Best 6 Russian Trubochki Recipes

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.

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.

CRISP RUSSIAN TRUBOCHKI

Steps:

• Mix the eggs and sugar until they are pale yellow and fluffy, about 5 minutes. You can use a standing mixer with a whisk attachment or a hand mixer.
• Add the melted and cooled butter and the vanilla extract. Mix until evenly combined.
• Add the flour and salt and mix just until the flour is incorporated. Use a rubber spatula to to scrape down the sides and bottom of the bowl, to make sure that the flour is all incorporated and the batter is evenly mixed.
• Heat up the pizzelle baker.
• Using a portion scoop or two spoons, place about 1 1/2 Tablespoons 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.
• You can also place the batter in a large pastry bag and pipe out the batter onto the pizzelle iron that way.
• If the 2 pizzelles fuse together as the batter spreads and they are baking, use a butter knife to gently separate them.
• As soon as you take the Trubochki off the pizzelle baker, immediately wrap the hot Trubochki 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; you can use anything that will create a cylinder out of the Trubochki, but markers are really convenient and create the perfect opening for the filling.
• Repeat with all the batter. I usually get about 32 Trubochki.
• You can make the Trubochki up to 5 days in advance. Store them at room temperature, in a loosely covered box, baking pan or container, so that they stay crisp. If you cover them with plastic wrap, they will soften.
• For the filling, mix the cream cheese and butter until they are evenly mixed and smooth. You can use a standing mixer with a paddle attachment  or a hand mixer.
• Add the dulce de leche and vanilla extract, mixing again until the filling is evenly mixed.
• If the filling is too thick, you can loosen it up with about 1/4 cup of whipped heavy cream. It will make it more fluffy. This is completely optional.
• You can also make the filling a few days in advance. Store in the refrigerator. It's a good idea to fluff up the filling with a mixer one more time if you made it in advance, just before filling the Trubochki.
• Place the filling into a large pastry bag fitted with a pastry tip - my favorite one to use is the Wilton 1M.
• Fill the opening of all the Trubochki with the filling. To make sure that the filling reaches all the way to the center of the pastry, insert the piping tip into the opening of the Trubochki, press the filling inside and keep holding it until you see that the filling is at least halfway or more inside the pastry, then fill the other side with filling too.
• For the best results, don't fill the Trubochki until 30-60 minutes before serving them, so that they stay crisp. If you fill them earlier than that, they will soften. They will still taste great and won't fall apart at all, but that's something to keep in mind.

TRADITIONAL RUSSIAN PIROZHKI

Steps:

• Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
• Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
• While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
• Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
• Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
• Bake for 20 minutes in the preheated oven, or until golden brown.

CREAM HORNS

Steps:

• Preheat oven to 400 F / 200 C. Place the rack in the center of the oven.
• On a clean, slightly dusted flat surface, unfold 1 thawed puff pastry sheet. Place it on the surface. Dust the rolling pin with some flour.
• Using a pastry cutter, make 22 strips. Roll each strip lengthwise so that it doubles in length.
• Start at the end of a mould, wrap the dough around the mould in a spiral manner.
• Lightly press along with your fingers all the wrapped edges to seal them.
• Repeat the same with the remaining cream horns moulds.
• Place the wrapped moulds on a parchment lined baking sheet. Bake for 12 min or until golden brown. I baked them in batches of 11.
• Remove the horns from oven. Allow to cool for 10 minutes on the baking sheet. Remove the moulds and transfer the horns to a large plate.
• In a bowl of your electrical mixer, beat whipping cream with icing sugar until just the cream reaches stiff peaks. Add in cream cheese, vanilla and lemon zest. Beat 20-30 seconds.
• Fill the pastry bag ( with 2D tip) with filling & pipe it into each cream horn.
• Roast 2 tbsp crushed almonds. Allow to completely cool.
• Top each cream horn with some roasted crushed almonds.
• Dust with icing sugar.

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.