Trubochki, often referred to as rolled Pizzelles, are a type of crisp, waffle-like pastry shell that is filled with a delicious cream. The name “Trubochki” itself is Russian for “tubes,” perfectly describing the shape these waffles take once rolled. This beloved dessert is a cherished part of Russian and Ukrainian culinary traditions, frequently enjoyed at various special occasions, including weddings, holidays, and formal events. While Pizzelles originated as an Italian dessert, Russians and Ukrainians have ingeniously adapted the pizzelle maker to create their own unique waffle-like pastry. This adaptation results in a dessert distinct from the deep-fried Italian Cannoli or a flat Pizzelle. Essentially, a Trubochka is a sweet, crisp wafer cookie, expertly rolled into a tube and typically filled with a rich, creamy concoction often featuring condensed milk.

The golden rule for rolling Pizzelles is simple: they absolutely *must* be rolled while still piping hot! If you let them cool even slightly, they will become brittle and crack, making it impossible to achieve that perfect tube shape. While I personally don’t always use gloves, I do make sure to roll them with incredible speed, literally as soon as they come off the pizzelle maker. My technique involves removing one pizzelle, quickly rolling it, and leaving the other one on the maker to stay warm until the first one is shaped. This continuous, swift motion prevents them from cooling down prematurely, ensuring they remain pliable enough to roll without breaking.

While some pizzelle makers include a specific rolling pin or cone, many, like mine, do not. Don’t worry, improvisation is key! I’ve found that a clean Sharpie marker works perfectly, providing just the right width and sturdiness. Any cylindrical object of similar width—such as a wooden dowel, a clean broom handle cut to size, or even the handle of a wooden spoon—can be used effectively. The main goal is to have a consistent cylindrical shape around which you can quickly and firmly wrap the hot pizzelle.

Achieving and maintaining crispness in your Trubochki involves two crucial elements: proper cooking and a thick, stable cream filling. Firstly, cook your pizzelle shells to a beautiful, golden-brown hue. Pale pizzelles simply won’t have the desired crisp texture; the slightly darker they are, the crispier they will be. Secondly, the cream filling must be robust and thick. A runny cream will introduce too much moisture into the delicate wafer shells, causing them to soften and lose their crispness over time. Once the Trubochki are assembled with their thick cream filling, store them in the refrigerator. It’s a simple yet highly effective strategy to keep them perfectly crisp and delightful!

These pizzelles are designed to come out wonderfully crispy, which is why quick rolling is essential to prevent cracking. The shells are naturally robust and tend to stay crisp, but there are a few critical factors to consider when preparing your cream-filled Trubochki to ensure they remain firm and not soggy:

• Use Real Butter: Do not substitute margarine or other soft solids for butter in the pizzelle batter. Real butter contributes significantly to the crisp texture.
• Cook to a Brown Hue: As mentioned, bake your pizzelles until they reach a medium to dark brown color. Under-cooked, pale pizzelles will be softer and more prone to sogginess.
• Ensure a Thick Cream: The cream filling is vital. If your cream is too thin or watery, it will quickly transfer moisture to the wafer shells, causing them to soften. Aim for a dense, stable cream.
• Refrigerate After Filling: Once your Trubochki are filled with cream, always keep them refrigerated. This not only preserves the cream but also helps maintain the crispness of the shells by slowing down moisture absorption.

Cool Whip is essentially a stabilized, sweetened whipped topping designed for convenience and stability. If you prefer to make your cream filling from scratch using heavy whipping cream without commercial additives, it’s certainly possible. Simply beat cold heavy whipping cream with powdered sugar (to taste) until it forms stiff peaks. For added stability, you can incorporate a small amount of cream cheese or a touch of cornstarch while beating. This homemade version will yield a wonderfully rich and fresh cream for your Trubochki.

Runny Cool Whip is almost always a direct result of improper thawing. If you attempt to beat or use Cool Whip that is still partially frozen, its emulsion can break, causing it to become watery and lose its airy, thick consistency. To prevent this, it’s absolutely crucial to wait until the Cool Whip is completely thawed. You can test this by gently running your finger to the bottom of the container; it should feel consistently soft and pliable, with no cold, thick, or icy chunks remaining. Proper thawing ensures a smooth, stable, and fluffy cream for your Trubochki filling.

Thawing Cool Whip properly is crucial for a smooth cream filling. Here are a few reliable methods to speed up the process:

1. Option 1 (Countertop): Place the unopened container of Cool Whip on your kitchen counter for a few hours. The exact time will depend on your room temperature, but keep an eye on it to ensure it becomes soft but not overly warm, as excessive heat can cause it to melt.
2. Option 2 (Microwave – Cautiously): If you’re in a hurry, you can microwave Cool Whip on the defrost setting. Use very short intervals, about 30 seconds at a time. After each interval, stir the Cool Whip gently. Be extremely careful not to overheat it, as this can easily turn it runny and ruin its texture.
3. Option 3 (Refrigerator Overnight): For the most gentle and foolproof method, simply place the Cool Whip in your refrigerator overnight. This allows it to thaw slowly and evenly, ensuring the perfect consistency without any risk of separation.

Bringing cream cheese to room temperature is important for a lump-free, smooth cream filling. The fastest and most efficient way to achieve this is by using your microwave:

• For an 8 oz package of cream cheese: Microwave it for approximately 30 seconds.
• For a 4 oz portion of cream cheese: Microwave for about 15 seconds.

Always check the consistency after microwaving; it should be softened but not melted. If needed, microwave in additional 5-second increments until it reaches the desired softness. This quick method helps integrate it seamlessly into your cream filling.

Pizzelles:

Cream Filling:

How to Make Cream Filled Pizzelles (Trubochki):

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  Beat the eggs and sugar until pale and thick (7 minutes.)
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  Mix in the melted butter and vanilla. Combine the flour and baking powder and mix in.
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  Pre-heat the Pizzelle Maker. Place a heaping teaspoon into the center of each Pizzelle design and press down. Cook until golden (1 minute.)
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  Remove and quickly roll up (using a marker.)
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  To make the cream beat cream cheese and condensed milk until smooth. Beat in the cool whip and beat until thick (2 minutes.) Pipe cream into rolled Pizzelles and keep pastries refrigerated.

• Cool Whip- If Cool Whip is not thawed properly the cream won’t set and will be runny. Thaw overnight or on the countertop until soft. 
• Crispier Pizzelles: cook to a medium brown color for crispier Pizzelles. The darker the crispier. 
• Storing: Store filled Pizzelles in the fridge for up to 2 days or keep unfilled Pizzelles in an airtight container for 4 days at room temperature. Once filled with cream keep refrigerated to prevent soggy shells.
• Make-Ahead: prepare Pizzelles up to a week in advance. Fill as early as a day before serving. Keep refrigerated once filled. 
• Piping tips: Use a Wilton XL star tip or a long nozzle tip to get more filling inside. 

Nutrition per serving