Pizelle’s (a cream/preserve filled mini waffle)

Another cooking class recipe! The beautiful women at my church get together once a month to do a cooking class and we always come away with a full belly, laugher and a new recipe. This time we did pizzelle’s which is sort of like a thin waffle filled with cream and preserves. Think waffle meets cannoli. Pretty yummy, right? I thoughts so too and the proof is in each bite. Enjoy!
rolling_pizelles pizelle_waffle_iron
Classic Pizelles
6 eggs
3 1/2 c. flour
1 1/2 c. sugar
2 T. vanilla or anise
1 c. margarine, melted (do not substitute oil)
4 tsp. baking powder
Beat eggs, adding sugar gradually.  Beat until smooth
Add cooled margarine and vanilla or anise
Mix together flour and baking powder.
Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by spoon.
Bake in Pizzelle Baker.  Makes approximately 60
Chocolate Pizzelles
1/2 c. cocoa
1/2 c. sugar
1/2 tsp. baking powder
Add cocoa, additional sugar and baking powder into dry ingredients for Classic Pizelles.
Blend into egg mixture until smooth.
Bake in Pizzelle Baker.  Makes approximately 60
Cream Filling
1 small package instant pudding (4 serving size)
1 1/4 c. milk
1 cup heavy whipping cream
1 tsp. almond extract
In small bowl beat whipping cream to stiff peaks.  Set aside.  In a separate bowl whisk pudding mix and milk.  Fold in whipped cream and almond extract.
Simply Berry Sauce
2 c. frozen berries (any variety)
2 T. berry preserves or jam (any flavor)
In a microwave safe bowl heat berries for 1 minute.  Add preserves.  Either mash or blend lightly in blender.

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