Trubochki With Dulce De Leche Filling

Trubochki are crisp wafer like cookies/pastries, made on a pizzelle baker, then rolled up and filled with a cream or dulce de leche filling.

Trubochki Pizzelles with dulce de leche filling

Crisp and crunchy waffle-like pastries, Trubochki are made on a pizzelle baker, then filled with a creamy filling. These are a popular dessert from my Belarusian heritage that are often served at weddings, holidays and other special occasions.

We love these crisp and golden beauties in our family and make them many times throughout the year. Some of our American friends have lovingly named them “the Russian cannoli”. We use two different type of fillings for these Trubochki. The first filling is made with dulce de leche, a very popular filling for Soviet desserts. You can use store bought dulce de leche or make your own by cooking sweetened condensed milk. The other option is to make a cream cheese based filling. Both are terrific options. You can also enjoy the cookies without the filling. They are really delicious and satisfying any way you serve them.

Ingredients

Scroll to the bottom of the page for the printable recipe with measurements.

  • eggs
    • The eggs will whip up faster and better if they are at room temperature, so take them out to warm up a bit before you make the batter.
  • granulated sugar
  • butter, melted and cooled
    • You don’t want the butter to be too hot when adding them to the eggs, so they don’t scramble the eggs.
  • vanilla extract
    • vanilla is the most classic flavoring to use, but you can also use anise flavor, or almond extract if you want to try some other flavor variations.
  • all purpose flour
    • I have not tested this recipe with any other type of flour
  • salt

Video of How to make Trubochki

What To Use To Make Trubochki

They have gone through some transformations from the original recipe over the years, mostly due to necessity and convenience. The original Trubochki were cooked on a double sided skillet, on the stovetop. The skillet opened up, you added the batter, closed the two sides together (similar to making waffles) and it would cook up to a thin, waffle-like cookie. Then you need to roll it up quickly, while it’s still hot and later fill with your filling of choice.

We used to have this vintage style Trubochki skillet, but it didn’t survive for whatever reason. For the last 15 years of so, I have been using a pizzelle baker to make them. It’s convenient, since it cooks two at the same time. It’s electric, so it’s easier to use than the stovetop version.

Pizzelle Baker for Trubochki

I bought mine online, but you can buy it in many stores as well, like Bed Bath and Beyond, Target, etc. I bought my pizzelle baker years ago and the brand that I have is hard to find, but this one looks exactly the same and has great reviews. (affiliate link)

How to make Trubochki

  1. Make the batter.
    • Start with room temperature eggs and mix them up with the sugar until pale yellow and fluffy, about 5 minutes. (Use a stand mixer with a whisk attachment or a hand mixer.)
    • Add the melted and cooled butter and vanilla and mix until evenly combined.
    • Lastly, add the flour and salt, mixing until evenly combined.
  2. The batter will get thicker the longer it stands, since the flour will get absorbed better. You can also make it ahead of time and refrigerate up to a day in advance. It gets thicker when it gets cold and is a bit easier to work with.
  3. Bake the pizzelles.
    • Heat up the pizzelle baker until it’s preheated. (Some of the electric ones will have a light that will turn green.)
    • Using a portion scoop or two spoons, place about 1 1/2 Tablespoons of batter slightly behind the center of each pizzelle design. The batter will spread forward as it bakes. Bake for a few minutes, just until the pizzelles are slightly golden.
    • You can also place the batter inside a pastry bag and pipe out the batter onto the pizzelle baker.
    • If the 2 pizzelles fuse together as the batter spreads and they are baking, use a butter knife to gently separate them.
  4. Roll up the Trubochki into cylinders.
    • As soon as you take the Trubochki off the pizzelle baker, immediately wrap the hot Trubochki around a clean marker. You won’t be able to shape them into a cylinder if they cool even a little bit, so work really fast.
    • You don’t need to use a marker; you can use anything that will create a cylinder out of the Trubochki, but markers are really convenient and create the perfect opening for the filling.
    • I usually get 35-40 Trubochki.
  5. Fill the Trubochki with your filling of choice on both sides.
How to make Trubochki tutorial (pizzelle cookies with a cream or dulce de leche filling)

Dulce De Leche Filling For Trubochki

What is dulce de leche?

Dulce de leche is the Latin American version of something that we call cooked sweetened condensed milk in Russian (Варёная сгущёнка). It has a rich caramel flavor and color, is thick and creamy and is made by cooking sweetened condensed milk. I have a recipe for cooking it in the Instant Pot.

Instant Pot Dulce De Leche Recipe

  • The dulce de leche is really sweet on it’s own, so adding cream cheese and butter cuts down on the sweetness and makes it more creamy and delicious. You can use this filling for many other pastries, cakes and cookies.
  • If the filling is too thick, you can loosen it up with about 1/4 cup of whipped heavy cream. It will make it more fluffy. This is completely optional.
  • Start with room temperature butter and cream cheese. Mix in a stand mixer with a paddle attachment or a hand mixer until smooth.
  • Add the dulce de leche and vanilla. Mix until smooth. For the best results, chill the filling for at least an hour before piping into the Trubochki.
Dulce de leche filling for Trubochki

Cream Cheese Filling For Trubochki

  • Start with room temperature cream cheese. Mix in the stand mixer or hand mixer until the cream cheese is smooth.
  • Add the sweetened condensed milk and vanilla, mixing until smooth.
  • Lastly, add the thawed Cool Whip or whip up the cream separately, then fold into the cream cheese filling.
  • For the best results, chill the filling for at least an hour before filling the Trubochki.
Cream Cheese Filling for Trubochki

Filling and Storing the Trubochki

  • My favorite pastry tip to use for filling the Trubochki is the Wilton 1M, it’s also called the open star tip. I use it for decorating cakes and cupcakes too.
  • To make sure that the filling reaches all the way to the center of the pastry, insert the piping tip into the opening of the Trubochki, press the filling inside and keep holding it until you see that the filling is at least halfway or more inside the pastry, then fill the other side with filling too.
  • For the best results, don’t fill the Trubochki until 30-60 minutes before serving them, so that they stay crisp. If you fill them earlier than that, they will soften. They will still taste great and won’t fall apart at all, but that’s something to keep in mind.
Trubochki Filling the Trubochki with dulce de leche filling

You can make the Trubochki up to 5 days in advance. Store them at room temperature, in a loosely covered box, baking pan or container, so that they stay crisp. If you cover them with plastic wrap, they will soften.

You can also make the filling a few days in advance. Store in the refrigerator. It’s a good idea to fluff up the filling with a mixer one more time if you made it in advance, just before filling the Trubochki.

Trubochki Cream Filled Pizzelles
Print

Trubochki

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 9 reviews

Crisp and crunchy waffle-like pastries with a creamy dulce de leche filling, they are a popular Russian dessert often served at weddings, holidays and other special occasions.

  • Author: Olga’s Flavor Factory
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 90 minutes
  • Yield: 35 pastries 1x
  • Category: Dessert

Ingredients

Scale

Trubochki

  • 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) of sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 8 oz Cool Whip OR 4 oz heavy whipped cream

Instructions

Trubochki

  1. Mix the eggs and sugar until they are pale yellow and fluffy, about 5 minutes. You can use a stand mixer with a whisk attachment or a hand mixer.
  2. Add the melted and cooled butter and the vanilla extract. Mix until evenly combined.
  3. Then, add the flour and salt and mix just until the flour is incorporated. Use a rubber spatula to to scrape down the sides and bottom of the bowl, to make sure that the flour is all incorporated and the batter is evenly mixed.
  4. You can bake the Trubochki right away, or make up to a day in advance and store in the refrigerator. The batter will get thicker the longer than it stands and when chilled.
  5. Heat up the pizzelle baker.
  6. Using a portion scoop or two spoons, place about 1 1/2 Tablespoons of batter slightly behind the center of each pizzelle design. The batter will spread forward as it bakes. Bake for a few minutes, just until the pizzelles are slightly golden.
  7. You can also place the batter in a large pastry bag and pipe out the batter onto the pizzelle iron that way.
  8. If the 2 pizzelles fuse together as the batter spreads and they are baking, use a butter knife to gently separate them.
  9. As soon as you take the Trubochki off the pizzelle baker, immediately wrap the hot Trubochki around a clean marker. You won’t be able to shape them into a cylinder if they cool even a little bit, so work really fast. You don’t need to use a marker; you can use anything that will create a cylinder out of the Trubochki, but markers are really convenient and create the perfect opening for the filling.
  10. Repeat with all the batter. I usually get about 35-40 Trubochki.
  11. You can make the Trubochki up to 5 days in advance. Store them at room temperature, in a loosely covered box, baking pan or container, so that they stay crisp. If you cover them with plastic wrap, they will soften.
  12. Fill the Trubochki with the Dulce De Leche Filling or the Cream Cheese Filling. Both fillings can be made 1-3 days in advance.

Dulce De Leche Filling

  1. For the filling, mix the cream cheese and butter until they are evenly mixed and smooth. You can use a stand mixer with a paddle attachment or a hand mixer.
  2. Add the dulce de leche and vanilla extract, mixing again until the filling is evenly mixed.
  3. For the best results, chill the filling for at least one hour before filling the Trubochki. You can also make the filling a few days in advance. Store in the refrigerator. It’s a good idea to fluff up the filling with a mixer one more time if you made it in advance, just before filling the Trubochki.

Cream Cheese Filling

  1. Mix the cream cheese until smooth using a stand mixer with a paddle attachment or hand mixer.
  2. Add the sweetened condensed milk and vanilla, according to your taste preference, more or less depending on how sweet you want the filling to be. (You can use powdered sugar instead of the sweetened condensed milk.)
  3. Lastly, add the Cool Whip or whip up the heavy cream separately and then fold in to the cream cheese filling.
  4. For the best results, chill the filling in the refrigerator for at least 1 hour before filling the Trubochki.

Filling the Trubochki

  1. Place the filling into a large pastry bag fitted with a pastry tip – my favorite one to use is the Wilton 1M.
  2. Fill the opening of all the Trubochki with the filling. To make sure that the filling reaches all the way to the center of the pastry, insert the piping tip into the opening of the Trubochki, press the filling inside and keep holding it until you see that the filling is at least halfway or more inside the pastry, then fill the other side with filling too.
  3. For the best results, don’t fill the Trubochki until 30-60 minutes before serving them, so that they stay crisp. If you fill them earlier than that, they will soften. They will still taste great and won’t fall apart at all, but that’s something to keep in mind.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

This recipe was originally published on May 2, 2019. I have added a video, updated the pictures and clarified the instructions to make the recipe even easier to follow.

40 Comments

  • Liya

    How large is the piping bag? 12, 16, or 18 in or bigger? I am so excited to try these. I love crispy trubochki. Thank you for the recipe!

  • Albi

    My filling ended up very runny. Wondering how I messed up (hahah). The only difference I saw is when I cooked my condensed milk (4 hours High in crockpot) it was a lot runnier than yours.



  • Lidiya

    How far in advance can I make the trubochki without filling them? I need to make about 100 for a wedding at the end of the month and want to get a head start

  • Juliana M.

    Hi Olga, I hope your having a blessed week. I think your recipe is great, but I have a small problem on the cream… I made it twice and both times they turned out thin and unpipable. Is it something I did wrong? Other than that the cookie turned out great….. Thank you

    • olgak7

      Hi Juliana.
      Sometimes the dulce de Leche/cooked condensed milk can be a thinner consistency. I find that store bought dulce de Leche is usually a lot thicker. Use less butter and no additional heavy cream to make it firmer next time.

  • Natalia

    Hi Olga, I hope you are having a great week…. I love your recipe. The cookie is really good….. but I had a bit problem with the cream filling. I made it twice and both times it is very runny. I followed the instructions, did I do something wrong??? Thank you.

  • Olga

    Hi olga, thanks for sharing this recipe it sure was good… but 1 problem the cream was runny,i did everything how the recipe was. The cream was good but how can i fix this so the cream doesn’t get runny?

    • olgak7

      Hi Olga,
      Yes, unfortunately, sometimes the cream can be runnier that other times. That depends on the cream cheese that you are using as well as the dulce de leche or cooked condensed milk. You can try adding less cream cheese and use some Cool Whip.
      Cool Whip has some stabilizing ingredients, not exactly healthy, but they will also help to make the cream thicker. I also have used gelatin which I like better, but is a little more work to do. Bloom some unflavored gelatin in a little bit of water, melt but do not boil and then mix in to the cream. It will help to thicken it up.

  • Lyuda

    These are great! After being disappointed by all the pizelle recipes I found I was so happy to have one that was actually crispy and tastes amazing. Thank you.



  • Darya

    They turned out so good! How long should I cook the sweetened condensed milk in a slow cooker? I don’t have an instapot. My cream was runny.



  • Yana

    Hi Olga! Thanks for recipe. I can’t wait to make it! I had two questions: If I just use one pack of cream cheese instead of two, will it still taste the same? And do you usually use up all of the cream to fill in trubochki or you have left over cream? Thanks!

  • Margaret

    Would I be able to use the already made Dulce De Leche in the latino aisle in walmart? Or i need to use the cooked sweetened condensed milk?

  • Rimma

    Hi Olga, my cream turned out very runny. Dulce de Leche was very thick, no issue there but the cream was not suitable for piping 😭.



  • jolanta ostrovetsky

    Hi Olga. Trubochki tasted amazing but I have few questions. I followed your recipe and the video to the T.
    First of all, I had butter running out of the pizzelle maker like crazy. Secondly, my trubochki would not roll into a tube unless I would barely fry them. They are like almost white. Yours looked nicely browned in the video. Most of them would brake, and I rolled them hot ,right when they came out. Maybe you have some suggestions.
    Thank you much.

    • olgak7

      It’s important to use a pizzelle baker or a waffle maker that is specifically for very thing waffles, like ice cream cone waffles, not the typical breakfast waffles. They are too thick and will not roll up. The batter isn’t right for those thicker waffles either.

    • olgak7

      The eggs are cooked. They are raw when you make the batter, but when you put the batter in the pizzelle maker, it cooks the batter into cookies/pastries, just like when you use a waffle iron to make waffles.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get Weekly Menu Ideas, Recipes, Kitchen Hacks:

Join thousands of others to get my best cooking and meal prep tips plus handpicked seasonal menu ideas in your email.