This basic trubochki recipe is simple and delicious.  
All you need a pizzelle maker. 
My family loves trubochki especially with Hazelnut Dulce de Leche filling. 
It is Sinfully delicious…………
How an Italian cookie became a Russian family’s traditional dessert
 is beyond me!

1 cup butter (2 sticks)
1 cup sugar
1 cup flour
5 eggs 
1 Tbsp. cornstarch
1 Tbsp. Vanilla extract
2 cans condensed milk
1 cup Hazelnuts, toasted and coarsely chopped

*** To get your own pizzelle make click  here

CucinaPro 220-05NS Non-Stick Pizzelle Baker
Cooking condensed milk:
This is my new favorite way to make dulce de leche. Thanks to Natasha at Natashaskitchen. It’s easy and cooks right in the jars that it will be stored in.
The night before you planning to make trubochki, remove the label from the cans of sweetened condensed milk. Pour the sweetened condensed milk into the canning jars. Put the lids on the jars and screw on the ring tops until they are tight.
Place the jars in the slow cooker and fill with hot tap water so that there is an inch of water over the top of the jars. Set the crock pot on low and cook the jars in water for 6-8 hours. Go to sleep.  Wake up.  Turn of crock pot, and carefully remove hot jars from crock pot and let the jars COOL until they are room temperature. Done! Easy, huh?
Making  trubochki:
Melt butter in microwave and let it cool for a minute. Add eggs, vanilla and sugar; with a whisk, mix them well. Add flour and cornstarch and mix until combined.
Drop a tablespoon onto the pizzelle maker. They cook fast!
Pull the cookie from the maker with a spatula, place on cutting board and loosely roll each cookie leaving a hallow center.
Cool rolls completely.
When you are ready to serve mix the Dulce de Leche (cooked condensed milk) with hazelnuts and fill the trubochki with cake decorating bag using star tip.
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