3 Sisters Cooking Italian: Pizzelles & Sour Cream Twists

Pizzelles are a classic Italian treat! We won’t be talking about the recipe but we will be sharing our favorite tips and tricks when making them. Sour Cream Twists are not “Italian” but they are still super yummy!

ciao for three sisters cooking Italian today we’re making two family favorites um one is a sour cream twist and the other one is a pizzelle and The Pastels are pretty classic Christmas Italian Christmas says pizzelle sour cream maybe is more of our families and not yeah Italian but in any event this is what we’re going to do today um and the cells we’ve already made the batter we made some ahead of time um because we’re pretty much following the batter recipe that you get with the machine you have to have an iron um which we have heating up over there and um yeah but we have a few little ideas yeah but we have I think what we want to not tell you how to make a pizzelle if you’ve got a pizzelle iron it’s pretty yeah yeah but we’ve had a few tips over the years and as you can see we have quite a few pizzelle irons so we do make a lot of pizzelles um you only need one iron however so we’ll give you a few of our tips and then you can use whatever recipe comes in the box with your spider here oh oops okay so that is our butter for the cookies that we’re gonna be making uh sour cream twist let’s just go quickly over the ingredients this is what the cookie looks like when it’s done it’s got layers and it’s sort of like a flaky pastry that’s deceivingly simple you need three and a half cups of flour um two sticks of butter and you’ll cut those together like you would a pie crust and then two packages of yeast with a half a teaspoon of sugar and you’re going to let that sit until it’s dissolved and you destroyed or anything no yeah you need to all right let me do it get a spoon okay um then we will add almond extract say I want the real one cardamom sour cream and I have here one whole egg and two egg yolks there is no sugar in the batter just to let you know it’s not a typo there is no sugar in the batter so okay let’s get going to be the pie crust cutting the butter salt cardamom half a teaspoon of cardamom in with the two sticks of butter in the flour yep so take soon and you’re using a pastry cutter yeah you could do it by hand some people do it and make it crumbly so I’ve heating up the two yolks and one whole egg not any big deal like you don’t need anything but a little whisk or even a fork probably would work and I’m going to add three quarters of a cup of sour cream and a half a teaspoon of almond extract and then just um mix that around [Music] and then um we’ll put the two of them together and then this needs to chill and the good part about it is it can chill um for two to three hours or it could chill overnight you can do it the next day I mean you don’t you can make this the night before and oh yeah yeah so that’s really a I think it is so we’ll add the yeast I think we did there we go that’s awesome mighty fine yeast okay so here we go um at Christmas time pizzelles especially we made like a lot of pizzelles and one of the things that people always associate as Anna’s flavor with gazelles which is produced traditional for Italians I can’t talk um is that that Mimosa or was it the third Mimosa um but um because that’s something that we like but it’s not necessary so the ones we made today just have vanilla in them and so it’s very simple it has a really nice flavor to it but you know it’s not anything that would be difficult for if you’re giving it away as gifts which we’d like to do so okay so um we’ve already made some Pizzazz and um we made the pizzelle batter we did this ahead of time and this is pretty much the batter that comes with the machine there’s going to be a little card and it tells you how to make it the only thing that we do a little differently is the recipe will say three three and a half cups of flour what it’s important to sift your flour first and then like measure it sift it and measure it again and we actually only end up using most the time three cups of flour imagine if it was really humid or whatever or wet out maybe you’ve used more flour but that’s why it’s important to sift it first after you’ve measured it and then re-measure it um so anyway we’ve got these heated up I lightly sprayed them in the beginning but once they’re sprayed once they’re they’re fine and just put a little bit in the middle and how much you should put it just depends you don’t want to put too much because then it kind of loses its shape just I’m sure that you guys have all done this before and we have several of them as you can see we even tried today rolling them um which was kind of semi successful but different and then my sister has one that has it’s actually has little ones so you could make like little Pizzazz or the big pizzas or whatever so you sweet a few minutes yeah voila just lay them out till they cool you don’t want them to kind of be on top of each other because then they’ll get out of shape and then that’s all you do you just keep going you put a little powdered sugar on them and using any flavor that you want exactly we even had those recipes like we were talking about we’ve done ginger red ones that are really good um chocolate ones so yeah you can make them any flavor you want yeah so we mix the wet ingredients with the dry ingredients and then turned it out on the bowl and then you needed it until it gets nice and smooth and then you want to divide it in half which we’ll do with this cute little thing there we go and then this needs to chill just chill for two to three hours so this is the batch that we made earlier today it’s been in the refrigerator it’s nice and chilled I’m putting that onto a sugar lined well this this is um what is this cutting board but you could put it right on your counter if you wanted to or a piece of wax paper or whatever you happen to have so the goal of this is to have it be about five by ten this is half a batch so 5 by 10 and we’re going to roll it out to be about that shape it’ll only take a couple of seconds to do that because it’s very easy to roll I don’t know so you guess nothing in this recipe at this point is perfect all right once you’ve gotten that done you sprinkle it with a little bit more sugar remember there’s no sugar in the dough and then you fold it into thirds and that is what gives you gives you the pastry layers and then you’ll do the very same thing you’ll roll it out so it’s about five by ten or 12. there you go and then sprinkle for the last layer all right and you want um a reasonably good dusting of sugar because that’s what gives it the separation and this is my last fold we turn it the opposite way so that you can roll it sprinkle a little more sure instead of flour and then You’re Gonna Roll I am going to sprinkle these one more time with a little bit of sugar you want a good amount of and really all I probably only used maybe a half a cup on all of this for sprinkling so then we’ll just cut this in half lengthwise and then you’re going to cut it into strips about this is a little cooking about um one inch wide and that is not um there’s nothing sacred about that you could make them a little bit skinnier and then as Rosemary shows you twist it and put it on there I think they come out skinnier if they come out better it doesn’t matter they all bake about the same they need to cook on the top um I’ve got mine on the third rack um so right above the center rack because um of all the sugar on the outside they Brown pretty quickly and you’re going to be baking them for approximately 15 minutes at 400 degrees but once it gets to 10 minutes it’s pretty important that you watch them because that sugar on the outside again will cause them to Brown hot hat set it right there all right sales done this is like a batch if you can see yeah that is all this and then um well we ate a bunch of these so it doesn’t really count as um yeah true so yes so this is pretty versatile how you can use it and like we said they come they could be any flavor yeah so that’s really good we made just one batch with one flavor so we’re gonna if we uh managed to get through we’re gonna probably try a gingerbread batch and make a chocolate bash I think so I think so so right now that’s it that’s it that’s it Merry Christmas ciao Three Sisters okay hold on wait I’m not focused yet I’m not focused you’re blurred I’m not focused either [Laughter] come on already all right all right we’ll do that again did you ever see them quiet wow you saw it now [Laughter]