Cream Filled Pizzelle Recipe 425

Steps:

• Whisk the eggs and the sugar until pale yellow, thick and frothy. Add the melted cooled butter and vanilla. Mix to combine. In a separate bowl, whisk the flour and baking powder together. Add to the batter. Mix to combine. Heat the pizzelle press until it's hot. Using two small spoons, place about a tablespoon of batter slightly behind the center of each pizzelle design. The batter will spread forward as it bakes. Bake for a few minutes, just until the pizzelles are slightly golden. Working quickly, wrap the hot pizzelles around a clean marker. You won't be able to shape them into a cylinder if they cool even a little bit, so work really fast. You don't need to use a marker, but it's easier for me that way. Repeat will all the batter. Meanwhile, to make the filling, using a paddle attachment on a standing mixer or using a hand mixer, cream the cream cheese and condensed milk until the mixture is smooth. Add the vanilla. Fold in the Cool Whip or whip up some cream in a separate bowl and fold into the cream cheese. Fill a piping bag with the filling and fill the pizzelle.

Steps:

• In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.
• Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.
• For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.