Trubochki – Cream Filled Pizzelles (Трубочки с Кремом)

  • 84 comments
  • September 10, 2012
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Trubochki are a crunchy waffle-like pastry that have a creamy filling. I think of them as a “Russian Cannoli”. They are a very popular dessert for holidays, weddings and other special occasions.

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.

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.

INGREDIENTS

6 eggs
1 1/2 cup granulated sugar
1 cup butter melted, (2 sticks)
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
4 teaspoons baking powder
2 (8 oz) packages cream cheese softened
1/2 – 3/4 can sweetened condensed milk or dulce de leche
1 teaspoon vanilla extract
8 oz container Cool Whip or 4 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.

This is the pizzelle press that I have and I love it. (click on the picture below to see it on Amazon and get all the details)

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Amazon stockphoto

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. (Instead of the sweetened condensed milk, you can use the same amount of dulce de leche. It is another variation of the filling that is also really delicious.)

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. I use my favorite Wilton 1M piping tip for this.

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Trubochki – Cream Filled Pizzelles (Трубочки с Кремом)

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★★★

3 from 2 reviews

Trubochki are a crunchy waffle-like pastry that have a creamy filling. I think of them as a “Russian Cannoli”. They are a very popular dessert for holidays, weddings and other special occasions.

  • Author: Olga's Flavor Factory
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 52 cookies 1x
  • Category: Sweets

Ingredients

Scale
  • 6 eggs
  • 1 1/2 cup granulated sugar
  • 1 cup butter melted, (2 sticks)
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all purpose flour
  • 4 teaspoons baking powder
  • 2 (8 oz) packages cream cheese softened
  • 1/2 – 3/4 can condensed milk
  • 1 teaspoon vanilla
  • 8 oz container Cool Whip or 4 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.Add the vanilla.(Instead of the sweetened condensed milk, you can use the same amount of dulce de leche. It is another variation of the filling that is also really delicious.)
  7. 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.

Keywords: Trubochki, Russian pastry, waffle cone pastry, Russian cannoli, cream filled trubochki

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84 Comments

  • angela

    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 🙂

  • Dina l

    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?

    • olgak7

      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.

  • Lora

    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 🙂

  • Lidiya

    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

        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=)

        • olgak7

          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

          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 🙂

    • olgak7

      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.

  • Tatianna

    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?

  • Oksana Babich

    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.

    • Julie

      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!!

  • Lana

    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

  • Oksana

    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?

  • Olga G

    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!

  • Olga G

    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 🙂

  • Nina

    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!!!!!!!!!!

  • Svetlana

    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. 🙂

  • nadia

    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

    • olgak7

      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.

  • olga

    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!

  • tatyana

    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.

  • Liana

    Hi Olga, I was just wondering if I can make them the day before with the cream filling? Will they get soggy or stay pretty fresh?

  • Erica

    I found a couple recipes of these trubochki.. decided to to your version. ( I trust you more) I am glad I did.. making them for the third time already!! SO YUMMY!! THANKS!

    • olgak7

      Demerara comes in many sizes, some finer than others. The larger crystals might not dissolve very well and the Trubochki won’t be as sweet. The larger crystals won’t dissolve in the batter and when you bake the Trubochki, the heat will dissolve the sugar and you will have little holes where the sugar dissolved, or just have crunchy sugar throughout the Trubochki as you bite them. You might try breaking up the crystals in a coffee grinder or a food processor and that will help it dissolve better.

    • olgak7

      No, I have never made chocolate ones, so I don’t know. You could probably just add 1/4 cup cocoa powder and not add 1/4 cup of flour, but since I haven’t tried it myself, I can’t guarantee that it will work out.

  • Wendy

    Regarding Chocolate Pizzelles – you are correct in assuming you would add about a 1/4 cup of cocoa powder. Probably with the amount of flour in your basic recipe, I would suggest 1/3 cup of cocoa. You should mix the cocoa well into the flour with a whisk, then place all dry ingredients in a sieve to add to the wet ingredients, just to make sure all the cocoa and baking powder has been blended. You can also add 1/2 Tablespoon of Regular and 1/2 a Tablespoon of the Chocolate and have a mixed Pizzelle – or make a swirl of them both and then place on the hot maker. It will add interest and flavour. Search the internet under Pizzelle Recipes and you will find many great ones – some with ground pecans, or sliced almonds as well, or lemons etc.

  • Stacy

    Hi Olga,
    I’m making your trubochki now. I have a problem though, I think I over mixed my eggs. The batter is sticking to my mold. Is there anyway I can fix this?

  • Maria

    Hi olga . I made these for Thanksgiving and next day they became soggy . With out cream in them . I wanted to make them ahead of time but now I’m disappointed they didnt stay crispy . What did i do wrong ?

    • olgak7

      They should not become soggy if they aren’t filled, Maria. You may have undercooked them, or covered them too tightly when storing. They will become soft if you cover them. It has been my experience that they will stay crisp much better if stored in a box that is loosely covered or even uncovered, if you’re going to fill them the next day.

  • jessica

    Hi Olga, im looking to buy a decorating tip set and piping bags on amazon. From your experience which one would you advise? Thanks

  • MJ

    Olga,
    Can the Pizzelle Trubochki be made and filled and frozen until the event? Will they be soggy when you remove from freezer to use? How far in advance can you make and freeze them? Once they reach room temperature will the cream filling start to melt or get runny?

  • Rimma

    Hi Olga,
    Any idea why they keep breaking? I realize they should be rolled right away. Yours look very pretty gold, if I baked them to this colour there would be no chance of rolling them.

    ★

    • olgak7

      If you use this particular recipe, you need to cook until it’s very light in color, not golden brown, otherwise you will have a hard time rolling them up. You can try wearing a pair of gloves to be able to handle rolling them while they are still hot.
      Try this recipe – they roll much more easily and you can cook them longer, until they are golden brown. I also have a video with that recipe, so hopefully that will help more too. Crisp Trobochki Recipe

  • Oksana Jatskovski

    I keep coming back to this recipe, my kids love love these so much! I use a different filling, but the trubochki dough I make exactly like the recipe! So good! Thank you for all you do, Olga! 🤗

    ★★★★★

  • Olga

    Olga, where do you store the empty trybochki a week in advance? May I store them in a closed container, at a room temperature a few days before I serve them?

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