Stuffed Pizzelles (with Whipped Dulce de Leche Cream)

Stuffed Pizzelles are the new “it” dessert, giving classic Italian wafers a glow-up with a rich dulce de leche cream center.

Course Pastries

Cuisine Italian

Keyword Pizzelle, Stuffed Pizzelles

Prep Time 10

Cook Time 30

6 30

Total Time 7 10

Servings Pizzelles

Author Valya's Taste of Home

To make Pizzelles, start by placing butter and margarine in a small bowl and microwaving it for 30 seconds until melted. Let it cool before continuing.
In a separate bowl, add eggs and sugar and beat them on high for five minutes using an electric mixer.
Add melted and cooled butter and whisk it for another minute.
Next, gradually add in flour while mixing on low until everything is fully combined.
Now, preheat your Pizzelle maker. Once it's ready, use an ice cream scooper to pour some of the mixture onto each ring. Bake for only one minute.
As soon as they're done, quickly remove them from the Pizzelle maker and roll them up while they're still hot. Note that once they cool, they will become hard and you won't be able to roll them up.
Let the rolled pizzelles cool on a wire rack completely before filling them with cream.

For the cream filling, simply beat heavy whipping cream until just starts to thicken, and then add Dulce de Leche and mix just until combined. Once it's combined, scrape the sides of the bowl and mix again for another 30 seconds.

To assemble the Pizzelles, place the cream filling in a piping bag with Wilton 21 attachment. Pipe some cream onto each side of the rolled Pizzelle.
Repeat the process until all rolls are filled. Refrigerate for at least six hours before serving.

For the Cool Whip Frosting:

16 oz. - Cool Whip (thawed)

1 can - Dulce de Leche

Combine both ingredients in a medium bowl and using a hand mixer beat the cream just until all is well incorporated.

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