Cream Filled Pizzelles Recipe (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.

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 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.

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 improvised and found something I found works.

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!

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.

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.

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.

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.

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.