Trubochki (Crispy Wafer Cookies with Cream Filling)

Trubochki are traditional Eastern European rolled wafer cookies, beloved for their crisp, golden shells and rich buttercream filling. These elegant cookies are often served during festive occasions, holidays, and family gatherings. With their delicate texture and creamy interior, they offer a nostalgic taste of heritage and homemade sweetness.

Why You’ll Love This Recipe

Trubochki combine crisp, thin wafer shells with a sweet, velvety cream filling for a truly indulgent treat. They’re ideal for special occasions, yet simple enough to prepare at home with a pizzelle press or electric wafer maker. Whether you’re building a dessert platter or crafting edible gifts, these cookies stand out with both beauty and flavor. Their melt-in-your-mouth texture and satisfying contrast between crunch and cream make them an irresistible favorite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Wafer Shells

• large eggs
• granulated sugar
• unsalted butter, melted
• all-purpose flour
• vanilla extract
• salt

For the Cream Filling

• unsalted butter, softened
• sweetened condensed milk
• vanilla extract
• powdered sugar (for dusting)

directions

Make the Wafers:

1. Preheat your pizzelle press or electric wafer cookie maker.
2. In a mixing bowl, beat the eggs with granulated sugar until light and foamy.
3. Add the melted butter, vanilla extract, salt, and flour. Stir until the batter is smooth.
4. Spoon about 1 tablespoon of batter into the press and cook for 30–60 seconds, or until golden brown.
5. Quickly remove and wrap the hot wafer around a metal cannoli mold or the handle of a wooden spoon to form a tube shape. Let it cool and harden before removing.
6. Repeat with the remaining batter.

Prepare the Filling:

1. In a separate bowl, whip the softened butter until light and fluffy.
2. Gradually add the sweetened condensed milk and vanilla extract, beating until the mixture is smooth and creamy.
3. Transfer the cream to a piping bag and fill both ends of each cooled wafer shell.
4. Dust the finished Trubochki with powdered sugar just before serving.

Servings and timing

This recipe yields approximately 18 cookies.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Calories: Approximately 210 kcal per cookie

Variations

• Chocolate Dipped Ends: Dip the ends of each cookie in melted chocolate for a decorative and delicious touch.
• Nutty Filling: Add finely ground hazelnuts or almonds to the cream for added texture and flavor.
• Caramel Cream: Substitute dulce de leche for sweetened condensed milk for a richer, caramel-like filling.
• Citrus Twist: Add lemon or orange zest to the filling for a light, zesty note.
• Spiced Shells: Incorporate a pinch of cinnamon or nutmeg into the batter for a warm, aromatic variation.

storage/reheating

Store filled Trubochki in an airtight container in the refrigerator for up to 4 days. They are best enjoyed fresh, as the shells may soften over time. If you want to preserve the crisp texture, store the empty shells at room temperature in an airtight container and fill them shortly before serving. These cookies are not suitable for reheating or freezing, as their texture can be compromised.

FAQs

What is the origin of Trubochki?

Trubochki originate from Eastern Europe, particularly popular in Russian and Ukrainian kitchens, and are often prepared for holidays and celebrations.

Can I make Trubochki without a pizzelle press?

A pizzelle press or wafer iron is ideal, but a stovetop krumkake iron or even a very thin crepe pan with careful shaping can work as an alternative.

Why do I need to shape the cookies while hot?

The wafers need to be shaped immediately while pliable; once cooled, they become crisp and cannot be rolled.

Can I use a different filling?

Yes, you can substitute the buttercream with custard, chocolate ganache, or even sweetened ricotta for variety.

Do the cookies stay crispy after filling?

The shells begin to soften after filling due to moisture from the cream. For best texture, fill shortly before serving.

Is there a dairy-free version of Trubochki?

You can try using plant-based butter and condensed coconut milk, though results may vary in taste and texture.

Can I make the batter ahead of time?

Yes, the batter can be stored in the refrigerator for up to 24 hours. Stir well before using.

What should I use to shape the wafers?

Metal cannoli molds, wooden spoon handles, or even thick chopsticks can be used to shape the hot wafers into tubes.

Can I freeze the filled cookies?

Freezing is not recommended as it alters the texture of both the filling and the shell.

How do I serve Trubochki?

Serve them chilled or at room temperature, dusted lightly with powdered sugar for an elegant presentation.

Conclusion

Trubochki are a classic Eastern European dessert that combines beauty, tradition, and taste in one delightful cookie. Their crisp shells and luscious cream filling make them perfect for any festive table or afternoon tea. Whether you’re introducing them to a new audience or revisiting a childhood favorite, Trubochki are sure to impress with every bite.

Trubochki (Crispy Wafer Cookies with Cream Filling)

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Trubochki are delicate, crispy rolled wafer cookies filled with luscious buttercream, a traditional Eastern European treat perfect for holidays and special occasions.

• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Pressed and Rolled
• Cuisine: Eastern European
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 cup unsalted butter, softened (for filling)
• 1/2 cup sweetened condensed milk (for filling)
• 1 teaspoon vanilla extract (for filling)
• Powdered sugar for dusting

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Instructions

1. Preheat your pizzelle press or electric wafer cookie maker.
2. In a bowl, beat the eggs with sugar until light and foamy.
3. Add melted butter, vanilla, salt, and flour. Mix until smooth.
4. Pour about 1 tablespoon of batter into the press and cook for 30–60 seconds or until golden brown.
5. Immediately wrap the hot wafer around a metal cannoli mold or spoon handle to form a tube. Let cool and set. Repeat with remaining batter.
6. To make the filling, whip softened butter until fluffy.
7. Gradually beat in sweetened condensed milk and vanilla extract until smooth and creamy.
8. Fill a piping bag with the cream and pipe into both ends of each cooled wafer shell.
9. Lightly dust the filled Trubochki with powdered sugar before serving.

Notes

• Work quickly when shaping the wafers—they harden fast as they cool.
• Use a metal cannoli mold or wooden spoon handle for consistent shaping.
• Filled cookies are best enjoyed the same day for maximum crispness.

Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 12g
• Sodium: 40mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 65mg