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Trubochki or Crispy Wafer Cookies

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Ingredients :

Waffle
2 1/2 cups water
1 3/4 cups all-purpose flour
1/2-3/4 cups granultaed sugar
1/2 cups vegetable oil
1/4 cups heavy cream
1 tsp vanilla extract
Cream
12 oz unsalted butter room temperature
1.5 cans cooked sweetened condensed milk dulce de leche, room temperature

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

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Instructions :

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.

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

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).

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

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Whip until smooth and no chunks of condensed milk are visible.
Filling the waffle cones/tubes
Use a special pastry tip with a pastry bag or a ziplock bag, to fill the tubes.
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.

 

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