Cream Filled Pizzelles

Preheat pizzelle maker while you make the batter. In a medium bowl, with an electric mixer, beat eggs, cup granulated sugar and salt on high speed until eggs are lightened in color and sugar is dissolved (about 2 minutes). Add the rest ingredients: oil, vanilla extract and sifted all-purpose flour. Beat everything together until flour is all mixed in, on low for about 1 min.

With help of 1 tbsp measuring spoon, spoon batter onto each pizzelle design, close the lid, bake for 18-20 seconds or until dark golden and quickly but gently take baked pizzelles off using disposable fork. Different pizzelle makers might take as long as 60 seconds to bake each pizzelle. Working quickly, wrap the hot pizzelles around the wooden stick that comes with pizzelle maker. (You have to work fast, otherwise the pizzelles will cool and break when you try to make cylinder shape). Repeat with remaining batter. Single-layer on a baking sheet or tray to cool and dry. (Do not stack these in more than 1 layer while drying. They will become soggy and get squeezed, losing the round shape).

To make the filling: mash strawberries until they become smooth paste then add sugar, vanilla essence, cream cheese and lemon zest then mix it with whisker then whipped cream and mix again You can also make chocolate filling if u want to. Fill a piping bag with cream and fully pipe each pizzelle (both ends). For final touch, dust with 1 tbsp powdered sugar. Refrigerate until ready to serve.

Enjoy!!!!!