|Nutritional Guidelines (per serving)|
|Servings: 24 cookies (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Czech Parisian cookies (parizske pecivo) which are better known as pirouettes or rolled wafer cookies. Made with a batter-like dough similar to pancake batter, wafer cookies exist in nearly every cuisine. The French call them pirouettes because they are rolled or twirled much like a pirouette in dancing. In the Philippines, they are known as barquillos and are of Spanish origin, and in Norway, they are known as krumkake. When the wafer cookies are left flat, they are known as wafle in Poland, goro in Norway and pizzelle in Italy to name a few.
These Czech rolled wafer cookies are popular for special occasions year-round, but especially at Christmas time when they become part of vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets. This is an all-inclusive list that can consist of baked cookies, no-bake cookies, dainty tarts, candies, and other sweets. It conjures the image of "sugar plums dancing in their heads."
The cookies are usually served as is, but they can be filled with sweetened whipped cream, if desired, or used as a garnish for puddings, mousses, ice cream, or other desserts that would benefit from a little crunch.
- 1/4 cup plus 2 tablespoons butter (softened)
- 1 cup powdered sugar
- 3/4 cup all-purpose flour
- 4 large egg whites
- 1 teaspoon vanilla
Gather the ingredients.
Heat the oven to 425 F. In a large bowl, cream together 1/4 cup plus 2 tablespoons softened butter and 1 cup powdered sugar until light and fluffy. Add 3/4 cup all-purpose flour, 4 large egg whites, and 1 teaspoon vanilla until well combined.
Liberally coat a sheet pan with cooking spray. Spoon 1 1/2 teaspoons of batter into 4 quadrants of the pan, spreading each portion into a 4-inch-by-3-inch oval. Bake 3 minutes or until edges are golden.
Using a metal spatula, loosen the cookies but leave them on the pan. Working quickly, place one cookie upside down on the counter and roll it lengthwise around the handle of a wooden spoon.
Remove the rolled cookie from the spoon handle and let it cool on wire rack.
Repeat with remaining three cookies. If they get too brittle, place them in the oven for a minute or so to become pliable again.
Repeat with remaining batter.
Serve and enjoy!
You can enjoy the cookies plain, especially if you serve them as a crunchy accompaniment to ice cream, pudding, or mousse. But you can also get out the pastry piping bag and fill them with whipped cream, vanilla cream, chocolate cream, and more.
The plain cookies will keep well unrefrigerated for two days. They may begin to lose their crispness after that time.
You will have leftover egg yolks from this recipe, and it would be a shame for them to go waste. You can freeze leftover egg yolks for future use. And, if you choose not to freeze them, you can use them immediately in these recipes calling for egg yolks only: