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Trubochki or Crispy Wafer Cookies with Dulce de Leche {Вафельные Трубочки}

Stack of crispy wafers sprinkled with powdered sugar on a decorative white plate.
When I was little, there was an old lady that sold waffle tubes at the market. I think she was the most popular lady at the whole market because she would sell out of these within the first hour, so it was always a game to snatch one before she sold out. They were long, filled with dulce de leche filling all the way in the middle and delicious beyond my ability to describe.


Crispy wafer on a white decorative plate with a cup of coffee on a white decorative tray.Waffle Lady was a very distant relative of ours and while she did not give out the exact recipe, she did share the list of ingredients. I remember my mom trying to recreate the recipe and no matter how much we tweaked the proportions, they just wouldn’t taste the same.

A stack of crispy wafers sprinkled with powdered sugar on a white decorative tray.

About 6 years ago, I was visiting one of the recipe forums and someone posted a picture of similar waffles. I was 8 months pregnant with my first daughter and the picture of these beauties would not leave my mind. I didn’t have the waffle maker at the time, so I went and ordered this Waffle Cone Maker on Amazon, and the experimentation began. I don’t remember how many batches it took to finally get the right proportions, but oh the joy when I finally got it! They were just like the ones that I had as a kid, crispy, but not tough, lightweight, but with some body, with just the right amount of sweetness – perfect if you ask me!

Top view of crispy wager on top of a cup of coffee on a white plate on a white decorative tray.

I hope you enjoy this recipe as much as our family has!


Trubochki or Crispy Wafer Cookies with Dulce de Leche {Вафельные Трубочки}

Makes: 30-50 wafer tubes/cones (50 if 4.5 inch wafer tubes)

Ingredients for Wafer Batter:

  • water
  • all-purpose flour
  • sugar
  • vegetable oil
  • heavy cream
  • vanilla extract

Dulce de Leche Filling:

  • butter, room temperature
  • cooked, sweetened condensed milk (dulce de leche), room temperature


 How to Make Wafers & Dulce de Leche Filling:

1. With a whisk, blender or a mixer fitted with beater blades smooth together water, sugar, vanilla extract & the flour into a thin but smooth mixture. Add cream & oil, then blend or whisk together again until the oil and cream are fully incorporated. The batter is ready to be used and can be refrigerated until later. Make sure to stir it before starting to bake the wafers.

How to make wafers by adding all ingredients and mix together.


2. Preheat the waffle press by setting it on the dial 5. When the green light turns on, open the waffle press and pour about 1 tablespoon of batter in the middle of the surface then, quickly close the lid and allow it to cook until the green light turns on again. You can pour more batter in the middle if you desire to make larger wafer tubes or cones but the longer in length the wafer tubes are the harder it is to fill them all the way to the middle.

Also, you can adjust how caramelized the tubes are by adjusting the dial, but the lighter in color, the less crispy they will be. Once the green light turns back on, open the lid, lift the edge of the waffle with spatula and working quickly roll the waffle around the wooden Pizzelle-Cone Roller or use the handle of a wooden spoon to roll the waffle around into a tube. You want the space inside to be about 1/2 inch in diameter, not much bigger or smaller. If you make it bigger it will require too much cream to fill, if you make it smaller it will be impossible to fill the tube.  Wearing a clean cotton glove will help you not burn your fingers when rolling it. Now put the rolled wafer aside, rolled edge down and proceed to bake the rest of the wafers the same way until you have no more batter.

How to bake wafers in waffle iron and roll with a pizzelle-cone roller.
To make the filling:

Place the butter into the mixer bowl and whip until white in color and fluffy, about 4-5 minutes, scraping down the sides every minute. Add the cooked condensed milk in 3 additions and whip until fluffy and no more streaks of dulce de leche are seen.

How to make filling by adding all the ingredients in a mixing bowl and mixing together.

Filling the waffle cones/tubes:

Fit a pastry bag with the Filling Tip, an open star tip #18, or just fill a ziplock bag and snip the end. Fill each tube with cream by holding the tube vertically, then placing the tip of the pastry bag/ziplock bag right above inside the opening and squeezing the cream. You might think that the cream will drop straight through to the other side – it wont. Now fill the other end of the tube the same way. If wafers were shaped as a cone, just fill from one end.

Optional – Dip ends of the cones into chopped nuts of choice.

How to fill crispy wafers with filling with a pipe.

To store:

Freeze tightly wrapped filled tubes for up to two days for optimum crispiness and freshness.
Or, store unfilled tubes in a tightly closed container (ziplock bag) for up to a week.


These wafers are incredibly good even without any filling. To make wafers with no filling, roll them tightly, leaving no space in the middle. Store in a tightly closed container.

Stacked crispy wafers sprinkled with powdered sugar on a white decorative tray.


Looking for more desserts? Try these recipes:

  • Peach Cookies – Cookies filled with a sweet dulce de leche cream.
  • Walnut Tartlets – Tartlets filled with dulce de leche, walnuts and chocolate.
  • Chocolate Roll – Chocolate roll cake with walnuts and a dulce de leche cream.


Here’s a print-friendly version for you to use.

Waffle Cones/Tubes {Вафельные Трубочки}

Light & Crispy Wafers filled w/ Dulce de Leche {Вафельные Трубочки}
4.93 from 14 votes

Light and crispy wafer cookies made with a homemade buttercream with dulce de leche.

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: Russian
Keyword: wafer cookies
Calories: 79 kcal
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Servings: 30 -50 wafer tubes/cones (50 of 4.5 inch wafer tubes)




  • 12 oz unsalted butter room temperature
  • 1.5 cans cooked sweetened condensed milk dulce de leche, room temperature


  1. With a mixer fitted with beater blades, mix 1 3/4 cups all-purpose flour and 1 cup water until thick dough forms. Gradually add the remaining water until you get a thin but smooth batter.

  2. Add 1/2 cups vegetable oil, 1/2-3/4 cups granultaed sugar, 1/4 cups heavy cream and mix until combined.

  3. Bake the waffle cones according to your waffle cone maker instructions, by pouring about 2 tablespoons of dough in the middle (the smaller they are, the easier it is to fill them all the way in the middle).

  4. Use cotton gloves to protect your fingers to wrap the baked waffles into cones or tubes (make them into cones instead of tubes, if don’t have a special pastry tip to fill the inside of the tubes).

To make the filling

  1. Place the butter into the mixer bowl and whip until white in color and fluffy, about 2-3 minutes.
  2. Add the cooked condensed milk in 3 additions.

  3. Whip until smooth and no chunks of condensed milk are visible.

Filling the waffle cones/tubes

  1. Use a special pastry tip with a pastry bag or a ziplock bag, to fill the tubes.
  2. Optional - Dip ends of the cones into chopped nuts of choice.

Recipe Notes

For best results serve the same day, or store unfilled in an airtight bag.
Can also be filled & frozen for up to 1 month.

Nutrition Facts
Waffle Cones/Tubes {Вафельные Трубочки}
Amount Per Serving (1 piece)
Calories 79 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 3mg1%
Sodium 3mg0%
Potassium 9mg0%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 29IU1%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Light & Crispy Wafers filled w/ Dulce de Leche {Вафельные Трубочки} |By @Letthebakingbgn |

Bon Appetite!

Items or equipment that I use or recommend.

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • This was my first time making these and they turned out nice and crispy and delicious. My feeling was a little runny, but I’m sure that had to do with the type of butter I used. Overall this was a great recipe. My family gobbled them up. Thank you for sharing.

    · Reply
  • Hi Marina, I have one question, can you use a regular waffle maker or do you have to use a pizzele maker?
    Please respond as soon as you can.

    · Reply
  • Vera

    Hi, what degree did you use for the machine? It says turn on 5 but it has the degree button as well on the left hand side of the maker?

    · Reply
    • Mine doesn’t have the temperature setting. So I would just set it somewhere in the middle try baking one and then adjust for the next one.

      · Reply
  • Katya

    This is my favorite trubochki recipe since it reminds me of my childhood in Ukraine and these are what they sold at the bazar but longer and only the ends filled with dulce de leche.
    *I like to add a tsp of orange zest to the batter and the smell and taste is divine . Everyone love it

    · Reply
  • John Mazur

    Sounds like pizzelle cookies. My grandparents went to Italy in the late 1960’s or early 1970’s and my Grandma bought a pizzelle iron and introduced them to the family. When I was older she gifted the iron to me and I used to make them frequently. When they are warm off the iron you can form them into a tube or cone. I have not had the filled version of pizzelle but I used to make the cooked condensed milk caramel for tres leches cake

    · Reply
  • Tip

    So I just had to come on here and leave my experience in hopes to help those who are struggling with this recipe.

    I have made this recipe several times in the past and had no problems whatsoever. These were so good everyone wanted the recipe. Today I went ahead and tried making them again (after a few years) expecting it to go full proof, easy peesy. Nope. Wasn’t happening. I questioned my whole life at this point lol. I remade the batter twice and they just turned out runny and sticky. I was so frustrated because I knew I’ve made them before and how amazing they were so I was determined to find out what went wrong.

    Is the batter watery? Yes and it should be as Marina says because that’s what makes them so crisp and airy. You don’t need eggs. That’ll just make them more thick and cakey (as good as it might seem to add eggs, just don’t do it)

    I can’t tell you anything about the waffle maker because I have the same exact one as Marina does so that wasn’t an issue for me. But I can see the new ones not heating up properly.

    My issue was that I didn’t set it to a high enough heat setting so when I put the batter on it didn’t cook properly and it was just a sticky ugly mess. There is something magical that happens when it hits the hot iron and cooks long enough. Once you roll them they crisp up very quickly. I even went to a 6 on the heat setting instead of 5 and they turned out amazing. Don’t open the waffle maker too soon because that might be disappointing and you might assume it’s not working.

    I also found that just whisking all the ingredients in a bowl worked better that using my stand mixer. The batter even felt better too somehow (still thin as it should be but just felt better).

    So take aways from this long review

    #1 Read all the instructions AND notes carefully and don’t skip anything

    #2 Yes, the batter will be watery

    #2 Crank up that waffle iron 🙂

    Hope this helps!

    P.S- best trubochki recipe hands down!

    · Reply
    • I love it that you took the time to write such long and thorough review and shared your tips. Thank you so much!

      When you mentioned the hot iron I realized just his right you are that others might’ve not been heating it that hot and that’s why it wasn’t working. Good tip and thank you for sharing!

      · Reply
  • Olga Zhel

    First time ever I made trubochki and I absolutely loved those! I really like crunchy ones and these are pretty crunchy! If you fill them with cooked condensed milk & butter l – they won’t get soggy. I made one batch and they were gone in one evening.

    · Reply
  • Angelina

    Like others, my batter was way too runny. It cooked see-through. I like them thin, but this was beyond thin. I do love the taste, though, but visually it just isn’t right.

    · Reply
    • The batter is supposed to be almost water-like. This is not the typical waffle recipe. But, If it cooks and becomes with holes like lace, just add a little more flour and mix again. It could also be that you’re cooking the foam from the top (after being blended) and you just need to remove the foam and get the actual batter. Hope this helps!

      · Reply
  • Anna

    I made the batter, it was super thin and runny, I’ve tried other recipes before and non of them were this runny, it sticks to the waffle maker and seems impossible to get them off, are you sure it’s called for this much water and no eggs?
    Sorry but it’s a total fail.

    · Reply
    • Hi Anna,
      Sorry about the disappointing result. I’m very sure of this recipe because it’s the same one I’ve been using for the last 15 years. The batter is supposed to be very runny, almost like a crepe-like batter consistency.

      Unfortunately, the new wafer makers are made differently than they used to be which makes the recipe not work with those. Whenever I use my old waffle maker the recipe comes out perfect, but I have had comments in the last couple of years where people say that it doesn’t work, so I ordered a new waffle maker just to check and the dough does seem to stick a little more on the first couple ones and then becomes non-stick for the rest.

      I do want to mention that this recipe is different than the typical ice cream cone type of waffles. This one is more brittle, more crispy and not so dense. The waffles come out very lightweight. You can see that they look different in the pictures than other ones out there.

      It’s almost like it’s an enriched version of the waffles that we use for the waffle cakes (the ones that are sold at the Russian stores). Only the waffle cake waffles are made with only water and flour and these ones have sugar and oil added.

      · Reply
  • Anita

    I have a question about the filling . It says 3 sticks of butter could you maybe tell me how much it is in cups ??? Thank you

    · Reply
  • Dina

    I don’t know what I am doing wrong but the batter is way too runny.
    I tried again with only 1 1/2 cups of water and they are still turning out weird

    · Reply
    • The batter is supposed to be very runny. It’s likely that your waffle maker is not heating hot enough to crisp it up 🙁

      · Reply
  • Lily

    I made this recipe last year using a old waffle maker. They were so good. Well I bought a brand new waffle maker. Results are horrible.

    · Reply
  • Maria

    Here is also a good way to make trubochki:
    4 eggs,
    1 cup sugar, use less sugar if prefer.
    1.5 flour,
    200 g butter, softened in the microwave.
    Vanilla extract

    Combine sugar with eggs, add the rest of the ingredients. Good luck!

    · Reply
  • Linda

    Mum & I made this recipe the other night, the first time we had tried anything like this. Wow they came out beautifully, crisp & tasted great. Stored the unfilled shells in airtight container overnight, next morning they were still lovely and crisp.
    Here comes the big BUT! When we filled them they became a soft & soggy mess. We tried two different butters in case it was the filling but both times they start going soft & within 30 minutes to an hour they are soggy, soft & tough. HELP please!
    How do we keep them crisp when they are filled.

    · Reply
    • Hi Linda,
      Thanks so much for your feedback back! I’m glad you had the proper waffle maker and it all worked out!

      First thing, you do have to make sure they’re baked through and are beautiful golden color, which means that most of the moisture has evaporated during cooking and you’re left with a very crispy, lightweight waffle tube. Next thing,the more moisture your butter contains the faster they will become soggy once filled.
      Nevertheless, mine stay crispy once filled for about a day, if I refrigerate them and keep them in an airtight container. The waffles absorb moisture from anything and everything that’s around, so you have to make sure they’re tightly sealed in a container. They do loose the initial crispiness next, but they’re still crispy with a pleasant crunch.

      The optimal way to keep them crispy though is to freeze them in an airtight container.They retain the most crunch when frozen. Hope this helps, Linda!

      Thanks for using my recipes!


      · Reply
  • Alla

    Marina, thank you very much for such an amazing recipe.
    I made trubochki for a relatives birthday party, it was bomb! I got a lot of compliments that they were very crunchy, tasty, creamy and delicious.
    I made your cream but added some cocoa and ground coffee.
    This is my third waffle maker, the first one I bought was the best, the third one that I’m using now it seems as though it need more heat. I baked on level 5 and held it a little before the red flash would turn on.
    Now about the negative reviews, I’m not sure what you all are talking about because mine tasted delicious the first time I made them!! If something doesn’t turn out good the first time, try making it again and see if you get different results, don’t give up the first time you make it! The trubochki were delicious

    · Reply
  • Annie

    Excellent work

    · Reply
  • Nadia

    Hi, I found this recipe late last night and, without reading the reviews, just knew that I had to make them the next day. I used my pizzelle maker to make the trubochki, and they came out perfect-light, crisp, delicate, and very tasty! I went back to your website to write a review, but before doing so, decided to read what others had to say about the recipe. I was amazed to find so many negative reviews! I followed the recipe exactly and had no problems with either the batter, the texture or the taste of the final product! Thank you for sharing this recipe, will be making it again! I wonder how the trubochki will taste if I substitute butter for oil-usually, things taste better with butter. If you happen to try using butter instead of oil in this recipe, let us know how it affects the final product. Thanks again.

    · Reply
    • Hi Nadia,
      Since I am the one that made this recipe up and I know for sure that this is a good recipe, I am convinced that that those who bought new waffle makers are having fails because of the way that the new ones bake. Unfortunately it is nothing I myself can fix, but I am happy to hear that at least some people have the right waffle makers to have success with this recipe! Thank you so much for taking the time to reply and share your success with me!

      About the butter – even though I have not myself tested it with butter, I am sure that either butter or oil will work, since both will perform the function the same.

      Thank you again for your comment!

      · Reply
  • Karolina

    Hi Marina,
    after reading all the comments I was a little nervous to make these. However, I proceeded to make them anyways using a waffle cone express 838. At first, I too had the same frustration that they were coming out too greesy and unevenly browning. I then decided to hold them in another minute or so after the light turned green and It worked. They came out more evenly browned, crisp, and most importantly less greesy (still oily considering the fact that this is a unhealthy dessert with 1/2 cup of oil;) )
    Anyways. I think your best bet is to hold them in a little longer than recommended on the box 🙂 thanks for the recipe!

    · Reply
    • Hi Karolina,

      Thank you for posting your feedback. When I started receiving negative comments I was so frustrated because I have tested the recipe before posting the recipe, and after receiving these comments just to make sure there was no errors in the recipe and there was not.

      Like you, I have discovered that the issue is in the new waffle maker, or that some people open the waffle maker before they’re done and therefor they’re not baked.

      Your tip about cooking them longer until they actually brown up is perfect, because you really don’t want to start handling them before they have a chance to cook through.

      Thanks so much once again Natasha!

      · Reply
  • Rimma

    Hi, Marina, I tried the recipe twice. The first time I didn’t have cream and I used only milk. I baked them in Chef’s Choice Krumkake iron, but the color was uneven and too like, not the beautiful and even color you had. But nevertheless, the waffles were tasty and I thought: “This is it. I found the RECIPE”

    I bought a week ago Chefs Choice Waffle Cone Maker with the aim to bake trubochki that look like yours and followed the recipe exactly. I used organic cream from Trader Joe’s, but this time it was absolute failure. The color uneven and too light, the trubochki are very greasy and soft in the middle, but only the edges are fragile. Total failure. After trying to bake the 10th one, I through the batter into the sink. Real disappointment.

    · Reply
    • Tip

      Hi Rimma,
      Thank you for sharing your experience and frustrations. I wish I could tell you that you can switch something in the recipe and it will come out just like pictured, but unfortunately after the many comments that I have received over the last year, I think the Chefs Choice Waffle Cone maker is not longer the same as it was before. I have the one I bought about 10 years ago and it bakes perfect trubochki every time, with the recipe that I have shared here. I myself actually open this page and follow my own recipe when I make them. For the longest time I couldn’t figure out what people were doing wrong that this recipe didn’t work for them.

      A relative of mine had used my recipe for years, but then decided to get a new Chefs Choice Waffle Cone maker and became disappointed just like you are right now. So my verdict is, the cone makers now are different than they were before and this recipe for some reason does not work with the new ones 🙁

      · Reply
  • Andrea

    I saw this recipe and pulled out my waffle come maker. Oh My!Yum! I was craving lemon so I made the filling lemon With fresh squeezed juice and zest. Next up will be chocolate ganache.

    · Reply
  • Alla

    Sorry but this recipe is Not good at all, tasteless! I decided to give it second try to this recipe and my kids told that these taste like plastic. I find that similar recipes that have eggs in them taste much better. I am an experienced cook and like to try new recipes. I Will not be making this recipe again.

    · Reply
    • Hi Alla,
      I posted the recipe for another reader, and decided to copy and paste it to your reply as well, since you both seem to have the same problem.

      “Thank you for sharing your experience and frustrations. I wish I could tell you that you can switch something in the recipe and it will come out just like pictured, but unfortunately after the many comments that I have received over the last year, I think the Chefs Choice Waffle Cone maker is not longer the same as it was before. I have the one I bought about 10 years ago and it bakes perfect trubochki every time, with the recipe that I have shared here. I myself actually open this page and follow my own recipe when I make them. For the longest time I couldn’t figure out what people were doing wrong that this recipe didn’t work for them.

      A relative of mine had used my recipe for years, but then decided to get a new Chefs Choice Waffle Cone maker and became disappointed just like you are right now. So my verdict is, the cone makers now are different than they were before and this recipe for some reason does not work with the new ones “

      · Reply
  • Kristina Davis

    Mine came out oily as well, but they still were good. My waffle iron had uneven heat though which was so annoying, because I’d end up with half perfect and half burnt or half perfect and half chewy. 🙁

    · Reply
    • Could you tell me which kind of waffle iron you used, and what heat setting you were making them at? I’m still trying to figure out why the difference in the outcome, since mine do not come out like that.
      Thanks Kristina!

      · Reply
  • Jacob

    How much vanilla

    · Reply
  • Sarah

    In the recipe it doesn’t say how much vanilla extract to use.

    · Reply
  • nat

    Марина прывет –
    Я купила такую же вафельницу как у тебя, и все делаю как ты написала, но у меня краешки коричновые а серединка не такая на много светлее получаетца, что я делаю не так? Сколько ты их печеш минут и на каких обаротак у тебя вафельница наставлена . . .
    Они у меня сварачеваютца харашо но очень жырные с верху, ето так нада? Пожалуста помаги, тесто зделала и жду тво совета . . .

    Спасиба большое

    · Reply
    • Привет,

      Почему то я думаю что проблема не в тесте и настройках а в вафельнице. Я покупала свою лет 7-8 назад и когда я пеку их в своей то они не жирные и примерно одного цвета.

      Я ставлю на самую горячую настройку (вроде 5 самая большая?) и пеку от одного зеленого цвета, до следующего. То есть, как только зеленый цвет включается я заливаю тесто, закрываю крышку на защелку и жду когда зеленый цвета опять включится. Как только включился, я открываю, заворачиваю трубочку и заливаю тесто опять.

      · Reply
  • Kim

    Thank you so much! I’ve been wanting to make this every since we briefly lived in Russia 11 years ago. I’m so happy and excited to be able to make these at home.

    · Reply
  • tg

    Hello, would i be able to substitute the oil with melted butter? if yes what proportions would you suggest? thank you!

    · Reply
    • I would think it would be a straight exchange (1:1) but I have never used butter instead of oil, so I can not tell you how it’s going to work.

      · Reply
  • Alena

    Mines did not turn out very well. They are super fragile. I only filled half of them because they were literally falling apart as I was trying to fill it. And they turned out kinda greasy. Maybe milk would work better instead of whip cream.

    · Reply
    • The wafers are supposed to be fragile, but not to the point that you can’t fill them, unless you’re just using a heavy hand with them.

      They definitely shouldn’t turn out greasy, on the contrary, they should turn out very very light. Are you using a blender like I have? Are you blending the oil in well? Did yours look like the ones you see on the 4th picture in this post (you can see the texture of the wafers on it the best)?

      If you want your wafers to be less fragile, try adding 1/4 more flour (or even more, if you want them to be even more thick) to the batter. Although, I think once you add the cream inside the wafers and once they sit with the cream, they’re what they’re supposed to be.

      Also, you can replace the cream with water completely and the batter will still be fine. In fact, that’s how I made them for years, until my aunt said she tried it with cream and she liked it better. You can try it either way.

      Since I have been using this same exact recipe for so long and never had any issues with the batter it kills me not to know exactly what it is that is making your wafers different than what mine look like…. Hope you can answer some questions, so I can help you 🙂

      · Reply
    • After my above reply, I decided to make the batter time following my posted recipe just to make sure that all the proportions are correct and proper batter and wafers can be made. As I expected, they came out perfect. I have used two kinds of wafer makers and both were fine, but the one I bought many years ago, the same one I mentioned in the post makes appropriately thin wafers, while the mini-wafer maker makes them waaay too small and waaaay to thin. Which wafer maker are you using? May be the problem is the machine and not the execution of the recipe?

      I have tested out my new mini-wafer maker and they do come out much thinner in that one. But the regular one I mentioned in the post, makes them

      · Reply
      • Alena

        Hi Marina, Thank you for reply. Yes I have the same big waffle maker like yours. And water or maybe milk sound better to me than heavy whip cream. I was also thinking maybe because we are using different kinds of flour. I normally use Canadian flour or Gold Medal, but I don’t remember which one I used with these waffles. Next time I will try these waffles with water or skim milk and add more flour. Thank you for your help.

        · Reply
  • Tanya

    I made a whole batch of this batter and it was a total fail..:( im not sure what went wrong,I followed the recipe exactly and they just wouldn’t brown and were so thin they started ripping when I would take them out and when I added more flour to the batter they wouldn’t fold into a trubochka.

    · Reply
    • Hi Tanya,
      I’m sorry you had trouble 🙁 Do you mind giving me a bit more info so I can help you figure out what went wrong?
      When you say they didn’t brown, there could be two reasons for that. 1 – you forgot to add the sugar, or the baking iron (for the trubochki) wasn’t working properly.
      About ripping – did you take them out before trying to roll them? This batter is very delicate and cools extremely quickly, so you kind of have to start rolling as soon as you open the waffle maker, otherwise they cool too fast and then you just can’t roll them.
      It might be your flour though too. Have you tried baking something else with it, did it work? Sometimes the flour is bad and for example if you were to try and make pelmeni dough with it, it would not expand as you roll it and instead just jump back to the size it was before. This is a sign of the flour being bad. This kind of flour is bad for everything, not just for trubochki..
      Adding more flour – if you add the flour gradually (not a lot at once), may be 1/4 cup at once then it should not be too hard to roll. I have tried adding a little bit more flour and it just creates a trubochka that’s more tough (instead of tender and crispy), but you can still roll. You do have to work very quickly though.
      Hope this helps… Without more info this is the only thing I can guess…

      · Reply
      • Tanya

        My flour is good I bake with it almost every other day,and I added sugar.i actually tried another recipe of trubochki and they worked out perfectly,so I’m not sure what went wrong with this recipe.i just really liked yours because it doesn’t have butter.thank you for all the tips and trying to figure out what it was though:)

        · Reply
  • Janell

    Hi Marina! I have never made these, but Marina gave them to me as a gift several years ago and they are so good! I can’t wait to try, but I have a feeling I won’t be able to replicate that little piece of heaven Marina created for me like the waffle lady did for you! The memories though will forever be delicious in my mind and heart! When they were warm she packed them in a zip lock bag which made the waffle a little soft, which I loved that way. Marina was a little upset because she likes the outside to be crispy. Just so you know the soft chewier waffle is so delicious too. Thank-you for sharing this Marina!

    · Reply
    • Janell, you’re too sweet 🙂 thank you so much for your sweet sweet comment 🙂 I will make them for you again the next time you come since you like them so much 😀

      · Reply
  • M

    So I tried to make these today , but it was a total Fail

    · Reply
  • Oksana

    Hello. Can I make these trubochki in my pizzelle maker?

    · Reply
    • I don’t see why you couldn’t 🙂

      · Reply
  • Lena

    It looks like your trybochki are not very long. The waffle maker you linked on your blog states that the diameter is 8 3/4 inches. Is that the exact size you bought? I would imagine yours would be less in diameter. Please let me know. Thanks for your great recipes!

    · Reply
    • Hi Lena! Great question. I deliberately made mine smaller, because not everyone wants huge trubochki. The link I have in the post is the exact one I have, I just pour less batter to make smaller trubochki 🙂

      · Reply
    • Zhanna

      Lena I was wondering about the size too, did a little research and found same brand Chef’s Choice Petite Waffle Cone Maker
      Item #: 61-1377225
      at Williams-Sonoma with free shipping and 20 percent off it comes up to $35.03
      And of course thank you Marina for another great recipe! Can’t wait now till my waffle maker comes.

      · Reply
      • Hi Zhanna,
        Thanks for the lead! I’ve never even see this smaller one, and it looks great! I do wonder if 3 inch cones are not too small though… I make mine 4 to 4.5 inches and they are not big at all…

        · Reply
  • Julia |

    I love cooked sweetened condensed milk, so thank you for another great idea on how to use it for dessert (besides eating dulce de leche straight from the can, that is :)).

    · Reply
    • Yeah, I can not think of anything I like more than cooked sweetened condensed milk, so a lot of my recipes include it 😀 Glad you liked my idea 🙂

      · Reply
  • Diana

    Oh man these look amazing, I need to make this, the only part I hate is that apartment kitchens are so limited on space and I might just get this waffle making thing to clutter it more… oh the price we pay lol

    · Reply
    • I live in an apartment myself, so I definitely feel your pain))) I love kitchen gadgets and such so I have need to be very creative to make space where it looks like it’s full, but I would support your decision to buy the waffle maker, for sure!))

      · Reply
  • Julia @Vikalinka

    Beautiful work! I’ve got great memories of making those with my big brother when we were teens :-). Now where to find this waffle maker in England…

    · Reply
    • Thanks Julia. Childhood memories are the best 🙂
      You can try searching for it on Amazon. I included a link to which one I got in the post, take a look.

      · Reply

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