I posted a recipe for pizzelles a few months back. I went in and redid the recipe and used 100% whole wheat. These inspiration behind these Pizzelle Fruit Cups is me trying to a healthier option for desserts. These were perfect. They had just the right amount of sweetness and held a lot of really yummy fruits.
I used a soft winter wheat for this batch and it worked well. I have been buying my wheat from Farm Fresh Wheat in Washington for awhile now, and just love their product. I also love to support US farmers wherever I am able. If you are looking for a soft winter wheat for whole wheat pastry flour I would highly recommend them. I also love using my Nutrimill for grain grinding as well.
Start by adding your eggs into a medium bowl.
Add in granulated sugar.
Mix eggs and sugar until light and fluffy.
Add vanilla and salt.
I used lemon zest in the original recipe, but in this one, I wanted to use orange zest.
Melted butter up next.
Last up is the flour. See how light and fluffy the freshly ground flour is? It is so great to work with!
Next up is the leavener. I used baking powder for this. Mix only until combined.
Your pizzelle maker should be good and hot at this point. I like to butter it lightly before starting, although the batter has plenty of butter in it, so this is probably unnecessary.
It only takes a small amount of batter per pizzelle. I use my OXO small cookie scoop for this and it is the perfect amount.
Now, carefully remove the pizzelles from the pizzelle iron. We made several flat, if you are doing this, simply place them on a cooling rack to cool and harden.
I formed about half of the pizzelles into cups. To do this, immediately place of the back of a small cup or form as soon as they come off the iron. They HAVE TO BE HOT, or they will crack.
If you use smaller cup than I did, you will have deeper bowls. I didn’t want that, I wanted a shallower cup. You can also see from the photos I wasn’t very careful about making sure the pizzelles were on the cup perfectly straight. I just wasn’t worried about it.
I think pizzelles are the prettiest cookie. They are ornate, light and elegant.
My boys love them just like this, which is why I made so many this way.
Here are the fruit cups for me. I didn’t sweeten the berries or anything, just mix them up and put them into the bowl. Now, these really should be eaten right away as the juices from the fruit will make the cups soggy if you don’t.
I think these were also just a pretty dessert.
You can use any fruit you want, I had strawberries, blackberries, mango, kiwi and oranges. It was a great mix.
Now, the modifications I made to the original recipe I have posted below are this- I swapped the all purpose flour out for whole wheat pastry flour, I also swapped the lemon zest out for 1 tablespoon orange zest, then lastly I subbed out only 1/3 cup sugar for the 3/4. So, y’all I totally recommend making the Pizzelle Fruit Cups. They are the best, light delicate dessert!
- 3 eggs
- 3/4 cup granulated sugar
- 1/2 cup butter, melted
- 2 teaspoons lemon zest I only used 1 when I made the recipe, it needed more.
- 1 teaspoon vanilla
- 1 1/4 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Heat your pizzelle iron. Mine took almost 10 minutes, so get this started while you are making the batter.Mix flour, baking powder and salt in a small bowl and set aside. Zest your lemons.Beat eggs until light and fluffy. Add sugar, lemon zest and vanilla and continue to beat. Next is the melted butter. Last up is the flour mixture. flour this in carefully to not over mix.If the iron is heated, drop by the tablespoon onto griddle. Close and let cook. Check it occasionally to see if it is cooked to desired color. If you are making "cups" like I did, form them over the cup as soon as you remove them from iron. The cookies will be hot, so be careful! You can eat these just like they are. They are also good with lemon curd, berries, ice cream, whip cream, etc.