Name: Cream Filled Pizzelles (Trubochki) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1/2 cup unsalted butter, softened; 1 cup sugar; 4 large eggs; 1 1/4 cups all-purpose flour; 1 cup unsalted butter, softened; 13 oz dulce de leche

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Introduction

Cream Filled Pizzelles, also known as Trubochki, are delicate Italian waffle cookies shaped into elegant tubes and filled with a luscious dulce de leche cream. This delightful treat combines crisp pizzelles with a smooth, sweet filling for a perfect balance of texture and flavor. Ideal for a special dessert or festive occasion, these little treats are sure to impress.

The image shows a close-up pile of rolled waffle cones filled with smooth caramel cream. Each cone has a light golden-brown color with a waffle texture on the outside, and the ends are filled with piped caramel cream that has a soft, swirled pattern. Some cones are stacked on top of others, creating a layered effect with different angles visible. A light dusting of powdered sugar is sprinkled over the cones, adding a delicate white contrast to the warm shades of caramel and waffle. The pile rests on a white marbled surface, blurred slightly in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, softened (for batter)
1 cup sugar
4 large eggs
1 1/4 cups all-purpose flour
1 cup unsalted butter, softened (for filling)
13 oz dulce de leche

Instructions

Step 1: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Step 2: Gently fold in the all-purpose flour until just incorporated. Set the batter aside and preheat your pizzelle maker according to the manufacturer’s instructions.
Step 3: Place about 1 1/2 tablespoons of batter in the center of each pizzelle mold. Close the lid and cook for approximately 2 minutes, or until the pizzelles turn a light golden color.
Step 4: Carefully remove one pizzelle using a butter knife. Immediately place it on a clean surface and quickly roll it around a clean marker wrapped in foil to form a tube. Press gently at the seam and let it cool seam side down. Repeat with remaining pizzelles.
Step 5: While the next batch cooks, gently slide the marker out of the cooled trubochki so you can reuse it for shaping.
Step 6: To prepare the filling, beat the softened butter until fluffy. Add the dulce de leche and mix until smooth and well combined.
Step 7: Transfer the filling to a pastry bag fitted with a small tip. Insert the tip into one end of the trubochki and gently pipe the filling inside until it is halfway full. Repeat on the other side, filling it completely.
Step 8: Serve immediately and enjoy these crisp, creamy treats.

Tips & Variations

For a different flavor, try filling the trubochki with chocolate ganache or vanilla cream instead of dulce de leche.
If you don’t have a pizzelle maker, a thin waffle iron can be used, though the texture will differ slightly.
To add a touch of aroma, mix a teaspoon of vanilla or anise extract into the batter.
If the pizzelles harden too quickly and crack when rolling, warm them slightly for easier shaping.

Storage

Store the filled pizzelles in an airtight container at room temperature for up to 2 days to maintain crispness. If you need to store them longer, keep the unfilled pizzelles in an airtight container for up to a week and fill just before serving. Refrain from refrigerating filled pizzelles as this can cause them to become soggy. To re-crisp, warm briefly in a 300°F oven for a few minutes, but only if unfilled.

How to Serve

Several rolled waffle cones filled with a light brown creamy filling are stacked together. Each cone has a golden brown and pale cream crisscross pattern on the outside. The cones have a slightly rough texture with some darker toasted spots and are dusted lightly with powdered sugar. The creamy filling peeks out from the open ends, showing swirled layers and smooth texture. The cones are placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the trubochki in advance?

Yes, you can prepare the pizzelles ahead of time and store them unfilled in an airtight container. Fill with cream or dulce de leche just before serving to keep them crisp.

What can I use if I don’t have a pastry bag?

If you don’t have a pastry bag, a plastic sandwich bag with a small corner snipped off works well for piping the filling into the trubochki tubes.