trubochki-rolled-pizzelles-recipe-

“Trubochki” are Cream Filled Pizzelles. With a pizzelle maker you can make a batch of these cream filled pizzelles and serve them as finger food desserts. 

I was gifted the Pizzelle Maker I currently have but if you don’t own one you can read a guide to choose one from Cook The Stone.  I have the CucinaPro Polished Pizzelle Maker and it works great for it’s purpose. Although my version didn’t come with a tool to roll the pizzelle’s, a wiped-down (clean) marker will work.

I have been using Olga’s Flavor Factory’ recipe, although some things have been altered from the original recipe. I also prefer beating the eggs and sugar for some more time (until pale and thick) as I do like the outcome better that way.

The 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. You may also want to consider using something to protect your hands.

No utensils needed when serving these pastry desserts!

trubochki-rolled-pizzelles-recipe-

Ingredients Cream Filled Pizzelles:
  • 6 eggs
  • 1 1/2 cups sugar
  • 2 sticks butter, melted
  • 1 tsp vanilla sugar or extract
  • 2 1/2 cups flour
  • 4 teaspoons baking powder
FILLING:
  • 2 (8 oz) pkgs COOL WHIP, thawed
  • 4 oz cream cheese, softened
  • 4 tbsp condensed milk

 

DIRECTIONS to make Cream Filled Pizzelles:

1. Beat eggs and sugar until pale and thick (5-7 minutes.) Beat in the melted butter and vanilla.

2. Combine the flour and baking powder and mix into the batter.

3. Place a heaping teaspoon into the center of each Pizzelle and press down to cook to desired color. Remove and quickly roll up (using a marker.)

4. TO MAKE CREAM: Beat soft cream cheese and condensed milk. Add the cool whip and beat until firm. Pipe filling into pizzelles and keep pastries refrigerated.

(I like them about medium brown so keep on the pizzelle a little after the green switch turns off after each time.) 

Cream Filled Pizzelles Recipe (Trubochki)

Author: Alyona's Cooking

Ingredients

  • 6 eggs
  • 1 1/2 cups sugar
  • 2 sticks butter melted
  • 1 tsp vanilla sugar or extract
  • 2 1/2 cups flour
  • 4 teaspoons baking powder
  • CREAM:
  • 2 8 oz pkgs COOL WHIP, thawed
  • 4 oz cream cheese softened
  • 4 tbsp condensed milk

Instructions

  • Beat eggs and sugar until pale and thick (5-7 minutes.) Beat in the melted butter and vanilla.
  • Combine the flour and baking powder and mix into the batter.
  • Place a heaping teaspoon into the center of each Pizzelle and press down to cook to desired color. Remove and quickly roll up (using a marker.)
  • TO MAKE CREAM: Beat soft cream cheese and condensed milk. Add the cool whip and beat until firm. Pipe filling into pizzelles and keep pastries refrigerated.

 

 

 

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Leave a comment

17 comments

    • 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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