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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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.
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.
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:
- Large eggs – room temperature
- Granulated sugar
- Fine salt
- Grapeseed oil (canola or vegetable works too) OR melted unsalted butter for crispier results
- 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 – so 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)
Ingredients
Batter Ingredients:
- 4 large eggs - room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon fine salt
- 2 tablespoons grapeseed oil , (vegetable ok too - use melted cooled butter for crispier results)
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour , - sifted
Filling Ingredients:
- 8 oz cream cheese - refrigerated
- 1/3 cup sweetened condensed milk, - refrigerated
- 8 oz cool whip , - frozen (preferably extra creamy, not original)
- 1/4 teaspoon vanilla extract
- 1 tablespoon powdered sugar , for dusting – optional
Instructions
- 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 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.
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).
Marissa says:
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 says:
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 says:
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 says:
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!
Helen Pellegrino says:
If you dip the end in chocolate and nuts it’s even better
Olga in the Kitchen says:
Thanks, Helen! It’s a great idea for the holidays especially. Will make them look all festive! 🙂
Marge says:
How far in advance can the filling be made and how would you store it?
Olga in the Kitchen says:
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 🙂
Judy says:
How many pizzelles do you get filled using one batch of icing.
Olga in the Kitchen says:
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 says:
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 says:
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 says:
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 says:
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 says:
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 says:
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 says:
These are gorgeous desserts would love to make them for the holidays
Olga in the Kitchen says:
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 says:
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 says:
Thanks Jeremiah for this beautiful review! I’m so glad your family enjoyed this recipe so much!