These puff pastry cream horns are easy and impressive for any special occasion! This is my Mother's cream horns recipe (aka trubochki).

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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 from Amazon (I picked the Fox Run brand, but they are all very similar). They don’t take long to bake so 12 would be enough but it’s more efficient with more. 30 would be ideal; make them in 2 batches and be done with ’em.

Ingredients for the Cream Horn (Trubochki):

1 package (2 sheets) Pepperidge Farm Puff Pastry, thawed
Powdered Sugar
8 oz tub of cool whip
4 oz cream cheese, softened at room temperature
3 Tbsp sugar
2 Tbsp lemon juice

Cream Horns

How to Make Cream Horns (trubochki):

Preheat the Oven to 400°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.

Cream Horns-2

2. Roll each strip out until it is about 2.5 times in length.

Cream Horns-6

3. Wrap the dough around the mold, pushing the dough down to seal it as you go.

Cream Horns-7

4. Place the rolled mold on a baking sheet, with the end side down so it doesn’t unwrap or puff up. Bake at 400° F for 12 min until golden brown.

These puff pastry cream horns are easy and impressive for any special occasion! This is my Mother's cream horns recipe (aka trubochki).

5. Remove Trubochki from the molds and start the second batch.

Cream Horns-3

6. Once your trubochki (cream horns) are cooled to room temperature, you can pipe in the cream.

These puff pastry cream horns are easy and impressive for any special occasion! This is my Mother's cream horns recipe (aka trubochki).

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 4oz of cream cheese and 3 Tbsp of sugar until well blended (1 minute on medium speed).

Cream Horns-10

2. Mix in 2 Tbsp of lemon juice until well blended. Then fold in 8oz of cool whip until smooth and fluffy.

Cream Horns-11

3. 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.

These puff pastry cream horns are easy and impressive for any special occasion! This is my Mother's cream horns recipe (aka trubochki).

4. Generously dust with powdered sugar and enjoy!

These puff pastry cream horns are easy and impressive for any special occasion! This is my Mother's cream horns recipe (aka trubochki).

You could make the filling a hundred different ways. What’s your favorite?

Natasha's Kitchen Cookbook

Mom's Cream Horn (Trubochki) Recipe

4.96 from 46 votes
Author: Natasha of NatashasKitchen.com
These puff pastry cream horns are easy and impressive for any special occasion! This is my Mother's cream horns recipe (aka trubochki).
Cream Horn Molds required for the recipe. Puff pastry cream horns can be made even 3 days ahead; covered and stored in a cool, dry place.
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes

Ingredients 

Servings: 60 Cream Horns
  • 1 package, 2 sheets Pepperidge Farm Puff Pastry, thawed
  • Powdered Sugar
  • 8 oz tub of cool whip
  • 4 oz cream cheese, softened at room temperature
  • 3 Tbsp sugar
  • 2 Tbsp lemon juice

Instructions

  • Preheat the Oven to 400°F
  • Unfold one thawed puff pastry sheet. Keep the second sheet refrigerated. Using pizza cutter, slice the sheet in to 30 even strips.
  • Roll each strip out until it is about 2.5 times in length, than wrap the dough around the mold, pushing the dough down to seal it as you go.
  • Place the rolled mold on a baking sheet, with the end side down & bake at 400° F for 12 min until golden brown. Might need to bake few batches.
  • Cool trubochki to room temperature, than pipe in the cream.
  • For the cream, beat together 4oz cream cheese and 3 Tbsp of sugar for 1 minute on medium speed until well blended. Add 2 Tbsp of lemon juice and mix until blended.
  • Fold in 8oz of cool whip until smooth and fluffy.
  • Fill the pastry bag with cream & pipe it in to each cream horn to the top.
  • Dust with powder sugar and enjoy.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Cream Horn (Trubochki)
Skill Level: Medium
Cost to Make: $

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Natasha Bondar
    February 28, 2024

    Hi Natasha! Instead of cool whip can I use heavy cream whipped with some powdered sugar?

    Reply

    • NatashasKitchen.com
      February 28, 2024

      Hi Natasha. Yes, you can use homemade whipped cream in place of cool whip.

      Reply

  • Angelina
    June 16, 2023

    If I am planning to make them 3 days ahead, do I need to fill them with cream or I have to fill it before serving ?

    Reply

    • NatashasKitchen.com
      June 16, 2023

      Hi Angelina! The Puff pastry horns can be made even 3 days ahead; covered and stored in a cool, dry place. You can fill them the day before and refrigerate them overnight. You can also fill them on the day of if you prefer.

      Reply

  • Abbey Vijlee
    December 14, 2022

    could you use Cannoli rolls instead of cones? So the horns will be tubes.

    Reply

    • Natashas Kitchen
      December 14, 2022

      Hi Abbey, yes, that will work!

      Reply

  • Doyle
    December 12, 2022

    I love this recipe and have made it many times. I also make pizzelle, roll them into tubes and fill them with this cream filling. All of this lady’s recipes that I have tried are easy to make and very tasty. This particular one is one I get requests for quite often. Makes me and my friends feel fancy.

    Reply

    • NatashasKitchen.com
      December 13, 2022

      T really does feel fancy! 🙂
      I’m so glad you love this recipe!

      Reply

  • Jab
    May 14, 2022

    In the recipe Powdered Sugar is underlined. Is that just for dusting after they are made? Is the 3tbs of sugar powdered or regular sugar? Sorry, I’m learning!

    Reply

    • Natashas Kitchen
      May 14, 2022

      Hi Jan, anything on the site highlighted in red and underlined leads to a link of the item, recipe or product once clicked. You’ll notice the sugar and lemon juice are also underlined.

      Reply

  • Kathy
    January 21, 2022

    Regarding the pastry sticking what I do (clean hands) is butter my fingers and just apply to the cones..just a smear.. works for me

    Reply

    • Natashas Kitchen
      January 22, 2022

      Thank you so much for sharing that with us!

      Reply

  • concetta smith
    April 26, 2021

    On the fox run box it says to use phyllo pastry ?

    Reply

  • Jacqueline Genuis
    February 19, 2021

    I’ve tried these cream horns many times and each time I make a batch they always turn out exactly the same as Natasha.

    Reply

    • Natashas Kitchen
      February 20, 2021

      That’s so great!

      Reply

      • Margarita
        November 20, 2022

        Hey Natasha. Do you know how long is the cream good for once it’s mixed? Also can the cream be frozen?

        Reply

        • Natasha's Kitchen
          November 20, 2022

          Hi Margarita, I’m not sure how long as I haven’t kept it in the freezer for more than 2-3 days. One of our readers shared this comment too “I love making these. Thank you so much for sharing. I made them and filled them with a butter cream filling as well and they were AWESOME. I also freeze them in small batches so we can enjoy them for at least 2 weeks maybe longer. My family loves them so much.”

          Reply

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