Cream Filled Pizzelles Trubochki

Cream Filled Pizzelles (Trubochki)
February 21, 2021 JUMP to RECIPE
5 from 67 votes 159 comments
Cream Filled Pizzelles (trubochki): creamy, elegant and beautifully shaped wa le-like
pastry filled with the best condensed milk filling. These are very popular during holidays,
weddings and all kinds of special occasions. Follow this easy step-by-step tutorial and they
will become a staple in your home!
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Pizzelles are an Italian dessert, but we have converted it into one of our own based on the
pu pastry (cream horns) trubochki that all Ukrainians make and love. We roll them into
tubes, fill them with delicious filling and sprinkle with powdered sugar for an elegant
touch. In fact, we usually call these ʻwa le tubesʼ. They are very popular during major
holidays, weddings and di erent events.
The Cream Filled Pizzelles kind of remind me of cannoli, except those are usually filled with
ricotta cheese and fried in oil, while this dessert is made on electric appliance and filled
with creamy filling.
Iʼve been making these way before I was married, since 2010 or somewhere around that
time. I donʼt know what is it about them that makes people enjoy them so much. Before I
got married and even now, every time thereʼs a church gathering or a family party, I would
always be asked to make these. One request though: ʻlots and lots of creamʼ – from one end
of the pizzelle to another.
Every time I make these, my kids always eat plenty without filling and then more while
filling with cream. If you find yourself enjoying these without cream, donʼt be surprised. It
happens all the time! 🙂
This recipe calls for a batter-like dough and is baked using a pizzelle maker. Iʼve been using
this exact ChefʼsChoice 834 PizzellePro Maker ever since.
They used to be rarely on sale for around $60 back then, but now you could get this exact
for $40 or maybe even lower. As new appliances become available on the market, the older
lose value. (great for us, right?)
How to Avoid Soggy Pizzelles?

One of the questions that I get asked a lot is how to make pizzelles crispy and not soggy.
The first step would be to bake them properly. It depends on the pizzelle iron, it can take
from 20 seconds to a minute to reach the dark golden color.
You do not want to bake them for too long or they will crack when you roll. Also, using
melted unsalted butter instead of oil in the batter ingredient list will make them not as so .
Oil tends to keep baked goods more on the so er side.
When you make the pizzelles, single-layer them on a baking sheet or tray and do not cover
with plastic food wrap. I place a napkin or a paper towel on top to avoid lint from falling
onto them. Leave them for 4-5 hours at room temperature to dry completely. Sometimes it
might take less.
To fasten the process of drying the pizzelles or if yours turned out a bit on the soggy side,
single-layer them on a baking sheet. Dry in a preheated oven at 170 degrees Fahrenheit for
1 hour.
I would fill these the night before an event and they are just perfect next day. Not too hard
and not soggy, but just in between as most people prefer them less crispy.
If you want the pizzelles to stay crispy until serving, I would suggest filling them just before
serving. Like all cakes, when you fill these ahead of time, especially with heavy cream
filling, they will become moist and soggy over time.
When these become crispy, you can enjoy them as a cookie for a month, with no filling.
That said, you can bake these ahead of time and fill with cream whenever you need to. Itʼs
one of those recipes that are so perfect for events when youʼre trying to make as much
dishes ahead of time as possible.
Secrets to Perfect Cream for Pizzelles:
I have always used the same filling to cream these pizzelles. The touch of condensed milk
goes a long way with these. When you make the cream, itʼs important to use refrigerated
ingredients, such as cream cheese and condensed milk and keep the cool whip frozen just
until ready to use.
Years ago I used to make them sweeter and added whole can of sweetened condensed milk
to the cream, but as years passed by, I kept decreasing the amount of condensed milk,
making this dessert less sweet. Most people prefer less sweet, so these are not loaded with
sugar.
Follow the instructions in the recipe below to avoid over-beating the cream. It should be
smooth and thick, not runny in any case. If for some reason the cream turns our runny, try
refrigerating for 30-60 minutes; it should do the trick.
Pizzelles Batter Ingredients:

Large eggs – room temperature
Granulated sugar
Fine salt
Grapeseed oil (canola or vegetable works too) OR melted unsalted butter for crispier
results
All-purpose flour – si ed
Vanilla extract
Pizzelles Filling Ingredients:
Cream cheese – refrigerated
Sweetened condensed milk – refrigerated
Cool whip (whipped topping) – frozen (preferably extra creamy) – can be substituted
for heavy cream
Vanilla extract
Powdered sugar for dusting – optional
How to Make Pizzelles:
Scroll down for the printable Cream Filled Pizzelles recipe.
1. Preheat the pizzelle maker.

2. Beat to combine eggs, sugar and salt.
3. Add oil, vanilla and all-purpose flour.
4. Spoon batter onto pizzelle maker and bake.
5. Quickly roll each pizzelle right away and single-layer on a baking sheet or tray.
How to Make Cream for Pizzelles and Fill:
1. Beat refrigerated cream cheese until smooth.
2. Add in refrigerated condensed milk and vanilla extract and beat to combine.
3. Add frozen cool whip (or heavy cream) and beat until cream is smooth and thick.
4. Fill a piping bag with attached piping tip and pipe each pizzelle fully, from both sides.
5. Dust with powdered sugar for an elegant touch and refrigerate until ready to serve.
Must-Try Ukrainian Dessert Recipes:
Chocolate Spartak Cake – family favorite chocolate cake
Honey Cake Roll with Condensed Milk Frosting – easy dessert, done in under an
hour
Peach Pastries with Dulce de Leche Filling (persiki/персики) – no mold required,
always such crowd-pleaser
Ptichye Moloko (Birdʼs Milk) – the best jell-o dessert you will ever have, done in 30
minutes
Ukrainian Dulce de Leche Wa le Cake – so easy, the ʻmustʼ dessert at every event
Walnut Shaped Cookies with Dulce De Leche Filling (oreshki) – every Slavic family
makes these
Cream Filled Pizzelles (Trubochki)
5 from 67 votes
Prep Time: 15 minutes

Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 25 pizzelles
PRINT COMMENTS PIN
Creamy, elegant and beautifully shaped wa le-like pastry filled with the best
condensed milk filling. These are very popular during holidays, weddings and all kinds
of special events. They will become a staple in your home!
Ingredients
Batter Ingredients:
4 large eggs - room temperature
1/4 cup granulated sugar

1/4 teaspoon fine salt
2 tablespoons grapeseed oil , (vegetable ok too - use melted cooled butter for
crispier results)
1/2 teaspoon vanilla extract
1 cup all-purpose flour , - si ed
Filling Ingredients:
8 oz cream cheese - refrigerated
1/3 cup sweetened condensed milk, - refrigerated

8 oz cool whip , - frozen (preferably extra creamy, not original)
1/4 teaspoon vanilla extract
1 tablespoon powdered sugar , for dusting – optional
Instructions
1 Preheat pizzelle maker while you make the batter. In a medium bowl, with an
electric mixer, beat 4 eggs, 1/4 cup granulated sugar and 1/4 tsp salt on high
speed until eggs are lightened in color and sugar is dissolved (about 2 minutes).
2 Add the rest ingredients: 2 tbsp oil, 1/2 tsp vanilla extract and 1 cup si ed all-
purpose flour. Beat everything together until flour is all mixed in, on low for
about 1 min.
3 With help of 1 tbsp measuring spoon, spoon batter onto each pizzelle design,
close the lid, bake for 18-20 seconds or until dark golden (I count slowly to 18)
and quickly but gently take baked pizzelles o using disposable fork. Di erent
pizzelle makers might take as long as 60 seconds to bake each pizzelle. Working
quickly, wrap the hot pizzelles around the wooden stick that comes with
pizzelle maker. (You have to work fast, otherwise the pizzelles will cool and
break when you try to make cylinder shape). Repeat with remaining batter.
Single-layer on a baking sheet or tray to cool and dry. (Do not stack these in
more than 1 layer while drying. They will become soggy and get squeezed,
losing the round shape).
4 To make the filling: In a medium bowl, with an electric mixer, beat 8 oz cream
cheese on high speed (about 1 min). Add in 1/3 cup sweetened condensed milk
and 1/4 tsp vanilla extract and beat for 1 minute. Lastly, add 8 oz frozen cool
whip and continue beating until filling becomes thick and smooth (2-3 minutes
on high). Fill a piping bag with cream and fully pipe each pizzelle (both ends).
For final touch, dust with 1 tbsp powdered sugar. Refrigerate until ready to
serve.
Notes
Avoid soggy pizzelles: Use melted unsalted butter instead of oil in batter
ingredients to make them not as so . (Oil tends to keep baked goods more
on the so er side). Single-layer baked pizzelles and cover on top (to protect
from lint) with paper towel or napkin until pizzelles are dry (4-5 hrs). These
can be baked ahead of time and filled days later. *If you want the pizzelles
to stay crispy until serving, I would suggest filling them just before serving.
Like all cakes, when you fill these ahead of time, especially with heavy
cream filling, they will become moist and soggy over time.
To fasten the process of drying the pizzelles or if yours turned out a bit on
the soggy side, single-layer them on a baking sheet. Dry in a preheated
oven at 170 degrees Fahrenheit for 1 hour.
Keep in mind that the longer (darker) you bake pizzelles, the more likely
they will crack when you roll.
If filling turned out a bit runny: Use refrigerated ingredients when making
the filling. If for some reason the cream turns out runny, refrigerate for 30-
60 minutes; it should do the trick.*do not place filling into freezer!
If batter turns out a bit on thicker side (depends on flour moisture and
brand), you can add a bit of extra oil or butter.
HEAVY CREAM FILLING (refrigerated ingredients): 8 oz cream cheese, 1/2
cup powdered sugar, 1/4 cup sweetened condensed milk, 1/2 tsp vanilla
extract and 1 cup cold heavy whipping cream. (Beat cream cheese and
powdered sugar on high for 1-2 mins. Add condensed milk and vanilla. Beat
30 seconds on low. Add heavy whipping cream and beat 30 seconds low, then
1 1/2 mins high. Cream will be thick and flu y).
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Reader Comments & Reviews

ANITA says:
October 13, 2023
I want to make them for thanksgiving. Can I fill them on Wednesday as there is a lot of
cooking on Thursday? How should I store the filled cannolis?
REPLY
OLGA IN THE KITCHEN says:

October 13, 2023
Absolutely! Once you fill them, gently cover with plastic food wrap and
refrigerate until ready to serve.
REPLY
CARRIE says:
June 29, 2023
Can I make the filling ahead of time and refrigerate it? If I bring it to room temp so I
can pipe it in will it get runny?
REPLY

July 1, 2023
I wouldnʼt recommend making the filling ahead of time, especially if using the
heavy cream option (not cool whip as per recipe). But if you do decide to
experiment, you would want to fill pretty much right away from fridge, without
bringing to room temp or it will be a runny mess. I always fill right a er I make
the filling and keep the pizzelles refrigerated. It gives a chance for the filling to
set more. Just keep them covered with plastic food wrap. I had them in
refrigerator for 5 days the longest and they tasted as good as day 1 🙂
REPLY
WENDY BRAMENS says:

April 10, 2023
This is such an easy recipe. Took me like 45 minutes if that to make it completely and
it was such a crowd-pleaser on Easter. This frosting is THE BEST Iʼve ever made! Where
has this recipe been all my life?! I love the smooth texture and that it is not overly
sweet. Wonderful 100 stars if I could. I will definitely be making this recipe again.
REPLY

April 10, 2023
Thank you for sharing that with us, Wendy! So glad this recipe was enjoyed.
REPLY
CARISSA says:
March 4, 2023
I finally got to this recipe, and where was I before? This is like eating cake in a cannoli
version. Loved that the pizzelles themselves are not too sweet. The combination of
filling with pizzelles was absolutely delicious. I didnʼt dry them in the oven as I prefer
so er dessert. Never like the combination of dry shell and so filling (just doesnʼt go
together in my opinion). Like I said, itʼs like eating cake. Just melts in your mouth. So
good, such a great recipe. This will now be my go-to dessert for parties! Thank you
Olga!
REPLY

March 4, 2023
Thank you for the wonderful review, Carissa! Thatʼs exactly how my family likes
this dessert, not too sweet and so . Exactly why I shared this recipe the way we
eat it 🙂
REPLY
LORRAINE H says:
January 15, 2023
My pizzelles turned out great. Havenʼt made the filling yet but was wondering if you
had any suggestions on a glove for rolling the pizzelle? I used my wooden dowel that I
use to make my mini lady fingers.
Also Iʼm taking them to Florida and I need to keep them refrigerated a day or two
before and probably when I get there? Will they still taste good?
REPLY

January 16, 2023
My pizzelle maker comes with this 1″ diameter wooden stick that I always use,
never used anything else. I know some people used a marker with success. If you
have the cannoli mold, it will work too. The longest we enjoyed filled pizzelle
was 7 days and they tasted delicious even on the 7th day, just keep them
refrigerated and covered with plastic food wrap so they donʼt dry and donʼt
absorb any aroma from other foods in the refrigerator.
REPLY
JOSIE says:
January 8, 2023
Hey Olga!
Instead of cool whip extra creamy, can i use whipping cream?
REPLY

January 10, 2023
Please check the section under ʻNOTESʼ on the recipe card regarding
substitutions for cool whip.
REPLY
JOSIE says:
January 11, 2023
Can I freeze them?
REPLY

January 14, 2023
Without experimenting myself, I wouldnʼt know the process of freezing this

dessert. I always say fresh is better. You can also bake the pizzeles in advance
and fill closer to an event.
LYU says:
January 3, 2023
I had a really bad experience with these!! I had to make it for an occastion and I felt
sooo dissappointed! The batter turned out super thick, I had to add milk… and not
sweet at all… ugh!!!
REPLY

January 6, 2023
When making these, you want to make sure you measure the flour correctly by
spooning into measuring cup and leveling o with the back of knife, This is one
of the most common mistake readers make with desserts. This will prevent the
extra 1/4-1/2 cup of flour (which will mess up this recipe by a lot). In the future,
when you make these. try 1-2 pizzelles at first and if the dough is a bit thick, add
an egg or sometimes I do a tablespoon of oil if Iʼm in hurry and lay to
spoon/level. But again, if you measure the flour correctly, the batter always turns
out perfect. Also, make sure you roll them right away, few seconds of cooling will
make these crack when rolling. Hope this helps! 🙂
REPLY
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Cream Filled Pizzelles (Trubochki)

February 21, 2021 JUMP to RECIPE

5 from 67 votes 159 comments

How to Avoid Soggy Pizzelles?

Pizzelles Batter Ingredients:

1. Preheat the pizzelle maker.

Prep Time: 15 minutes

PRINT COMMENTS PIN

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1/3 cup sweetened condensed milk, - refrigerated

1/4 teaspoon vanilla extract

1 tablespoon powdered sugar , for dusting – optional

First name Email

Reader Comments & Reviews

OLGA IN THE KITCHEN says:

OLGA IN THE KITCHEN says:

WENDY BRAMENS says:

OLGA IN THE KITCHEN says:

OLGA IN THE KITCHEN says:

OLGA IN THE KITCHEN says:

OLGA IN THE KITCHEN says:

OLGA IN THE KITCHEN says:

Without experimenting myself, I wouldnʼt know the process of freezing this

OLGA IN THE KITCHEN says:

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