These Cream Filled Pizzelles are crispy rolled wafer shells known as Trubochki in Russian. They are made with a pizzelle maker and are rolled hot then filled with a luscious cream! A Russian Dessert to please any sweet craving!

rolled pizzelle with cream that were made with a pizzelle maker called trubochki in Russian

 

These cream-filled Pizzelles make it to our Collection of Classic Russian and Ukrainian Desserts. Try our other Classic Russian Desserts like the Walnut Cookies with dulce de leche or Peach Cookies that make it to almost every special event! 

Trubochki

“Trubochki” are rolled and filled Pizzelles. All you need is a Pizzelle maker to make a batch of these cream-filled wafer cookies which are typically served as a finger food dessert in Russian weddings, holidays, or other special events. Similar to a Cannoli Dessert or waffle cone, these waffle crisp pastries fall somewhere in between to give you the best-rolled wafer cookie!

I received this Pizzelle Maker as a surprise birthday gift from a friend and absolutely love it! I own the silver-plated version which I think makes more crisp Pizzelles due to the iron plates. However, If you’d like a helpful guide in choosing the right one then read this article from Cook The Stone.  I have the CucinaPro Polished Pizzelle Maker and it works great for its purpose. Although my version didn’t come with a tool to roll the pizzelle’s, a clean Sharpie marker did the job for me.

cream filled Pizzelles on a cake stand with blueberries

I have adopted this Trubochki recipe from Olga’s Flavor Factory, as I found some changes to work better for me. My friend was the one that got me hooked on this recipe which, I now only use when making Trubochki. I’ve made them for a wedding, have served guests with it, and have made these just as a sweet dessert to a cup of hot tea, and it never turns me down!

For all the tips and Q&A’s for making Pizzelles jump down to the Q&A box below the recipe card. There I have answered commonly asked questions and included helpful tips.

How to make Pizzelles:

Cream-Filled Pizzelles Recipe (Trubochki)

Prep Time: 10 minutes
Cook Time: 1 hour 8 minutes
Filling with cream:: 20 minutes
Total Time: 1 hour 38 minutes
Servings: 68 rolled Pizzelles
Author: Alyona's Cooking
These Cream Filled Pizzelles are crispy rolled wafer shells known as Trubochki in Russian. They are made with a pizzelle maker and are rolled hot then filled with a luscious cream!  A Russian Dessert to please any sweet craving!

Ingredients

Pizzelles:

  • 6 eggs
  • 1 1/2 cups sugar
  • 8 oz melted unsalted butter (2 sticks)
  • 1 tsp vanilla
  • 2 1/2 cups all-purpose flour
  • 4 tsp baking powder

Cream Filling:

  • 16 oz Cool Whip (thawed)
  • 4 oz cream cheese (softened)
  • 1/4 cup condensed milk

Instructions

How to Make Cream Filled Pizzelles (Trubochki):

  • eggs and sugar in a bowl beaten until pale for cream-filled Pizzelles (Trubochki)
    Beat the eggs and sugar until pale and thick (7 minutes.)
  • Pizzelle batter with flour, sugar, eggs, baking powder, vanilla, and butter
    Mix in the melted butter and vanilla. Combine the flour and baking powder and mix in.
  • Pre-heat the Pizzelle Maker. Place a heaping teaspoon into the center of each Pizzelle design and press down. Cook until golden (1 minute.)
  • Remove and quickly roll up (using a marker.)
  • piping cream into rolled Pizzelles
    To make the cream beat cream cheese and condensed milk until smooth. Beat in the cool whip and beat until thick (2 minutes.) Pipe cream into rolled Pizzelles and keep pastries refrigerated.

Notes

Notes: for a lump-free batter use soft cream cheese. 
  • Cool Whip- If Cool Whip is not thawed properly the cream won't set and will be runny. Thaw overnight or on the countertop until soft. 
  • Crispier Pizzelles: cook to a medium brown color for crispier Pizzelles. The darker the crispier. 
  • Storing: Store filled Pizzelles in the fridge for up to 2 days or keep unfilled Pizzelles in an airtight container for 4 days at room temperature. Once filled with cream keep refrigerated to prevent soggy shells.
  • Make-Ahead: prepare Pizzelles up to a week in advance. Fill as early as a day before serving. Keep refrigerated once filled. 
  • Piping tips: Use a Wilton XL star tip or a long nozzle tip to get more filling inside. 

Nutrition per serving

Serving: 1PizzelleCalories: 81kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 1gCholesterol: 18mgSodium: 38mgPotassium: 54mgFiber: 1gSugar: 6gVitamin A: 58IUVitamin C: 1mgCalcium: 28mgIron: 1mg

cream filled Pizzelles made from a Pizzelle maker then rolled and filled to trubochki

Q&A

What are “Trubochki”?

Trubochki or so-called rolled Pizzelles are crisp waffle-like pastries filled with cream. The term means “tubes” in Russian, which these waffles replicate since they are rolled. Russian and Ukrainians enjoy this Cannoli looking dessert for many different occasions including weddings, holidays, and formal events! Although a Pizzelle is an Italian Dessert Russians, and Ukrainians have used the Pizzelle maker to make the Russian waffle-like pastry which is different than a deep-fried Cannoli or Flat Pizzelle pastry.

Trubochki is a sweet crisp wafer cookie that is rolled and typically filled with a cream filling with condensed milk.

How to prevent cracks when rolling Pizzelles?

Pizzelle’s must be rolled HOT! Otherwise, they’ll break on you. Even though I don’t necessarily use gloves, I do try to roll them really fast, literally as soon as I remove them. I typically take off the one I’m rolling off the Pizzelle maker and leave the other one on until I roll the first one. This way I’m not letting them cool because they will only roll hot.

 

What do you roll Pizzellles with?

I use a clean Sharpie marker but anything of that width will work. Some units might come with a rolling pin but mine didn’t so I found something I had in order to work.

How do you make Pizzelles stay Crisp?

To make Pizzellles stay crisp, cook them to a nice brown hue, and make a thick cream filling. Those are two key components. Runny Cream will soften the shells and pale Pizzelles won’t be as crisp. Once they are together keep them refrigerated. It’s as simple as that!

How to avoid soggy Pizzelles?

These Pizzelles come out super crispy, which is why they need to be rolled very quickly, or else they’ll crack on you. The shells stay crisp, However, there are a few things to consider when making:

  • Don’t Substitute margarine or soft solids it has to be butter.
  • Cook them to a brown hue. Pale Pizzelles won’t be as crisp.
  • The cream has to be thick. If using runny cream it will soften your shells.
  • Once filled keep them refrigerated.

Can I substitute Cool Whip with Heavy Cream?

Cool Whip is like stabilized cream that has been sweetened. To Make it from heavy whipping cream without additives, simply beat the cream with powdered sugar until thick.

Why is my Cool Whip Runny?

Runny Cool Whip is a result of unproperly thawed Cool Whip. If you beat it partially frozen it will turn runny, which is why it’s crucial to wait until it’s thawed completely. The properly thawed cool whip should be soft when you run your finger to the bottom. There shouldn’t be any cold and thick chunks of frosting.

How to Quickly Thaw Cool Whip?

  1. Option 1: To quickly thaw Cool Whip place on the counter for a few hours or until Cool Whip is soft (not too warm or it can melt.)
  2. Option 2: Microwave on defrost mode in 30-second intervals until soft. Stir after every interval, don’t overheat the Cool Whip.
  3. Option 3: Place in the fridge overnight if the time allows.

How to quickly thaw Cream Cheese?

The quickest way to bring cream cheese to room temperature is to microwave it.

To quickly soften an 8 oz Package of cream cheese: microwave for 30 seconds.

To quickly thaw 4 oz of cream cheese: microwave for 15 seconds.

 

 

Tips:

  1. Cool Whip- If Cool Whip is not thawed properly the cream won’t set and will be runny. Thaw overnight or on the countertop until soft.
  2. Crispier Pizzelles: cook to a medium brown color for crispier Pizzelles. The darker the crispier.
  3. Storing: Store filled Pizzelles in the fridge for up to 2 days or keep unfilled Pizzelles in an airtight container for 4 days at room temperature. Once filled with cream keep refrigerated to prevent soggy shells.
  4. Make-Ahead: prepare Pizzelles up to a week in advance. Fill as early as a day before serving. Keep refrigerated once filled.

Other Russian Desserts to Try:

 

 

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Leave a comment






19 comments

    • Pam

    Just an approximate on how many it makes? Thx!!

      • Alyona’s Cooking

      Hi Pam, this makes around 50 trubochki or so. It makes plenty!

    • Natalia

    Hey Aliona. Can I make them ahead of time? and how soon before the party can I fill them in so that they stay crisp? Thank you!

      • Alyona’s Cooking

      Hi Natalia, You can make them a day or two before a party however I encourage you to freeze them unfilled if you want to go a week. Definitely fill them the same day or night before with cream and keep refrigerated so they don’t soften up as much.

    • Rimma

    Hi, Alyona. What exactly tools do you use to feel them? And were to buy them? What piping tip? I admire the look of your filled pizzelle. I want to learn how to fill them that they look so beautiful

      • Alyona’s Cooking

      Hi Rimma, I haven’t made these trubochki for some time but when I do, I like to use a regular sized sharpie marker (wiped clean) to roll. The best piping tip to use for filling something like this is a long tipped nozzle like a Wilton 230 to really get the cream into the middle. I think I used a large piping tip similar to the Wilton 1E or Ateco 195 tip only longer. I’m assuming I either got it from a Christmas tree shops piping kit or perhaps a party supply store. Sorry, the tip I have doesn’t have any logo engraved so I can’t be very specific.

    • Cher Howe

    Cream is delicious! But it made my pizzelle soften! Even refrigeration didn’t keep them crisp. What am I doing wrong?

      • Alyona’s Cooking

      Hi Cher, could it be that you take off the pizzelles too soon? I would recommend getting them to a medium brown hue before rolling? I find them very crisp this way. Making sure your cream isn’t too runny is also important and filling them once the pizzelles are completely cool can all be some things to consider.

    • Sharron

    Can you use real whipped cream?

      • Alyona’s Cooking

      Sure, just sweeten it and beat to stiff peaks.

    • Svetlana

    Update: they turned out great! So delicious. My kids kept eating them without a filling they were that food:) thank you for recipe!!

      • Alyona’s Cooking

      You are welcome Svetlana, Thank you for getting back!

    • Svetlana

    Ok, thank you:)

      • Alyona’s Cooking

      Your welcome, let me know how they turned out for you!

    • Svetlana

    Hello, how many approximately come out of 1 portion?

      • Alyona’s Cooking

      A large batch I would say. About a large tray full of them.

    • Lori T

    Ahh, I finally got it to work.. Man these things are hot..

    • Lori T

    I can’t get them to roll. Is there a trick to this? Yes I am using a marker. But, still have no success.

      • Alyona’s Cooking

      You need to roll these as soon as you remove them from the pizzelle maker, these are hot but I try to work VERY quickly with the tip of my bare fingers. You could try some heat proof mittens to help you out with the heat…

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