Light & Crispy Wafers filled w/ Dulce de Leche {Вафельные Трубочки}

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


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

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

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!

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

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


Light & Crispy Wafers filled w/ Dulce de Leche {Вафельные Трубочки}

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


Wafer Batter

  • 2 1/2 cups water
  • 1 3/4 cups all purpose flour
  • 1/2-3/4 cups sugar
  • 1/2 cups vegetable oil
  • 1/4 cups heavy cream

Dulce de Leche Filling

  • 3 sticks butter, room temperature
  • 1.5 cans 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.

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


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.

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

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

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.

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

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.

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

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

Waffle Cones/Tubes {Вафельные Трубочки}
Prep time
Cook time
Total time
Light & Crispy Wafers filled w/ Dulce de Leche {Вафельные Трубочки}
Recipe type: Dessert
Cuisine: Russian
Serves: 30-50 wafer tubes/cones (50 of 4.5 inch wafer tubes)
  • 2½ cups water
  • 1¾ cups all purpose flour
  • ½-3/4 cups sugar
  • ½ cups vegetable oil
  • ¼ cups heavy cream
  • 3 sticks butter, room temperature
  • 1.5 cans cooked, sweetened condensed milk (dulce de leche), room temperature
  1. With mixer fitted with beater blades, mix flour and 1 cup water until thick dough forms. Gradually add the remaining water until you get thin but smooth batter.
  2. Add the vegetable oil, sugar and 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.
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 Information
Serving size: 1


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

Bon Appetite!

Items or equipment that I use or recommend.





    • says

      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.

  1. Diana says

    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

    • says

      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!))

    • says

      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 :)

  2. Lena says

    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!

    • says

      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 :)

    • Zhanna says

      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.

  3. Janell says

    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!

  4. Tanya says

    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.

    • says

      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…

      • Tanya says

        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:)

  5. Alena says

    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.

    • says

      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 :)

    • says

      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

      • Alena says

        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.


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