These Waffle Tubes (Trubochki) filled with dulce de leche (or any other filling of your choice!) are another delicious and nostalgic recipe from my childhood.Jump to Recipe
Birthday Cake for Me :)
Hello everyone – I hope you’re doing well.
First things first. Happy Birthday to me! Well, it’s only this Saturday, but I am not going to post anything until next week.
Also, thank you for all your suggestions in my previous post. I cannot say your answers will make my decision easier – not at all; besides those ideas I had before, you gave me a couple of other interesting suggestions! Personally, I wanted my cake with dulce de leche, but Andrew isn’t a huge fan (I know these people do exist, and I am even married to one of them lol.) So I might keep dulce de leche for a different project this time. Why waste this precious thing for someone who doesn’t care, right?
Russian Sweet Recipes
For the last couple of years, I have developed a tradition to share a recipe from my childhood – specifically, from Russian cuisine – on or around my Birthday. Certainly, these cakes were made weeks before my birthday. Naturally this meant another cake exactly for the birthday. That’s a win-win, right?
For instance, I posted this Medovik – Russian Honey Layer Cake in 2018 and Earl’ Castle Ruins Cake in 2019. Unfortunately, last year I didn’t have anything Russian-related, but at least I opted for a dulce de leche recipe – Dulce de Leche French Toast Casserole. I did post another cake from my childhood later though – this Dulce de Leche Honey Cake.
Waffle Tubes (Trubochki)
Anyway, I am back with another traditional dessert this time, and you are going to love these Waffle Tubes (Trubochki)!
Many years ago, when I was a kid (That was 30 + years ago. Or better say 30+++ years ago. Well truth being it’s more appropriate to say almost 40- years ago haha) this was one of my favourite things ever! Even though back in the 80s Russian stores and bakeries couldn’t offer a huge array of cakes and desserts (To understand this statement better, there were only 3 or 4 ice cream flavours with only two available all the times), you could get those waffle cones (named Trubochki; literally means “Tubes”) almost everywhere!
That’s not a sophisticated recipe at all. I would say it fells into a category of easy desserts along with this Anthill Cake (Russian Cake “Muraveinik”) and Russian Mini Cakes “Potatoes”. But you know that often easy and simple desserts are the best!
Dulce de Leche Filling!
However, this dessert also always made me slightly disappointed! Why? Because of the filling. Imagine you’re about to enjoy a crispy waffle tube filled all way through with thick and luscious dulce de leche. But nope! A little of dulce de leche from both sides, and EMPTY all way inside. Don’t you think you would be annoyed to?!
Indeed, nowadays I understand the point, and it totally makes sense. This waffle tube can be quite large in size, and imagine how much of dulce de leche it could fit? Perhaps a cup! While I absolutely love dulce de leche, and I could eat it right from a can, you want to enjoy the waffle itself, too. So I would say just a little of dulce de leche is what we need in this recipe. You can equally enjoy these waffles just without any filling.
Few notes on this recipe
- For this recipe, you will need a special waffle maker for thin waffles or ice cream waffle cones. Last year I asked Andrew this machine for my birthday (Which was weirdly too expensive!), and I enjoy it.
- I have tried a few recipes (Which I compiled from various recipes as I wasn’t satisfied with ratios.), and I cannot say this one is impeccable. I will continue experimenting, and I will share with you other options. For instance, this recipe does not allow to well-brown (More than in the photos) the waffles as they turn too fragile. All recipes I’ve seen called for 1 cup of sugar, but that’s way too much, especially if you want to fill the tubes. However, this recipe is still good because you can adjust the consistency of batter with a successful result. I started with a thicker batter, and I incorporated more liquid (about 2 tablespoons) after making first few waffles. Bake 1-2 waffles and adjust the consistency by stirring more water or flour.
- Once a waffle is baked, you will need to work quickly – and roll it up within 5-10 seconds before it starts hardening. I used cannoli tubes for this, and I found them handy. If you don’t want making tubes, keep the waffles flat! Or you can even make waffle cookie sandwiches or even a layer cake.
- Dulce de leche is a traditional filling. Less common but equally delicious are pastry cream or buttercream. But technically, you could use whatever you fancy, from meringue buttercream or silky mascarpone cream to peanut butter and Nutella. Or keep them plain. Besides, once filled, you could dip the edges into toasted and finely chopped nuts. Think of dulce de leche and walnuts! Lastly, if you use dulce de leche, you need to have thick one. I made homemade dulce de leche, but I made a mistake by cooking it for only about 2.5 hours. That’s not enough – as you see from the pictures it was too thin. Cook it for between 3 and 3,5 hours. Alternatively, whip it with some softened butter; that helps too.
- Don’t fill all tubes with a filling at once as they could start turning soggy after some time. Instead fill up those you’re ready to enjoy.
I hope you like this recipe, and if you have a waffle maker, you won’t wait too long. If you try this recipe, please let me know in your comment here or on my Instagram. And don’t forget to eat a slice of cake to celebrate my Birthday :) Cheers!
Waffle Tubes (Trubochki)Course: Dessert
These Dulce De Leche Filled Waffle Tubes with a hint of vanilla are another delicious recipe from my childhood. The cooking time does not include making dulce de leche (If you make it from scratch, that would at least 3 hours more.)
100 gr. butter, melted and slightly cooled
3 large eggs
1/4 cup sugar
1/4 cup corn starch
2/3 cup all-purpose flour
~ 1/3 cup of water (or half water and low-fat milk)
1/2 to 1 tsp. good quality vanilla extract
a good pinch of salt
Thick dulce de leche, about 1 can – if you’re making it from scratch, you can use this recipe (Boil it for 3 to 3,5 hours.)
- Combine the eggs with sugar, salt, and vanilla in a large bowl and whisk for about 1 minute, with a whisk. Stir in the butter and mix until incorporated, 30 seconds.
- Fold in the flour and corn starch. Use a spatula to to scrape down the sides and bottom of the bowl, to make sure that the dry ingredients are all incorporated and the batter is evenly mixed.
- Add the water and mix well. You can add few spoons first, when bake one waffle and adjust the batter consistency by adding the remaining water. The batter will be something between pancake and crepe butter.
- Heat up the waffle baker. While it’s not necessary, I use some oil spray once, just before making the first waffle.
- Take some of the batter, depending on the size of your waffle baker and butter consistency, between 2 tablespoons and 1/4 cup. Just start with 2 spoons and adjust the amount accordingly. Place the batter in the middle of the waffle maker, slightly spreading it (You don’t need to spread it all over the surface as it also spreads while baking. Also, you don’t need to achieve some perfect rounds – that doesn’t really matter once they’ve rolled up. Bake for a few minutes, just until the waffles are slightly golden-brown.
- As soon as you take the off the baker, immediately wrap the hot waffle around some clean cylinder-shaped thing (I used cannoli tubes but think of a thick marker or uncooked cannelloni). You won’t be able to roll them up if they cool even a little bit, so work really fast.
- After making first few waffles, as noted above, you will see if you need adjust the consistency of your batter by adding a bit more of either liquid or flour, mix well, and keep baking waffles. This batter would be enough for about 12-15 waffles.
- Once they’re cooled, you can serve them empty (optionally dusted with some powdered sugar) or fill with dulce de leche or other filling. I recommend using about 2 tbsp. of dulce de leche, spreading it only from sides, using a spoon or knife. If you want to fill them all way through (They will be super sweet though!), I’d recommend using a piping bag.
- For the best results, don’t fill the waffles until 30 minutes before serving them, so that they stay crisp. You can keep these waffles up to 5 days. Store them at room temperature, in a covered container. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.