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Trubochki: Delicious Pizzelle-Inspired Pastry Shells Filled with Dulce De Leche or Cream Cheese Filling Recipe

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4 from 90 reviews

Trubochki are delicate, crispy rolled pastries made using a pizzelle iron, filled with rich and creamy dulce de leche or cream cheese fillings. These elegant Eastern European treats are perfect for celebrations or a sweet snack, offering a perfect balance of crunch and creamy sweetness.

  • Total Time: 1 hour 30 minutes
  • Yield: 35 servings

Ingredients

Batter

  • 5 eggs (room temperature)
  • 3/4 cup granulated sugar
  • 1 cup butter (melted and cooled)
  • 2 teaspoons vanilla extract
  • 1 1/3 cup all purpose flour
  • 1/8 teaspoon salt

Dulce De Leche Filling

  • 1 (8 oz) package cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 2 (14 oz) cans dulce de leche (28 oz total)
  • 1 teaspoon vanilla extract

Cream Cheese Filling

  • 8 oz cream cheese, room temperature
  • 1/2 – 3/4 can (14 oz can) sweetened condensed milk (adjust sweetness to taste)
  • 1 teaspoon vanilla extract
  • 8 oz Cool Whip OR 4 oz heavy whipped cream

Instructions

  1. Make the Batter: Mix the eggs and sugar until pale yellow and fluffy, about 5 minutes, using a stand or hand mixer. Add the melted and cooled butter and vanilla extract; mix until combined. Add flour and salt, folding gently with a rubber spatula until just incorporated.
  2. Prepare to Bake: You can bake the batter immediately or refrigerate for up to a day. Batter will thicken when chilled. Heat up your pizzelle baker according to its instructions.
  3. Bake the Trubochki: Place about 1 1/2 tablespoons of batter slightly behind the center of each pizzelle mold using a scoop or piping bag. Bake until the pizzelles are just slightly golden, typically for a few minutes. If two pizzelles stick together, gently separate with a butter knife.
  4. Shape the Trubochki: Immediately after removing from the pizzelle iron, quickly wrap each hot pizzelle around a clean marker or cylinder-shaped object to form tubes, working fast before they cool and harden.
  5. Store the Trubochki: Let them cool completely and store at room temperature in a loosely covered container to maintain crispness. Avoid plastic wrap to prevent softening. They can be stored up to 5 days.
  6. Prepare Dulce De Leche Filling: Beat the cream cheese and butter until smooth. Add dulce de leche and vanilla extract; mix until fully combined. Chill for at least 1 hour, fluffing again before use if made ahead.
  7. Prepare Cream Cheese Filling: Beat cream cheese until smooth. Add sweetened condensed milk and vanilla to taste. Fold in Cool Whip or whipped heavy cream. Chill for at least 1 hour before filling.
  8. Fill the Trubochki: Use a pastry bag fitted with a star tip (such as Wilton 1M) to pipe the filling into each tube. Insert the tip into the opening, fill until the pastry is about halfway or more filled, then fill the other side. Fill trubochki 30-60 minutes before serving to keep them crisp.

Notes

  • Batter thickness will increase if refrigerated; if too thick, gently stir before baking.
  • Work quickly shaping the hot pizzelles, as they harden rapidly when cooled.
  • Store trubochki in a loosely covered container to preserve crispness; plastic wrap causes softening.
  • Fill pastries close to serving time to maintain texture.
  • Use a marker or any small cylinder to shape trubochki perfectly.
  • Sweetness of cream cheese filling can be adjusted by varying sweetened condensed milk or substituting powdered sugar.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Eastern European

Find it online: https://allyumcooks.com/trubochki-delicious-pizzelle-inspired-pastry-shells-filled-with-dulce-de-leche-or-cream-cheese-filling-recipe/