Cardamom krumkake with mascarpone filling are the perfect, special sweet for your next baking project. The Norwegian version of a pizzelle, these waffle 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!
How to make krumkake batter – step by step
Beat the eggs very well (photo 1). Add the sugar, butter, and cardamom (photo 2). Mix well (photo 3).
Add the half the flour, mix (photo 4). And half the milk, mix (photo 5). Add the rest of the flour, mix. Add the rest of the milk, mix. Batter should be the consistency of photo 6.
How to cook krumkake – step by step
Set up your krumkake iron over your stove (photo 1). Heat your krumkake iron over medium heat (photo 2).
To cook, spoon ~2 tsp of batter in the center of the iron (photo 3). Gently squeeze the handles together. Bake 5-10 seconds and flip (photo 4).
Bake 25-30 seconds until golden, remove with an offset spatula and roll immediately on the wood cone to shape (photos 5 & 6). Remove cone and cool seam side down.
Mascarpone filling for krumkake – step by step
Beat the mascarpone cheese, cream, powdered sugar, and vanilla 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).
Top tips for making krumkake
You can make krumkake in advance. DO NOT FILL THEM IN ADVANCE. Just store the krumkake shells in a sealed container in your pantry.
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.
What is a krumkake iron?
Classically, the krumkake iron is a stovetop baker. I personally like the stovetop version of the iron, but electric irons also exist.
Matcha krumkake
Include 1 tbsp of optional matcha powder in the bowl for the green, matcha flavored filling.
Krumkake vs. Pizzelle
Other than the country of origin (krumkake are Norwegian and pizzelle are Italian) the two batters are very different. Krumkake batter is thinner and has more egg, while pizzelle are denser.
Cardamom Krumkake with Mascarpone Filling
Ingredients
- 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 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.
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