February 21, 2017

Cream Filled Pizzelles (Trubochki)

Cream Filled Pizzelles (trubochki): creamy, sweet, beautifully shaped dessert filled with the best condensed milk filling. These pizzelles will become a staple in your home!

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Cream Filled Pizzelles (trubochki): Creamy, sweet, beautifully shaped dessert that is super tasty with a cup of coffee or tea. | olgainthekitchen.com

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 sweet, creamy filling. I’ve been making these way before I was married, about 6-7 years in a row. I don’t know what’s about these pizzelles that makes people enjoy it so much, but before I got married and even now, every time there’s a church gathering going on or a family or friends party, I would always be asked to make these and put ‘a lot of cream’ 🙂 . These are extremely popular on holidays and major gatherings. 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, don’t be surprised. It happens all the time! 🙂

Appliance for Pizzelles​

You’ll need a special tool for this recipe. It’s a Chef’s Choice 834 Pizzelle Pro Express Bake I’ve had this for 6-7 years, made so many pizzelles on it, and it’s just so great. There are few different, with 3 or 1 pizzelle design, but with 1 they are huge and with 3 too tiny and by the time you roll all of them, the 3rd one ends up cracking, so 2 works best for me, and hopefully would work best for you.

Pizzelles Batter Ingredients:

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

Pizzelles Filling Ingredients:

  • 6 oz cream cheese – refrigerated
  • 1/2 cup sweetened condensed milk – refrigerated
  • 6 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 and 1/4 tsp salt on low for about 30 seconds to dissolve salt. Add 1/4 cup sugar and continue beating on high until eggs lightened in color, about 2 mins.

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 all mixed in, on low for about 1 min.

3. With help of 1 tbsp measuring spoon, spoon batter onto each pizzelle circle design, close the lid, count to 13-14 seconds and quickly but gently take ready pizzelles off using disposable fork or knife. Roll each right away, using the wooden stick that comes with the appliance OR anything similar. (You have to work fast, otherwise the pizzelles will get crispy and break when you roll – they cool REALLY fast). Repeat with remaining batter. Set aside to cool while you make the filling. (NOTE: don’t stack these and don’t cover with anything; let these dry up so you don’t end up with soggy pizzelles).

4. To make the filling: In a medium bowl, with an electric mixer, beat on high 6 oz cream cheese for about 1 min. Add in 1/2 cup sweetened condensed milk and 1/4 tsp vanilla extract and beat for 1-2 minutes. Lastly, add 6 oz frozen cool whip and continue beating until filling becomes thick, about 5 minutes on high. The filling won’t be like buttercream, but it will be smooth and a bit on softer side. Fill piping bag with cream and fully pipe each pizzelle. For final touch, dust with 1 tbsp powdered sugar (optional but recommended). Refrigerate right away when done and enjoy after 2-3 hours, the next day is best. (NOTE: if you’re not filling right away, refrigerate the filling until you’re ready to use it).

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Cream Filled Pizzelles (Trubochki)

5 from 4 votes
Servings: 25 -26
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Creamy, sweet, beautifully shaped dessert that is super tasty with a cup of coffee or tea.

Ingredients

Batter Ingredients:

  • 1 cup all-purpose flour - sifted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon fine salt
  • 4 eggs – room temperature
  • 2 tablespoons grapeseed oil canola works too
  • 1/2 teaspoon vanilla extract

Filling Ingredients:

  • 6 oz cream cheese - refrigerated
  • 1/2 cup sweetened condensed milk - refrigerated
  • 6 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 and 1/4 tsp salt on low for about 30 seconds to dissolve salt. Add 1/4 cup sugar and continue beating on high until eggs lightened in color, about 2 mins.
  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 all mixed in, on low for about 1 min.
  3. With help of 1 tbsp measuring spoon, spoon batter onto each pizzelle circle design, close the lid, count to 13-14 seconds and quickly but gently take ready pizzelles off using disposable fork. Roll each right away, using the wooden stick that comes with the appliance OR anything similar. (You have to work fast, otherwise the pizzelles will get crispy and break when you roll – they cool REALLY fast). Repeat with remaining batter. Set aside to cool while you make the filling. (NOTE: don’t stack these and don’t cover with anything; let these dry up so you don’t end up with soggy pizzelles).
  4. To make the filling: In a medium bowl, with an electric mixer, beat on high 6 oz cream cheese for about 1 min. Add in 1/2 cup sweetened condensed milk and 1/4 tsp vanilla extract and beat for 1-2 minutes. Lastly, add 6 oz frozen cool whip and continue beating until filling becomes thick, about 5 minutes on high. The filling won't be like buttercream, but it will be smooth and a bit on softer side. Fill piping bag with cream and fully pipe each pizzelle. For final touch, dust with 1 tbsp powdered sugar (optional but recommended). Refrigerate right away when done and enjoy after 2-3 hours, the next day is best. (NOTE: if you’re not filling right away, refrigerate the filling until you’re ready to use it).
Author: Olga in the Kitchen

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Comments

  • Shannon

    Do these cookies have to be refrigerated after baking or will they be ok stored in a container?

    • Olga in the Kitchen

      Hi Shannon, if you’re not filling them, then yes you can store them in a container. I had stored some for 2-3 months when I ran out of cream in the past. But if you’re filling them, then yes, you have to refrigerate because of the dairy in the cream. If you want them to be crispy and no cream, you can even let them sit uncovered for day or two. Even if you decide to fill them in later, they won’t be soggy, will be more on the crispy side. ? Hopefully that helps!

  • Katie

    Hi Olga,

    This looks great! I have made faux-cannoli before similar to this and they got soggy once they went in the fridge. I’m not sure if it was something in my pizzelle batter or the fact I had such a heavy filling, but I’m curious if these lose some of their structure/strength once they sit/go in the fridge, or what you might advice to keep that from happening.

    Thanks!!

    • Olga in the Kitchen

      Katie, in order to keep them from getting extremely soggy, I always let them dry before filling. Once you baked them, don’t cover with anything, let them dry and let the pizzelle become hard as a cookie. Also, make sure that your dough doesn’t have too much flour. Even though flour is all-purpose, there’s always difference in brands. When you bake the first pizzelle, and if it turns out a bit too thick and might even break when you roll, add some oil or butter (depends which one you use in the recipe). I even try to keep them on the darker side; the darker the crispier. 🙂 My family doesn’t like soggy either. You might even consider not putting plastic food wrap over them once you fill and refrigerate, but make sure you don’t have strong stuff in your fridge like onions or some sausage, otherwise these will absorb those smells and will have “interesting” taste.

  • Gloria

    Hi Olga,
    I dab each end in a bowl of holiday colored nonpareils to make them more festive

    • Olga in the Kitchen

      Thanks Gloria for awesome advice! That’s a nice thing…that you can get creative with these pizzelles for any occasion! ?

  • Rachel

    This recipe is much much better than my usual pizzelle recipe I used to make in the past. I never tried frosting with condensed milk, but I loved it. It’s not like one of those buttercream frostings that it’s so thick, it’s smooth, but a bit on the runny side, and it works great with the pizzelles. I even tried this frosting recipe on the cake, It was to die for! Thank you for sharing and showing me there’s something better than I’ve been making lol You’re the best!!!

    • Olga in the Kitchen

      Thanks Rachel 🙂 I tried different frosting for this recipe and everyone started complaining because it wasn’t as delicious lol So sometimes I even do 1/2 cup instead of 3/4 cup of sweetened condensed milk. It will be slightly less sweet and slightly thicker. This recipe seems to be the most popular on the blog. I wonder if it’s because of the frosting 🙂

  • Alena

    IHow many days in advance can I bake this so they don’t become soggy? And when should I fill them? Thank you.

    • Olga in the Kitchen

      Alena, you can bake them even a week in advance. If you don’t like them soggy, place them in a single layer so that they dry up and cool completely. I keep them at room temp, covered with a napkin. If you want them really crispy, fill them few hours before serving, but I fill them a day before the event, that way they are not completely soggy and not really crispy either; just perfect. Giving them time to completely cool and not stacking them up, is the main step to prevent them from being soggy and the pizzelles having beautiful round shape that would make filling them much easier. Hope this helps! Thanks 🙂

  • Rimma

    Hello, I don’t have canola or grape seed oil on hand, can I use sunflower oil?

  • Chris Ammendolia

    I have never seen extra creamy Cool whip…what can i use to substitute or add to make creamier?

    • Olga in the Kitchen

      Oh interesting. Every store around me carries original, extra creamy and lite. You can use original instead. Extra creamy makes the filling slightly thicker but you can refrigerate for like hour before using the cream so it’s more on the thick side. This filling in general is smooth and soft, it’s not extremely firm like buttercream, but the taste is amazing! Hope this helps 🙂

  • Lena

    Very good filling. I used it to fill puff pastry trubochki. They were delish.
    I liked the consistency and the texture of it.
    I had a little bit extra cream left, and just kept eating it.
    Thanks for sharing
    Merry Christmas

    • Olga in the Kitchen

      Lol you made me laugh because I always snack on the extra cream too if there’s any left ? I’m glad you liked it. My husband always tells me to completely fill the pizzelle so I try my best to make sure it’s completely filled. Merry Christmas to you too!!

  • Julie

    Have you ever tried making cream with cooked condensed milk? I wonder if cream texture would be more thicker…

    • Olga in the Kitchen

      I haven’t tried for the pizzelles, but I did for other desserts. My family always loved them these way. You know how they say ‘if it’s not broken, why fix it’ 🙂 . You can use dulce de leche instead. I keep condensed milk refrigerated. I’ve been adding only about 3 tablespoons of condensed milk lately and it’s plenty sweetness. I’ve never had issues with runny cream. Just make sure to use frozen cool whip, cold cream cheese and cold condensed milk. I’ll make sure to add few more notes/tints to the recipe in case anyone ever does end up with runny cream. I noticed sometimes a brand of cream cheese also makes a difference. I try to stick to Philadelphia lately as other brands I used in past changed something and their cream cheese makes my frostings runny for other desserts. Hope this helps 🙂

  • Ellie Nelson

    I tried 6 different recipes and yours was the winner. These turned out so good and that filling is so yum. 😋

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