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

Cream Filled Pizzelles (Trubochki)

5 from 35 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:

  • 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
  • 4 oz cool whip – frozen (preferably extra creamy, not original)
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon powdered sugar for dusting – optional


  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 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: 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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