Russian Trubochki
Indulge in the sweet delight of **Russian Trubochki**, delicate pastry tubes filled with luscious whipped cream and dusted with powdered sugar for a truly irresistible treat. This traditional Russian dessert features a buttery, tender dough made with sour cream and egg yolks, creating perfectly crisp yet melt-in-your-mouth shells that are baked to golden perfection. The light and airy filling, crafted from freshly whipped heavy cream sweetened with powdered sugar, adds a creamy contrast to the crisp pastry. Perfect for special occasions or as a delightful afternoon treat, Russian Trubochki are as stunning as they are delicious. These homemade pastry tubes are surprisingly easy to make, with a prep time of just 45 minutes and minimal ingredients. Serve them fresh for a decadent dessert that’s sure to impress!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 120 grams Sour cream
- 2 pieces Egg yolks
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 250 milliliters Heavy cream (for filling)
- 50 grams Powdered sugar (for filling and dusting)
- 1 tablespoon Vegetable oil or melted butter (for greasing)
Instructions
In a large mixing bowl, combine the all-purpose flour and cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Add the sour cream, egg yolks, granulated sugar, and vanilla extract to the flour mixture. Mix until the dough starts to come together. Knead gently until a smooth, soft dough forms, being careful not to overwork it.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes to chill.
Preheat your oven to 180°C (350°F). Lightly grease metal cone molds or pastry forms with vegetable oil or melted butter.
On a lightly floured surface, roll out the chilled dough to a thickness of about 2-3 mm. Using a pizza cutter or sharp knife, cut the dough into long strips about 1.5-2 cm wide.
Carefully wrap each strip of dough around the cone molds, overlapping slightly as you go to create a spiral pattern. Place the wrapped molds onto a baking tray lined with parchment paper.
Bake the trubochki shells in the preheated oven for 18-20 minutes, or until they are golden brown and crisp. Allow them to cool completely before carefully removing the pastry shells from the molds.
While the shells are cooling, prepare the filling. In a large bowl, whip the heavy cream with powdered sugar until stiff peaks form.
Transfer the whipped cream to a piping bag fitted with a star or round tip. Carefully pipe the cream into both ends of each pastry tube until the shell is fully filled.
Dust the finished trubochki with additional powdered sugar for decoration. Serve immediately and enjoy!
Nutrition Facts
Calories |
3364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.8 g | 283% | |
| Saturated Fat | 129.6 g | 648% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 307.2 g | 112% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 115.9 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 428 mg | 33% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 420 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
