Cream Filled Pizzelles Recipe (Trubochki)

trubochki-rolled-pizzelles-recipe-

“Trubochki” are rolled pastries. With a pizzelle maker you can make a batch of these cream filled pizzelles and serve them as finger food desserts. 

I was gifted the Pizzelle Maker I currently have but if you don’t own one you can read a guide to choose one from Cook The Stone.  I have the CucinaPro Polished Pizzelle Maker and it works great for it’s purpose. Although my version didn’t come with a tool to roll the pizzelle’s, a wiped-down (clean) marker will work.

I have been using Olga’s Flavor Factory’ recipe, although some things have been altered from the original recipe. I also prefer beating the eggs and sugar for some more time (until pale and thick) as I do like the outcome better that way.

The Pizzelle’s must be rolled HOT! Otherwise they’ll break on you. Even though I don’t necessarily use gloves, I do try to roll them really fast, literally as soon as I remove them. You may also want to consider using something to protect your hands.

No utensils needed when serving these pastry desserts!

trubochki-rolled-pizzelles-recipe-Ingredients:

  • 6 eggs
  • 1 1/2 cups sugar
  • 2 sticks butter, melted
  • 1 tsp vanilla sugar or extract
  • 2 1/2 cups flour
  • 4 teaspoons baking powder

FILLING:

  • 2 (8 oz) pkgs COOL WHIP, thawed
  • 4 oz cream cheese, softened
  • 4 tbsp condensed milk

 

DIRECTIONS:

1. Beat eggs and sugar until pale and thick (5-7 minutes.) Beat in the melted butter and vanilla.

2. Combine the flour and baking powder and mix into the batter.

3. Place a heaping teaspoon into the center of each Pizzelle and press down to cook to desired color. Remove and quickly roll up (using a marker.)

4. TO MAKE CREAM: Beat soft cream cheese and condensed milk. Add the cool whip and beat until firm. Pipe filling into pizzelles and keep pastries refrigerated.

(I like them about medium brown so keep on the pizzelle a little after the green switch turns off after each time.) 

Cream Filled Pizzelles Recipe (Trubochki)
 
Alyona's Cooking:
Ingredients
  • 6 eggs
  • 1½ cups sugar
  • 2 sticks butter, melted
  • 1 tsp vanilla sugar or extract
  • 2½ cups flour
  • 4 teaspoons baking powder
  • CREAM:
  • 2 (8 oz) pkgs COOL WHIP, thawed
  • 4 oz cream cheese, softened
  • 4 tbsp condensed milk
Instructions
  1. Beat eggs and sugar until pale and thick (5-7 minutes.) Beat in the melted butter and vanilla.
  2. Combine the flour and baking powder and mix into the batter.
  3. Place a heaping teaspoon into the center of each Pizzelle and press down to cook to desired color. Remove and quickly roll up (using a marker.)
  4. TO MAKE CREAM: Beat soft cream cheese and condensed milk. Add the cool whip and beat until firm. Pipe filling into pizzelles and keep pastries refrigerated.

 

 

 

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