The Norwegian verison of a pizzelle, these waffle cookies can be made in advance, but don’t fill them until just before serving.
Cardamom Krumkake with Mascarpone Filling
- 1 egg
- 1/2 cup sugar
- 1/4 cup butter softened
- 1/2 tsp ground cardamom
- 3/4 cups flour
- 1/2 cup milk just barely
- 2 8-ounce containers room temperature mascarpone cheese
- 1 cup heavy cream
- 3/4 cup icing sugar
- 1 tsp vanilla extract
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.
To bake, spoon ~1 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 a spatula and roll immediately on a 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.
Use a piping bag to fill each krumkake with the mascarpone filling.