Recipe: Fillings for Pizzelles

Source: Post Gazette Magazine / Pittsburgh
In the Kitchen with Suzette Martinson
Thursday, May 24, 2001

Take your pick of this peck of fabulous pizzelle recipes

Here's the request from La-Verne Porta of McKees Rocks: "I tasted a mini chocolate pizzelle with a chocolate-raspberry nut filling. I can make the pizzelle cookie but can't duplicate the filling. Can anyone help? The cookie is absolutely delicious."

Kitchen Mailbox received a response from Dolores Hart of South Side:

"The mini pizzelles are made with raspberry preserves and a dark chocolate bar. You can use any nuts you like."

Here's what Kitchen Mailbox did to duplicate this cookie: While the pizzelle was warm and still pliable, we rolled it into a tube shape and set the cookie aside to cool. Meanwhile, we made the chocolate and raspberry filling. Over medium heat, we melted 2 cups semisweet chocolate chips with 1 tablespoon butter, then added 4 tablespoons raspberry preserves and mixed to combine flavors (at this point 1/2 to 3/4 cup chopped nuts may be added). Using a pastry tube, we filled each pizzelle with the filling.


And here's a variation from Elaine Kray of Munhall: Roll warm pizzelles into a tube. Let cool. Fill pizzelles with chocolate or vanilla pudding. Place pizzelles in an oblong pan (we used 9-by-13-inch pan); refrigerate overnight. When ready to serve, place one or two pizzelles on a plate. Garnish each end with whipped cream. For an eye-catching finish, sprinkle the chocolate pudding pizzelles with chocolate shavings and the vanilla pudding pizzelles with fresh fruit such as raspberries or strawberries.

Layer 5 or 6 pizzelles with alternate layers of pudding ending with a pizzelle. Refrigerate overnight. When ready to serve, cut pizzelle "pie" in quarters. Sprinkle each slice with powdered sugar. Place on cookie tray.

Place hot pizzelles in muffin tins and shape to mold; let cool. Remove pizzelles -- fill with ice cream and whipped cream.