?

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