Cream Filled Pizzelles (Trubochki)

Creamy, elegant and beautifully shaped waffle-like pastry packed with the fine condensed milk filling. These are very famous at some point of holidays, weddings and all styles of special events. They'll grow to be a staple in your private home!

Cream Filled Pizzelles (Trubochki)

Pizzelles are an Italian dessert, however we've got transformed it into one in all our personal primarily based on the puff pastry trubochki that all Ukrainians make and love. We roll them into tubes, fill them with delicious filling and sprinkle with powdered sugar for an fashionable touch. In reality, we typically name these ‘waffle tubes’. They are extraordinarily famous at some stage in major holidays, weddings and exclusive events.

Cream Filled Pizzelles (Trubochki)

Batter Ingredients:

  • 1/4 cup granulated sugar
  • 1/4 teaspoon fine salt
  • 4 large eggs - room temperature
  • 2 tablespoons grapeseed oil (canola and vegetable work too)
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour - sifted

Filling Ingredients:

  • 8 oz cream cheese - refrigerated
  • 1/4 cup sweetened condensed milk - refrigerated
  • 4 oz cool whip – frozen (preferably extra creamy, not original)
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon powdered sugar for dusting – optional


  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 sifted 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, count to 13-14 seconds and quickly but gently take baked pizzelles off using disposable fork. 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 1/4 cup sweetened condensed milk and 1/4 tsp vanilla extract and beat for 1 minute. Lastly, add 4 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.

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