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