February 21, 2021

Cream Filled Pizzelles (Trubochki)

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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Cream Filled Pizzelles (trubochki): creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. | olgainthekitchen.com

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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 very 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.

Cream Filled Pizzelles (trubochki): creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. | olgainthekitchen.com

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.

You do not want to bake them for too long or they will crack when you roll. Also, using melted unsalted butter instead of oil in the batter ingredient list will make them not as soft. Oil tends to keep baked goods more on the softer side.

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.

To fasten the process of drying the pizzelles or if yours turned out a bit on the soggy side, single-layer them on a baking sheet. Dry in a preheated oven at 170 degrees Fahrenheit for 1 hour.

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.

Cream Filled Pizzelles (trubochki): creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. | olgainthekitchen.com

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.

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:

Cream Filled Pizzelles (trubochki): creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. | olgainthekitchen.com

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

Cream Filled Pizzelles (trubochki): creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. | olgainthekitchen.com

How to Make Pizzelles:

Scroll down for the printable Cream Filled Pizzelles recipe.

  1. Preheat the pizzelle maker.
  2. Beat to combine eggs, sugar and salt.
  3. Add oil, vanilla and all-purpose flour.
  4. Spoon batter onto pizzelle maker and bake.
  5. Quickly roll each pizzelle right away and single-layer on a baking sheet or tray.

Cream Filled Pizzelles (trubochki): creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. | olgainthekitchen.com Cream Filled Pizzelles (trubochki): creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. | olgainthekitchen.comHow to Make Cream for Pizzelles and Fill:

  1. Beat refrigerated cream cheese until smooth.
  2. Add in refrigerated condensed milk and vanilla extract and beat to combine.
  3. Add frozen cool whip (or heavy cream) and beat until cream is smooth and thick.
  4. Fill a piping bag with attached piping tip and pipe each pizzelle fully, from both sides.
  5. Dust with powdered sugar for an elegant touch and refrigerate until ready to serve.

Cream Filled Pizzelles (trubochki): creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. | olgainthekitchen.com

Cream Filled Pizzelles (trubochki): creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. | olgainthekitchen.com

Must-Try Ukrainian Dessert Recipes:

Cream Filled Pizzelles (trubochki): creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. | olgainthekitchen.com

Cream Filled Pizzelles (trubochki): creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. | olgainthekitchen.com

Cream Filled Pizzelles (Trubochki)

5 from 62 votes
Servings: 25 pizzelles
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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!


Batter Ingredients:

Filling Ingredients:


  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, 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).

  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 1/3 cup sweetened condensed milk and 1/4 tsp vanilla extract and beat for 1 minute. Lastly, add 8 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.

Recipe Notes

  • Avoid soggy pizzelles: Use melted unsalted butter instead of oil in batter ingredients to make them not as soft. (Oil tends to keep baked goods more on the softer side). 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. 

  • To fasten the process of drying the pizzelles or if yours turned out a bit on the soggy side, single-layer them on a baking sheet. Dry in a preheated oven at 170 degrees Fahrenheit for 1 hour. 
  • Keep in mind that the longer (darker) you bake pizzelles, the more likely they will crack when you roll. 
  • 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.*do not place filling into freezer!
  • If batter turns out a bit on thicker side (depends on flour moisture and brand), you can add a bit of extra oil or butter. 
  • HEAVY CREAM FILLING (refrigerated ingredients): 8 oz cream cheese, 1/2 cup powdered sugar, 1/4 cup sweetened condensed milk, 1/2 tsp vanilla extract and 1 cup cold heavy whipping cream. (Beat cream cheese and powdered sugar on high for 1-2 mins. Add condensed milk and vanilla. Beat 30 seconds on low. Add heavy whipping cream and beat 30 seconds low, then 1 1/2 mins high. Cream will be thick and fluffy).

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Recipe Rating


  • Paul Tarasi

    Hi Olga. This is a great recipe! However, I am having a problem keeping the pizzelle to stay rolled with the ends sticking together to form the cylinder. I followed the recipe exactly. Can you suggest a way to keep the pizzelles rolled? I had an idea to mix a solution of warm water with powdered sugar, then use a small brush to brush the ends of the pizzelle when I roll them so the ends will stick together. Do you think this would help? Or is there something else to correct this? Thank you. Paul

    • Olga in the Kitchen

      Hi Paul! When you roll the hot pizzeles into cylinder, place them the closure side down. When I bake them, I arrange them on a baking sheet and I like to put something by the last pizzelle to keep it from rolling open. They dry really fast so by the time you bake the next pizzelle, the previous will already be cold and set so it will not unroll.

  • Mari

    Hi Olga, I’m curious if you make the filling with a hand mixer or stand mixer. I followed the recipe exactly but I have watery, runny filling. I used a powerful stand mixer and I wonder if it was too strong on high and deflated the cool whip.

    • Olga in the Kitchen

      I usually use a hand mixer as I use a hand mixer for maybe 90% of the time. Make sure that all the ingredients are cold from refrigerator (the cream cheese and especially the condensed milk). Most of the time I make the frosting with frozen cool whip which usually takes 5-6 mins of beating on high after you added it to cream cheese/condensed milk to make the frosting thick. Or you can use slightly thawed cool whip and it takes 2-3 mins before the cream becomes thick. I don’t think it’s possible to deflate the cool whip (at least not under 10 mins) because it has never happened to me before and I use cool whip for my sour cream frosting all the time which takes 10 mins of high beating. Hope this helps 🙂

  • Kathy Lea

    Looks wonderful! Haven’t made yet was going out of town for Thanksgiving and wondered if I could make the shells on Saturday or Sunday then fill on Wednesday night or Thursday morning and if so how best to store shells till filling. Thank you for a wonderful recipe! Kathy Lea

    • Olga in the Kitchen

      Hi Kathy! You can make the shells weeks in advance and frost closer to event. I usually like to dry them completely in the oven (see notes section on the recipe page), keep them on baking sheet and cover with paper towel until I’m ready to frost.

  • Rosanne

    I have read instructions several times….
    When using whipping cream, should it be whipped before adding to the cream cheese?

    • Olga in the Kitchen

      Everything is added into the same bowl, nothing is beaten separately. You just have to follow the order like the instruction say and beat for approximate time provided. Hope this helps! 🙂

  • Georgi Discenza

    I love pizzelles and I can’t wait to try this recipe but have you ever tried a chocolate filling?

    • Olga in the Kitchen

      I’ve never tried a chocolate filling, but I don’t see why it wouldn’t work. I did make these with condensed milk filling, with dulce de leche filling, with sour cream filling, heavy cream/cream cheese. Any filling that holds the shape works.

  • Marissa Mayduk

    Fantastic recipe! Followed every detail in the recipe, made 3 batches and each was a success from start to end. My family were humming over these with every bite at our Christmas family dinner. The condensed milk filling was extra delicious. I will be making these again for New Year’s!

    • Olga in the Kitchen

      Thank you for the wonderful review, Marissa! I’m so happy to hear you and your family enjoyed this recipe! 🙂

  • Katerina

    Super fantastic recipe! The pizzelles are so easy to make, took me 20-25 mins to bake and the cream is so delicious. I used cool whip version since we like the flavor of it and we used frozen, without thawing. Last time I didn’t beat the cream long enough when added cool whip and the filling was a bit on runny side. This time, I beat a bit longer and it was very thick. Thank you for your hard work and delicious recipes, Olga! Merry Christmas to You and Your Family!

    • Olga in the Kitchen

      Thank you for sharing that with us, Katerina! I’m so happy to hear you enjoyed this recipe! 🙂

  • Anna

    Olga, thank you for a great recipe. I made this recipe twice. First time I used frozen whip cream streight out of the freezer and the filling came out runny. The second time I let the whip cream defreeze in the fridge over night and then I added all the other ingredients and the filling came out perfect. I hope this comment helps all these poeple who had problems with the filling being too runny.

    • Olga in the Kitchen

      Thank you for sharing that with us, Anna! I personally always use frozen cool whip (for 10+ years 🙂 ) and filling turns out very thick, but one of my sisters mentioned recently that her mixer with thin beaters does not want to beat the cream properly. When she switched to another mixer, the filling turned out extra thick. I also know this from personal experience, but hopefully your comment will help others. I certainly don’t want anyone buying new mixer because of the cream 🙂

    • Olga in the Kitchen

      Without experimenting myself, I cannot say. I would think these would not freeze up well because when you thaw, they will most likely lose shape and just end up being extremely soggy and flat. You can definitely bake these in advance and fill whenever you need to.

  • Tieghan

    Made 3 servings of pizzelles (in different bowls) and I have smaller pizzelle iron so mine are smaller, and they turned out wonderful. Filled them with cool whip cream version. So so delicious. Excellent recipe!

    • Olga in the Kitchen

      That’s awesome, Tieghan! I’m so happy to hear you enjoyed this recipe! 🙂

    • Olga in the Kitchen

      I think you’re looking at the post that only lists the items, but if you scroll down to “printable” recipe, there are amounts and complete recipe with bunch of important notes 🙂

  • Candace

    I’ve been eyeing these for months and finally made them. They are really easy to make. I used a cream cheese and dulce de leche filling because my kids love dulce de leche. This recipe is a keeper and I’m making them today again to fill for Christmas. Thanks Olga!

    • Olga in the Kitchen

      Thank you for sharing that with us, Candace! I’m so happy to hear you enjoyed this recipe! 🙂

  • Natasha

    We make these a lot around the holidays and I felt like making them again over the weekend. These are truly delicious. I would not change a thing about them. I always have to double or triple the recipe because one is not enough – they are that good! Thank you!

    • Olga in the Kitchen

      That’s wonderful, Natasha! Thank you for that great review!

  • Lacey

    Made these for my family on the weekend and they lover it! We’ve never eaten something like this. So so good!

    • Olga in the Kitchen

      That’s wonderful, Lacey! I’m so happy to hear your family enjoyed this recipe!

  • Rimma

    Hello, I have tried a few different trubochki recipes and they tend to break when I roll them. I do roll them hot but they still break. Do you have any tips? Thank you

    • Olga in the Kitchen

      Hi Rimma! Couple reasons why they might break. Too much flour – always measure flour correctly by scooping with a spoon, placing into a measuring cup and scraping the top to level with the back of the knife. Thick batter will make break. Depends on the recipe, in order to thin the batter you might consider adding extra butter or egg. Overcooking them is another reason. My pizzele maker does it in 18 seconds. I take them off as soon as 17-18 hits (longer than that is too much) and they still very soft. I roll them and if I need them all crispy, I dry them completely in the oven. It’s better to have them slightly softer and dry in the oven than overcooking. You cannot fix broken pizzeles, unless you eat them :).

  • Natalia

    Hello Olga. Thank you so much for the recipe! The cream is sooo delicious! Yummm!!!
    May I ask you a couple questions though? I did the trybochki today,and I felt like the dough was thick,cuz when I tried rolling them(still hot on the maker) they would crack :(( would u have a clue of what I did wrong?
    Also, I’m planning on making them for the party. Will the cream hold its shape through 3-4 hrs period or it will become runny? Thank you so much in advance!:)

    • Olga in the Kitchen

      Hi Natalia! Did you spoon the flour into measuring cup and scrape off with the knife? It’s important to properly measure flour in baking. Also, different brands of flour usually have difference in moisture. I use Bob’s Red Mill flour for most of my baking, but occasically King Arthur and very often the results are different. If you did everything correctly and still feel like they are a bit on the thick side, you might consider adding another egg or even a bit of water. Do not add water to thin it (I tried that once and got very bad results). I always keep these in refrigerator and take out before serving, but I did notice that the cream really sets if you make them a bit in advance and keep refrigerated. With that said, the cream does not become runny quickly. It might become soft and room temp, but will not run out (assuming it’s not too hot in the room). Hope this helps and I’m so happy to hear you loved the cream..it’s the best part of the pizzelle :).

  • Jess

    I love your recipes!!! When I make them they always come out great!!!It is so much fun to watch you make your recipes!!

    • Olga in the Kitchen

      That’s so awesome, Jess! Thank you for that wonderful review!

  • Shelly

    Olga in the Kitchen
    Cream Filled Olga in the Kitchen

    Can these Cream Filled Pizzelles be frozen

    • Olga in the Kitchen

      Hi Shelly! Since I’m no expert at freezing homemade desserts, I don’t really know how to exactly. I would think these would not work really well. They might turn out extremely soggy.

  • Nadya

    This is my 4th Pizzelle recipe that I’m trying because I love experimenting, and it’s the best one so far. Loved your tips and details, very easy to follow and understand each step. They turned our phenomenal! Beautiful shapes, delicious filling and just in time for Christmas.

    • Olga in the Kitchen

      Thank you, Nadya for beautiful review. I’m so glad you enjoyed these! 🙂

  • Gina K.

    This is such an easy recipe. My family eats more on the healthy side so I loved that these were not overloaded with sugar and butter like most recipes. The cream was a nice touch and turned out so smooth. I was worried it would turn out runny according to some reviews, but it was perfect. Thank you Olga for another amazing recipe!!!

    • Olga in the Kitchen

      You’re very welcome, Gina! I’m so glad you enjoyed this recipe and everything worked out great 🙂

  • Dagmar

    I’ve made the pizzelle shells, we will be having them in two days. Can I make the filling now as well and keep in the fridge in a pastry bag for the two days so that I will be ready fill them?

    • Olga in the Kitchen

      Hi! I make the cream overnight to be filled in the morning usually. I think if you make it 2 days in advance, it might get that fridge smell. Also, the making in advance will work with the cool whip (frozen, not thawed). Using the heavy cream version of cream will get runny after prolonged stay in refrigerator. Hope this helps 🙂

  • holly

    I am trying this recipe over the weekend. Do you grease the pizzelle maker ? Also, if you use butter, do you use the same 2 Tablespoons ?

    • Olga in the Kitchen

      I do not grease the pizzelle maker, with oil it doesn’t stick. But I noticed when I use butter, they tend to stick a bit so if you do decide to use butter, you might need to grease, maybe for first ones. I use 2 T butter.

  • Jessica P.

    My family loved these so much. The pizzelles aren’t too sweet which make the perfect combo with the filling. They turned out a bit thicker for me, probably because I used a different pizzelle and I cooked for a bit longer too. I put them into oven to dry out, according to your tips to fasten the process since I couldn’t wait to enjoy them lol I made the mistake of thawing the cool whip and bringing the cream cheese to room temp and started beating and my cream wouldn’t work…oops. Very important “DO NOT THAW COOL WHIP” or you might as well not even start making the cream because it will not turn out, it will be very runny like ‘water’. It’s the same as you would try to whip room temp heavy cream (would not work either). I made a second batch, using “cold” cream ingredients and it worked out perfect and thick texture. I used the first cream for something else. Thank you Olga! You’re the best 🙂

    • Olga in the Kitchen

      Thank you, Jessica for your helpful review! For about 10 years, making this recipe at least 20 times a year, I have never had a runny filling. I’m not really sure why some viewers get runny cream, except that they are missing a step and warming up/thawing the filling ingredients, under-beating or over-beating. I’m so happy to hear it all worked out for you 🙂

  • Teresa

    These turned out great! The thick-delicious filling is so yummy. The whole process took me not more than hour. Love easy quick recipes like that.

  • Lhills

    There were two types of pizzell makers one was “thin” and one was regular I wasn’t sure how thick/thin the pizzell’s should be when making this recipe.

    • Olga in the Kitchen

      I don’t think it matters what brand, the only difference is the size of pizzelle or baking time. For my double pizzelle, I use 1 Tablespoon batter onto each pizzelle circle on the iron (recipe instructions) and I bake about 18 seconds. If you go more than that, they will darken and crack when you roll. I also have a single (larger pizzelle) iron that I use sometimes and I follow the same instructions and recipe except I can set it for darker or lighter. Whatever pizzelle iron you choose to use, just make sure the pizzelles are slightly darker in color, but not completely crispy otherwise you will not be able to roll them. Check your pizzelle manual – there usually is a recipe or instructions on how long you should bake pizzelle to get an idea. Also, remember that most recipes tell you like a minute or 2 for baking time because they bake them until completely crispy since they don’t roll them (but keep them flat). Hope this helps 🙂

  • Tammy

    If you don’t have wooden spoon that came with maker what else can you use to wrap them around?

    • Olga in the Kitchen

      Some people use one of those erasable markers. Or maybe you have have like a whisk with thicker handle. I use the wooden stick to kind of start rolling and then finish the proper/round shape by hand.

  • Lula

    Such a great recipe! I used the pizzelles recipe and then instead of condensed milk, I did dulce de leche. It gave a nice goldish color to the filling. Overall, these pizzelles are amazing and taste so yum 😋

    • Olga in the Kitchen

      Thank you, Lula! I’m so glad you enjoyed this recipe. Dulce de leche definitely sounds delicious and I mean, who doesn’t love dulce de leche, right? 🙂

  • Marissa

    I did a test run of these pizzelles last Friday since I need to cook for over 100 people for Thanksgiving and I will be doing 4-5 servings. I cannot say anything negative about them. The pizzelles themselves were delicious and so easy to work with. The cool whip filling was just as delicious. I used a knife to break the frozen cool whip a bit before beating. The filling was smooth, not even close to runny. I read someone mentioning that they had runny filling so I was a little afraid at first, but it turned out superb. Once they had been refrigerated for couple hours, the filling became really thick like cream cheese. The important thing is to follow the recipe, especially for the filling and the all the notes and beating times to avoid over-beating. This recipe is now in my top desserts. Thank you Olga for sharing it!

    • Olga in the Kitchen

      Thank you, Marissa for such a detailed and beautiful review. I’m so happy to hear these worked out great for you. And oh wow 100+ people is a lot. Happy Thanksgiving! 🙂

  • Alicia

    This recipe tasted great, but I had some difficulties with the filling. I did exactly as it said to make it, yet my icing ran everywhere. It was pouring out of the cookie. I even froze the icing all night since the recipe said to chill it, and in within a couple mins it ran everyone again – not long enough for me to ice them. Any suggestions!?

    • Olga in the Kitchen

      Hi Alicia, did you use all cold ingredients and frozen cool whip (without thawing)? Making sure to not overbeat? Also, to refrigerate, not freeze the filling if it turns out runny for some reason? The filling will be soft, but not so thick like buttercream. Just perfect for piping. I’m not sure why some people having difficulties with the filling. The only reason I can think of is if the cool whip was thawed since many people assume it needs to be slightly thawed before use. Also, using room-temp ingredients, which will not work. I actually made 2 servings of these myself over the weekend, using the cool whip filling and this exact recipe. The filling was perfect as always and the filling thickens even more in filled pizzelles once refrigerated. There’s a heavy cream filling version in notes as well, but needs to be used right away (not refrigerating). Hope this helps. Thanks!

    • Olga in the Kitchen

      Thanks, Helen! It’s a great idea for the holidays especially. Will make them look all festive! 🙂

    • Olga in the Kitchen

      Hi Marge! If you’re using the filling with cool whip, I sometimes do it for overnight in the fridge (covered in bowl with plastic wrap) and it gets even thicker. Filled pizzelles can be good for up to 5 days. You can make the filling 2-3 days in advance but then it will shorten the time of filled pizzelles to enjoy. All dairy filled desserts taste fresh up to 5 days, some even less. If you decide to use the filling with heavy cream (in notes), I use it right away and refrigerate filled pizzelles until ready to serve. Hope this helps 🙂

    • Olga in the Kitchen

      Usually 25 pizzelles (this serving). I fill all the way, one end and then another, trying to get the cream as deep in as possible. My family likes them full and a bit soft. The cream helps pizzelles soften.

  • Maria

    Can I use reddi whip extra creamy. And i have the spray so how many cups of that would i use. And it has to be frozen too? Thank you.

    • Olga in the Kitchen

      Hi Maria, I’ve actually never in my life bought reddi whip. I see it in stores, but never bought it, therefore I don’t know the texture of it or how it would work. See, for cool whip I use it frozen to get thicker cream or cold heavy cream so it actually beats. I don’t know what happens to reddi whip if you beat it or maybe you just need to fold it?? Sorry, I can’t be more of a help since I never tried it and don’t want to suggest something that I don’t know if will work.

  • Sharon Spicker

    To be honest, I’ll never make pizzelles, because I have no need to purchase the pizzelle iron. I just want to drop a note and tell you how beautiful they are. You make them look so pretty arranged on a plate. Thank you for the post.

    • Olga in the Kitchen

      Thank you, Sharon! 🙂 It’s a great appliance to have on hand if you have a family who loves sweets so much or constantly making these for large gatherings, but I totally understand the ‘no need’ for it. It’s like me and instant pot. Everyone is talking about it but I just don’t have a need for it so I don’t buy it. 🙂

  • Rahil

    If I could, I would give this recipe 10 stars. I made them 3 times so far and tried both versions of filling. Both turned out perfect. No trouble with runny filling. I’m adding these to my Christmas menu. The pizzelles always turn out crispy and always such a hit. I finally found the recipe that is fail-proof. Thank you so much!

    • Olga in the Kitchen

      Thank you Rahil for awesome review! I’m so happy to hear these work out perfectly for you every time. They are definitely Christmas-must! 🙂

  • Gail Villani

    These are gorgeous desserts would love to make them for the holidays

    • Olga in the Kitchen

      It’s a holiday must in our family, especially Christmas. You can make them ahead of time for like a month if you want them all crispy and keep in air-tight container. My family prefers them soft so I fill them almost right away after I bake so that they stay soft. Let me know how they turn out once you do.

  • Jeremiah Lee

    These turned out magnificent!! I was afraid at first that they wouldn’t work out since they look so elegant. I was afraid I’d ruin them. I filled them a day in advance because my family prefer these softer, slightly on the soggy side. They don’t like crispy cookies and soft cream..it just isn’t a combo. The cookie and cream have to be compatible in texture (both soft). In other words – this recipe is a jam!

    • Olga in the Kitchen

      Thanks Jeremiah for this beautiful review! I’m so glad your family enjoyed this recipe so much!

  • Karrie K

    I was sooooo excited to make these. Love the idea, the name, just everything about it. My husband helped me with the Pizzelles 4 days before we needed them to let them crisp up. They were perfect. I made the filling the morning before and put it in the frig. I was glad to find that the filling was so thick still. These were a total success!

    • Olga in the Kitchen

      I’m sorry to hear the filling didn’t work out. I’m actually not sure why it would turn out like ‘soup’ since you mentioned you followed the recipe exactly. Were you using Cool Whip for the filling? Cool whip has to be frozen, not thawed and condensed milk and cream cheese cold. If you were using heavy cream instead of cool whip, the cream needs to be used right away because it turns out runny the longer it stays in the fridge. (In fact, any time I use heavy cream filling for any dessert and don’t use it right away, it gets thin and not really useful anymore). I can’t think of any other reason why the cream wouldn’t work. I’ve made this exact recipe for at least 100 times and so did my sister, neither of us had any issues with cream failure as long as the filling ingredients are kept cold. Once they are filled, the cream inside the pizzelles firms up.

      • Carol

        Hi, Olga….FYI….if you want to keep whipped cream several days on an item try stabilizing your whipped cream with unflavored gelatin. It will hold up just fine at room temperature for a couple of hours but it’s best to keep your dessert refrigerated. I use it for my Tres Leches Cake and it has held up in the fridge for 4 days. I can’t wait to try this recipe and am very happy I’ve found your site. Thanks

      • Olga in the Kitchen

        Thanks Carol for these tips 🙂 I never had issue with runny cream before therefore I never considered using gelatin. But, I had seen people use gelatin in sour cream filling for cream horns that I always wanted to try. I’m actually considering to post another similar version of this recipe with a different filling that doesn’t require cool whip. I think the result for runny cream for some people most likely to do with cool whip (over-beating or under-beating).

  • Nadia M

    I’m speechless how good these turned out. I’d give them 10 stars if that would have been the option. I did not substitute anything. Why fix something that is not broken 🙂 love that these are not all sugary like other recipes I tried.

    • Olga in the Kitchen

      Aww thank you Nadia for your kind words. I’m so glad these worked out for you!

  • Pam

    I love making these. Thank you so much for sharing this amazing recipe. I made them and filled them with cool whip and added slightly more condensed milk than the recipe calls. They were AWESOME! My family loves them. I always keep them on hand baked and in containers so I can fill whenever I need to.

    • Olga in the Kitchen

      Pam, thank you for such a nice review on these. It’s a great idea to have these baked on hand all the time. I used to add the whole can of condensed milk to the cream and over years went down to 1/4 cup as my family prefers less sweeter desserts. Either way, these are always addicting 🙂

  • Eddie H.

    Fantastic!!! Used the filling with cool whip and liked it a lot better than with heavy cream. If using heavy cream, you need to add more powdered sugar or granulated sugar to the cream as the cool whip is sweet and heavy cream is all bland. But my family prefers with cool whip. I don’t think using cool whip is as bad as all the other candies and colorful foods we all purchase from stores and eat on daily basis. Thank you for an amazing recipe!!!!

    • Olga in the Kitchen

      Thanks Eddie for tips! I’m so happy you enjoyed the recipe. I always make these with cool whip as we love it better than with heavy cream as well. Hi5 🙂

  • Maryna

    Made these last night to enjoy at family gathering tonight and they were simply delicious. I liked that they were not overloaded with sugar like many other recipes. I also have a different Pizzelle so cooked slightly longer, but they got all crispy in less than 2 hours. This recipe is definitely keeper and I will choose it over any other pizzelle recipe. Thanks Olga!!

    • Olga in the Kitchen

      Thank you Maryna, I’m so happy to hear you enjoyed the recipe 🙂 It’s a family favorite and one of the main things everyone loves about these is that they are not extremely sweet like many desserts. I’m glad these worked out so well for you.

  • Linda

    I can’t wait to make and eat these.
    I want to try this tonight, my question is about the heavy cream. I always use it instead of Cool whip. Do you think it will be as firm? Should I cut back on the milk?

    • Olga in the Kitchen

      It should work just fine. Lately I started substituting for heavy cream all the frosting recipes as well and always works out. Just make sure not to overbeat the heavy cream. You can do a bit less condensed milk..maybe 1/4 cup instead of 1/3

  • Maryna S.

    Made these yummy pizzelles over the weekend and they were a hit! I followed your instructions on drying these completely before filling and 2 days later, they still had harder shells. I was surprised because some people mentioned theirs turned out soggy. I assume they didn’t read the post or notes on drying these before filling. I also used heavy cream for filling. These are fantastic and went into my recipe book. Thank you so much for sharing another delicious recipe!!!

    • Olga in the Kitchen

      Thank you Maryna for such beautiful review. I’m so happy to hear these turned out so great for you 🙂

  • Debbie

    These look delicious….definitely going to try…how long will these keep in fridge after being stuffed…..also what size dowel rod to roll them? Thanks

    • Olga in the Kitchen

      Hi Debbie! I usually keep these up to 3 days in fridge. Most of the times they are eaten within 2 days, but you shouldn’t keep longer than 4 days. My pizzelle maker has the dowel rod included with it. It depends on the size of the pizzelle you have. There are several varieties/sizes of pizzeelle makers. There’s a single (larger), double (one I have), and there’s a 3 (mini). For my model of pizzelle maker, the dowel rod is about 1″ wide and 5-6″ long. I heard people use marker or anything round/thick or similar to roll these on. Hope this helps 🙂

    • Olga in the Kitchen

      Hi Tammy! I’m not even sure if there’s a substitute for the pizzelle maker. You need some kind of appliance that’s similar to it, that would squeeze the batter and cook. I can’t think of anything 🙁

  • jessica

    What kind of piping bag with attached tip are you using? I am looking to buy it on amazon but dont know which one is the best for decorating cakes,etc. Thank you!

    • Olga in the Kitchen

      Hi Jessica, I own Wilton one that I love. Under Shop Page – Cook’s Tools there’s the exact one I use and there’s a link for bags as well. It works great for simple stuff or fancy cake decor. In this post, I believe I’m using Wilton tip 32. I use different tips like every time.

  • Linda

    Hi Olga!
    Was wondering if I could freeze the pizzelles with the filling, getting ready for a wedding in October,

    • Olga in the Kitchen

      I’ve never done it, therefore I can’t recommend. They might flatten or be very soggy after freezer. You can bake these couple weeks in advance, completely dry and keep in air-tight container and then fill the day before the event.

  • Oksana

    These turned out super good. I’m making them for sister’s wedding in couple weeks.

  • nicole (thespicetrain.com)

    These sound incredible and look SO beautiful! Love the sound of the cream, I’m a huge fan of sweetened condensed milk, what a great idea to use it in a filling like this. Thanks for sharing, Olga! 🙂

    • Olga in the Kitchen

      Thanks Nicole, the sweetened condensed milk seems to be the favorite filling for desserts for everyone. But then who wouldn’t love it 🙂

  • Julian Williams

    The best dessert I ever made! SO so good. My husband, my mom, my sisters, my friends – everyone loved these. The filling is so good, I kept eating it while filling the pizzelles. Thanks Olga for the recipe!

    • Olga in the Kitchen

      Thanks Julian for a great review, I’m so happy your family and friends enjoyed these 🙂

  • Greta

    This is such a creative recipe. I’m Italian and I always make cannoli with ricotta cheese, but never thought of converting these pizzelles into dessert. These turned out beautiful and so good. I’m also making your roasted cabbage recipe tomorrow morning (for the second time). Your recipes are my biggest inspiration. Thank you!

    • Olga in the Kitchen

      Thanks Greta for such a beautiful review. Let me know how the cabbage turns out 🙂

    • Olga in the Kitchen

      I’m not sure how the condensed milk would affect on heavy cream, but I did try just the cream cheese, heavy cream and powdered sugar to fill these. It was delicious too. We like the condensed milk flavor better so we always go with the recipe one 🙂

  • Rena

    This is the only pizzelle recipe I make all the time. First time I made them a year ago for my sister’s engagement party and they were such a huge hit. I constantly get asked to make them over and over again. Thank you for your delicious recipes!! You rock!

    • Olga in the Kitchen

      Thanks Rena, I’m so happy you love these so much and keep coming back 🙂

  • Ellie Nelson

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

  • 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 🙂

  • 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!!

  • 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 🙂

  • Rimma

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

  • Alena

    How 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 🙂

      • Kim

        Hi there! I inherited a pizzelle maker and have been dying to make these. However, I see a roller or form is needed. Where would I get one? What size?

      • Olga in the Kitchen

        Hi Kim! The wooden stick came with my pizzelle maker. It’s about 1″ thick. You can use anything similar in size or I heard people use wider markers successfully. You just need anything similar to start making the shape and you finish them manually by hands.

  • 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 🙂

  • 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! ?

  • 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.


    • 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.

  • 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!

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