Cream Filled Pizzelles (Trubochki) 
Ingredients:For the Pizzelle Batter:
4 large eggs, room temperature
¾ cup granulated sugar
¼ teaspoon salt
½ cup grapeseed oil (or melted unsalted butter for crispier pizzelles)
1¾ cups all-purpose flour, sifted
2 teaspoons vanilla extract
For the Cream Filling:
8 oz cream cheese, cold
½ cup sweetened condensed milk, cold
8 oz Cool Whip (extra creamy), frozen until ready to use (or substitute with whipped heavy cream)
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)
Directions:Make the Batter:
Preheat your pizzelle maker.
In a large bowl, beat eggs, sugar, and salt until light and foamy.
Add oil (or butter), vanilla, and sifted flour. Mix until smooth and thick.
Bake the Pizzelles: 4. Spoon about 1 tablespoon of batter into the center of each pizzelle iron section.
5. Close and bake until golden (usually 30–60 seconds, depending on your iron).
6. Working quickly, roll each hot pizzelle into a tube (trubochki) shape around a dowel or handle.
7. Set aside in a single layer and let them cool completely and crisp up for several hours.
Make the Cream Filling: 8. In a mixing bowl, beat cold cream cheese until smooth.
9. Add cold sweetened condensed milk and vanilla. Mix until creamy.
10. Fold in Cool Whip (or whipped cream) until smooth and fluffy.
11. Refrigerate for 30 minutes to firm up if needed.
Fill the Pizzelles: 12. Pipe the chilled cream filling into both ends of each pizzelle tube using a pastry bag.
13. Optional: dust with powdered sugar before serving.
Prep Time: 30 minutes Cook Time: 30–40 minutes (for full batch) Chill Time: 30 minutes (for cream)
Yield: About 24 trubochki
