This Trubochki recipe makes crisp, golden pizzelles rolled and filled with a smooth cream that’s lightly sweet and perfectly rich. The shells are delicate, and the filling has just the right balance of cream cheese and vanilla. I’ve even shared an alternative hazelnut cream filling!
Why This Recipe Works
I love making these Trubochki because they’re crisp, creamy, and feel like something straight from a European bakery. Here’s what makes them special:
- Light, Crisp Shells: The pizzelles cook up thin and golden, with just the right snap when you bite in.
- Creamy, Smooth Filling: The cream cheese and heavy cream blend into a thick, silky filling that holds its shape beautifully. It’s rich but not heavy, and a little goes a long way.
- Hazelnut Option: The Nutella and toasted hazelnut version adds a cozy, nutty flavor that’s perfect for chocolate lovers. It’s a fun twist when you want something different from the classic cream.
- Simple to Make: You don’t need fancy tools—just a pizzelle maker and a whisk. The batter comes together quickly, and rolling the shells warm is easier than it looks.
- Perfect for Sharing: These little cream-filled rolls look beautiful on a dessert tray and always disappear fast, just like the Best Walnut Shaped Cookies (Oreshki). They’re the kind of treat everyone reaches for first.
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Ingredients
- Egg Whites – Provide structure and lightness to the pizzelle batter, helping the shells stay crisp once cooked.
- Sugar – Sweetens the batter and helps the pizzelles brown evenly as they cook.
- Milk – Adds moisture and helps create a smooth, pourable batter. Whole milk gives the richest flavor, but any milk will work.
- Vanilla Extract – Brings a warm, sweet aroma that complements the cream filling perfectly.
- Almond Flour – Adds a subtle nutty flavor and a delicate texture to the pizzelles. You can substitute with finely ground hazelnut flour if you prefer.
- All-Purpose Flour – Provides structure and crispness to the shells, balancing the softness of the almond flour.
- Cream Cheese – The base of the filling, giving it a smooth, rich texture and slight tang. Make sure it’s softened for easy mixing.
- Heavy Cream – Whipped into the filling for volume and lightness. It also helps the cream hold its shape inside the pizzelles.
- Powdered Sugar – Sweetens the filling while keeping it silky and lump-free.
- Sour Cream – Adds a touch of tang and creaminess that balances the sweetness of the filling.
- Nutella – Used in the hazelnut version of the filling for a chocolate-hazelnut flavor that pairs beautifully with the crisp shells.
- Toasted Chopped Hazelnuts – Add crunch and a roasted nut flavor to the Nutella cream. Toasting enhances their aroma and taste.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Make pizzelles: Combine pizzelle ingredients to make a smooth batter, then spray the pizzelle maker and scoop 1 tablespoon of batter at a time and cook for 1 minute and 30 seconds, or until golden.
- Shape and make filling: While still hot, quickly roll each pizzelle into a tube shape and allow to cool. Combine cream filling and pipe to fill each cooled pizzelle tube.
- Alternative hazelnut filling: Beat cream and nutella until stiff then mix with chopped toasted hazelnuts.
- Fill with trubochki: Transfer the cream to a piping bag and fill each cooled pizzelle tube. Refrigerate until ready to serve.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Flavor Options: I like to switch up the pizzelle flavor by adding a little almond or lemon extract instead of vanilla.
- Filling Choices: Try swapping the cream cheese filling for whipped mascarpone or ricotta for a lighter texture. You can also fold in fruit preserves or a spoonful of caramel for extra flavor.
What to Serve with Trubochki
Breakfast
- These Trubochki make a lovely addition to a weekend brunch spread. We like serving them alongside Syrniki for a mix of creamy and crisp textures.
- They also pair beautifully with Lemon Poppy Seed Pancakes or Cinnamon Roll Crepes for a sweet breakfast plate.
- For something lighter, try them with a few homemade Fruit Rollups on the side.
Desserts
- For a dessert table, these cream-filled pizzelles fit right in next to Tiramisu Cheesecake or Anthill Cake.
- They also look beautiful served with slices of Russian Royal Cake or a chilled White Chocolate Cheesecake. It’s a simple way to create a dessert spread that feels both elegant and homemade.
FAQs
Can I make the pizzelle shells ahead of time?
Yes. You can make the pizzelle shells a day or two in advance. Just store them in an airtight container at room temperature so they stay crisp until you’re ready to fill them.
What if I don’t have a pizzelle maker?
A pizzelle maker gives the best texture and pattern and you can purchase pizzelle maker at Bed Bath and Beyond or Amazon, but you can use a thin waffle cone maker if you have one. The key is to cook the batter thin and roll it quickly while it’s still warm.
Can I use whole eggs instead of just egg whites?
It’s best to stick with egg whites for this recipe. They help the pizzelles stay light and crisp, while whole eggs would make them softer and heavier.
How do I keep the pizzelles from cracking when rolling?
Work quickly and roll them right off the pizzelle maker while they’re still hot. If they cool even slightly, they’ll harden and become difficult to shape.
How long does it keep?
Store leftover filled trubochki in the refrigerator for up to 3 days. If you want to make them ahead, keep the shells and filling separate, then fill them just before serving so they stay crisp.
More Sweet Recipes You’ll Enjoy
- Cream Cheese Danish with Lemon Glaze – Cream Cheese Danish with Lemon Glaze is a flaky, buttery pastry filled with smooth cream cheese and topped with a bright lemon glaze. Perfect for breakfast or dessert.
- Meringue Cookies – Meringue Cookies are light, airy, and melt-in-your-mouth sweet treats made from whipped egg whites and sugar. A simple yet elegant dessert option.
- Greek Bougatsa – Greek Bougatsa is a traditional pastry made with layers of crisp phyllo dough and a creamy custard filling. Deliciously warm and dusted with powdered sugar.
- Lemon and Raspberry Thumbprint Cookies – Lemon and Raspberry Thumbprint Cookies combine buttery shortbread with tangy lemon and sweet raspberry jam for a bright, fruity bite.
I hope you loved Trubochki this recipe! If you did, please come back to leave a rating and let me know how it went. Don’t forget to take a picture and tag me on Instagram @lilyscookingandhome
Trubochki (Cream-Filled Pizzelles)
This Trubochki recipe makes crisp, golden pizzelles rolled and filled with a smooth cream that’s lightly sweet and perfectly rich. The shells are delicate, and the filling has just the right balance of cream cheese and vanilla. I've even shared an alternative hazelnut cream filling!
Ingredients
For the Pizzelle Batter:
- 6 egg whites
- 1 cup sugar
- 2 tbsp oil not flavored
- 2 cups milk
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 ½ cups all-purpose flour
For the Cream Filling:
- 2 packages cream cheese softened, 16 oz.
- 2 cups heavy cream
- 1 ¾ cups powdered sugar
- 1 cup sour cream
For the Hazelnut Cream Filling (Alternative):
- 1 ½ cups heavy cream
- 1 cup Nutella
- ½ cup toasted chopped hazelnuts
Instructions
How to Make Trubochki
- To make the pizzelle batter, combine all the batter ingredients in a bowl. Whisk until everything is fully combined; no mixer is needed.
- Spray the pizzelle machine with butter spray before each use. Scoop a portion of batter onto the pizzelle maker using a tablespoon. Cook until done; I time mine for exactly 1 minute and 30 seconds.
- Roll each pizzelle while it is still hot, as they will no longer bend once cooled. Allow the rolled pizzelles to cool completely.
- To make the cream filling, combine all the cream ingredients in a bowl. Beat with a mixer until the mixture becomes thick and stiff.
- Transfer the cream to a piping bag and fill each pizzelle. Refrigerate whenever not serving.
How to Make Hazelnut Cream Filling (Alternative Filling)
- Beat the heavy cream with the Nutella until stiff. Toast the hazelnuts, let them cool completely, then chop them finely.
- Prepare a plastic piping bag by cutting the tip wide enough for the chopped nuts to pass through, approximately the size of a wafer cone opening.
- Mix the nuts into the cream and transfer the mixture to the piping bag. Fill each trubochka or wafer cone, then dust with powdered sugar.
Notes
- Whisk the batter just until smooth. Overmixing can make the pizzelles tough instead of crisp.
- Preheat the pizzelle maker fully before adding batter so each shell cooks evenly and browns nicely.
- Work quickly when rolling. The pizzelles need to be shaped right off the iron while they’re still hot and flexible.
- Use the handle of a wooden spoon or a cone roller to help form even tubes without cracking.
- Let the rolled shells cool completely before filling to keep them crisp.
- Soften the cream cheese before mixing to avoid lumps and get a smooth, fluffy filling.
- Chill the cream filling for 15–20 minutes before piping—it holds its shape better and fills more cleanly.
- If making the hazelnut version, toast the nuts until golden for deeper flavor and crunch.
- Fill just before serving if you want the shells to stay crisp. If you prefer a softer texture, fill them a few hours ahead and refrigerate.