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Cream Filled Pizzelles

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Cream Filled Pezzelles

I made these Cream Filled Pizzelles for the main choir gathering at our church today and wanted to share it with you all too. I’ve been making this desert for over ten years and it doesn’t get old. Its usually made for parties but every once in a while you can treat yourself.

There are a lot of different shapes of pizzelles. I had this one ever since I started making them. It’s very durable, I never had problems with it. Also, you may make many different kinds of cream recipes for it, but this is my best kind of cream for this dessert. The caramel just perfectly blends with this recipe of pizzelles. I like to refrigerate them for at least 6 hours before serving so the cream can set little more and the pizzelles get a little softer.

I usually make two servings of them so I use up the whole can of Dulce de Leche. I have frozen them before and they are the same after thawing. Just be sure you thaw them in the fridge only. Have fun making them! 🙂


Batter ingredients:
5 large – eggs
1 cup – sugar
4 oz. – imperial margarine
2 oz. – unsalted butter
1 ¼ cup – all-purpose flour
Cream Filled Pezzelles

Cream filling ingredients:
8 oz. – cool whip thaw(in the fridge only)
½ can – Dulce de Leche
Cream Filled Pezzelles


You will need Pezzelle maker (I bought mine at Bad Bath and Beyond). You can purchase different shape of Pizzelle Maker on amazon too.
Cream Filled Pezzelles

Instructions:
1. Place butter and margarine into a small bowl and melt it in the microwave for 30 second. Set aside and let it cool.
Cream Filled Pezzelles

2. Add eggs and sugar into electric mixer bowl and beat it on high for five minutes.
Cream Filled Pezzelles

3. Add melted and cooled batter with margarine. Mix it for another minute.
Cream Filled Pezzelles

4. Add flour and mix on low until combined.
Cream Filled Pezzelles

5. Preheat Pizzelle maker. Pour some batter with ice-cream scooper onto each ring. Bake it for 1 minute.
Cream Filled Pezzelles

6. Remove from Pizzelle maker and roll them hot. Pizzelles gets hard as they cool, and you will not be able to roll them.
Cream Filled Pezzelles

7. Let rolled pizzelles cool completely before filling them with cream.
Cream Filled Pezzelles

How to make cream filling:
Place cool whip and Dulce de Leche into a small bowl. Mix it on high for 2 minutes. Scrape the sides of the bowl down and mix it for another 3 minutes or until combined.
Cream Filled Pezzelles

Assembling the Pizzelles:
1.Place cream into piping bag with Wilton 21 attachment. Pipe some cream to each side of the roll.
Cream Filled Pezzelles

2. Repeat filling all the rolls with the same step. Refrigerate for at least 6 hours before serving.
Cream Filled Pezzelles

Enjoy with tea or coffee.
Cream Filled Pezzelles

5 from 5 votes
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Cream Filled Pizzelles
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Dessert
Servings: 42 Pizzelles
Author: Valya's Taste of Home
Ingredients
  • Batter ingredients:
  • 5 large – eggs
  • 1 cup – sugar
  • 4 oz. – imperial margarine
  • 2 oz. – unsalted butter
  • 1 ¼ cup – all-purpose flour
  • Cream filling ingredients:
  • 8 oz. – cool whip thaw
  • ½ can – Dulce de Leche
  • You will need Pizzelle maker
Instructions
  1. Instructions:
  2. Place butter and margarine into a small bowl and melt it in the microwave for 30 second. Set aside and let it cool.
  3. Add eggs and sugar into electric mixer bowl and beat it on high for five minutes.
  4. Add melted and cooled batter with margarine. Mix it for another minute.
  5. Add flour and mix on low until combined.
  6. Preheat Pizzelle maker. Pour some batter with ice-cream scooper onto each ring. Bake it for 1 minute.
  7. Remove from Pizzelle maker and roll them hot. Pizzelles gets hard as they cool, and you will not be able to roll them.
  8. Let rolled pizzelles cool completely before filling them with cream.
  9. How to make cream filling:
  10. Place cool whip and Dulce de Leche into a small bowl. Mix it on high for 2 minutes. Scrape the sides of the bowl down and mix it for another 3 minutes or until combined.
  11. Assembling the Pizzelles:
  12. Place cream into piping bag with Wilton 21 attachment. Pipe some cream to each side of the roll.
  13. Repeat filling all the rolls with the same step. Refrigerate for at least 6 hours before serving.
  14. Enjoy with coffee or tea.
Recipe Notes

Update 3/18: I no longer use margarine for this recipe. Substitute margarine with regular butter. I’ve been using organic sugar and flour, they turn out great. Also, I no longer use Cool whip. Substitute 8 oz. of cool whip whip 2cups of cold heavy cream.

If you make this Cream Filled Pizzelles recipe please share the picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag it with #valyastasteofhome, I love seeing your creation. 🙂

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Comments

  1. Lena

    Valya privet! These look beautiful and I’d like to make the recipe. As I was checking the ingredients I got confused about the butter and margarine. It says 4 oz but looks like it’s a half of that. Would u clarify just to make sure.please.thank you in advance

    Reply

    • valya'stasteofhome.com

      I’m sorry! I’m so used to making two servings of it and made a mistake. Thank you so much for catching before any one made this recipe. It’s already fixed. You need 2 oz unsalted butter(half a stick) and 4 oz imperial margarine (one whole stick) melted and cooled or warm.

      Reply

  2. Marina

    Thank you for sharing your version of pizzelles. I have a recipe I have used a few times before but mine always crack and I can’t figure out why=( I’ll try your recipe and hope for better results=)

    Reply

      • Marina

        I tried this recipe a couple of times and good news: they definitely didn’t crack:) The only thing, which isn’t necessarily a bad thing, is that they turned out very thin for me, more fragile than yours look on the picture. I had to be extra careful while filling them with cream, otherwise the edges would break.
        In your most recent post you wrote that you freeze your Cream Horns. Have you tried freezing these pizzelles? I am thinking ahead, you see, already preparing for the Holidays:)
        Thank you and to your girls for all of your hard work!

        Reply

        • valya'stasteofhome.com

          I think the problem was that the batter was too runny and your trubochki turn out too thin. The size of the eggs can make the recipe be different from original, so add a little more flour to make trubochki thicker. Yes, I have froze these many time and they are just as fresh and good after thawing. Merry Christmas Marina! 🙂

          Reply

  3. Vera

    I discovered your website not too long ago. I really like your recipes and photos. Also how step by step you show everything. Great job.

    Reply

  4. Olga

    These look amazing! Whenever i make mine they get soggy, i gotta fill them with cream right before serving to guests. Can you advise me on what to do so that they dont get soggy so quickly? i do place in fridge right after filling them, even if its for a few minutes before serving

    Reply

    • valya'stasteofhome.com

      Is your recipe same as mine? After I refrigerate mine (even for days) they are soft not soggy. If I want them crunchy, I feel them before serving. They are not soggy at all. Explain how you make your recipe so I can figure out what you are doing wrong.

      Reply

  8. Dorina

    Hi Valya, these look tasty! question, why do you use butter and margarine together? can I use butter only or it will change the texture of the pizzelle? thank you so much!

    Reply

  9. Raya

    Hello there. These look soo good. I want to make them. But i have a question which size of pizzelle maker do you use? The 3″ or 5″? Or advise which one is better to purchase..thanks

    Reply

  10. tatyana

    hi valya, i read a comment where you said you freeze them. do you freeze them filled already or just the empty pizzelis themselves and fill later? thanks. by the way this is a good recipe. they turn out great

    Reply

    • valya'stasteofhome.com

      Hi Tatyana! I fill them and then freeze, because I like them soft after thawing. If you like them to be crunchy freeze them unfilled and then fill them after thawing. I hope this helps. Thank you kindly for a sweet feedback! 🙂

      Reply

  11. Christina

    Hi. I have looked everywhere for the dulce de leche and no one has it. Can you use the nestle sweetened condensed milk as a subsitute with the cool whip??? Thanks!

    Reply

  12. Chrissie

    I made this recipe many times but not with your filling. I made your recipe last night. Followed recipe but stuffing mixture seemed a lil runny. Any suggestions on how to make a stiffer type of filling so it doesnt seem like a runny mess?

    Reply

  13. Lena

    Thank you for this recipe! Where do you buy this Mexican condensed milk? I think I bought a raw la lechera at winco.. I will try to cook it.

    Would it be ok to use only butter?
    Thanks!

    Reply

  14. Loretta Hummert

    Question? Can these filled pizzelles be frozen after making. I am baking cookies for our daughter’s wedding that is in less than 2 weeks. I need to get some baking done early. We’re from Pittsburgh and it’s tradition to have a cookie table filled with treats in addition to the wedding cake

    Reply

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