Merry Christmas!! Europeans celebrate Christmas January 7th; oh my the party continues! You don’t have to wait for a party to make these puff pastry cream horns. They are easy and super impressive. Mom has a large stash of these molds and we made trubochki together (i.e. she did most of the work while I took pictures). I purchased 12 of my own Cream Horn Molds
Cost to Make: $6-$7
Servings: Makes 60 cream horns (trubochki)
Ingredients for Cream Horns (trubochki):
1 package (2 sheets) Pepperidge Farm Puff Pastry, thawed
Powdered Sugar
Ingredients for the Cream:
8 oz tub of cool whip
4 oz cream cheese, softened at room temperature
3 tbsp sugar
2 tbsp lemon juice
1/4 cup sweetened condensed milk, optional - cream becomes sweeter with it and is more lemony (is that a word?) without it.
How to Make Cream Horns (trubochki):
Preheat the Oven to 400 degrees F
1. Unfold one thawed puff pastry sheet. Keep the second sheet refrigerated. Use a pizza cutter to slice the dough into 30 even strips.
2. Roll each strip out until it is about 2.5 times in length.
3. Wrap the dough around the mold, pushing the dough down to seal it as you go.
4. Place the rolled mold on a baking sheet, with the end side down so it doesn’t unwrap or puff up.
5. Bake at 400 degrees F for 12 min until golden brown.
6. Remove Trubochki from the molds and start the second batch.
7. Once your trubochki (cream horns) are cooled to room temperature,you can pipe in the cream.
Puff pastry cream horns can be made even 3 days ahead; covered and stored in a cool, dry place.
Making the Filling and finishing touches:
1. Beat together cream cheese and sugar until well blended (1 minute on medium speed).
2. Mix in the lemon juice until well blended.
3. Fold in cool whip until smooth and fluffy.
4. Place filling in a ziploc bag (or pastry bag) and pipe it into each cream horn, making sure to fill the cone. Hold the bag with an oven mitt so the cream won’t warm up in your hand. 
5. Generously dust with powdered sugar and enjoy!
You could make the filling a hundred different ways. What’s your favorite?
{ 38 comments… read them below or add one }
Awesome thanx!
These look amazing……and yummy. I have those lil’ molds someplace in the house. I purchased them years ago and have never made anything with them, but I will now. Your recipe looks good and easy.
Hope you had a good Rizdvo….on Jan. 7th. I was too tired after making over a hundred pirozhki by myself, but it was worth it as they were all eaten in one night.
That’s quite an accomplishment! I’ve never made that many at one time. Yes that is a good feeling to watch others enjoy what you’ve worked hard on. We stayed at home on the 7th and just spent time with my hubby and son.
Hello, where do you buy those metal trubochki?
These are the cream horn molds that I purchased on Amazon.
Yum, yum, yum! I am drooling onto my keyboard
Thanks for the recipe – I will be trying it very soon! Side note – although I am subscribed to your email updates, I am not getting an email when you post something new…not sure why so just fyi. It’s not a big deal though b/c I check your site pretty regularly to see what yummy goodness you’ve posted 
HI Natalie, I checked and I see your email on the list. Have you checked your spam/bulk folder to make sure it’s not hitting your spam filters? Please let me know and I’ll see what I can do on my end. I hope others aren’t having the same problem.
Also, FYI – I just purchased the forms on Ebay – same brand – for much cheaper – here is the link: http://www.ebay.com/itm/Cream-Horns-Molds-Cannoli-Forms-ITALIAN-NEW-Fox-Run-/160554471622?pt=LH_DefaultDomain_0&var=&hash=item6b1b435a9e
They are $2.99 for set of 6 and shipping is $2.19 – they combine shipping costs if you order more. I bought 4 sets of 6 (24 total molds) and shipping was $5.94.
That is pretty good! Thanks for sharing Natalie! I don’t think they were on ebay when I was buying them.
Natasha these look gorgeous! You have a lot more patience than me
I can’t wait to try some of your recipes! Battling morning sickness at the moment, but hoping to be back in the kitchen soon.
Along with the traditional fillings I would probably try a chocolate one.
I came across one with nutella mixed into it, except I didn’t have it in my pantry (next time!) Hope you feel better soon!
Ohhhh Nutella sounds so good!
So good i love it!
Hi Natasha,
First of all thank you for having this blog! Its my go to place all the time! and I love all your recipes!
I had a question for you. I planned to make these for a party on saturday, how early can I bake the trubochki? Also, how far ahead of time can i fill them with the cream? is this a soft cream that can possibly make the trubochki soggy after time? I just dont want to fill them too early and have them become soggy or anything.. Thank You!
I’ve made them 3 days before my event, covered and kept them in a cool place and filled them just before the event. Filling them is easy and really quick, then just dust them (heavily) with the powdered goodness. The cream is thick and not runny at all. I would put cream in the day or the morning of your event.
So, when should you add the condensed milk? beat it with sugar and cream cheese?
Stir it in at the end.
made these for my baby’s b-day, I used varennu sgushenku, mmmmm, was really good!!!
LOVE YOUR WEBSITE!!
Thanks Irina
hey, i was wondering where do you get the Pepperidge Farm Puff Pastry?
Winco. But it’s also sold at FredMeyer, Walmart and I think I’ve seen it at Albertsons.
What size are those molds?
Hi, dimensions are 1.8 x 1.4 x 5 inches. I hope this helps. Select link in our shop to get more info.
Thanks much for the info!!!!!
these turned out amazing! very light and tasty! my dad esp loved the hint of lemon
Kristina, you are on a roll with your cooking! Thanks for letting me know. I appreciate it!
Hi Natasha, thank you so much for sharing your recipes! I love trybochki! One question, when you fold in the cool whip, it has to thaw or do u add it frozen spoon at a time?
Thank you
It blends best if it is thawed. I’ve found that using frozen can cause little chunks in the frosting rather than a smooth consistent cream.
Ok
thanks so much!
I just made those. Cream horns turned out very good but the cream was not as fluffy and was leaking out from the cream horns. Maybe i mixed it wrong or added a little too much condensed milk.
Too much condensed milk is mostly likely the reason. Also, did you thaw the cool whip first? I’ve found that using thawed cool whip provides the best results.
Just stumbled upon your blog via Pinterest. I am so excited about this recipe! My grandma has made these for centuries (seems like, anyway) and uses dowel rods for her molds. We call them clothespin cookies.
Thanks so much!
Dowel Rods; how creative! I’m glad this brought back memories of your Grandma’s clothespin cookies
Hi Natasha,
Do you have to eat them immediately after making or you can put them in the fridge and eat them the next day?
You can refrigerate them. We ate them the next day and they were just fine
Hello Natasha,
I am wondering what you would recommend for a gluten free version of puff pastry. These are my favorite and I haven’t had them since I was a child. Mama would make them for our birthdays. Sadly, I cannot have gluten anymore.
What say you?
Thanks!
Jen I wish I had a good answer for you. Your guess is probably better than mine
I’ll float the idea around in my head and see if I can find any answers for you.
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