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8 Item(s)
Amanda Maldonado
05/131/2017
05/12/2017
Can you use an waffle iron to make?
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Pamelas Customer Service 12/338/2017 12/05/2017Hello Amanda, We have not tried this is a waffle iron but a waffle iron has much deeper grooves, so the result would be very different.Reply
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Connie
06/154/2017
06/04/2017
This recipe is the same as the one I traditionally use (regular flour), except the GF version calls for 1.5 cups more flour. Is that because it's GF?
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Tricia D'Ambrosio
12/358/2016
12/24/2016
A note regarding crispy pizzelles....the electric irons will NEVER get as this and crispy as the old school handheld irons....that being said, last Christmas I couldn't find my handheld pizzelle iron and bought an electric (under much protest lol). I had the best success by adding a substantial amount of water to the traditional batter to help them thin out, and cooking them lower and slower....and then pooped them in a 275 oven for a bit to finish crisping up. They were okay in a pinch but not at all like the ones we've been making in the hand iron for the last 40 years (and my Nonna made them before that!).
Thank goodness that a couple months ago - I found my handhel iron and I'm making my pizzelles as I type this. Doesn't even compare to the electric irons....labor of love to do one st a time while standing over the stove but WORTH it!
Thank goodness that a couple months ago - I found my handhel iron and I'm making my pizzelles as I type this. Doesn't even compare to the electric irons....labor of love to do one st a time while standing over the stove but WORTH it!
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Karen
12/352/2015
12/19/2015
Can the Pancake & Baking mix be substituted for the Artisan Flour Blend?
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Pamelas Customer Service 12/353/2015 12/20/2015Hi Karen, I would not substitute in this recipe as the Baking & Pancake has leavening and salt and other ingredients that would affect the taste and texture.Reply
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Trish Hall
09/256/2015
09/14/2015
Today I received a Cuisinart Pizzelle maker for my birthday. I quickly came to this site for a recipe and got to work. I did not have anise (which I know I love in a Pizzelle) so I used vanilla. I must admit I haven't ever had a GF pizzelle, so that may be why I am disappointed with my results. But maybe you all can tell me if this is a GF thing or if something else may have caused my problems.
I followed the Cuisinart instructions to set the timer on 3-4 for the first two cookies. I found that while they looked done and came off easily, they didn't get crisp on the cooling rack, so I increased the time.
Each batch I increased the time until I had it set for as long as it could go. Still they did not crisp up. I tried leaving them on until no steam escaped and they seemed a bit crisper after cooling, but certainly not crispy.
I am wondering if the humidity of the day has something to do with this?
I ended up trying adding more sugar, but it didn't help.
So my question for everyone is this: Do they ever get really crispy? I have some in my hot oven right now, just to see if they crisp up. Thanks for any advice for this beginner Pizzelle maker!
I followed the Cuisinart instructions to set the timer on 3-4 for the first two cookies. I found that while they looked done and came off easily, they didn't get crisp on the cooling rack, so I increased the time.
Each batch I increased the time until I had it set for as long as it could go. Still they did not crisp up. I tried leaving them on until no steam escaped and they seemed a bit crisper after cooling, but certainly not crispy.
I am wondering if the humidity of the day has something to do with this?
I ended up trying adding more sugar, but it didn't help.
So my question for everyone is this: Do they ever get really crispy? I have some in my hot oven right now, just to see if they crisp up. Thanks for any advice for this beginner Pizzelle maker!
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Mary Q 11/304/2015 11/01/2015On humid days, those pizzelles stay soft!! Pop them in the oven for a few minutes!!Reply
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Heather 10/301/2015 10/29/2015Pizzelles definitely don't crisp up in humid weather. I live in New England and it's soggy in the summer, my family only makes pizzelles between Thanksgiving and Easter. Even sometimes in the spring it's too humid for them to come out nice, gluten free or not.Reply
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Nicki 03/62/2016 03/03/2016I had that problem also with them not crisping up the first time I made these. My Nonna suggested using half oil, half melted butter and they turned out perfectly light and crisp.Reply
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Sybil Nassau
08/213/2015
08/02/2015
Does anyone know if this recipe will work for canoli shells?- or is a different recipe needed.
I know the "waffle: would have to be rolled around a "tool" or a wooden spoon to make the
shell.??
I know the "waffle: would have to be rolled around a "tool" or a wooden spoon to make the
shell.??
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Pamelas Customer Service 02/40/2015 02/10/2015Hi Sybil - We have not tried that with this recipe, but it sounds like it would work. If you try it, be sure to let us know how it goes! Denise, Customer ServiceReply
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Crisi 11/313/2016 11/09/2016Cannoli dough is MUCH harder than this & gets fried in lard. I will try more flour mix (& of course wine) no anise & let you know. Thanks for giving me a reason to pull out the tubes & rework my Mommom's recipe. It's like over a hundred years old so l'm hopeful! Will keep you updated once l get consistent results. It takes like half a day to do a batch since they're cooked 1or 2 at a time. Hope to get in time for Christmas.Reply
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Melinda
03/70/2014
03/12/2014
I made this recipe almost exactly as written (used butter, not margarine), and it was fabulous. My mother has made pizzelles at Christmas for many many years, and I was disappointed that my children would not be able to experience the tradition. However, this year my kids got to try these gluten free ones, and they love them. Awesome recipe. This is one of those GF recipes that you can serve to anyone.
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Cindy Libs
08/222/2014
08/11/2014
Great recipe, easy to follow instructions. Made with Anise Flavoring.
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