Your cart is empty.
Your cart is empty.Product Description
Pam
Reviewed in Canada on January 3, 2025
Made pizelles with it in chocolate and lemon. Easy to use. Non stick
Stephanie
Reviewed in the United States on January 16, 2025
Small and easy enough to store away when not needed. Definitely a want and not a need but once you figure out the correct doze per slot/cookie it is fairly simple, straightforward and produces delicious delicate cookies. I was able to sub the regular flour for GF/Almond and replaced the sugar with Monk fruit and it worked great. The only wish for would've been to have the plates removable for easier cleaning.Love it and don't regret purchasing it! BTW I am not a baker;)
Jennie Marie Young
Reviewed in the United States on December 16, 2024
This pizzell maker is great. If your dough spills over, it's your dough. Not the machine. Nothing sticks, they cook evenly, clean up is a breeze. I am Sicilian, if you have a good recipe, this iron is perfect.
Reney Yeater
Reviewed in the United States on November 1, 2024
The baker has worked well for us. The pizzelles were well cooked. Easy to clean up.
Kelly
Reviewed in Spain on October 22, 2024
Era el modelo que quería pero no viene con corriente para Europa.
Francesca Reale
Reviewed in Canada on January 8, 2024
Ok, so this requires a significant amount of trial and error. First off, the recipe is wrong. Butter is in the ingredients twice but only in the directions once. I used 1/2 cup of butter total. Ignore the 4 tbsp at the start of the recipe. Then the directions say baking soda but the ingredients say baking powder. Use baking powder.Use 2 teaspoons to scoop out the batter. Use very little, about the size of a small marble. Put the batter slightly toward the back of centre on the pizzelle circle. Check them frequently as they bake. I don't time them, I just check frequently until they're very light golden. They don't bake completely evenly, but if they're very light in colour, they still taste good. I would amp up whatever extract you're using. Also, clamp the lid down while they bake. They do have the texture of the ones you buy in the store.
Sande
Reviewed in the United States on January 24, 2024
I bought this brand in a single large cookie maker. It worked great but took to long ,one by one. I bought this 4 burner and have made a few batchers. Once you get the right amount of batter you will get round cookies without any over spill. I also tried putting the batter into a pastry tube and that made it much easier and efficient. Great little machine
Megan
Reviewed in the United States on July 1, 2023
This is the third Pizzelle iron I have purchased. I was intrigued by this one because it made 4 pizzelle at a time. I would not recommend this iron due to terrible design and a safety flaw I cannot believe got past the designers.I want to first say that the product that this iron produces is what they advertise. You will get 4 pizzelle. That's great. My results were mixed to say the least.The pizzelle this iron did produce were not evenly baked. In fact, you can tell where the heating elements are because there are dark brown areas on the cookies while other areas will be lighter. This is my first iron that is not round and I am beginning to realize why almost all use circular patterns for heating.Next up is the bad lid design. When you push the lid down on the cookies, the way this iron closes will smoosh half of the batter or dough out of the pizzelle pattern and onto the flat part of the iron or out of the sides. I thought I was overfilling it. I was not. It did not matter how much or how little I added, whenever I closed the lid it would push a bunch of the batter off of the cookie pattern, wasting a lot of batter and leaving me with more work to clean up the cookies and the iron.The way you secure the lid is also so stupid I do not know how anyone thought this was a good idea. My other irons automatically click closed when you bring the iron down and to open you merely have to apply the slightest pressure to let you raise the lid. This iron has a free hanging metal loop that you have to manually slip over the handles to close and do the same to bring it back up. It is clunky and time consuming but brings upy biggest problem with this iron which is....The metal hanging loop heats up when the iron is open and it's hanging down! How do I know this? Because it burned the crap out of my fingers when I went to close it again after I had been using it a while. Why would you design an iron where a piece of metal can hang down and heat up over the iron?Maybe these seem nitpicky because I know there are much better irons out there but I have to let people know that the hanging metal loop can burn you.Do not get this pizzelle iron. It does not heat evenly, it wastes batter, it is poorly designed and it is dangerous.
satisfied customer
Reviewed in Germany on December 20, 2023
I bought this in good faith that it was suitable for the European market. It is not. Wrong voltage! Now I have to lug the thing back to a post office...in the Christmas season, no less, and send it back.
Federico Melo
Reviewed in Mexico on December 17, 2022
Buscaba algo diferente y lo regrese.Me bonificaron la compra inmediatamente. Gracias
AlwaysUseWisdom
Reviewed in the United States on April 1, 2017
We love to "sandwich" them together with all sorts of ingredients, such as caramel, honey, ice cream, ganache, almond butter, Nutella (hazelnut spread), marshmallow fluff & chopped nuts, raspberry preserves, peanut butter & boysenberry jam, cherry pie filling, pastry cream, etc, etc. Your creativity will be challenged! :-DA light sprinkling of confectioner's sugar/powered sugar, granulated sugar & cinnamon is great, as well.PIZZELLES are so "delicious" even when they are "plain janes" they are quite delectable!Be sure to use FRESH PREMIUM ingredients when you make them. If you do not consume all of them in a day...STORE in "airtight" containers for up to 7 days. *TIP: If they become a bit "soft' just place in a toaster oven. I prefer to use the "convection" oven because it blows hot dry air...it gives the pizzelles just the right "crisp" in just a few seconds.PROS: There is a recipe included with the Pizzelle maker...it's pretty good. The non-stick surface is great, but you will still need to lightly coat the surface with your favorite oil (I use PAM spray). There are plenty of recipes at the website(s): allrecipes.com & kingarthurflour.comCONS: This little gadget does not have a TEMPERATURE CONTROL button; therefore, you will have to really watch the pizzelles. They cook SUPER FAST! If you wait to long to check them...let's say about 30-45 sec....the pizzelles will burn!This is partially due...to the pizzelle batter being so thin (it is not like cooking waffles...it's sort of fast cooking like VERY VERY thin crepes The other reason is because you CAN NOT CONTROL THE TEMPERATURE!GOOD NEWS:Once you get the "timing" down...it's so easy to use! Have patience with the gadget and you'll MASTER it! I only burned 6 pizzelles before I got the timing PERFECTED.
Recommended Products