Trubochki With Dulce De Leche Filling

Trubochki are crisp wafer like cookies/pastries, made on a pizzelle baker, then rolled up and filled with a cream or dulce de leche filling.

Crisp and crunchy waffle-like pastries, Trubochki are made on a pizzelle baker, then filled with a creamy filling. These are a popular dessert from my Belarusian heritage that are 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. Some of our American friends have lovingly named them "the Russian cannoli". We use two different type of fillings for these Trubochki. The first filling is made with dulce de leche, a very popular filling for Soviet desserts. You can use store bought dulce de leche or make your own by cooking sweetened condensed milk. The other option is to make a cream cheese based filling. Both are terrific options. You can also enjoy the cookies without the filling. They are really delicious and satisfying any way you serve them.

Ingredients

Scroll to the bottom of the page for the printable recipe with measurements.

• eggs
  • The eggs will whip up faster and better if they are at room temperature, so take them out to warm up a bit before you make the batter.
• granulated sugar
• butter, melted and cooled
  • You don't want the butter to be too hot when adding them to the eggs, so they don't scramble the eggs.
• vanilla extract
  • vanilla is the most classic flavoring to use, but you can also use anise flavor, or almond extract if you want to try some other flavor variations.
• all purpose flour
  • I have not tested this recipe with any other type of flour
• salt

Video of How to make Trubochki

What To Use To Make Trubochki

They have gone through some transformations from the original recipe over the years, mostly due to necessity and convenience. The original Trubochki were cooked on a double sided skillet, on the stovetop. The skillet opened up, you added the batter, closed the two sides together (similar to making waffles) and it would cook up to a thin, waffle-like cookie. Then you need to roll it up quickly, while it's still hot and later fill with your filling of choice.

We used to have this vintage style Trubochki skillet, but it didn't survive for whatever reason. For the last 15 years of so, I have been using a pizzelle baker to make them. It's convenient, since it cooks two at the same time. It's electric, so it's easier to use than the stovetop version.

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

How to make Trubochki

1. Make the batter.
   • Start with room temperature eggs and mix them up with the sugar until pale yellow and fluffy, about 5 minutes. (Use a stand mixer with a whisk attachment or a hand mixer.)
   • Add the melted and cooled butter and vanilla and mix until evenly combined.
   • Lastly, add the flour and salt, mixing until evenly combined.
2. The batter will get thicker the longer it stands, since the flour will get absorbed better. You can also make it ahead of time and refrigerate up to a day in advance. It gets thicker when it gets cold and is a bit easier to work with.
3. Bake the pizzelles.
   • Heat up the pizzelle baker until it's preheated. (Some of the electric ones will have a light that will turn green.)
   • Using a portion scoop or two spoons, place about 1 ½ 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 inside a pastry bag and pipe out the batter onto the pizzelle baker.
   • If the 2 pizzelles fuse together as the batter spreads and they are baking, use a butter knife to gently separate them.
4. Roll up the Trubochki into cylinders.
   • 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.
   • I usually get 35-40 Trubochki.
5. Fill the Trubochki with your filling of choice on both sides.

Dulce De Leche Filling For Trubochki

What is dulce de leche?

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 Instant Pot.

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 ¼ cup of whipped heavy cream. It will make it more fluffy. This is completely optional.
• Start with room temperature butter and cream cheese. Mix in a stand mixer with a paddle attachment or a hand mixer until smooth.
• Add the dulce de leche and vanilla. Mix until smooth. For the best results, chill the filling for at least an hour before piping into the Trubochki.

Cream Cheese Filling For Trubochki

• Start with room temperature cream cheese. Mix in the stand mixer or hand mixer until the cream cheese is smooth.
• Add the sweetened condensed milk and vanilla, mixing until smooth.
• Lastly, add the thawed Cool Whip or whip up the cream separately, then fold into the cream cheese filling.
• For the best results, chill the filling for at least an hour before filling the Trubochki.

Filling and Storing 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.

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.

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This recipe was originally published on May 2, 2019. I have added a video, updated the pictures and clarified the instructions to make the recipe even easier to follow.