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Trubochki with Dulce de Leche and Cream Cheese Fillings Recipe

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4 from 29 reviews

Trubochki are delicate, crisp rolled pastries made using a pizzelle iron and filled with luscious dulce de leche or creamy cheese fillings. Light and sweet, these Eastern European-inspired treats are perfect for special occasions or delightful anytime desserts. With a slightly golden, thin, and crisp shell wrapped into cylinders right after baking, they can be prepared in advance and filled just before serving to maintain their perfect texture.

Ingredients

Trubochki Dough

  • 5 eggs (room temperature)
  • 3/4 cup granulated sugar
  • 1 cup butter (melted and cooled)
  • 2 teaspoons vanilla extract
  • 1 1/3 cup all purpose flour
  • 1/8 teaspoon salt

Dulce De Leche Filling

  • 1 (8 oz) package cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 2 (14 oz) cans dulce de leche (28 oz total)
  • 1 teaspoon vanilla extract

Cream Cheese Filling

  • 8 oz cream cheese, room temperature
  • 1/2 - 3/4 can (14 oz can) sweetened condensed milk (adjust to taste)
  • 1 teaspoon vanilla extract
  • 8 oz Cool Whip OR 4 oz heavy whipping cream

Instructions

  1. Prepare the Dough: In a stand mixer fitted with a whisk attachment or using a hand mixer, beat the eggs and granulated sugar together until pale yellow and fluffy, approximately 5 minutes. This creates a light base for the batter.
  2. Add Butter and Vanilla: Slowly mix in the melted and cooled butter along with the vanilla extract until fully combined, ensuring a smooth batter.
  3. Incorporate Dry Ingredients: Gently fold in the all-purpose flour and salt using a rubber spatula, scraping sides and bottom of the bowl to evenly incorporate the flour without overmixing.
  4. Rest or Refrigerate: You can bake immediately or refrigerate the batter for up to one day. Note that chilling thickens the batter, which may affect spreading during baking.
  5. Preheat Pizzelle Iron: Heat your pizzelle baker until hot and ready for use, as this is essential to get an even golden crust.
  6. Bake the Pizzelles: Use about 1 1/2 tablespoons of batter per pizzelle, placing it just behind the center on the pizzelle mold. Bake until lightly golden, typically a few minutes. If batter fuses two pizzelles together, gently separate them with a butter knife while warm.
  7. Shape the Trubochki: Immediately after removing the hot pizzelle from the iron, quickly wrap it around a clean marker or similar cylindrical object to form the characteristic tube shape. Work fast before the shell cools and hardens.
  8. Repeat Baking and Shaping: Continue baking and shaping all batter portions; expect to yield about 35-40 trubochki pastries in total.
  9. Storage: Store plain trubochki at room temperature in a loosely covered container for up to 5 days to keep them crisp. Avoid plastic wrap as it will soften them.
  10. Prepare Dulce De Leche Filling: Beat cream cheese and butter together until smooth. Add dulce de leche and vanilla extract, mixing until uniform. Chill for at least 1 hour to set and improve flavor.
  11. Prepare Cream Cheese Filling: Beat cream cheese until smooth, then add sweetened condensed milk and vanilla to desired sweetness. Fold in Cool Whip or whipped heavy cream. Chill for at least 1 hour before use.
  12. Fill the Trubochki: Transfer filling into a large pastry bag fitted with a piping tip (Wilton 1M recommended). Insert the tip into the opening of each trubochki and pipe filling thoroughly to ensure it reaches the center and both sides of the pastry.
  13. Timing for Serving: Fill trubochki no more than 30-60 minutes before serving to maintain crispness. Earlier filling will cause softening but will not affect taste or structural integrity.

Notes

  • Using a heated pizzelle iron is crucial for achieving the ideal thin, crisp texture.
  • Wrap the hot pizzelle immediately after baking to allow easy shaping into tubes.
  • Batter thickens when chilled but is still bakeable—adjust spreading as needed.
  • Dulce de leche filling benefits from chilling to meld flavors and improve spreadability.
  • For a less sweet cream cheese filling, adjust the amount of sweetened condensed milk or substitute with powdered sugar.
  • Store unfilled trubochki at room temperature to maintain their crispness; filling them too early will soften the shells.
  • The pastry yield and size may vary slightly depending on the size of the pizzelle iron and batter portions.
  • Markers or similar cylindrical objects make ideal shaping tools due to their perfect diameter.

Find it online: https://recipethrive.com/trubochki-with-dulce-de-leche-and-cream-cheese-fillings-recipe/