Cream Filled Pizzelles (Trubochki) Recipe
Delight in these traditional Cream Filled Pizzelles (Trubochki), a delicate Italian wafer cookie rolled into a cone shape and filled with a luscious dulce de leche buttercream. Perfectly crisp pizzelles combine with a rich, creamy filling to create an irresistible sweet treat ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12-15 trubochki (depending on pizzelle size) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Trubachki:
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- 1 1/4 cups all-purpose flour
Dulce De Leche Filling:
- 1 cup unsalted butter, softened
- 13 oz dulce de leche
Instructions
- Prepare the batter: In a large bowl, cream together the softened butter and sugar until smooth and fluffy. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
- Add flour: Gradually mix in the all-purpose flour just until the batter is combined. Avoid overmixing to keep the pizzelles light and tender. Set the batter aside.
- Preheat pizzelle maker: Heat your pizzelle maker according to the manufacturer’s instructions, so it is hot and ready for cooking.
- Cook pizzelles: Place about 1 1/2 tablespoons of batter in the center of each pizzelle mold. Close the lid and cook for approximately two minutes or until the pizzelles turn a light golden color.
- Shape pizzelles into trubochki: Carefully remove a warm pizzelle using a butter knife. Immediately roll it around a clean marker wrapped in foil, pressing gently along the seam and keeping the seam side down. Let it cool and set in the cone shape. Repeat for all pizzelles, removing the marker once cooled.
- Make the filling: Beat the softened butter in a bowl until fluffy. Add the dulce de leche and mix thoroughly until the filling is smooth and homogeneous.
- Fill the trubochki: Transfer the dulce de leche filling into a pastry bag fitted with a piping tip. Insert the tip into one end of each cooled trubochki and pipe filling until it is halfway filled, then fill from the other side to ensure even distribution.
- Serve: Enjoy these cream-filled pizzelles immediately for the best crisp texture and rich flavor.
Notes
- Work quickly when rolling the pizzelles as they harden fast once off the heat.
- Use a marker or similar tool wrapped in foil to shape pizzelles safely and hygienically.
- Store any leftover filled pizzelles in an airtight container to maintain freshness, but they are best enjoyed the day they are made.
- You can substitute dulce de leche with sweetened cream cheese or Nutella for a different filling flavor.
Keywords: Cream Filled Pizzelles, Trubochki, Italian dessert, pizzelle cookies, dulce de leche filling, waffle cone cookies, traditional Italian sweets
