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 15 votes
Servings: 25
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!

Ingredients

Batter Ingredients:

  • 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

Filling Ingredients:

  • 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

Instructions

  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, count to 13-14 seconds and quickly but gently take baked pizzelles off using disposable fork. 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 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.

Recipe Notes

  • 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 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.   
  • Cool whip can be substituted for heavy cream. Use 1/2 cup cold heavy cream to substitute 4 oz cool whip called in recipe.

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