Norwegian Krumkake and Pizzelle Iron | Cast Aluminum Bakeware | Nordic Ware (2024)

FAQs

What is the difference between a krumkake iron and pizzelle iron? ›

Like pizzelles, krumkaker are made using a specific iron... but once flattened, they are immediately rolled using a mold, per Taste of Home. This process differs from that of pizzelles, which come flat and ready off the iron.

Krumkake (Norwegian: [ˈkrʊ̀mˌkɑːkə]; meaning 'curved cake'; pl. : krumkaker) is a Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream.

You could even use two of 'em to make an ice cream sandwich. Pizzelle irons can make savory foods, too, like thin pizza crusts for shaping novelty pizza cones.

A Crispy History

Pizzelles, the oldest known waffle cookies, originated in Italy. The name pizzelle is based on the Italian word 'pizze' meaning round and flat, with the ending 'elle' referring to its small size.

Oil - it could very well be that modern pizzelle makers are so "nonstick" that you do not need to use any cooking spray. Am noting here that when you research recipes, you may encounter a debate about whether or not to use oil or butter. For years our family uses a light spray of cooking oil as needed - it's just fine.

Filling krumkake with whipped cream or some other delightful filling will eventually lead to sogginess over time. It's best to wait until the last minute to fill them if you want them to retain a crispy texture.

Krumkake, pronounced “kroom-ka-ka,” meaning “curved cake,” is a classic Norwegian waffle cookie. They should be crispy and simply flavored — and in my opinion, filled with good, homemade whipped cream. But you can eat them plain as well — or as a special ice cream cone!

Care: 1. Before initial use and after subsequent uses, hand wash with warm, soapy water. 2. Brush plates with butter or oil prior to use.

Pizzelle were originally made in the comune (municipality) of Ortona, in the Abruzzo region of Italy. Many other cultures have developed a pizzelle-type cookie as part of their culture (for example, the Norwegian krumkake).

Krumkake is believed to be a 1,000-year-old recipe. They are beautifully coned shaped thin buttery cookies with delicate detail from the iron they are baked in. Norwegians have passed down their recipes for Krumkaker for generations.

How do you clean an aluminum pizzelle iron? ›

Wash iron in warm, soapy water, rinse and dry. Brush inside of plates lightly with butter or vegetable oil. Place assembled iron on stovetop over medium heat about 3-5 minutes. Wipe off excess grease with paper towel; iron is now ready to use.

Pizzelle are made using a batter similar to that of a pancake or waffle and cooked in a pizzelle maker, a type of specialized waffle iron. The iron imprints a design onto the cookies, which can be anything from traditional Italian patterns to more modern designs.

Put a little oil on it, wipe up the excess and heat it up!

Put 2 tablespoons of batter in the iron (depending on how big your waffle iron is), close the lid and cook until golden. Turn the iron it over halfway through to ensure even cooking. Repeat with the remaining batter, then dust with icing sugar and serve immediately.

Warm a griddle (you can also use a waffle cone iron or pizzelle) to medium heat. Drop a golf ball sized dough ball on the griddle and press with a lightly greased grill press. Let it sit for 30-60 seconds until crisp and brown, then flip using a turner and press again. Allow to cook 30 seconds.

Pizzelle are also known as ferratelle or nevole in some parts of Abruzzo, as ferratelle in Lazio, and as ferratelle, cancelle, or pizzelle in Molise. Additionally, pizzelle are known locally as tie plates in Sault Ste. Marie, Ontario.

Stroopwafel and pizzelle are both thin and crispy waffle cookies, but they have their differences. Pizzelle is an Italian waffle cookie that can be eaten alone or rolled to make cannoli shells, for example. Stroopwafels are Dutch and are made with two thin cookies filled with warm caramel.