Is it doable? I just came across an article (or maybe I saw it on U-Tube) about Pizzelles. Sounded good to me. I have my mom's old manual krumkake iron and I'm wondering if I could use it to make Pizzelles. Frankly, making Pizzelles seems to be a lot less work than making Krumkakes.
I did a little research on this topic and many posters think the only difference in the two irons is the pattern and advised to give it a try.
Sounds like it would work. You can use less flour at first to see if the batter spreads easily and evenly. Then add the rest.
Having never had a pizzelle cookie before, it just dawned on me that I think "size" might be an issue.
A krumkake iron is about 3 or 4 inches across (w/o the iron in front of me, this is a guesstimate) and the electric pizzelle iron that I saw made two smaller circles. The krumkake circumference might just be too ridiculously large for a pizzelle. Heck, I'm not even sure if it's that good. I know we like krumkake cookies.
If you've never made krumkake cookies, you have to work fast when you remove the cookie from the iron because you need to roll it around a cone-shaped dowel before it firms up, otherwise it won't roll. The last time I made krumkake cookies, my daughter was here to help me. I haven't made them often enough to be an expert at it like my mother was.
CALori- I don't think the size is that far off. When I make Pizzelle sometimes if I don't put enough batter they come out smaller than the design. Never matters to anyone! I DO think the only difference is the depth of the crevices in the pattern. Pizzelle I think is deeper, so getting them off the machine might be tricky. Let us know if you gave it a try.
I made pizzelles last week. My iron is cast iron with two long wooden handles (this iron is from my husbands grandmom). The part you put the batter in is about 6" across with a pattern. After you take the cookie out and it hardens it breaks along the lines and you have 3 large triangles. If you take the pizzelle out and wrap it around a cone as soon as it comes out it hardens in that shape.
Hope this helps.
Does a pizelle have nooks and crannies similar to a waffle, maybe? Krumkake's are very flat with a very slight raised pattern formation. There are no nooks and crannies.
My next step is to google a pizelle iron and see if that'll show me what exactly it is/does. I'm guessing I'm not going to try it.
Here's what I found: "Pizzelle were originally made in the Abruzzo region of south-central Italy. The name comes from the Italian word for "round" and "flat" (pizze); this is also the meaning of the word pizza. Many other cultures have developed a pizzelle-type cookie as part of their culture (for example, the Norwegian Krumkake). It is known to be one of the oldest cookies, and is believed to have developed from the ancient Roman crustulum. Pizzelle are known as ferratelle in the Lazio region of Italy. In Molise they may be called ferratelle, cancelle, or pizzelle.
The cookie dough or batter is put into a pizzelle iron, which resembles a waffle iron. The pizzelle iron is held by hand over a hot burner on the stovetop, although some models are electric and require no stove. Typically, the iron stamps a snowflake pattern onto both sides of the thin golden-brown cookie, which has a crisp texture once it is cooled. There are also several brands of ready-made pizzelle available in stores."
Wow, it sounds like it might work. After the holidays, I'm going to have to investigate this further and compare my Krumkake recipe to a pizzelle recipe.This message has been edited. Last edited by: CA Lori,
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