These Cream-Filled Pizzelles are crisp rolled wafer shells known as Trubochki in Russian. Made on a pizzelle iron, they are rolled while hot and filled with a luscious cream—an elegant Russian dessert perfect for any sweet craving.
These cream-filled pizzelles belong in our collection of classic Russian and Ukrainian desserts. If you enjoy Trubochki, try other favorites from our kitchen such as Walnut Cookies (Oreshki) or Peach Cookies—both are staples at special events and gatherings.
Trubochki
Trubochki are thin, crisp waffle-like cookies made with a pizzelle iron, rolled into tubes, and filled with creamy filling. They are commonly served as finger desserts at weddings, holidays, and other celebrations. Think of them as a cross between a cannoli and a waffle cone: light, crispy shells with a rich, sweet center.
I received my pizzelle maker as a surprise birthday gift and prefer the model with iron plates for extra crispness. My unit didn’t include a rolling tool, so I improvise with a clean marker or any similar-sized object to shape the hot pizzelles.
This Trubochki adaptation comes from Olga’s Flavor Factory, with a few adjustments that work well for me. I make these for weddings, family gatherings, and tea time—guests always enjoy them. Below you’ll find tips and answers to common questions to help you make perfect pizzelles at home.
Q&A
What are “Trubochki”?
Trubochki are rolled pizzelles—thin, crisp wafer cookies formed into tubes and filled with cream. The name means “tubes” in Russian. While pizzelles are an Italian cookie, Russians and Ukrainians have used the pizzelle iron to create this unique, non-fried wafer dessert, typically filled with a sweet cream often including condensed milk.
How to prevent cracks when rolling pizzelles?
Roll pizzelles while they are still very hot. They become brittle as they cool and are likely to crack. Work quickly—remove one pizzelle from the iron, roll it immediately, and leave the next one on the iron until you finish rolling the first so it stays hot.
What do you roll pizzelles with?
Any narrow, heat-safe cylinder will work. I use a clean marker when my pizzelle iron didn’t include a rolling tool. A metal or wooden dowel of similar diameter is a good option.
How do you make pizzelles stay crisp?
To keep pizzelles crisp, cook them until they reach a golden-brown color and use a thick cream filling. Runny fillings will soften the shells. After filling, store the pastries refrigerated to preserve texture.
How to avoid soggy pizzelles?
These pizzelles are naturally crisp when made correctly. Follow these tips to prevent sogginess:
- Use real butter—do not substitute margarine or soft solid fats for the butter.
- Cook until golden brown—paler pizzelles will be less crisp.
- Choose a thick filling—thin or runny cream will make shells soggy.
- Refrigerate once filled to slow moisture migration and keep shells crisper longer.
Can I substitute Cool Whip with heavy cream?
Yes. To mimic Cool Whip using heavy whipping cream, whip the cream with powdered sugar until it becomes thick and stable. This produces a sweetened, whipped filling without the stabilizers in store-bought toppings.
Why is my Cool Whip runny?
Runny Cool Whip is usually due to improper thawing. If thawing is incomplete or you beat it while still partially frozen, the texture can become runny. Thaw completely—Cool Whip should be soft and smooth, without icy chunks—before using.
How to quickly thaw Cool Whip?
- Let it sit on the counter for a few hours until soft (watch that it doesn’t get too warm).
- Use the microwave on defrost in 30-second intervals, stirring between intervals—avoid overheating.
- Or thaw overnight in the refrigerator if you have time.
How to quickly thaw cream cheese?
Microwaving is the fastest method. For an 8 oz block, microwave for about 30 seconds; for a 4 oz portion, about 15 seconds—just enough to soften it to room temperature without melting.
Tips:
- Cool Whip: Thaw completely before using; if it’s not fully thawed the filling may remain runny.
- Crispier pizzelles: Cook to a medium or golden brown—the darker they are, the crisper they will be.
- Storing: Store filled pizzelles in the refrigerator for up to 2 days. Unfilled pizzelles can be kept in an airtight container at room temperature for up to 4 days.
- Make-ahead: Pizzelles can be prepared up to a week in advance and filled up to a day before serving; keep refrigerated once filled.
How to make pizzelles:
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Cream-Filled Pizzelles Recipe (Trubochki)
Ingredients
Pizzelles:
- 6 eggs
- 1 1/2 cups sugar
- 8 oz melted unsalted butter (2 sticks)
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 4 tsp baking powder
Cream Filling:
- 16 oz Cool Whip (thawed) or whipped heavy cream
- 4 oz cream cheese (softened)
- 1/4 cup condensed milk
Instructions
How to Make Cream-Filled Pizzelles (Trubochki):
- Beat the eggs and sugar until pale and thick, about 7 minutes.
- Mix in the melted butter and vanilla. Combine the flour and baking powder, then fold into the wet ingredients until smooth.
- Preheat the pizzelle iron. Place a heaping teaspoon of batter in the center of each design, press, and cook until golden, about 1 minute.
- Remove a pizzelle and, while hot, quickly roll it around a thin heat-safe cylinder (marker, dowel, or rolling pin) to form a tube. Repeat and keep the unrolled pizzelles warm on the iron until ready to roll.
- For the cream: beat the softened cream cheese with the condensed milk until smooth. Gently fold or beat in the thawed Cool Whip (or whipped cream) until thick. Transfer to a piping bag and fill the rolled pizzelles. Store filled pastries refrigerated.
Notes
Notes: Use soft cream cheese to avoid lumps in the filling.
- Cool Whip: Thaw completely before use or the filling may not set.
- Crispier pizzelles: Cook to medium brown for best crunch.
- Storing: Filled pizzelles: refrigerate up to 2 days. Unfilled pizzelles: airtight container at room temperature up to 4 days.
- Make-ahead: Pizzelles can be made up to a week ahead; fill up to a day before serving and refrigerate once filled.
- Piping tips: Use a large star or long nozzle tip to get more filling inside the tubes.
Nutrition (per serving)
Per pizzelle: 81 kcal • Carbs 10 g • Protein 1 g • Fat 4 g
Other Russian Desserts to Try:
- Cream Horns Recipe (Puff Pastry Trobochki)
- Walnut Cookies – Oreshki
- Peach Cookies
- Honey Cake (Medovik) – Russian store copycat