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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
  • 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
  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.