Pizzelle Questions

Baking By craftybanana Updated 25 Feb 2015 , 4:24pm by craftybanana

craftybanana Posted 19 Feb 2015 , 4:59pm
post #1 of 15

I was browsing pizzelle flavor ideas and recipes when I noticed that some recipe call for 6 eggs and some call for 3. Same amount of flour for both. My recipe uses 3 eggs. What does the extra 3 eggs do? Wouldn't it make it too eggy? More like a crepe-cookie?

 

I've also seen a recipe where they use 3 egg yolks. What does using only the egg yolks do?

 

One more thing, I've used boxed Jello in cookie before (they were o-kay I guess) and I saw on the Kraft site that they have a recipe for using it in pizzelles? Sounds kinda wierd to me. When I used Jello in my cookies for a Lime flavor, I didn't like the extra tang and used lime juice instead the next time. The Jello made my cookies taste similar to pixie sticks, not sure if I want to try it with pizzelles. I guess I could decrease the amount of sugar I use (3/4 cup) to maybe 1/2 cup? Ah, forgot to add I'm not using the pudding mix, the gelatin mix (like for Jello-Jigglers). Any insight would be appreciated.

 

And one last thing (I promise). Is the sugar on the edges of these pizzelles rimming-sugar? Like the kind you put on alcohol glasses, or is it just colored sanding sugar? (or are they the same thing? lols)

Here is the picture: http://www.justpizzelles.com/images/cookiesBeauty.jpg

 

Thank you!

14 replies
Natka81 Posted 19 Feb 2015 , 9:32pm
post #2 of 15

AI sell pizzelles. In my recipe its 4 large eggs to 2 cups of flour and far more sugar then you wrote in your post. I roll them up and fill them.[IMG ALT=""]http://www.cakecentral.com/content/type/61/id/3330868/width/350/height/700[/IMG]

kazita Posted 19 Feb 2015 , 10:15pm
post #3 of 15

A[quote name="Natka81" url="/t/783309/pizzelle-questions#post_7576703"]I sell pizzelles. In my recipe its 4 large eggs to 2 cups of flour and far more sugar then you wrote in your post. I roll them up and fill them.[IMG ALT=""]http://www.cakecentral.com/content/type/61/id/3330868/width/350/height/700[/IMG][/quote]

OH MY GOODNESS! !! those look absolutely delicious! !!

craftybanana Posted 20 Feb 2015 , 1:37am
post #4 of 15

Quote:

Originally Posted by Natka81 

I sell pizzelles. In my recipe its 4 large eggs to 2 cups of flour and far more sugar then you wrote in your post.
I roll them up and fill them.


Canolis! Yeah, I thought of using them for those since I hate deep frying, and the only canolis you can find here are filled with frosting.....I'm not a fan of frosting unless it's on a cake. I prefer the ricotta or marscapone cheese. :)

 

My recipe uses 3 eggs, 1-3/4cups of flour and 3/4cups of sugar and the usual leavening (which escapes me at the moment). I just wasn't sure why you would want to put in 6 eggs.... for that much flour.

 

I also love the way you displayed them. Much better than my usual "pick the one you want from the tupperware container," lols.

Natka81 Posted 20 Feb 2015 , 2:55am
post #5 of 15

A[@]craftybanana[/@] Does recipe has butter in it? I have 2 recipes for pizzelles. 1st 4 egg, 2nd - 6 eggs but it has more butter and less sugar per egg. I know you guys have canoli, that's why I named mine rolled pizzelles. We like them rolled and filled.

MBalaska Posted 20 Feb 2015 , 3:10am
post #6 of 15

Quote:

Originally Posted by Natka81 

I sell pizzelles. In my recipe its 4 large eggs to 2 cups of flour and far more sugar then you wrote in your post.
I roll them up and fill them.

 

They look fabulous!!  and it's a beautiful photo @Natka81

craftybanana Posted 20 Feb 2015 , 3:36pm
post #7 of 15
Quote:
Originally Posted by Natka81 

@craftybanana
Does recipe has butter in it?
I have 2 recipes for pizzelles. 1st 4 egg, 2nd - 6 eggs but it has more butter and less sugar per egg.
I know you guys have canoli, that's why I named mine rolled pizzelles.
We like them rolled and filled.


Ah yes it has melted butter in it too, 1/2 cup. I've seen lots of people make canolis out of rolled pizzelles it's common. I also saw someone who folded them in half (while warm) with filling sandwiched between and the edges were dipped in chocolate. Looked like a flat choco-taco! :) I've never filled mine (flat ones) and my grandmother never did either. Her canolis were pan fried instead of deep fried, but I just don't like oil popping all over the place.... too messy.

 

What is the difference between your 4egg and 6 egg? thickness, taste, texture, crispy?

Natka81 Posted 20 Feb 2015 , 5:20pm
post #8 of 15

Quote:

Originally Posted by craftybanana 
 


Ah yes it has melted butter in it too, 1/2 cup. I've seen lots of people make canolis out of rolled pizzelles it's common. I also saw someone who folded them in half (while warm) with filling sandwiched between and the edges were dipped in chocolate. Looked like a flat choco-taco! :) I've never filled mine (flat ones) and my grandmother never did either. Her canolis were pan fried instead of deep fried, but I just don't like oil popping all over the place.... too messy.

 

What is the difference between your 4egg and 6 egg? thickness, taste, texture, crispy?

I haven`t tasted much difference between 4 and 6 egg recipe, but 6 eggs recipe has more butter in it .

 

Thickness depends on the brand of pizzelle baker you have. I used to have Villaware ( they stopped making pizzelle baker) and it baked thinner pizzelles then CucinaPro that I have right now. My cousin has some kind of brand which makes thicker and smaller pizzelles and my recipe doesn`t work on her maker.

 

Crispiness? Mine are  on thicker side and crispy and golden brown. I like them that way because when I fill them with whipped cream moisture doesn`t affect them that much. I have tasted others people pizzelles some are paper thin, kind of stretchy,chevy and white.

 

A lot depends on how you mix the recipe. I cream room temperature butter with sugar first, I don`t melt butter. Some people beat eggs with sugar first, then add everything else.

I messed a lot with original recipe before I ended up with one I use now.

 

My kids would  eat pizzelles unrolled, unfilled, broken, burned, even crumbled just turn away for a minute and all rejects are gone.

Natka81 Posted 20 Feb 2015 , 5:25pm
post #9 of 15

Also I have heard that crispiness depends a lot on how much sugar is in the recipe, more sugar = sweeter but crispy pizzelles. I haven`t confirmed that and I am not good with chemistry.

Dayti Posted 21 Feb 2015 , 12:20am
post #10 of 15

ANatka81 I have never heard of these but they look lovely and sound delicious! Would you be able to share your recipe? I was hoping they could be baked but it sounds like you need a special cooker for them? I am very curious. Thanks in advance if you can help.

Dayti Posted 21 Feb 2015 , 12:27am
post #11 of 15

AHmm, I checked Google (should have done that first) and it appears that these are made in kind of waffle iron. Can they be done in a hot frying pan? I understand you wouldn't get the design, but for testing flavour etc could it be done?

Natka81 Posted 21 Feb 2015 , 2:01am
post #12 of 15

http://www.amazon.com/dp/B000I1QJ06/?tag=cakecentral-20

 

http://allrecipes.com/recipe/pizzelles-iii/ This recipe looks almost exact, but the process of mixing ingredients is different.

craftybanana Posted 21 Feb 2015 , 2:42am
post #13 of 15

@Natka81 Thank you. I guess thickness was not the right wording, lols. I know it depends on the leavening and pizzelle maker, not sure where my brain was at the time. I use a Cuisinart one I picked it up at a garage sale and it makes thin pizzelles. Mine are crispy when I have it on the medium setting (kind of like a toaster).

 

My recipe has me mixing the sugar and eggs first, then adding everything else. I'll try creaming the butter and sugar first and see what difference it makes. I like my recipe, but the endless variations are fun to play with.

 

I did add an extra egg today and used 2 cups of flour and added 1 cup of sugar.I still used 1/2cup of butter though. I found that I had to turn my iron hotter to get it crispier (light brown). I just read in the comments of the recipe that an extra egg made the batter not as thick. Makes sense I guess.

 

@Dayti The recipe link is the same one I use. They're pretty standard. In fact that's the same recipe I got from my Uncle's tweaking. I also looked in the booklet that came with my pizzelle maker and it's the same too. So you can't go wrong starting with that! And yes they are made in a specially made waffle iron, a shallow one. They are traditionally made with irons (family/village crest, special design, etc). You could try making them like pancakes, but the batter is really thick. You could check thrift stores for Pizzelle makers, mine was $10 at a garage sale!

:D 

Edit: this is the one I have: http://www.amazon.com/dp/B00006F2ME/?tag=cakecentral-20+maker

Dayti Posted 24 Feb 2015 , 5:07pm
post #14 of 15

Thank you ladies, I have added these to the long list of things to try one day...just not sure I can justify getting the pizzelle iron yet! I don't think it's the kind of thing I could get for €10 over here. Having said that, munching through a big pile of these pretty things sounds like a fairly good justification...bet they're great eaten hot and with Nutella spread on them... 

craftybanana Posted 25 Feb 2015 , 4:24pm
post #15 of 15

You never know! I just happened to be at an estate sale in my neighborhood and saw it there. I didn't haggle, just handed her the $10 (I sure wasn't going to tell her what it was worth!) Sometimes you win, sometimes you lose!

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