Filled Wafers

[jillwheezul]

I've been doing some investigation into the variations of filled wafers to write a small pamphlet with the German recipes for both the wafers and the fillings, similar to what I have done for the funnel cakes.  It all started with Anna Wecker's entry - by far the most extensive that I translated here:

http://jillwheezul.livejournal.com/166850.html

As

Comments

[countess_e]

Oh, nummmmmm. I want to try them all.

[madrun]

I made a variation of a filled wafer to bring a to a friend's vigil buffet and as a pre-test for possible feast dish. I used commercial pizzelles, filled with almond paste beaten with egg whites, brushed with rosewater, baked until the almond filling was firm and then cooled and cut into 4 pieces. The pizzelles turned soft overnight, giving them more of an ice cream sandwich consistency, and the almond paste filling was delicious. The original recipe (from sabina welserin I think) called for the whole thing to be dipped in batter and deep fried but I didn't think this would keep well at all.

[j_i_m_r]

A household full of Laurels had a clean the closets yard sale at Crown yesterday and I picked up a couple of over the fire (rather than electric) wafer irons. So, now I have three wafer irons and I'll be bringing them to the cooks playdate. If you'd like to experiment with them there, that would be great :-)

[viking_food_guy]

raisin and fig sounds good, and would involve lots of good upper body work with the mortar :)