Crisp Russian Trubochki With Dulce De Leche Filling I Video

Crisp and crunchy waffle-like pastries with a creamy dulce de leche filling, they are a popular Russian dessert often served at weddings, holidays and other special occasions.

We love these crisp and golden beauties in our family and make them many times throughout the year. My mom often gets asked to make them for bake sales that they have at the hospital (she’s a nurse too) or at church whenever they do fund raisers. They are always best-sellers:).

Trubochki

I grew up making these but somehow we lost the recipe at some point – I made it so often that the page in my Mom’s recipe book fell out. We had been using the recipe that came with the pizzelle baker in the instruction manual – I have that recipe version on my website, but it was not our favorite beloved recipe.

I had a few of the ingredients memorized and all these years I have been testing different ingredient combinations, trying to come up with the same Trubochki that we had always loved. I FINALLY perfected the recipe over the last year and am happy to share the recipe and a video with you today.

The main difference between this recipe and the first one I posted is that you can bake them until they are really golden, they roll up like a dream without breaking and they are so crisp and crunchy. With the other recipe, the pizzelles had to remain a pale color, otherwise they would break when you were rolling them up. They were also much harder to roll up. Since they are meant to be pizzelle pastries, they aren’t technically supposed to be rolled up; they taste great, but I love this version much more.

What To Use For Baking the Trubochki

Trubochki are made very similarly to waffles – on a special iron. There are specific Trubochki bakers, but I have been using a pizzelle baker for years and it works really great.

Where To Buy a Pizzelle Baker

I bought mine online, but you can buy it in many stores as well, like Bed Bath and Beyond, Target, etc. I bought my iron about 10 years ago and the brand that I have is hard to find, but this one looks exactly the same and has great reviews.

Since the pizzelle baker has a nonstick coating, you do not need to grease it at all before baking the Trubochki.

The Dulce De Leche Filling

Dulce de leche is the Latin American version of something that we call cooked sweetened condensed milk in Russian (Варёная сгущёнка). It has a rich caramel flavor and color, is thick and creamy and is made by cooking sweetened condensed milk. I have a recipe for cooking it in the pressure cooker (the Instant Pot), but you can also cook it in the slow cooker or on the stovetop too.

Instant Pot Dulce De Leche Recipe

The dulce de leche is really sweet on it’s own, so adding cream cheese and butter cuts down on the sweetness and makes it more creamy and delicious. You can use this filling for many other pastries, cakes and cookies.

If the filling is too thick, you can loosen it up with about 1/4 cup of whipped heavy cream. It will make it more fluffy. This is completely optional.

How to Roll Up the Trubochki

As soon as you take the Trubochki off the pizzelle baker, immediately wrap the hot Trubochki 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; you can use anything that will create a cylinder out of the Trubochki, but markers are really convenient and create the perfect opening for the filling.

Filling and Storing the Trubochki

You can make the Trubochki up to 5 days in advance. Store them at room temperature, in a loosely covered box, baking pan or container, so that they stay crisp. If you cover them with plastic wrap, they will soften.

You can also make the filling a few days in advance. Store in the refrigerator. It’s a good idea to fluff up the filling with a mixer one more time if you made it in advance, just before filling the Trubochki.

My favorite pastry tip to use for filling the Trubochki is the Wilton 1M, it’s also called the open star tip. I use it for decorating cakes and cupcakes too.

To make sure that the filling reaches all the way to the center of the pastry, insert the piping tip into the opening of the Trubochki, press the filling inside and keep holding it until you see that the filling is at least halfway or more inside the pastry, then fill the other side with filling too.

For the best results, don’t fill the Trubochki until 30-60 minutes before serving them, so that they stay crisp. If you fill them earlier than that, they will soften. They will still taste great and won’t fall apart at all, but that’s something to keep in mind.

Crisp Russian Trubochki

Crisp and crunchy waffle-like pastries with a creamy dulce de leche filling, they are a popular Russian dessert often served at weddings, holidays and other special occasions.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Servings: 32 pastries
Author: Olga's Flavor Factory

Ingredients

Trubochki

  • 5 eggs room temperature
  • 3/4 cup granulated sugar
  • 1 cup butter melted and cooled
  • 2 teaspoons vanilla extract
  • 1 1/3 cup all purpose flour
  • 1/8 teaspoon salt

Dulce De Leche Filling:

  • 2 (8 oz) packages cream cheese, (16 oz total)
  • 1/2 cup butter room temperature
  • 2 (14 oz) cans dulce de leche (28 oz total)
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream whipped, optional

Instructions

Trubochki

  • Mix the eggs and sugar until they are pale yellow and fluffy, about 5 minutes. You can use a standing mixer with a whisk attachment or a hand mixer.
  • Add the melted and cooled butter and the vanilla extract. Mix until evenly combined.
  • Add the flour and salt and mix just until the flour is incorporated. Use a rubber spatula to to scrape down the sides and bottom of the bowl, to make sure that the flour is all incorporated and the batter is evenly mixed.
  • Heat up the pizzelle baker.
  • Using a portion scoop or two spoons, place about 1 1/2 Tablespoons 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.
  • You can also place the batter in a large pastry bag and pipe out the batter onto the pizzelle iron that way.
  • If the 2 pizzelles fuse together as the batter spreads and they are baking, use a butter knife to gently separate them.
  • As soon as you take the Trubochki off the pizzelle baker, immediately wrap the hot Trubochki 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; you can use anything that will create a cylinder out of the Trubochki, but markers are really convenient and create the perfect opening for the filling.
  • Repeat with all the batter. I usually get about 32 Trubochki.
  • You can make the Trubochki up to 5 days in advance. Store them at room temperature, in a loosely covered box, baking pan or container, so that they stay crisp. If you cover them with plastic wrap, they will soften.

Dulce De Leche Filling

  • For the filling, mix the cream cheese and butter until they are evenly mixed and smooth. You can use a standing mixer with a paddle attachment  or a hand mixer.
  • Add the dulce de leche and vanilla extract, mixing again until the filling is evenly mixed.
  • If the filling is too thick, you can loosen it up with about 1/4 cup of whipped heavy cream. It will make it more fluffy. This is completely optional.
  • You can also make the filling a few days in advance. Store in the refrigerator. It's a good idea to fluff up the filling with a mixer one more time if you made it in advance, just before filling the Trubochki.

Filling the Trubochki

  • Place the filling into a large pastry bag fitted with a pastry tip - my favorite one to use is the Wilton 1M.
  • Fill the opening of all the Trubochki with the filling. To make sure that the filling reaches all the way to the center of the pastry, insert the piping tip into the opening of the Trubochki, press the filling inside and keep holding it until you see that the filling is at least halfway or more inside the pastry, then fill the other side with filling too.
  • For the best results, don't fill the Trubochki until 30-60 minutes before serving them, so that they stay crisp. If you fill them earlier than that, they will soften. They will still taste great and won't fall apart at all, but that's something to keep in mind.