The Norwegian cookie made by pressing batter in a waffle-style iron and rolling it into a cone is called krumkake.
Krumkake is made from a simple batter commonly containing flour, butter, eggs, sugar, and cream. A decorative two-sided iron bakes the batter into a thin, patterned round. While it is still hot and flexible, the wafer is wrapped around a wooden or plastic cone form; it becomes crisp as it cools.
The name comes from Norwegian words meaning “curved cake.” Krumkaker are traditionally associated with Christmas baking, when they are prepared alongside other Norwegian cookies such as sandbakelse and rosettes. They may be eaten plain or filled with whipped cream, including the cloudberry-based filling known as multekrem.
Krumkake is often compared with Italian pizzelle and cannoli shells because all can be thin, crisp, and patterned. The key identifying feature here is the cone shape made immediately after baking. Norwegian immigrants also helped make krumkake familiar in New England and the American Midwest, where it remains part of many family holiday traditions.