Cream Filled Pizzelle Recipe 425
TRUBOCHKI - CREAM FILLED PIZZELLES (Трубочки с Кремом)
Trubochki are a crunchy waffle-like pastry that have a creamy filling. I think of them as a "Russian Cannoli". They are a very popular dessert for holidays, weddings and other special occasions.
Provided by Olga's Flavor Factory
Categories Sweets
Time 50m
Number Of Ingredients 10
Steps:
- Whisk the eggs and the sugar until pale yellow, thick and frothy.
- Add the melted and cooled butter and vanilla. Mix to combine.
- In a separate bowl, whisk the flour and baking powder together. Add to the batter. Mix to combine.
- Heat the pizzelle press until it's hot. Using two small spoons, place about a Tablespoon of batter slightly behind the center of each pizzelle design. The batter will spread forward as it bakes. Bake for a few minutes, just until the pizzelles are slightly golden.
- Working quickly, wrap the hot pizzelles around a clean marker. You won't be able to shape them into a cylinder if they cool even a little bit, so work really fast. You don't need to use a marker, but it's easier for me that way. Repeat will all the batter.
- Meanwhile, to make the filling, using a paddle attachment on a standing mixer or using a hand mixer, cream the cream cheese and condensed milk until the mixture is smooth.Add the vanilla.(Instead of the sweetened condensed milk, you can use the same amount of dulce de leche. It is another variation of the filling that is also really delicious.)
- Fold in the Cool Whip or whip up some cream in a separate bowl and fold into the cream cheese.
- Fill a piping bag with the filling and fill the pizzelles.
CREAM FILLED PIZZELLE RECIPE - (4.2/5)
Provided by ctozzi
Number Of Ingredients 10
Steps:
- Whisk the eggs and the sugar until pale yellow, thick and frothy. Add the melted cooled butter and vanilla. Mix to combine. In a separate bowl, whisk the flour and baking powder together. Add to the batter. Mix to combine. Heat the pizzelle press until it's hot. Using two small spoons, place about a tablespoon of batter slightly behind the center of each pizzelle design. The batter will spread forward as it bakes. Bake for a few minutes, just until the pizzelles are slightly golden. Working quickly, wrap the hot pizzelles around a clean marker. You won't be able to shape them into a cylinder if they cool even a little bit, so work really fast. You don't need to use a marker, but it's easier for me that way. Repeat will all the batter. Meanwhile, to make the filling, using a paddle attachment on a standing mixer or using a hand mixer, cream the cream cheese and condensed milk until the mixture is smooth. Add the vanilla. Fold in the Cool Whip or whip up some cream in a separate bowl and fold into the cream cheese. Fill a piping bag with the filling and fill the pizzelle.
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- Preheat pizzelle maker while you make the batter. In a medium bowl, with an electric mixer, beat 4 eggs, 1/4 cup granulated sugar and 1/4 tsp salt on high speed until eggs are lightened in color and sugar is dissolved (about 2 minutes).
- Add the rest ingredients: 2 tbsp oil, 1/2 tsp vanilla extract and 1 cup sifted all-purpose flour. Beat everything together until flour is all mixed in, on low for about 1 min.
- With help of 1 tbsp measuring spoon, spoon batter onto each pizzelle design, close the lid, bake for 18-20 seconds or until dark golden (I count slowly to 18) and quickly but gently take baked pizzelles off using disposable fork. Different pizzelle makers might take as long as 60 seconds to bake each pizzelle. Working quickly, wrap the hot pizzelles around the wooden stick that comes with pizzelle maker. (You have to work fast, otherwise the pizzelles will cool and break when you try to make cylinder shape). Repeat with remaining batter. Single-layer on a baking sheet or tray to cool and dry. (Do not stack these in more than 1 layer while drying. They will become soggy and get squeezed, losing the round shape).
- To make the filling: In a medium bowl, with an electric mixer, beat 8 oz cream cheese on high speed (about 1 min). Add in 1/3 cup sweetened condensed milk and 1/4 tsp vanilla extract and beat for 1 minute. Lastly, add 8 oz frozen cool whip and continue beating until filling becomes thick and smooth (2-3 minutes on high). Fill a piping bag with cream and fully pipe each pizzelle (both ends). For final touch, dust with 1 tbsp powdered sugar. Refrigerate until ready to serve.
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- In a large bowl, add and beat the ingredients in the order listed, beating well after each addition. Drop by rounded spoonfuls onto the center of the preheated pizzelle maker, about 2 tablespoons. It takes a little practice, but sometimes you have to drop the batter just a bit higher than the center, to allow for the waffle press. Close the lid and cook until the steaming stops, about 60 seconds. Remove the cookie with a fork and shape by gently rolling around a cylinder while still hot. Place on a cooling rack to dry.
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