These classic trubochki are composed of a wafer cookie and a luscious dulce de leche cream. I’m totally obsessed with them, and I know you will be too!
You guys, I can’t express my love for these trubochki enough… I can’t believe this recipe hasn’t made it to the blog sooner! This is my sister’s recipe, and she makes trubochki for every family gathering — so you know they’re legit. Trubochki (which means “tubes”) are a treat that almost every single Slavic person recognizes. The cream-filled pizzelle cookies are a popular feature at weddings and other special occasions. They’re a taste of my childhood!
I consider myself to have some Italian blood (you can’t convince me otherwise), and trubochki are a fusion of the Italian and Ukrainian in me. We have a great pizzelle recipe on the site, and this recipe just takes the crispy Italian cookies one step further. Once filled, these trubochki resemble Italian cannolis, although the texture and filling is different! I love enjoying the trubochki plain, but they’re also amazing dipped in melted chocolate and coated with chopped nuts or coconut flakes. Dust them with powdered sugar, and you have perfection.
Trubochki Video
How To Make Trubochki
The process for making trubochki couldn’t be easier — mix up the batter and cook it in batches, then quickly roll each wafer into a tube and add the filling. That’s it!
- Make the dough: In a large bowl, cream together the butter and sugar with an electric hand mixer. Beat in the eggs one at a time, then mix in the flour. Set the dough aside and preheat the pizzelle maker.
- Cook the pizzelle: Place about 1 1/2 tablespoons of batter in each pizzelle mold and cook for two minutes, or until the wafers are lightly golden.
- Shape the tubes: Remove each pizzelle and wrap it around a clean marker or other tube-shaped object. Press lightly to seal, then allow the wafers to cool completely seam-side down. Gently slide the markers out as the next batch cooks and repeat the process.
- Make the filling: Beat the butter until it is fluffy, then mix in the dulce de leche.
- Fill the pizzelle: Scoop the filling into a piping bag and fill all the wafer shells. Enjoy immediately or within the hour!
Hot tip: Roll the hot pizzelle around markers (look for thinner markers) to keep their shape. Make sure the markers are clean first, and wrap them in foil. No fancy equipment needed!
Filling Ideas
You honestly don’t need any fillings at all for these delicious trubochki. But if you want to keep it classic, use this filling guide as inspiration!
- Dulce de leche: This is a classic for a reason. Nothing compares to the sweet caramel flavor of dulce de leche! Make it yourself or buy it from the store in the Hispanic foods section.
- Whipped cream: Follow this cream puff filling recipe for a light and airy treat. Or, keep it simple and use Cool Whip.
- Buttercream: Use this vanilla cupcake frosting or the chocolate version to amp up the richness.
- Jam: If you’re craving a fruity flavor, fill the pizzelle with strawberry jam, apricot jam, or blackberry jam. Make sure the jam is extra thick, or fold it into whipped cream so it doesn’t leak out the sides. Roll up the pizzelle cookies extra thin for the perfect balance of jam to cookie.
Tips For the Best Trubochki
It might take a few tries to get these tasty little treats perfect, but with these tips, you’ll be on the path to success. Remember to work quickly!
- Use very soft butter. For a lump-free batter, make sure the butter is at room temperature. It should be soft enough to leave an indentation with no resistance when you poke it.
- Preheat the pizzelle maker. Preheating properly is the key to preventing the pizzelle from sticking — no oil or butter is needed to grease the iron. Most pizzelle makers have an indicator light that turns green once they’re preheated.
- Portion out the batter evenly. A medium cookie scoop ensures consistent results. If the batter slightly overfills the center circle in the mold, that’s the perfect amount.
- Watch for overflow. Just like waffle batter, pizzelle batter can sometimes ooze out of the iron if overfilled. I always place paper towels underneath the iron, and I carefully remove any batter leaks with a butter knife.
- Experiment with the cooking time. Each pizzelle maker is different, so time how long it takes for the first few wafers to turn lightly golden. For me, the window between one minute and 45 seconds to two minutes is perfect.
- Roll the pizzelle up quickly. The pizzelle stiffen up quickly as they cool, so roll them up as soon as they’re done cooking. Your fingertips may feel the heat a bit (if I’m honest), but it’s not hot enough to burn — and it’s totally worth the labor of love! For an extra layer of protection, wear thin kitchen gloves.
- Avoid filling the trubochki too early. I prefer the trubochki when they’re still crunchy, so I recommend filling them only when you’re ready to dig in. If that’s not possible, try to serve them within an hour of filling to avoid a soggy shell.
Make Ahead & Storage
Make trubochki 4-5 days in advance by cooking and rolling all the pizzelle and storing them at room temperature loosely covered with a clean kitchen towel. When you’re ready to enjoy, whip up the filling and pipe it into the shells. To store already filled trubochki, place them in an airtight container and refrigerate for up to 24 hours.
Hot tip: To re-crisp empty trubochki shells, place them on a baking sheet and heat in the oven at 300°F for 4-8 minutes.
More Classic Slavic Desserts
- Pryaniki Cookies — A few secret ingredients produce a soft center and crunchy outer shell
- Vatrushka Buns — Sweet buns filled with cream cheese and raisins
- Plombir — Classic homemade vanilla ice cream cones
- Spartak Cake — Thin chocolate cake layers sandwiched with a sweet custard cream
Recipe
Ingredients
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
- To make the batter, cream together the butter and sugar in a large bowl. Add the eggs one at a time, and mix until they are well combined.
- Mix in the flour just until it is incorporated. Set the batter aside and preheat the pizzelle maker.
- Place about 1 1/2 tablespoons of batter in the center of each pizzelle mold. Close the lid and cook for about two minutes, or until the pizzelle are lightly golden.
- Carefully remove one pizzelle with a butter knife. Place it on a clean work surface and immediately roll it up around a clean marker wrapped in foil. Gently press down on the seam, and keep it seam side down while it cools. Repeat with the other pizzelle.
- Continue this process until all the batter has been used up. While the next batch cooks, gently push the marker out of the cooled trubochki so they are ready for the next round.
- To make the filling, beat the butter until it is fluffy. Add the dulce de leche and mix until well combined.
- Add the filling to a pastry bag. Insert the piping tip into one opening of the trubochki and squeeze the filling inside until it reaches at least halfway. Then, fill the other side the same way. Serve immediately and enjoy!
These turned out way too sweet for me. I wonder if using a different filling would tone down the sweetness.
Hey Veronica, Thanks for sharing your feedback. You could use cream cheese instead of butter to tone down the sweetness, or if you have another cream filling you enjoy, you can try that instead.
Hi! Do these come out crunchy or chewy?
Hi Lana, they are crunchy until they sit for a bit with cream, they have soft chewiness but I like them crunchy. Hope this helps 🙂