What is the difference between pizzelle and krumkake?

Krumkake batter is thinner than pizzelle batter , which is what allows it to roll so easily, and while krumkake is more versatile when it comes to flavors and fillings, pizelles are more likely to be flavored by directly adding ingredients to the batter.

Why is my krumkake soggy?

Filling krumkake with whipped cream or some other delightful filling will eventually lead to sogginess over time . It's best to wait until the last minute to fill them if you want them to retain a crispy texture.

What does krumkake mean in Norwegian?

Krumkake (Norwegian: [ˈkrʊ̀mˌkɑːkə]; meaning ' curved cake '; pl. : krumkaker) is a Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream.

Why is my krumkake sticking to the iron?

Additionally, lightly grease both sides of the iron before your first batter is placed . This will prevent the batter from sticking and ensure easy removal of the cookies. After the first krumkake, you should not have to regrease your iron due to the high butter content in the batter.

Krumkake, pronounced “kroom-ka-ka,” meaning “curved cake,” is a classic Norwegian waffle cookie. They should be crispy and simply flavored — and in my opinion, filled with good, homemade whipped cream. But you can eat them plain as well — or as a special ice cream cone!

Can I freeze krumkake?

Krumkake freezes very well, and can keep in the freezer for months . Be sure to let them cool completely before packing and freezing them.

How to roll krumkake?

Remove krumkake from the iron and quickly roll up around the handle of a wooden spoon to form a cone . Repeat with the remaining batter. Cool krumkake completely on a wire rack before storing in an airtight container.

How do you store krumkake?

In addition to using an air tight container for storing your krumkake, it's also important to choose a container made from the right material. Even once fully cooled, plastic can trap moisture from the cookies making them soft. I recommend storing krumkake in a glass or metal container.

How to heat a Krumkake iron?

To prepare iron for use: Place stove-top iron directly over medium heat on top of stove. Alternately heat both sides of the iron . If using an electric krumkake iron, pre-heat to medium setting. Iron is ready when a drop of water sprinkled inside sizzles.

Is Norwegian easier to pronounce than Swedish?

Key takeaways. Norwegian and Swedish are both relatively easy to learn, though Norwegian is simpler to pick up for English speakers due to its easier pronunciation . Grammar in Norwegian is slightly more complex than Norwegian, as Swedish has been simplified over time.

What is the Norwegian word for bread?

noun. bread [noun] a type of food made of flour or meal baked. bread and butter.

What is fluffy in Norwegian?

soft and woolly. dunete , myk , bløt.

What is another name for pizzelle?

Pizzelle are also known as ferratelle or nevole in some parts of Abruzzo, as ferratelle in Lazio, and as ferratelle, cancelle, or pizzelle in Molise . The cookie dough or batter is put into a pizzelle iron, which resembles a small variant of the popular waffle iron.

What is the Norwegian version of pizzelle?

Krumkake is a Norwegian waffle cookie, like an Italian Pizzelle, made with a flat press that is rolled into a cone shape.

Krumkake Recipe on Food52 (2024)

Bake

by: HeetlandZander

October14,2021

4.6

11 Ratings

Prep time 5 minutes
makes 2 dozen cookies

Jump to Recipe

Author Notes

We make these Norwegian cookies at Christmastime. It involves using a special krumkake iron, but an Italian pizzelle iron works as well. I have an electric krumkake iron, but there is an old-fashioned type that you use on a stove. You can make them flat or roll them into a cone shape with the wooden krumkake dowel. —HeetlandZander

Test Kitchen Notes

If you want to learn more about Christmas food traditions around the world, writer FiveandSpice reported on how important holiday cookies are around Norway: "Norwegian cookies are, like for many of us, essential during the holidays in Norway. But what makes a Norwegian cookie plate? Seven cookies, first of all, and a wide variety of cookies based on whatever traditions your family hold.

"When I was growing up, the only time of year we ever, ever had cookies was at Christmas.

"It made the weeks leading up to Christmas even more intensely special—the evenings spent standing next to my mother, referring to the notes scrawled in Norwegian in her tattered folio of treasured recipes, helping to weigh out flour and butter and sugar, mixing and rolling the cookies into their appropriate shapes.

"We never had a single sprinkle in our house or a bag of icing. All of our cookies were traditional Norwegian recipes: simple, rustic, and, for us, the very essence of Christmas. The lineup was usually pretty simple: nøttekaker (hazelnut cookies), krumkaker (cone-shaped cookies), sandbakkelse ('sand tarts'), and serinakaker."

This recipe for krumkaker results in a deliciously buttery crisp cookie. You do need a krumkake iron to make them and to get the best texture and thickness, which you can find online. And a wooden krumkake cone is usually included with the iron, but you can also choose to leave the cookies flat. If you opt for the cone shape, you can fill them up with cream and berries too. Happy holidays! —The Editors

What You'll Need

Watch This Recipe

Krumkake

Ingredients

4 large eggs
1 cupsugar
9 tablespoonsunsalted butter, melted and cooled, divided
1 teaspoonvanilla extract
¹/₂ teaspoonground black cardamom
1 ¹/₂ cupsall-purpose flour
2 teaspoonsbaking powder

Directions

In a large bowl, whisk the eggs and sugar until smooth and fluffy. Fold in 8 tablespoons of the butter, the vanilla, and cardamom.
Add the flour and baking powder. Mix with a spatula until combined.
Plug in the krumkake iron to start heating it up. Brush the inside molds with some of the remaining melted butter. I've tried cooking spray, but it makes it kind of sticky. The butter is better for seasoning the iron.
When the iron is hot, add 1 heaping tablespoon of the batter to each mold in the iron and close.
Bake the krumkake in the iron for about 30 seconds, until golden and a little browned.
Open the iron and gently remove the krumkake from the iron. Careful, it's hot!
If you choose to keep them flat, put them flat on a wire rack. If you choose to make them cone shaped, a wooden krumkake cone is included in the krumkake iron box. Just take the hot krumkake straight from the iron, wrap it around the cone, and hold it for a few seconds. Let cool on the wire rack.
Some people add powdered sugar or fill them, but my family just serves them as is. They are delicious!

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4 Reviews

Pdunlop November 17, 2023

Doubled the amount of cardamon and used vanilla bean paste instead of vanilla. They came out great. Grandma and Great- Grandma would be proud. I only had to butter the iron for the first batch. After that, they did not stick. Thank you for the recipe.

Deb September 11, 2023

Hi, I made these with a new master chef iron. It took 2 minutes to cook and uneven with browning.
I don’t know if it is the iron or the batter. Had to add 1/4 milk due to thickness of batter.
Please advise. Thank you

LisaJ December 13, 2018

I just made these. Perfection. Dare I say they were even better than my mother's! I followed the recipe exactly. Used a small offset spatula to take them off the iron, rolled one while the other was still on the iron. I ended up making 3 dozen. I had to check the first three immediately to make sure they were ok. ;)

Ashley R. November 21, 2018

LOVE this recipe! Exactly as I remember Grandma making it! Thank you for posting!!