Calling All Pizzelle Experts

[CarolPa]

This is only my second time making pizzelles, the first time being a year ago. I made some today. The first batch turned out near perfect, with a few quirks. Before mixing the second batch of batter, I let the pizzelle maker cool down, wiped it and sprayed it the same way I did the first time. Mixed the second batch the same as the first, as far as I know. The second batch was terrible. Some stuck, some fell apart, I got very few nice ones out of that batch.

What could have contributed to this? I want to know what I did wrong so I can avoid it in the future. My pizzelle maker does not have a light that tells you when it's ready, etc.

 

[Katie H]

My pizzelle maker does have a light but one of the recipes I use says, "[FONT=&quot]Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. "


Perhaps the drop of water suggestion and the cooking time will help with your dilemma.


I love pizzelle and also like to roll them over a cannoli form and fill with some sort of filling.[/FONT]

 

[CarolPa]

Thanks for the info. Maybe I did not let it heat up enough the second time. The ones I did get turned out good. I also have another pizzelle machine that makes 4 smaller ones. I bought it at Goodwill and have never tried it. I think that one might be good for rolling and filling them. I've seen recipes for the filling.