Cardamom krumkake with mascarpone filling are the perfect, special sweet for your next baking project. The Norwegian version of a 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!
How to make krumkake batter
Beat the eggs very well (photo 1). Add the eggs and sugar, melted 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 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 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 seam side down.
Mascarpone filling for krumkake
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 krumkake irons also exist.
What does Krumkake mean?
Krumkake means curved cake in Norwegian. You will see these curved cakes during the winter holiday season as a special, usually on Christmas treat!
How do you pronounce Krumkake?
Krumkake is pronounced kroom-ka-ka.
Matcha krumkake
Include 1 tbsp of optional matcha powder in the bowl for the green, matcha flavored filling.
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.
What is the difference between Krumkake and 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.
Looking for more sweets? Check out my dessert recipe page here where you will find ice cream, cookies, tarts, and so much more!
Or try some of my other favorite cookies:
★ Did you make this recipe? Please give it a star rating below!★
I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, and PINTEREST to see more delicious food and what I’m up to.
Cardamom Krumkake Recipe
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.
Notes
Nutrition
This post was originally published in December of 2017, but was republished with new photos, step by step instructions, and tips November of 2019.
Looks like I found my new favorite fall dessert! That mascarpone filling is beyond decadent, and it’s such an impressive treat. I’ll definitely make these all fall long. Thanks for sharing!
I’m so happy to hear, Amanda. Thank you so much!
Ooh I’m always looking for new baking projects to tackle. This one is new to me, so this will be fun to try!
Thank you so much, Heather… it’s definitely a fun project. My husband grew up with them, and I was excited to take on the challenge. They’re worth it, for sure!
I grew up eating pizzelles that my mom would make so this recipe is right up my alley! What a fantastic upgrade to both the batter and filling. I really appreciate that you’ve included step-by-step process shots for making these as well. I can’t wait to try these gorgeous krumkakes!
Love that you grew up eating pizzelles, Jenni… such a treat! So these are definitely up your alley. And glad you enjoyed the step-by-steps… can’t wait to hear what you think!
Such an awesome and best recipe for a kids party. Thanks for all the details to this recipe.
Kiddos would love these! Like little ice cream cones filled with deliciousness… glad you like them!
Yum!!! I have always wanted to try to make my own Krumkake from home, and now I can with your delicious looking recipe! Can’t wait to try them, especially with that matcha mascarpone filling!
Aleta, I sure hope you do… and you’ll love the krumkake and the filling!
These look so tasty! I love all of the detailed instructions you have in this post. They will help me when I try to make this recipe!
Can’t wait to hear what you think!
What a delicious looking dessert – I’d never heard of it. It reminds me of a cannoli. I’d love to have a taste– your fillings sound delicious and your explanation for making the recipe is very thorough. I’ll have to check out an iron for them.
Thanks, Marisa! It is similar to cannoli, but isn’t fried. You can use a pizzelle iron or a krumkake iron… both work. Can’t wait to hear what you think!
Wow these look amazing! A cross between a cannoli and a filled crispy crepe! I’ve never heard of these and now I need them in my life!
Exactly! My husband grew up with them, and I hadn’t heard of them either. Now they are not just his favorite… they’re one of my favorites, too. You definitely need them in your life!
Your step by step instructions definitely help for a recipe like this! I feel like I would be so lost on how to make these without them!!
That’s exactly why I took all the step by step photos, and I’m so glad to hear they helped… If I didn’t have guidance from a pro (my husband grew up enjoying these), I would have been lost, myself!
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!
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!
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!
These look so good! I love mascarpone filling, so good!
Happy to hear it, Erika!
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 🙂
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!