Cream Filled Pizzelles (Trubochki)

Recipe Makes: around 40 pizzelles

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

INGREDIENTS FOR PIZZELLES:

6 eggs

1 cup granulated sugar

2 tsp vanilla extract

2 ½ cup flour

2 tsp baking powder

1 ½ stick of butter; melted

INGREDIENTS FOR FILLING:

¼ cup sweetened condensed milk

8 oz cream cheese; softened

16 oz cool whip; softened

DIRECTIONS:

1. In a large bowl mix the eggs, granulated sugar, vanilla extract, flour, baking soda, and melted butter together.
2. Heat up a pizzelle maker, once hot add around 1 tbsp of the batter to the maker. Cook for around 1 min or until the pizzelle is a light brown color. Careful to not over cook or they will crack when you try to roll them.
3. Take the pizzelle cookie out and roll it up, you can use your hands. Or a round end of the utensil. Let it cool, once it cools the cookie will hold shape.
4. Let the rolled pizzelles cool, as they are cooling make the filling. In a large bowl beat the cream cheese until it is light and fluffy. Then mix in the sweetened condensed milk. Once the sweetened condensed milk is incorporated, fold in the cool whip. Don’t over whip the frosting, or it will not hold its shape well.
5. Let the frosting cool in the fridge until ready to use.
6. Place the frosting into the piping bags, and pipe it into the trubochki. Let cool in the fridge before serving. Enjoy!

STEP BY STEP INSTRUCTIONS:

Gather all ingredients.

In a large bowl mix the eggs, granulated sugar, vanilla extract, flour, baking soda, and melted butter together. Heat up a pizzelle maker, once hot add around 1 tbsp of the batter to the maker. Cook for around 1 min or until the pizzelle is a light brown color. Careful to not over cook or they will crack when you try to roll them.

Take the pizzelle cookie out and roll it up, you can use your hands. Or a round end of the utensil. Let it cool, once it cools the cookie will hold shape.

Let the rolled pizzelles cool, as they are cooling make the filling. In a large bowl beat the cream cheese until it is light and fluffy. Then mix in the sweetened condensed milk. Once the sweetened condensed milk is incorporated, fold in the cool whip. Don’t over whip the frosting, or it will not hold its shape well. Let the frosting cool in the fridge until ready to use. Place the frosting into the piping bags, and pipe it into the trubochki. Let cool in the fridge before serving. Enjoy!