📝 About This Recipe
Trubochki are a beloved cornerstone of Russian tea culture, featuring a shatteringly crisp, buttery wafer shell piped full of luscious boiled condensed milk. This recipe captures the essence of Soviet-era celebrations, offering a perfect balance of caramelized sweetness and a delicate, waffle-like crunch. Whether you're revisiting a childhood favorite or discovering this treat for the first time, these golden rolls are an irresistible testament to the beauty of simple, high-quality ingredients.
🥗 Ingredients
For the Wafer Batter
- 200 grams Unsalted Butter (melted and cooled slightly)
- 5 pieces Large Eggs (at room temperature)
- 1 cup Granulated Sugar
- 1.5 cups All-Purpose Flour (sifted)
- 1 teaspoon Vanilla Extract (high quality)
- 1/4 teaspoon Salt (fine sea salt)
- 1 teaspoon Vegetable Oil (for greasing the iron)
For the Dulce de Leche Filling
- 1 can (14 oz) Cooked Condensed Milk (Varenaya Sgushchenka) (dulce de leche style)
- 100 grams Unsalted Butter (softened to room temperature)
- 1/2 cup Walnuts (very finely chopped)
- 1 tablespoon Cognac or Brandy (optional, for depth of flavor)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the 5 eggs with the sugar and salt until the mixture is pale and slightly frothy. You don't need to reach stiff peaks, just ensure the sugar is mostly dissolved.
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2
Slowly pour the melted and cooled butter into the egg mixture while whisking constantly to prevent the eggs from scrambling.
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3
Fold in the sifted flour and vanilla extract. Whisk until the batter is smooth and resembles the consistency of thick heavy cream or thin pancake batter; there should be no lumps.
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4
Preheat your electric wafer iron (waffle cone maker). Lightly brush the plates with a tiny amount of vegetable oil before the first wafer.
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5
Pour about 1.5 to 2 tablespoons of batter into the center of the hot iron. Close the lid and press down firmly for the first few seconds to ensure an even, thin spread.
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6
Bake for 1.5 to 2 minutes, or until the wafer is a deep golden brown. Timing may vary based on your specific iron, so watch for the steam to stop escaping.
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7
This is the critical step: Working very quickly, remove the hot wafer and immediately roll it into a tight cylinder. You must do this while it is piping hot, as it will harden and become brittle within seconds.
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8
Place the rolled wafer on a wire rack with the seam side down to cool completely. Repeat the process until all batter is used.
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9
Prepare the filling by beating the softened butter with an electric mixer until light and fluffy, about 2-3 minutes.
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10
Add the cooked condensed milk (dulce de leche) one tablespoon at a time to the butter, beating continuously until you have a smooth, uniform caramel cream.
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11
Stir in the finely chopped walnuts and the optional cognac by hand to maintain some texture in the filling.
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12
Transfer the filling to a piping bag fitted with a wide round tip or simply snip the corner off a sturdy freezer bag.
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13
Pipe the filling into both ends of each cooled wafer roll, ensuring the center is well-filled.
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14
Optional: Dip the ends of the filled rolls into extra crushed walnuts or powdered sugar for a professional finish.
💡 Chef's Tips
If the wafers are getting too hard to roll, increase the heat slightly or pull them out a few seconds earlier while they are still pliable. Use a clean kitchen towel or wear thin cotton gloves to protect your fingertips when rolling the hot wafers. Ensure the butter and condensed milk for the filling are at the same room temperature to prevent the cream from curdling. Store the unfilled shells in an airtight container for up to a week; only fill them shortly before serving to maintain maximum crispness. If you can't find pre-boiled condensed milk, boil a sealed can of sweetened condensed milk in water for 3 hours (ensure it is always submerged).
🍽️ Serving Suggestions
Serve alongside a glass of strong Russian Caravan black tea served in a traditional podstakannik. Pair with a dollop of sour cream or smetana to balance the intense sweetness of the dulce de leche. Dust lightly with powdered sugar and serve with fresh raspberries for a touch of acidity. Enjoy as a decadent afternoon snack with a shot of espresso or a creamy latte. Arrange on a vintage platter for a festive 'Zastolye' (Russian feast) dessert spread.