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    Home » Recipes » Sweets

    Cardamom Krumkake with Mascarpone Filling

    Published: Nov 13, 2020 Modified: Nov 13, 2020 by Candice

    JUMP TO RECIPE PIN RECIPE

    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!

    Rolling krumkake on wood cone on marble counter.
    TABLE OF CONTENTS hide
    1 Why This Recipe Works
    2 Ingredients & Equipment
    3 How to Make the Batter
    4 How to Cook Krumkake
    5 Krumkake Filling
    6 Krumkake FAQs
    7 Looking for More Sweets?
    8 Cardamom Krumkake Recipe with Filling

    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

    Ingredients for krumkake on a white countertop.

    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.

    step by step krumkake batter with krumkake iron.

    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.

    Step by step krumkake iron on stove.

    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 in glass dish.

    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).

    Filling a krumkake with white filling.

    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.

    Filling a piping bag with green whip.

    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

    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.

    Can I make them in advance?

    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.

    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.

    6 krumkake filled with matcha mascarpone in two hands.

    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:

    • Matcha Mascarpone Cream Puffs
    • Homemade Dark Chocolate Gelt (with optional filling!)
    • Cardamom Ghee Molasses Cookies
    • Pomegranate Orange Molasses Cookies

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    5 from 33 votes

    Cardamom Krumkake Recipe with Filling

    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!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: Japanese, Norwegian
    Diet: Kosher, Vegetarian
    Servings: 20
    Calories: 227kcal
    Author: Candice

    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

    My flow when I cook the krumkake once I get in a flow: Add batter to iron, press, flip, remove previous krumkake from wooden cone, remove cooking krumkake and roll on cone (leaving it on the cone), and repeat.
    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.
    Shell recipe adopted from NordicWare (link opens in new tab).

    Nutrition

    Calories: 227kcal | Carbohydrates: 14g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 43mg | Potassium: 25mg | Fiber: 1g | Sugar: 10g | Vitamin A: 623IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

    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.

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    Reader Interactions

    Comments

    1. Krystle

      December 16, 2021 at 10:45 am

      These sound good. I want to bring these to a dinner party. Can I make the filling in advance (keeping it separate from the cookies), put the filling in a pastry bag (ready for transport) and bring to the dinner to do right before we eat them? Will the filling hold up for a couple hours in a pastry bag?

      Reply
      • Candice

        December 16, 2021 at 10:59 am

        That would be the perfect way to take these somewhere. The filling will hold up in a pastry bag. When you get to dinner, just ask to put the filled pastry bag in the refrigerator and keep the krumkake out of the refrigerator.

        Reply
        • Babs x

          December 27, 2022 at 3:52 am

          Great that you promote the krumkake, but it has been made for at least 100 years and I remember getting it as a Christmas dessert formed in a cup in variations whipped cream by itself, or mixed with tinned fruits, fresh fruits
          specially cloud-berries, or even a dollop of jam. nothing new under the sun 😉

          Reply
          • Candice

            December 27, 2022 at 9:03 am

            It's definitely not a new recipe and never claimed so... this is something my partner's family has been making for generations. I'm so lucky that they were willing to share thier recipe through my blog so more people can make it.

            Reply
    2. Becky

      January 20, 2021 at 6:36 am

      5 stars
      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!

      Reply
      • Candice

        January 20, 2021 at 11:42 am

        This makes me so happy to hear, Becky... thank you for sharing! Glad you liked them 🙂

        Reply
    3. Gert

      January 16, 2021 at 7:53 pm

      Too much nonsense before the recipe.

      Reply
      • Candice

        January 16, 2021 at 8:28 pm

        Just an FYI, there is a "Jump to Recipe" button at the top of the post. You are welcome to use it anytime!

        Reply
    4. Luana Jones

      December 08, 2019 at 7:44 am

      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...

      Reply
      • Candice

        December 09, 2019 at 10:01 am

        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!

        Reply
    5. Jen

      November 18, 2019 at 6:59 pm

      5 stars
      I love adding new treats to our holiday dessert spread and these look amazing! Great with the matcha green too.

      Reply
      • Candice

        November 19, 2019 at 8:48 am

        So happy to hear you enjoyed them, Jen! They're definitely a show stopper 🙂

        Reply
    6. Erika

      November 18, 2019 at 6:27 pm

      5 stars
      These look so good! I love mascarpone filling, so good!

      Reply
      • Candice

        November 19, 2019 at 8:51 am

        Happy to hear it, Erika!

        Reply
    7. Jenn

      November 18, 2019 at 6:17 pm

      5 stars
      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!

      Reply
      • Candice

        November 24, 2019 at 8:58 pm

        Can't wait to hear what you think, Jenn!

        Reply
    8. cf

      November 18, 2019 at 6:12 pm

      5 stars
      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

      Reply
      • Candice

        November 18, 2019 at 6:31 pm

        This makes me so happy to hear... enjoy!

        Reply
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    Woman with a flower.

    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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