Cardamom krumkake with mascarpone filling makes the perfect, special sweet for your next baking project. The Norwegian version of pizzelle, these waffle iron cookies can be made in advance, but don’t fill them until just before serving. Plus, I’m sharing how to take the filling to another level by adding (optional) matcha!
Why This Recipe Works
My husband grew up eating krumkake over the holidays and it’s his absolute favorite. I was taught to make them by the women in his family, and am sharing their tried and true family recipe with you, that was adopted from NordicWare (link opens in new tab).
Krumkake are not usually served with filling, and that is the twist on this recipe that I have added myself. The mascarpone filling takes them to another level, but do not fill them in advance or they will get soggy!
The batter consistency, regulating the iron temperature, and timing in this recipe are very important. I’m walking you through the steps (with detailed photos) so you can successfully make this tricky krumkake.
Ingredients & Equipment
krumkake iron – you cannot make traditional krumkake without a krumkake iron. I use a traditional stovetop iron (link opens in new tab), but you can also use an electric version (link opens in new tab).
cardamom – use ground cardamom. If you can only find pods, you can crush the seeds inside with a mortar and pestle (link opens in new tab).
flour – this recipe uses all-purpose flour.
How to Make the Krumkake Batter
Beat the egg very well (photo 1). Add in 1/2 cup of sugar, 1/4 cup melted butter, and 1/2 teaspoon cardamom (photo 2). Mix well (photo 3).
Add about half of the 3/4 cup of flour, mix (photo 4). And 1/4 cup of milk, mix (photo 5). Add the rest of the flour, and mix. Add another 1/4 cup of milk, and mix. The batter should be the consistency of photo 6.
How to Cook Krumkake
Set up your krumkake iron over your stove (photo 1). Heat your krumkake iron over medium to medium high heat (photo 2).
To cook, spoon ~2 tsp of batter in the center of the iron (photo 3). Gently squeeze the handles together to close the iron. Bake for 5-10 seconds and flip (photo 4).
Cooking time is approximately 25-30 seconds until golden, remove with an offset spatula and roll immediately on the wood krumkake cone-shaped cone to shape (photos 5 & 6). Remove from the cone and cool the seam side down.
Be prepared to scrap the first few krumkake until you get your stove temperature just right. The timing should be within the parameters of the recipe. If the krumkake are burning, your flame is too high.
Mascarpone Krumkake Filling
Beat the 16 oz. of softened mascarpone cheese, 1 cup of cream, 3/4 cup powdered sugar, and 1 teaspoon vanilla extract in a large mixing bowl to soft peaks (photos 1 & 2).
Use a piping bag to fill each krumkake with the mascarpone filling (photos 3 & 4).
Optional Matcha Addition
Include 1 tablespoon of culinary-grade matcha powder in the bowl of the mascarpone krumkake filling for the green, matcha-flavored filling. Then, fill them exactly as you would with the plain mascarpone.
Looking for more matcha recipes? I’ve taken my matcha latte obsession to another level with 18 of my FAVORITE matcha desserts from the blog and from some of my favorite bloggers.
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Cardamom Krumkake Recipe with Filling
Print Recipe SaveIngredients
- 1 egg
- 1/2 cup sugar
- 1/4 cup butter softened
- 1/2 tsp ground cardamom
- 3/4 cups flour
- 1/2 cup milk
Mascarpone filling:
- 16 oz. mascarpone cheese room temperature
- 1 cup heavy cream
- 3/4 cup icing sugar
- 1 tsp vanilla extract
- 1 tbsp culinary grade matcha powder optional
Instructions
- Beat the eggs very well. Add the sugar, butter, and cardamom. Mix well.
- Add the half the flour, mix. And half the milk, mix. Add the rest of the flour, mix. Add the rest of the milk, mix.
- Heat your krumkake iron over medium heat. (See step by step photos to explain.) To cook, spoon ~2 tsp of batter in the center of the iron. Gently squeeze the handles together. Bake 5-10 seconds and flip. Bake 25-30 seconds until golden, remove with an offset spatula and roll immediately on the wood cone to shape. Remove cone and cool seam side down.
- Mascarpone filling: Beat the mascarpone cheese, cream, powdered sugar, and vanilla in a large mixing bowl to soft peaks. (Include your optional matcha powder in the bowl for the green, matcha flavored filling.)
- Use a piping bag to fill each krumkake with the mascarpone filling.
These were delicious! So light and delicate with that amazing flavor only cardamon can give!!
We filled the first ones with blueberries and cream but they were so good we dropped the blueberries and then ate the last ones plain.
Love this recipe!! Thank you for sharing!
These sound good. I want to bring these to a dinner party. Can I make the filling in advance (keeping it separate from the cookies), put the filling in a pastry bag (ready for transport) and bring to the dinner to do right before we eat them? Will the filling hold up for a couple hours in a pastry bag?
That would be the perfect way to take these somewhere. The filling will hold up in a pastry bag. When you get to dinner, just ask to put the filled pastry bag in the refrigerator and keep the krumkake out of the refrigerator.
Great that you promote the krumkake, but it has been made for at least 100 years and I remember getting it as a Christmas dessert formed in a cup in variations whipped cream by itself, or mixed with tinned fruits, fresh fruits
specially cloud-berries, or even a dollop of jam. nothing new under the sun 😉
It’s definitely not a new recipe and never claimed so… this is something my partner’s family has been making for generations. I’m so lucky that they were willing to share thier recipe through my blog so more people can make it.
First try at Krumkake this weekend! I had bought a skillet as my one weird quarantine purchase. Absolutely to die for. I didn’t use the matcha, but the mascarpone filling with the slight cardamom in the wafer is wonderful. It is the perfect evening snack with some rooibos tea!
This makes me so happy to hear, Becky… thank you for sharing! Glad you liked them 🙂
Too much nonsense before the recipe.
Just an FYI, there is a “Jump to Recipe” button at the top of the post. You are welcome to use it anytime!
I’ve been making krumkake for over 50 years but have never filled them. How far ahead can I fill them? I imagine at some point they will go soggy seeing as how delicate they are…
Hi Luana… great question. Yes, they do get soggy if you let them sit. I wouldn’t recommend filling them more than 30 minutes in advance… and closer to serving is best!
I love adding new treats to our holiday dessert spread and these look amazing! Great with the matcha green too.
So happy to hear you enjoyed them, Jen! They’re definitely a show stopper 🙂
These look so good! I love mascarpone filling, so good!
Happy to hear it, Erika!
What a fascinating kitchen tool – and I thought I’d seen it all! Thanks for the fabulous recipe – I can’t wait to give it go!
Can’t wait to hear what you think, Jenn!
What a delightful recipe for the holidays. I made this to test it out to see if we should add it to our baking rotation and I think we should! Super delicious
This makes me so happy to hear… enjoy!
Absolutely gorgeous…they came out great the first time (after a few burnt ones)! Love the mascarpone filling!
So glad to hear it! The first few always come out a little off…just like pancakes!