Cream Filled Pizzelles

• Refrigerated

  • 5 Eggs, large

• Condiments

  • 1/2 can Dulce de leche
  • 4 oz Imperial margarine

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 8 oz Cool whip thaw
  • 1 cup Sugar

• Dairy

  • 2 oz Butter, unsalted

• Other

  • You will need Pizzelle maker

Found on valyastasteofhome.com

Description

Ingredients

• Batter ingredients:
• 5 large – eggs
• 1 cup – sugar
• 4 oz. – imperial margarine
• 2 oz. – unsalted butter
• 1 ¼ cup – all-purpose flour
• Cream filling ingredients:
• 8 oz. – cool whip thaw
• ½ can – Dulce de Leche
• You will need Pizzelle maker

Directions

• Instructions:
• Place butter and margarine into a small bowl and melt it in the microwave for 30 second. Set aside and let it cool.
• Add eggs and sugar into electric mixer bowl and beat it on high for five minutes.
• Add melted and cooled batter with margarine. Mix it for another minute.
• Add flour and mix on low until combined.
• Preheat Pizzelle maker. Pour some batter with ice-cream scooper onto each ring. Bake it for 1 minute.
• Remove from Pizzelle maker and roll them hot. Pizzelles gets hard as they cool, and you will not be able to roll them.
• Let rolled pizzelles cool completely before filling them with cream.
• How to make cream filling:
• Place cool whip and Dulce de Leche into a small bowl. Mix it on high for 2 minutes. Scrape the sides of the bowl down and mix it for another 3 minutes or until combined.
• Assembling the Pizzelles:
• Place cream into piping bag with Wilton 21 attachment. Pipe some cream to each side of the roll.
• Repeat filling all the rolls with the same step. Refrigerate for at least 6 hours before serving.
• Enjoy with coffee or tea.