Cream Filled Pizzelles (trubochki): creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. These are very popular during holidays, weddings and all kinds of special occasions. Follow this easy step-by-step tutorial and they will become a staple in your home!
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Pizzelles are an Italian dessert, but we have converted it into one of our own based on the puff pastry (cream horns) trubochki that all Ukrainians make and love. We roll them into tubes, fill them with delicious filling and sprinkle with powdered sugar for an elegant touch. In fact, we usually call these ‘waffle tubes’. They are extremely popular during major holidays, weddings and different events.
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 creamy filling.
I’ve been making these way before I was married, since 2010 or somewhere around that time. I don’t know what is it about them that makes people enjoy them so much. Before I got married and even now, every time there’s a church gathering or a family party, I would always be asked to make these. One request though: ‘lots and lots of cream’ – from one end of the pizzelle to another.
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! 🙂
This recipe calls for a batter-like dough and is baked using a pizzelle maker. I’ve been using this exact Chef’sChoice 834 PizzellePro Maker ever since. They used to be rarely on sale for around $60 back then, but now you could get this exact for $40 or maybe even lower. As new appliances become available on the market, the older lose value. (great for us, right?)
How to Avoid Soggy Pizzelles?
One of the questions that I get asked a lot is how to make pizzelles crispy and not soggy. The first step would be to bake them properly. It depends on the pizzelle iron, it can take from 20 seconds to a minute to reach the dark golden color.
When you make the pizzelles, single-layer them on a baking sheet or tray and do not cover with plastic food wrap. I place a napkin or a paper towel on top to avoid lint from falling onto them. Leave them for 4-5 hours at room temperature to dry completely. Sometimes it might take less. The pizzelles become dry like crackers. I would fill these the night before an event and they are just perfect next day. Not too hard and not soggy, but just in between as most people prefer them less crispy.
If you want the pizzelles to stay crispy until serving, I would suggest filling them just before serving. Like all cakes, when you fill these ahead of time, especially with heavy cream filling, they will become moist and soggy over time.
When these become crispy, you can enjoy them as a cookie for a month, with no filling. That said, you can bake these ahead of time and fill with cream whenever you need to. It’s one of those recipes that are so perfect for events when you’re trying to make as much dishes ahead of time as possible.
Secrets to Perfect Cream for Pizzelles:
I have always used the same filling to cream these pizzelles. The touch of condensed milk goes a long way with these. When you make the cream, it’s important to use refrigerated ingredients, such as cream cheese and condensed milk and keep the cool whip frozen just until ready to use.
From thousands of people tasting this recipe, I have never heard a single negative comment about these pizzelles. Years ago I used to make them sweeter and added whole can of sweetened condensed milk to the cream, but as years passed by, I kept decreasing the amount of condensed milk, making this dessert less sweet. Most people prefer less sweet, so these are not loaded with sugar.
Follow the instructions in the recipe below to avoid over-beating the cream. It should be smooth and thick, not runny in any case. If for some reason the cream turns our runny, try refrigerating for 30-60 minutes; it should do the trick.
Pizzelles Batter Ingredients:
- Large eggs – room temperature
- Granulated sugar
- Fine salt
- Grapeseed oil (canola or vegetable works too)
- All-purpose flour – sifted
- Vanilla extract
Pizzelles Filling Ingredients:
- Cream cheese – refrigerated
- Sweetened condensed milk – refrigerated
- Cool whip (whipped topping) – frozen (preferably extra creamy) – can be substituted for heavy cream
- Vanilla extract
- Powdered sugar for dusting – optional
How to Make Pizzelles:
Scroll down for the printable Cream Filled Pizzelles recipe.
- Preheat the pizzelle maker.
- Beat to combine eggs, sugar and salt.
- Add oil, vanilla and all-purpose flour.
- Spoon batter onto pizzelle maker and bake.
- Quickly roll each pizzelle right away and single-layer on a baking sheet or tray.
How to Make Cream for Pizzelles and Fill:
- Beat refrigerated cream cheese until smooth.
- Add in refrigerated condensed milk and vanilla extract and beat to combine.
- Add frozen cool whip (or heavy cream) and beat until cream is smooth and thick.
- Fill a piping bag with attached piping tip and pipe each pizzelle fully, from both sides.
- Dust with powdered sugar for an elegant touch and refrigerate until ready to serve.
Must-Try Ukrainian Dessert Recipes:
- Chocolate Spartak Cake – family favorite chocolate cake
- Honey Cake Roll with Condensed Milk Frosting – easy dessert, done in under an hour
- Peach Pastries with Dulce de Leche Filling (persiki/персики) – no mold required, always such crowd-pleaser
- Ptichye Moloko (Bird’s Milk) – the best jell-o dessert you will ever have, done in 30 minutes
- Ukrainian Dulce de Leche Waffle Cake – extremely easy, the ‘must’ dessert at every event
- Walnut Shaped Cookies with Dulce De Leche Filling (oreshki) – every Slavic family makes these
Cream Filled Pizzelles (Trubochki)
Creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. These are very popular during holidays, weddings and all kinds of special events. They will become a staple in your home!
- 4 large eggs - room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon fine salt
- 2 tablespoons grapeseed oil (canola and vegetable work too)
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour - sifted
- 8 oz cream cheese - refrigerated
- 1/3 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
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).
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.
With help of 1 tbsp measuring spoon, spoon batter onto each pizzelle design, close the lid, bake for 18-20 seconds or until dark golden (I count slowly to 18) and quickly but gently take baked pizzelles off using disposable fork. Different pizzelle makers might take as long as 60 seconds to bake each pizzelle. 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).
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 1/3 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.
Avoid soggy pizzelles: Single-layer baked pizzelles and cover on top (to protect from lint) with paper towel or napkin until pizzelles are dry (4-5 hrs). These can be baked ahead of time and filled days later. *If you want the pizzelles to stay crispy until serving, I would suggest filling them just before serving. Like all cakes, when you fill these ahead of time, especially with heavy cream filling, they will become moist and soggy over time.
- If filling turned out a bit runny: Use refrigerated ingredients when making the filling. If for some reason the cream turns out runny, refrigerate for 30-60 minutes; it should do the trick.
- You can substitute 2 Tbsp grapeseed oil for 2 Tbsp melted unsalted butter, but keep in mind that the longer (darker) you bake them with butter, the more likely they will crack when you roll. Therefore, I prefer making these with oil.
- If batter turns out a bit on thicker side (depends on flour moisture and brand), you can add a bit of extra oil.
- Cool whip can be substituted for heavy cream. Use 1/2 cup cold heavy cream to substitute 4 oz cool whip called in recipe. Consider adding powdered sugar to cream as cool whip is sweet and heavy cream is not.