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).
Shelly says:
Olga in the Kitchen
Cream Filled Olga in the Kitchen
Can these Cream Filled Pizzelles be frozen
Olga in the Kitchen says:
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 says:
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 says:
Thank you, Nadya for beautiful review. I’m so glad you enjoyed these! 🙂
Gina K. says:
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 says:
You’re very welcome, Gina! I’m so glad you enjoyed this recipe and everything worked out great 🙂
Dagmar says:
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 says:
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 says:
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 says:
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. says:
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 says:
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 says:
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.
Olga in the Kitchen says:
Thank you, Teresa! These are definitely easy to make 🙂
Lhills says:
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 says:
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 says:
If you don’t have wooden spoon that came with maker what else can you use to wrap them around?
Olga in the Kitchen says:
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 says:
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 says:
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? 🙂