Trubochki – Cream Filled Pizzelles (Трубочки с Кремом)

In the Soviet Union, we had all kinds of molds for different cookies and pastries. They came in many different shapes: walnuts, mushrooms, waffle shaped, little roosters, etc. They would be baked and then filled with yummy fillings or iced and made into pretty little desserts.  The molds were usually heavy metal type of skillet, that you would heat up on the stove top and cook the pastries on the stove. You had to regulate the temperature, keep a firm hold on the handles in order for the batter to evenly distribute and for the design to set properly. The mold would have to be flipped over, to cook both sides of the pastry. You also had to be careful not to add too much batter or else it would ooze out and burn on the stove. The delicacies that would be prepared were incredible.

Every holiday and special occasion had at least one form of them gracing the table. Since we moved to America, we have adapted to what was available in this country. This is where the pizzelle press comes into the story. Although pizzelles are an Italian dessert, we have easily converted it into one of our favorites, based on the trubochki we made in the old country. Filled with a fluffy and creamy filling, these delicious, crunchy cylinders are a perfect example of how two cultures met to form a delicious dessert.

Times have changed since the 90′s, when our family left Belarus to make America our home. Now there are many electric molds available for these amazing creations. I hope to share many more of these recipes with you in the future, especially oreshki, walnut shaped cookies filled with a caramel like filling and gribochki, little mushroom-shaped cookies, iced and glazed with chocolate and poppy seeds to resemble the mushrooms that are such a big part of the Russian cuisine.

Let’s start baking!

INGREDIENTS

eggs
1 1/2 cup sugar
1 cup butter melted, (2 sticks)
2 teaspoons vanilla
2 1/2 cups flour
4 teaspoons baking powder
1 (8 oz) package cream cheese softened
1/2 – 3/4 can condensed milk
1 teaspoon vanilla
8 oz container Cool Whip or 8 oz of whipped cream

INSTRUCTIONS

Whisk the eggs and the sugar until pale yellow, thick and frothy.

Add the melted and cooled butter and vanilla. Mix to combine. In a separate bowl, whisk the flour and baking powder together. Add to the batter. Mix to combine. Heat the pizzelle press until it’s hot. Using two small spoons, place about a Tablespoon of batter slightly behind the center of each pizzelle design. The batter will spread forward as it bakes. Bake for a few minutes, just until the pizzelles are slightly golden. Working quickly, wrap the hot pizzelles around a clean marker. You won’t be able to shape them into a cylinder if they cool even a little bit, so work really fast. You don’t need to use a marker, but it’s easier for me that way. Repeat will all the batter.

Meanwhile, to make the filling, using a paddle attachment on a standing mixer or using a hand mixer, cream the cream cheese and condensed milk until the mixture is smooth. Add the vanilla.

Fold in the Cool Whip or whip up some cream in a separate bowl and fold into the  cream cheese.

Fill a piping bag with the filling and fill the pizzelles. 


Trubochki - Cream Filled Pizzelles (Трубочки с Кремом)
 
Prep time
Cook time
Total time
 
Author:
Serves: 52 cookies
Ingredients
  • 6 eggs
  • 1½ cup sugar
  • 1 cup butter melted, (2 sticks)
  • 2 teaspoons vanilla
  • 2½ cups flour
  • 4 teaspoons baking powder
  • 1 (8 oz) package cream cheese softened
  • ½ - ¾ can condensed milk
  • 1 teaspoon vanilla
  • 8 oz container Cool Whip or 8 oz of whipped cream
Instructions
  1. Whisk the eggs and the sugar until pale yellow, thick and frothy.
  2. Add the melted and cooled butter and vanilla. Mix to combine.
  3. In a separate bowl, whisk the flour and baking powder together. Add to the batter. Mix to combine.
  4. Heat the pizzelle press until it's hot. Using two small spoons, place about a Tablespoon of batter slightly behind the center of each pizzelle design. The batter will spread forward as it bakes. Bake for a few minutes, just until the pizzelles are slightly golden.
  5. Working quickly, wrap the hot pizzelles around a clean marker. You won't be able to shape them into a cylinder if they cool even a little bit, so work really fast. You don't need to use a marker, but it's easier for me that way. Repeat will all the batter.
  6. Meanwhile, to make the filling, using a paddle attachment on a standing mixer or using a hand mixer, cream the cream cheese and condensed milk until the mixture is smooth.
  7. Add the vanilla. Fold in the Cool Whip or whip up some cream in a separate bowl and fold into the cream cheese.
  8. Fill a piping bag with the filling and fill the pizzelles.

 

 

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Trubochki - Filled Pizzelles

IMG_5829 (550x367)

By olgak7 Published: September 10, 2012

  • Yield: 52
  • Prep: 10 mins
  • Cook: 30-40 mins
  • Ready In: 50 mins

In the Soviet Union, we had all kinds of molds for different cookies and pastries. They came in many different shapes: walnuts, …

Ingredients

Instructions

  1. Whisk the eggs and the sugar until pale yellow, thick and frothy.
  2. Add the melted and cooled butter and vanilla. Mix to combine.
  3. In a separate bowl, whisk the flour and baking powder together. Add to the batter. Mix to combine.
  4. Heat the pizzelle press until it's hot. Using two small spoons, place about a Tablespoon of batter slightly behind the center of each pizzelle design. The batter will spread forward as it bakes. Bake for a few minutes, just until the pizzelles are slightly golden.
  5. Working quickly, wrap the hot pizzelles around a clean marker. You won't be able to shape them into a cylinder if they cool even a little bit, so work really fast. You don't need to use a marker, but it's easier for me that way. Repeat will all the batter.
  6. Meanwhile, to make the filling, using a paddle attachment on a standing mixer or using a hand mixer, cream the cream cheese and condensed milk until the mixture is smooth.
  7. Add the vanilla. Fold in the Cool Whip or whip up some cream in a separate bowl and fold into the cream cheese.
  8. Fill a piping bag with the filling and fill the pizzelles.

Comments

  1. angela says

    Thanks for the recipe Olga, my husband absolutely LOVES these! Also, I was wondering if you happen to have the recipe to the little almond cookies Andrey and Milana had at their wedding. They were amazing, I must find the recipe :)

  2. Dina l says

    This is the third recipe I came across so far for these pizzele trubochki. I’m going to try your version tomorrow. The recipe that I’ve used is similar to yours but without the baking soda so they come out really crispy and store well in air tight containers. I just always rolled them up without any fillings. I’m a little worried that the cream would make them soggy. Also how far in advance can I make them?

    • says

      Hi Dina. I have made trubochki a week in advance and they stay very crisp. I usually fill them with the cream filling the morning that I want to serve them. Of course, they won’t be as crisp as they are without the filling, but they aren’t soggy.

  3. Lora says

    Hi Olga, Can i ask you what size of pizzelle maker are you using? I found one in Bath & beyound and it looks abit smaller. Thank you in advance :)

  4. Lidiya says

    Hi Olga. Im having trouble with the cream, it turns out very liquidy, and I cant fill in the trubochki all the way. Any suggestions?

      • Lidiya says

        So sorry forgot to write back. I did try to refrigerate it, it worked but it started melting and room temp=(. Do you know what else I could fill them in with? Im planning to make some=)

        • says

          If you like a thicker filling, mix some room temperature cream cheese with sugar and vanilla and use that to fill the trubochki. You can also mix up some cream cheese with Nutella. That would be yummy too.

        • luda says

          sounds like you might have over beaten the cool whip it tends to that, it should be added in the end and muxed only so that it gets incorporated, or what I do is mix it for about 30 seconds and do the rest by hand if need to :)

    • says

      Hi mj simboli,
      You can sign up to get e-mail updates by entering your e-mail on the right hand of the website, and “Like” Olga’s Flavor Factory page on Facebook to get FB updates.

  5. Tatianna says

    Yumm, I will definitely try these, the batter looks different than from the ones my mom made. My mom’s is runny. Hopefully it will be yummy. Also, I was wondering, do you happen to have the recipe for “Oreshki”? I bought an oreshki maker and would really love to actually try it out these holidays?

  6. Oksana Babich says

    Hi Olga! I just came from a birthday party and had some pizzelles. They were without any cream and really crispy. I really liked them and wondered if I made your recipe without any cream filling – will the trubochki be soft or crisp? Thank you.

  7. Julie says

    Hello, I am going to try these, but I wanted to know do you use just condensed milk, or SWEETENED condensed milk? Thank you!

    • Julie says

      ummm, sorry, I just looked this up and I think the only kind of condensed milk is sweetened….the other milk I was thinking of was evaporated milk, and I don’t think that would work in this recipe!!

  8. Lana says

    Hi, can I use baking soda instead of baking powder? I just don’t have it and don’t feel like going to the store. Also can I use margarine instead of butter?
    Thank u

  9. Oksana says

    Hi Olga. Can you tell me what the baking powder does to trubochki? And if I didn’t use it, how would that change the trubochki?

  10. Olga G says

    Hi Olga! Where did you buy the form for these? I’ve tried to look on amazon and I’m not having much luck. Thanks!

  11. Olga G says

    Okay, I finally found it! I was reading through the comments from the other ladies and found the name of the form. I can’t wait to try these :)

  12. Nina says

    Hi, Olga,

    Thanks much finally I found these recipe and I made them before Christmas. Everyone loves them. I got a lot of compliments from my co-workers. I had another recipe for trubochki but yours the best.

    THANK YOU SOOOO MUCH!!!!!!!!!!

  13. Svetlana says

    My mom still has this mold with different shapes in one, walnut, mushroom, seashell and pinecone. And she still makes them on Christmas ;) I love them! Every time I eat them it makes nostalgia about my childhood and place where I used to live. :)

  14. nadia says

    hey olga!
    so im making these right now but i dont need them until tomorrow! im not sure if i can keep the cream in the fridge until i fill them tomorrow because i dont want them to get really soggy. can i make the cream filling and let it sit in the fridge till tomorrow or should i make the filling tomorrow

    • says

      Hi Nadia,
      Yes, you can keep the cream in the refrigerate until tomorrow. However, it may become runnier as it stands, since the whipped cream will deflate a bit.

  15. olga says

    Hi Olga,
    do you have recipe for trubochki with dough kind, or if u don’t where can i find it, because i got the metal shapes to make trubochki, but i need the recipe? Thanks!

  16. tatyana says

    I made half batch. It came out 24 pieces. I did have to add a little more butter though because they were breaking and hard to roll. That fixed it. Thanks for the recipe.

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