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!
Why This Recipe Works
My husband grew up eating krumkake over the holidays and it's his absolute favorite. I was taught to make them by the women in his family, and have learned am sharing their tried and true family recipe with you, that was adopted from NordicWare (link opens in new tab).
Krumkake are not usually served with filling, and that is the twist on this recipe that I have added myself. The mascarpone filling takes them to another level, but do not fill them in advance or they will get soggy!
The batter consistency, regulating the iron temperature, and timing in this recipe are very important, and I'm walking you through the steps (with detailed photos) so you can be successful making these tricky krumkake.
Ingredients & Equipment
krumkake iron - you cannot make traditional krumkake without a krumkake iron. I use a traditional stovetop iron (link opens in new tab), but you can also use an electric version (link opens in new tab).
cardamom - use ground cardamom. If you can only find pods, you can crush the seeds inside with a mortar and pestle (link opens in new tab).
flour - this recipe uses all-purpose flour.
How to Make the Batter
Beat the egg very well (photo 1). Add in ½ cup of sugar, ¼ cup melted butter, and ½ teaspoon cardamom (photo 2). Mix well (photo 3).
Add about half of the ¾ cup of flour, mix (photo 4). And ¼ cup of milk, mix (photo 5). Add the rest of the flour, mix. Add another ¼ cup of milk, mix. The batter should be the consistency of photo 6.
How to Cook Krumkake
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 teaspoon 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.
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.
Krumkake Filling
Beat the 16 oz. of softened mascarpone cheese, 1 cup of cream, ¾ cup powdered sugar, and 1 teaspoon vanilla extract 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).
Optional Matcha Addition
Include 1 tablespoon of culinary grade matcha powder in the bowl of the mascarpone krumkake filling for the green, matcha flavored filling. Then, fill them exactly as you would with the plain mascarpone.
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.
Krumkake FAQs
Classically, the krumkake iron is a stovetop baker. I personally like the stovetop version of the iron, but electric krumkake irons also exist.
Krumkake means curved cake in Norwegian. You will see these curved cakes during the winter holiday season as a special, usually on Christmas treat!
Krumkake is pronounced kroom-ka-ka.
No. You can make krumkake in advance, but do not fill them in advance. Just store the krumkake shells in a sealed container in your pantry.
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! Here are some of my other holiday season favorites:
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Cardamom Krumkake Recipe with Filling
Ingredients
- 1 egg
- ½ cup sugar
- ¼ cup butter softened
- ½ teaspoon ground cardamom
- ¾ cups flour
- ½ cup milk
Mascarpone filling:
- 16 oz. mascarpone cheese room temperature
- 1 cup heavy cream
- ¾ cup icing sugar
- 1 teaspoon vanilla extract
- 1 tablespoon 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 teaspoon 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, and again in November 2020 with table of contents and FAQs.
First try at Krumkake this weekend! I had bought a skillet as my one weird quarantine purchase. Absolutely to die for. I didn't use the matcha, but the mascarpone filling with the slight cardamom in the wafer is wonderful. It is the perfect evening snack with some rooibos tea!
This makes me so happy to hear, Becky... thank you for sharing! Glad you liked them 🙂
Too much nonsense before the recipe.
Just an FYI, there is a "Jump to Recipe" button at the top of the post. You are welcome to use it anytime!
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!
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 🙂
These look so good! I love mascarpone filling, so good!
Happy to hear it, Erika!
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!
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!