Russian Trubochki Recipes

TRUBOCHKI - CREAM FILLED PIZZELLES (Трубочки с Кремом)

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.

PUFF PASTRY CREAM HORNS RECIPE - THESE ARE THE BEST!

Steps:

• Thaw the puff pastry by removing the folded puff pastry sheets out of the packaging and leaving on the counter covered with a damp paper towel for ~ 1-2 hours. Or make your own: You can also make your own puff pastry dough by making 1/2 a Puff Pastry Recipe (click the link).
• Prep: Preheat oven to 400°F. Line one 18 x 12 baking sheet with parchment paper. Set aside.
• Cut dough into strips:Use a pizza cutter to the pastry sheets into 16 equal strips (8 strips from each sheet ).
• Wrap each strip around the cream horn mold, starting from the tip and moving up, stretching the dough & overlapping a little bit with each round. Place the mold end of the dough strip side down.
• Make the eggwash:Whisk 2 egg yolks and 3 Tbsp water together.
• Brush & Sprinkle:Brush each cream horn with a light, but even layer of the eggwash. Tap on a paper towel to remove any extra egg wash. Roll in the sanding sugar. Transfer to parchment paper, keeping the sugar from sprinkling around. The extra sugar or eggwash will burn as it bakes.
• Bake for ~18 minutes, rotating the baking sheet halfway through baking or until evenly golden in color. If they start to burn before being baked through tent with foil.
• Remove the molds:Remove from the oven and allow to cool enough to be able to remove the molds while the cream horns are still warm. Using an oven mitt or paper towels can help you handle the hot molds.
• While the cream horns are baking make the cream: Cream cream cheese & sugar: With a mixer fitted with the whip attachment, cream 6 oz of cream cheese & 1/3 cup of sugar until smooth and creamy (no lumps), 3-4 minutes.
• Add vanilla and cream: Add 1 tbsp vanilla extract & 1 cup heavy cream. Continue whipping (increasing the speed as the cream thickens) until increased in volume and thick, about 4 minutes.
• Add 4 oz of Cool Whip and carefully fold it in with a spoon or spatula.
• Fill a pastry bag with cream: Fit a pastry bag with a star tip. Fill the pastry bag with the filling and twist the end closed.
• Fill each cream horn with cream. Finish with 1 raspberry on top.
• Refrigerate until ready to serve. Best eaten after about 8 hours in the fridge at which point the puff pastry is less brittle, while the sugar crust is still crispy. Freeze for up to a month tightly wrapped in an air tight container.To thaw: leave in the fridge or the counter until no longer frozen.

MOM'S CREAM HORN (TRUBOCHKI) RECIPE

Steps:

• Preheat the Oven to 400°F
• Unfold one thawed puff pastry sheet. Keep the second sheet refrigerated. Using pizza cutter, slice the sheet in to 30 even strips.
• Roll each strip out until it is about 2.5 times in length, than wrap the dough around the mold, pushing the dough down to seal it as you go.
• Place the rolled mold on a baking sheet, with the end side down & bake at 400° F for 12 min until golden brown. Might need to bake few batches.
• Cool trubochki to room temperature, than pipe in the cream.
• For the cream, beat together 4oz cream cheese and 3 Tbsp of sugar for 1 minute on medium speed until well blended. Add 2 Tbsp of lemon juice and mix until blended.
• Fold in 8oz of cool whip until smooth and fluffy.
• Fill the pastry bag with cream & pipe it in to each cream horn to the top.
• Dust with powder sugar and enjoy.

RUSSIAN TRUBOCHKI

Steps:

• Cut up the butter into small slices.
• Microwave for 45 seconds.
• Pour into a mixing bowl and let it cool for a minute.
• With a hand blender, beat the butter.
• Add sugar and beat.
• Add flour and eggs and beat.
• Pull out a cutting board and two butter knives.
• Drop a tbsp onto the pizzelle maker. They cook fast! (about 90 seconds).
• Put on some plastic gloves.
• Wrap each cookie around the butter knife handle while its still hot.
• You have to be very quick or your fingers will hurt.
• The best way to do it is to pull the cookie from the maker with a spatula, place on cutting board. Then center the butter knife handle in on the cookie.
• Pull one side of the cookie over the handle and then the other. Flip the whole thing over so the knife holds the cookie in shape.
• Do not eat all the cookies before you finish making them! Your family will be upset. The house will smell of them for hours, so there is no escape.
• Cool cookies completely.
• Blend all filling ingredients and fill.
• Feel free to try any other kinds of fillings and you can play with the filling proportions to your taste.
• Refrigerate cookies that are not eaten.