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Mom’s Cream Horn (Trubochki) Recipe

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

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?

Mom's Cream Horn (Trubochki) Recipe

4.92 from 24 votes
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $7
Servings: 60 Cream Horns

Ingredients

  • 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

  1. Preheat the Oven to 400°F
  2. Unfold one thawed puff pastry sheet. Keep the second sheet refrigerated. Using pizza cutter, slice the sheet in to 30 even strips.
  3. 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.
  4. 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.
  5. Cool trubochki to room temperature, than pipe in the cream.
  6. 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.
  7. Fold in 8oz of cool whip until smooth and fluffy.
  8. Fill the pastry bag with cream & pipe it in to each cream horn to the top.
  9. Dust with powder sugar and enjoy.

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Ruslana
    December 16, 2018

    Hi Natasha, can I make them ahead of time without the cream and just fill them before serving. Reply

    • Natashas Kitchen
      December 16, 2018

      I don’t see why not! We always prepare the shells in advances and keep them in a sealed container for a few. Reply

  • Linda Duncan
    October 14, 2018

    Do you have to grease the molds to release them after baking? Reply

    • Natashas Kitchen
      October 14, 2018

      Hi Linda. I didn’t have to grease them. Reply

  • oprah winfrey
    December 9, 2017

    YOU CAN ALSO USE MARSHMALLOW WHIP,INSTEAD OF THE COOL WHIP. Reply

    • Natasha's Kitchen
      December 9, 2017

      Oh yum, great suggestion! Thanks for sharing 🙂 Reply

  • Andrea
    November 8, 2017

    Thanks for the recipe! I would like to try to make them for Thanksgiving. My question is how far in advance can I fill the pastry with cream? Reply

    • Natasha
      natashaskitchen
      November 8, 2017

      Andrea, I’d wait to pipe the frosting just before serving them or the pastry will soften if frosted and left overnight. It’s still going to taste good, but I like the cones to be flaky rather than too soft. Reply

  • Natalia
    December 29, 2016

    Natasha, my husband has a celiac disease but I love “Trubochki” and would like to make it! What gf flour blend can I use to substitute store bought dough? Reply

    • Natasha
      natashaskitchen
      December 29, 2016

      Hi Natalia, I wish I had a good answer for your question but I haven’t tested any gf flour blends so I can’t really suggest one. Reply

  • Ania
    December 7, 2016

    Great and easy recipe. However, Europeans, in vast majority of European countries, celebrate Christmas on Christmas – December 25, not in January. Reply

    • Natasha
      natashaskitchen
      December 7, 2016

      We celebrate both but the big celebration for us is also December 25th 🙂 Reply

  • emily
    November 22, 2016

    Hi natasha, do i beat the cool whip before mixing it in with the cream cheese? Or do i add it in thawed? Reply

    • Natasha
      natashaskitchen
      November 22, 2016

      Hi Emily, fold thawed cool whip in with a spatula. You don’t have to beat it in and it doesn’t require beating before mixing it in, just add it thawed. 🙂 Reply

  • terry moore
    September 14, 2016

    Do you oil or spray the cones before putting pastry on. Reply

    • Natasha
      natashaskitchen
      September 14, 2016

      Hi Terry, the puff pastry has enough in it naturally without needing to oil or grease the cones. I’ve never had to with the cones I have (linked in the post above). Reply

  • Susan Pesznecker
    August 25, 2016

    Looks wonderful, but please– let’s use real whipped cream and not the chemical, oil, and air slurry that is Cool Whip. Reply

    • SPesz
      December 28, 2016

      Amen! And heavy cream can be stabilized with a bit of gelatin if needed. Reply

      • Jane
        March 11, 2017

        If you just can’t wait to get the forms, you can use sugar cones that you buy at the grocery store but you can only use them once. Reply

  • Julie S :)
    May 24, 2016

    Hi! Yes I used fresh lemon. Actually yesterday we ate them and everybody liked them! So maybe just I will add a little lesser lemon next time. But the truvochki were very good! Reply

    • Natasha
      natashaskitchen
      May 24, 2016

      I’m glad you all enjoyed them 🙂 Reply

  • Julie S :)
    May 23, 2016

    Hi Natasha! These trubochki looks so delicious!!! I want to make them today! Where did you buy Pepperidge Farm Puff Pastry? Do they sell these in Walmart? Reply

    • Natasha
      natashaskitchen
      May 23, 2016

      Different Walmarts carry different inventory but they do sell it in our local Walmart. It is also in our local FredMeyer and I believe Albertsons has it also. Reply

      • Julie S :)
        May 23, 2016

        Ok thank you! I did them today! They are delicious! But did you put 2 Tbs lemon in the trubochki filling? Because I did and I think it’s too sour. So maybe should I put a little lesser next time? Or it’s supposed to be like that? Reply

        • Natasha
          natashaskitchen
          May 23, 2016

          Hi Julie! Yes we did add 2Tbsp. Did you do everything else the same – using the same amount of sugar and cool whip? Reply

          • Julie S :)
            May 23, 2016

            Hi 🙂 Yes I did 8 oz cool whip, 4 oz cream cheese and 3 Tbs sugar, it’s right?

          • Natasha
            natashaskitchen
            May 24, 2016

            Hi Julie, yes that is right. Did you use fresh lemon juice or concentrate? The concentrate seems to have a stronger flavor and isn’t as good in larger amounts.

    • Natasha
      natashaskitchen
      May 23, 2016

      Different Walmarts carry different inventory but they do sell it in our local Walmart. It is also in our local FredMeyer and I believe Albertsons has it also. Reply

  • Pam
    April 27, 2016

    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

    • Natasha
      natashaskitchen
      April 27, 2016

      Pam, thank you for such a nice review on these and its nice to know that they freeze well 😀. Reply

      • GRACE
        May 13, 2017

        Hi Natash

        Where can I purchase these molds.. I have not seen them anywhere…

        Thank You I n Advance

        Grace……. Reply

        • Natasha
          natashaskitchen
          May 13, 2017

          Hi Grace, I purchased these on Amazon. I have a link at the top of the post but here are the exact ones I purchased on Amazon. Reply

    • Carole wagstaff
      April 5, 2018

      How do you freeze the cream horns, with or without the filling or with or without the powder sugar over them , everyone wants them for Christmas and it’s too much to make at last minute. Any other hints about freezing them? Reply

  • Anna
    March 11, 2016

    Natasha,
    Would this cream taste good for the ice cream cone waffles (trubochki) ? Reply

    • Natasha
      natashaskitchen
      March 11, 2016

      Hi Anna, I think it would work for those. Reply

  • Darlene
    January 25, 2016

    I made these this last weekend, omg they were absolutely delicious. Granddaughters are coming over next weekend and we will be making them again to share with the rest of the family. Thank you Reply

    • Darlene
      January 25, 2016

      Forgot to ask, do they need to be refrigerated? Reply

      • Natasha
        natashaskitchen
        January 26, 2016

        Dariene, yes, they need to be refrigerated or kept in a cold garage. Reply

    • Natasha
      natashaskitchen
      January 25, 2016

      I’m so happy you enjoyed the recipe! Reply

  • Sydney Martin
    January 23, 2016

    Is there a way that I can half the recipe? Reply

    • Natasha
      natashaskitchen
      January 23, 2016

      Hi Sydney, yes you could just cut all of the ingredients in half and make half as many. It would work fine 🙂 Reply

  • Terry Shoulder
    September 7, 2015

    Hi Natasha, i’m about to make these for the first time. Any tips? Reply

    • Natasha
      natashaskitchen
      September 7, 2015

      Not really anything besides what’s in the post :-). I guess as with any recipe, make sure to read through the recipe before starting. Reply

  • March 29, 2015

    Natasha,

    This recipe looks simple, easy and incredibly delicious! I plan to make these next week, but had a concern about it getting too hard (in the refrigerator), or even soggy from being filled a hours in advance. If I fill them and leave them in the fridge for 8-10 hours, will they be okay to eat right after or too hard from refrigeration? Based on your experience. if left out for a couple hours, do you think they will start melting?

    I see some comments about condensed milk, but I don’t see it in the recipe. Can you please clarify if that is required?

    Apologies if you’ve already answered these questions in the previous comments.

    Thank you! Reply

    • Natasha
      natashaskitchen
      March 29, 2015

      I’d wait to pipe the frosting just befor serving them or the pastry will soften if frosted and left overnight. It’s still going to taste good, but I like the cones to be flaky rather than too soft. You can leave the cones at room temperature in a plastic bag and refrigerate the frosting until ready to fill and serve. There is no condensed milk in this recipe and it is not required. A couple readers were asking if they could use it to sweeten the cream. Reply

      • April 8, 2015

        These turned out wonderful! Thanks for the recipe. Reply

  • Tania
    January 29, 2015

    Only people of orthodox religion ie. Serbian orthodox celebrate on the 7th of Jan, not all Europeans. A majority of Europeans celebrate on the 25th of December. Reply

    • Natasha
      natashaskitchen
      January 30, 2015

      I think it’s regional also because we are not orthodox and we celebrated on January 7th while living in Ukraine. 🙂 Reply

  • shobia
    January 15, 2015

    These were the easiest to make and was my frist time! I didn’t have the cone horn wraps so I made my own using ice cream cones and tin foil.Came out just like the photos. Will definitely be making these again! Reply

    • Natasha
      natashaskitchen
      January 15, 2015

      That’s brilliant to use ice cream cones and tin foil!! Did you form the foil on the cones and then remove it to bake on the foil? I love that idea!!! Reply

  • Oksana
    November 21, 2014

    Natasha,
    How many days can the trubachki last without being filled with the filling?
    -oksana Reply

    • Natasha
      natashaskitchen
      November 22, 2014

      I’d say 3-4 days safely without getting stale. Reply

      • Oksana
        November 22, 2014

        thank you so much! But what would you recommend? Reply

        • Natasha
          natashaskitchen
          November 22, 2014

          Store them at room temperature in a plastic bag for about 3 or 4 days. I haven’t really gone longer than 4 days. Reply

          • Oksana
            November 25, 2014

            thank you!)

  • oksana
    November 8, 2014

    Hi Natasha, any reason why my puff pastry gets stuck to the molds and I can’t remove the trubochki and they all break? It happens every single time I make them (at least 6 times). I try to remove the trubochki and they all break. They dough is completely stuck to the molds and the trubochki are dark golden brown. I’m so frustrated cause I wasted so so many 🙁 Reply

    • Natasha
      natashaskitchen
      November 8, 2014

      You may be over-baking them if they are dark golden brown. It may just be the type of trubochki you have? I haven’t had that problem with the ones I have from Amazon or my mom’s from, well, I’m not sure where they are from! Anyway, you might try spraying them lightly with cooking spray before baking. Also, are you taking them off as soon as they come out of the oven? I think they slide off easier if you don’t wait. I sure hope that helps! Oh and another thing, what brand of puff pastry are you using? Are you thawing according to package instructions and not leaving them on the counter for too long? If they get too warm or too soft, they might be more prone to stick, that is why I leave the second sheet of puff pastry refrigerated while I work on the first one. Reply

      • oksana
        November 18, 2014

        ah thank God I finally got it! The problem was the molds…it worked like magic once I sprayed them a little bit. Thank you for the troubleshoot!! Definitely my molds need an upgrade :)) Thanks again I appreciate it! Reply

  • Maria Haxton
    July 5, 2014

    Great recipe. For the cream I whipped heavy whipping cream and mixed in few table spoons of cooked condensed milk, and it was absolutely delicious!!!!! Reply

    • Natasha
      natashaskitchen
      July 5, 2014

      Oooh that does sound absolutely delicious! Thanks Maria for the tip! Reply

  • Giseli Bertante
    May 26, 2014

    I love them, my only problem is that They stick everywhere.Do you have any tip in that? Woukd flour help? Thank you Reply

    • Natasha
      natashaskitchen
      May 26, 2014

      Hi Giseli. It helps if you take them off the molds as soon as possible after they come out of the oven (being careful of course since they are hot!) I haven’t tried flour but it might help. It sounds like a little bit of a pain to put flour on all of them, but it may help. What brand of molds are you using? Sometimes it might be because the dough was wrapped too tight on the mold. I sure hope that helps! 🙂 Reply

  • Dunia Grima
    May 2, 2014

    I made the cream horns came out really delicious, thank,you. Reply

    • Natasha
      natashaskitchen
      May 2, 2014

      Thank you for the great review Dunia, I’m glad you enjoyed them :). Reply

  • lina
    March 5, 2014

    Hi,Natasha !I like your sajt,i have quastion for you:were you by horn for trubochki??? Reply

    • Natasha
      natashaskitchen
      March 6, 2014

      I bought them on Amazon. I have some links in this post to the ones I purchased. Please see the first paragraph above 🙂 Reply

  • Doyle
    February 22, 2014

    I have made these many times since finding them here on your website. I also use the filling in rolled ginger pizzelles. They never disappoint. Friends and aquaintances are always asking me to make them for dinner parties. I find these very easy to make.
    Thank you so much for having this website and all the wonderful dishes you have posted here. Reply

    • Natasha
      natashaskitchen
      February 22, 2014

      Thank you Doyle for a great report and you are welcome :). Reply

  • Evan
    January 16, 2014

    I love to try to make trubochki for some friends, but I cant seem to find any Cream horn molds, got any ideas where to get one, or how to substitute cream horn molds in any way? Reply

    • Natasha
      natashaskitchen
      January 17, 2014

      I don’t know where to buy them locally but here is the link where you can purchase them on Amazon. Reply

  • Melissa Frances
    January 4, 2014

    OMG these are so beautiful and easy …thanks for the great idea and i love your blog.!! Reply

    • Natasha
      natashaskitchen
      January 4, 2014

      You’re welcome. They are so simple and delicious! Thanks Melissa – you’re so sweet 🙂 Reply

  • Fran
    December 17, 2013

    Hi, Can you put whipping cream in the horns and freeze them. Reply

    • Natasha
      natashaskitchen
      December 17, 2013

      To be honest, I haven’t tried it so I don’t know how that would affect their texture when they are thawed. If you do try it, please let me know how it worked out. 🙂 Reply

      • Fran
        December 17, 2013

        Thanks, I will. Reply

  • Eleonora
    December 4, 2013

    Great! Thank you! Reply

  • Eleonora
    December 3, 2013

    I’m planning to make these for a potluck and was wondering if it would be okay to make the filling the night before and fill in the trubochki the day of. What would you suggest? Reply

    • Natasha
      natashaskitchen
      December 3, 2013

      Yes you could, just refrigerate the frosting and pipe it in the day you’re serving them. Frosting always pipes best when it’s fresh. If it gets a little firm, let it sit at room temp for a little bit to soften until it’s pipe-able 🙂 Reply

  • Oksana
    November 24, 2013

    Hi Natasha, where would you recommend
    to find формочки для трубочек? Reply

    • Natasha
      natashaskitchen
      November 24, 2013

      I have some links to Amazon in this post. That’s where I purchased mine 🙂 Reply

  • Cynthia D.
    October 29, 2013

    I want to make this for my little man’s 1st birthday party! Since I will be making so many things, I’ve read a comment where you responded that you can refigeeate then and eat them next day. My question is how many days can they be refrigerated before losing their yummy-ness? And do we have to store them in a specific way in the refrigerater (like in a freezer bag, with plastic wrap, in a Tupperware ware box)?

    Thanks for sharing this! Reply

    • Natasha
      natashaskitchen
      October 29, 2013

      We had them on a platter and covered them in plastic wrap. It’s best to pipe in the frosting the same day, but you can do it a day ahead and just dust with powdered sugar just before serving. Happy birthday to your son! 🙂 Reply

  • Nadia Z
    October 27, 2013

    Hi, Natasha!
    I’m amazed how wonderful the cream is! I usually bake a lot of cream horns for bake sales and use Pastry Pride Vanilla icing but tried this cream yesterday and fell in love with it! Perfect filling recipe! Thank you! 🙂 Reply

    • Natasha
      natashaskitchen
      October 27, 2013

      You are very welcome. I’m so happy you enjoyed it! Reply

  • Kai
    October 15, 2013

    Have you ever heard of Norwegian Waffle Cookies/Krumkake? These seem rather alike, albeit a bit easier to make. I’m still working getting on my waffles to come out right, they’re really finicky. The Krumkake is less of a pastry though, but more of hard cookie, like a ice cream cone, but thinner and less sweet. It’s really pretty similar though, sorry about the ramble. Reply

    • Natasha
      natashaskitchen
      October 16, 2013

      I think I know what you are referring to but I haven’t tried to make them myself. Reply

  • Vita
    October 13, 2013

    Sorry about the spelling! I had a party today and was cooking with my iPad and now it’s all dirty so the touch screen isn’t working well. I was saying thanks for all the recipes! It brings my mom and I closer together:) Reply

    • Natasha
      natashaskitchen
      October 14, 2013

      That’s so sweet. I’m happy you enjoy the recipes 🙂 Reply

  • Vita
    October 13, 2013

    Also, does anyone know the original recipe for the cream? The one they use at wedding? Thanks Reply

  • Vita
    October 13, 2013

    I learned that if u add food coloring it totally ruins the cream. Makes it stiff and 3 times less:( and do not over mix. Now I have to try all over again:( Reply

    • Natasha
      natashaskitchen
      October 13, 2013

      You definitely have to add small amounts of food coloring at a time to keep the right consistency. What kind of food coloring were you using? gel or liquid? Reply

      • Vita
        October 13, 2013

        The liquid I actually ended up using that cream also and it was good:) I did a mixture of your filling and just the traditional cool whip filling, gave everyone 2 options and both were yummy my hanks for the recipes! Brings my mom and I closer together:) Reply

  • Ira M
    October 11, 2013

    Thanks for this recipe! My family loves these Hi I wanted to ask if you like trying other recipes? I have a good recipe of regular trubochki and was wondering if you would like to try out the recipe they are super delicious 😉 Reply

    • Natasha
      natashaskitchen
      October 11, 2013

      YES x 10000000! I love trying peoples recipes. Thanks so much for offering. My email: natashaskitchen@yahoo.com Reply

  • Cabbagerose
    September 30, 2013

    Hello Natasha
    Thank you for sharing this recipe. I am so going to make these. I love Cream Horn a lot!! I will start looking for the mold and puff pastry this week. I just cannot believe how easy it is (well, from your recipe and instruction that is!). Cannot wait! Reply

    • Natasha
      natashaskitchen
      September 30, 2013

      They are easier than they seem, but still super impressive! 🙂 Reply

  • zhanna
    September 4, 2013

    Great recipe! Thank you for sharing. Reply

    • Natasha
      natashaskitchen
      September 4, 2013

      You’re very welcome. Glad you enjoyed it! 🙂 Reply

  • Mila
    August 30, 2013

    And you have to spray the molds with cooking spray so they wont stick when you’ll take the pastry off em. Reply

    • Natasha
      natashaskitchen
      August 30, 2013

      I’ve never had to, but if you see that your’s are sticking, you can use it. I don’t know if certain molds are more prone to sticking, but the ones I bought on Amazon don’t seem to stick. Reply

  • Mila
    August 30, 2013

    Wow thats alott of powder Reply

    • Natasha
      natashaskitchen
      August 30, 2013

      The more the merrier 😉 Reply

  • Mary
    August 25, 2013

    I was looking at a deviled egg recipe and happened on a picture of these. They were my favorite as a child but its been more than 30 years since I had one. There was a bakery here in town when I was a little girl that made these and they were huge. I would get one for good grades after report cards in elementary school. Can’t wait to try them. Am going to pick up the molds at a restaurant supply store. I think that ricotta cheese or marscapone could be substituted for the whipped crime making them have some protein and still yummy. You could use equal or Splenda to sweeten instead of sugar too. Reply

    • Natasha
      natashaskitchen
      August 25, 2013

      Let me know how the ricotta or mascarpone turned out. I think it’s awesome that food takes you back to a memory 30 years ago 🙂 Reply

  • Nadia
    August 21, 2013

    Hi Natasha,

    How many days in advance can I make the just the trubochki? Reply

    • Nadia
      August 21, 2013

      3 days in advance, I saw my answer in the beginning of your recipe 😉 Reply

  • Jeannette
    August 10, 2013

    I made these today, and lightly sprayed the molds with non stick. They came off Beautifully. For the filling, I used mascarpone instead of cream cheese, Lemon Curd instead of Lemon Juice, and Whipped heavy cream instead of cool whip. I also topped each one with either a raspberry or a blackberry. They are so cute and very yummy! Thanks.

    🙂 Reply

    • Natasha
      natashaskitchen
      August 10, 2013

      oh my goodness that sounds amazing!! I want to try your version for sure!! Thanks for sharing 🙂 Reply

  • Irene
    August 1, 2013

    hey, the metell forms do u spray them with anything to the dough doesnt get stuck? and why do u not put the dough all the way on the forms ? thanks Reply

    • Natasha
      natashaskitchen
      August 1, 2013

      I haven’t had issues with mine sticking to the particular molds that I have from Amazon. If you are concerned, you can spray them with a cooking spray or butter them lightly. It depends on how big you are making them; you could have them go all the way up the molds. You also want to make sure you have enough to hold on to to remove them easily from the molds. Reply

  • July 19, 2013

    Hello there Natasha. This recipe is alright with whipped cream, making sure they aren’t runny. This would be perfect to share with friends over coffee. Cheers! Reply

  • Nelli
    July 14, 2013

    40 mins as per instructions on the box. I think it might have been too long considering hot summer weather. Reply

    • Natasha
      natashaskitchen
      July 14, 2013

      You might spray your molds next time with a little cooking spray although I haven’t had to do that. Do you try to take them off while they are still hot? I think thy come off easier if you do it right away 🙂 Reply

  • ZzZ
    July 13, 2013

    Amazing. My grandmother used to make these on New Year’s Day. Along with her special coffee with cream. Yours look just like hers, I can almost taste them again just looking at them. We all had great times together. Спасибо Наташе.:) Reply

    • Natasha
      natashaskitchen
      July 13, 2013

      You are welcome, I’m glad you like them :). Reply

  • Nelli
    July 12, 2013

    Hello Natasha, could I substitute cool whip with beaten whipped cream?
    Thanks in advance for your reply Reply

    • Natasha
      natashaskitchen
      July 12, 2013

      Yes, you can. Just make sure you have stiff peaks when it’s whipped so the cream isn’t too runny. Reply

      • Nelli
        July 13, 2013

        Thank you Natasha! The whipped cream did work! However, I had a fairly difficult time taking trubocki off the molds. Some came off easy some got struck so badly that I could not talk them off without completely destroying them. I did notice that some strips of dough were stickier than others. I think the sticker ones got stuck. Did I thaw the pastry for too long? Would appreciate your opinion on what might have gone wrong. Thank you very much for this recipe! Reply

        • Natasha
          natashaskitchen
          July 13, 2013

          I wonder if they were on the counter for too long. How long were they out? Reply

  • Ella
    July 4, 2013

    Lol that’s funny. .but yeah I really wanna try these with nutella:) Reply

  • Ella
    June 27, 2013

    Hey natasha have u tried with nutella? If yes how much did u put?? Reply

    • Natasha
      natashaskitchen
      June 27, 2013

      That’s funny I was just telling my husband that we should make a chocolate version 🙂 I’ll have to do a test and measure it out. Sounds like a good experiment! Reply

  • Oksana
    June 24, 2013

    Natashenka, how far in advance can the pastries be made? Just the pastries alone without any cream? Reply

    • Natasha
      natashaskitchen
      June 24, 2013

      You can make them a few days ahead fo time and cover with plastic wrap at room temp or refrigerated. Reply

  • Hanna
    May 8, 2013

    Yes I did…. 🙁 Reply

  • Hanna
    May 7, 2013

    Hi Natasha!
    Thanx so much for responding so soon! So actually, I rolled the whole sheet quite thin- or so I thought-cuz they actually puffed up waging too much. I am using the same molds u use….so any other hints I should follow? Thanx again! Luv ur website…it’s beautiful and tempting! Reply

    • Natasha
      natashaskitchen
      May 7, 2013

      And you put them on the baking sheet with the end facing down? Reply

  • Hanna
    May 7, 2013

    Hi Natasha…..HELLLLP!!! I have been making this recipe with puff pastry dough for a couple of years now. I bumped into your recipe (exactly how I make it) and see how beautiful your horns come out. However…I just made my horns last night, and ALLLLL of them unraveled! No matter what I did, none of them stayed! I put them faced down..didn’t work. I sealed them with egg wash…didn’t work. I flattened them tightly….didn’t work. Anyways, I have a dinner coming up and really relied on them for dessert, and now I dont know what to do! Please help me!! 🙂 If you can email me back with any advise, I would be so grateful to you! Thanks! Reply

    • Natasha
      natashaskitchen
      May 7, 2013

      If they unravelled they may have been too thick rolled out. If they are too thick, they will puff up. Did you roll them the same thickness as in the photos? What kind of molds did you use? Reply

  • Oksana
    April 7, 2013

    No not paper thin. You think thawing methods plays a role? Cause I was late on putting it in the fridge overnight and had to thaw it on the counter for 4 min or so, per directions on the box. And I’m thinking maybe the puff pastry sat on the counter and got too warm… I think it’s key to get it in the oven ASAP while the puff pastry is still cold. I dunno. Cause I had the same problem with the puff pastry sticking like crazy at home. But then I was getting them on the molds and into the oven fairly quickly and 95% started coming out right. Although some Stull stuck. I have absolutely no idea. It boggled my mind. Reply

    • Natasha
      natashaskitchen
      April 8, 2013

      It should still be fine if they are room temperature. Are you taking them off right away when they come out of the oven? They tend to come off easier that way. Reply

  • oksana
    April 6, 2013

    Natasha, any reason why the trubochki won’t come off of the molds?? I have ruined two boxes already cause the puff pastry is stuck to the molds and I break them trying to remove them 🙁 Reply

    • Natasha
      natashaskitchen
      April 6, 2013

      Man, that sounds frustrating! I didn’t have that problem with mine… Are you using Pepperidge Farm Puff pastry? Those have so much butter in them naturally that they should just slide off. If they do stick, try spraying some cooking spray on your molds. Reply

      • Oksana
        April 6, 2013

        Ugh yeah we wasted 3 boxes of the pepperidge farm puff pastry. I don’t know I’m gonna try it at home cause I have a different oven than my mom’s house where we tried making them Reply

        • Natasha
          natashaskitchen
          April 6, 2013

          Man that’s alot of puff pastry! How thin are your rolling them out; not paper thin I hope? Reply

  • Stephanie L.
    March 22, 2013

    I wanted to make these but I don’t have the molds…so any suggestions on what to do to make them without the molds (if possible, even) or where they are carried IN STORE where I could go and pick them up and not have to deal with shipping, waiting for it etc? If I AM making these, it is going to be in a day or two…if you can get back to me by then…
    Thanks! 🙂
    ~Stephanie L. Reply

    • Natasha
      natashaskitchen
      March 22, 2013

      I haven’t made any other way. The only place i found them, was on Amazon. Has anyone bought the molds anywhere else besides Ebay or Amazon? Reply

      • Debi
        March 30, 2013

        I purchased mine at a store that specializes in cake decorating items. Could you repost the recipe for the frosting filling? Thanks Reply

        • Natasha
          natashaskitchen
          March 30, 2013

          Which frosting filling are you referring to? I have a frosting filling posted on this recipe. Is there a different one you are looking for? Reply

  • Jack
    March 17, 2013

    This recipe is great the cream horns came out great
    Thanks:) Reply

    • Natasha
      natashaskitchen
      March 17, 2013

      You are welcome Jack :). Reply

  • March 11, 2013

    This is a great recipe and easy. Made the “trubocki” twice and everyone loved them.
    Thanks! Reply

    • Natasha
      natashaskitchen
      March 11, 2013

      You’re welcome Jasmina 🙂 I’m glad you all enjoyed them. Reply

  • karina
    March 11, 2013

    where do you get the trubeshki? love every recipe so far that I’ve tried and just had pretzel raspberry jello mmmm amazing love it Reply

    • Natasha
      natashaskitchen
      March 11, 2013

      I purchased mine on Amazon. Click here to find them. 🙂 Reply

  • Nastia
    March 3, 2013

    Hi Natasha, I was wondering if there is a way to make the pastry yourself instead of buying it? Thanks! Reply

    • Natasha
      natashaskitchen
      March 3, 2013

      Yes, you can make puff pastry at home, but I don’t have a recipe posted yet. I’ll have to do that won’t I? 🙂 Added to the list! Reply

      • ssw
        March 4, 2013

        I would love the pastry recipe too! Looking forward to it! 🙂 Reply

  • olya
    February 28, 2013

    Actually – i just tried a small batch with the metal frosting tips (for mini trubochki) and they worked! I’ll just do that.. thanks anyway! Reply

    • Natasha
      natashaskitchen
      February 28, 2013

      I’m glad that worked!! That’s a brilliant idea! 🙂 Reply

  • olya
    February 28, 2013

    Hi! I was wondering whether you can use something else instead of these molds (if you don’t have them). I’m going to order them but in the meantime I wanted to make them. Any ideas?? 🙂 Reply

  • Lena
    February 16, 2013

    Hi Natasha, these looks so yummy! Have you ever true filling them with заварнои крем? An do you have a recipe on how to make it on you site? Thanks do much! Reply

    • Natasha
      natashaskitchen
      February 16, 2013

      Are you referring to cooked condensed milk? I’m not really sure what заварнои крем is? Reply

      • olya
        February 28, 2013

        hi natasha. zavarnoi krem is a russian krem that’s similar to custard (for example when you make american eclairs, the custard for them is a version of our zavornoi krem). It’s called zavarnoi because you cook the krem on the stove (it has egg yolks in it). Russian’s often use it in layered cakes, such as napoleon. Reply

        • Natasha
          natashaskitchen
          February 28, 2013

          Oh yes, I made a chocolate frosting that way to and it turned out amazing! Reply

  • karina
    February 16, 2013

    NATASH SKAJI POJOLUSTA OTKUDA MOGU KUPIT TRUBOSHKI Reply

    • Natasha
      natashaskitchen
      February 16, 2013

      I have a link to amazon at the top of this post. You can also click hereReply

  • eddie
    February 11, 2013

    great recipe , but how do you stop the pastry from sticking to those little silver things, am willing to try anything …desperate eddie Reply

    • Natasha
      natashaskitchen
      February 12, 2013

      The store bought puff pastry had a lot of butter in it to keep it from sticking and its best to take the pastry off the tube right away. If all else fails, try a little cooking spray. Reply

  • Carol
    February 6, 2013

    I don’t see the sweetened condensed milk in this recipe for cream horns, am I missing something? Reply

    • Natasha
      natashaskitchen
      February 6, 2013

      This recipe does not call for condensed milk; there are quite a few variations on the cream, but this specific one does not have it. Reply

  • Vera
    January 13, 2013

    Natasha, I made these yummy cream horns for my my Sunday school kids and they loved them and were asking for more. Children went home and told their parents they want what they ate in Sunday school and I got some calls from parents asking me for the recipe. Thank you so much for sharing it with us. They are so amazingly beautiful and taste delicious. I love your recipes I’m planning to try sone of your cakes as well. Reply

    • Natasha
      natashaskitchen
      January 13, 2013

      That’s funny that they actually called because the kids loved it so much! 🙂 Thanks for sharing that story with me. Reply

  • Nataliya
    January 9, 2013

    Thank you for the recipe.
    My family loves trybochki.
    I bought my horn molds at bed bath and beyound. set of 6 for $2.99 Reply

    • Natasha
      natashaskitchen
      January 9, 2013

      You are welcome Nataliya, I’m glad that your family loves them :). Reply

  • Vera
    December 22, 2012

    Natasha thank you so much for this amazing recipe. I started making these trybochki all the time at home. I always double the recipe and they are gone in just one day. My dad eats them nonstop. My brothers also really like them. We really like that the cream isn’t too sweet, just perfect. I’m planning to do them Christmas night and give it out as a treat to our youth when they come Christmas caroling.
    Merry Christmas to you and your family Reply

    • Natasha
      natashaskitchen
      December 22, 2012

      Vera thank you so much. I loved reading your comment 🙂 Merry Christmas to you too!! Reply

  • alison
    December 21, 2012

    Can I add condensed milk and not ruin the consistency? Reply

    • Natasha
      natashaskitchen
      December 21, 2012

      I haven’t used condensed milk in it but its not a bad idea to make the cream sweeter. I just can’t tell you the amount to add, you don’t want it to be runny. Hope this helps. Reply

  • Mariya F.
    December 12, 2012

    You very welcome, Thank YOU sooooo much for running this blog: ever since I found out about it, I’ve been checking in pretty much every single day, and now that I’m on maternity leave with my second boy I’m “hanging” on ur blog EVERY SINGLE TIME I’m feeding him, lol 🙂 Thanks soo much again!! Love ur beautiful lil family!! can’t wait to see more videos and recipes 🙂 Be Blessed!!! 🙂 Reply

  • Mariya F.
    December 12, 2012

    Made those yammies yesterday, they were absolutely amazing!! Thanx Natasha for all your recipes!! I bought the “trubochki molds” on amazon, as u suggested, got 30 of them looooong time ago and finally for to use ’em :)) I did make some changes though to the recipe: added some Nutella as one of ur reviewers suggested (sinse my husband LOOOVES anything chocolaty, LOL :)) They turned out great!! 🙂 Also, a small tip: it makes it MUCH faster to roll the dough first, AND THEN cut it into equal strips. Cuz I tried it ur way and took me so much longer, but maybe just because I’m not used to doing it that way, idk… Reply

    • Natasha
      natashaskitchen
      December 12, 2012

      I’ll try your tip next time. That makes sense! 🙂 thank you Reply

  • Crystal
    December 6, 2012

    Wondering where I can find the molds used??? In stores please:) Reply

    • Natasha
      natashaskitchen
      December 6, 2012

      I’ve only been able to find them online and they are fairly reasonable on Amazon (see links above). Maybe one of my readers might know? Reply

      • ella
        December 26, 2012

        The cream horn molds can be found at bed bath and beyond or kitchen collection stores. That’s where i bought mine.:) Thanks for the recipe Natasha, can’t wait to make it! Reply

  • Tatianna
    December 1, 2012

    Hi 🙂
    These taste amazing. I’ve made them before. I was wondering if you could advise me on a set of a cake decorator set. Thanks. Reply

    • Natasha
      natashaskitchen
      December 2, 2012

      The set I use can be found in my “shop” section. See tab at the top 🙂 Reply

  • Tatianna
    December 1, 2012

    I tried making there. Yumm!!! I was wondering what cake decorating set do you have? I was looking into buying one, which would you recommend? Reply

    • Natasha
      natashaskitchen
      December 2, 2012

      I have my set posted in my “shop” section 🙂 Reply

  • Vicky
    November 25, 2012

    Natasha i made this for my family for Thanksgiving… They loved it!!! So good!!!!!Thank you Reply

    • Natasha
      natashaskitchen
      November 25, 2012

      Awesome!! Thanks for sharing that with me. So glad you enjoyed the recipe! Reply

  • nadia
    November 13, 2012

    Hi Natasha,

    How early can I make these(with out filling)to the event? Reply

    • Natasha
      natashaskitchen
      November 13, 2012

      2-4 days would be fine. 🙂 Reply

      • Nadia
        November 14, 2012

        Thanks 🙂 Reply

      • Nadia
        November 15, 2012

        Can I fill these up a day befor the party? Reply

        • Natasha
          natashaskitchen
          November 15, 2012

          Yes, but they are best the day of. They fill pretty quickly; that part is a breeze! 🙂 Reply

  • lynn
    November 1, 2012

    Recipe says sweetened condenced milk, where is that being used????? Reply

    • Natasha
      natashaskitchen
      November 1, 2012

      Thank you Lynn for noticing that. Recipe doesn’t need condensed milk. I recently added new printing format and it somehow slipped in there. Reply

  • October 29, 2012

    Thank you, Natasha! I remember as a kid, we’d go to the movie and buy trubochki and milk shake. It was Oh so Yummy! Reply

    • Natasha
      natashaskitchen
      October 29, 2012

      That’s a sweet memory 🙂 Reply

  • Ella
    October 18, 2012

    Oh these look so perfect! Reply

  • Katya
    October 18, 2012

    Every time I made this recipe, I never had any leftovers. Thank you Natasha. Reply

    • Natasha
      natashaskitchen
      October 18, 2012

      I have the same problem Katya, but its a good thing 🙂 Reply

  • Sharon
    October 12, 2012

    I’ve been making these for years, but with making my own dough, which is a four hour process…You’ve just made my life easier ! Thank you !!!! Reply

    • Natasha
      natashaskitchen
      October 12, 2012

      Awesome :D, just imagine what you can do with all that extra free time. Reply

  • Liya
    October 1, 2012

    mmm! im craving those right now! 🙂 Reply

  • Angel
    September 14, 2012

    Do you put anything on the horns before putting on the pastry. They stick to the metal and can’t come off easily, and the batch got ruined. Reply

    • Natasha
      natashaskitchen
      September 14, 2012

      That’s a real bummer. 🙁 I’ve never had a problem with sticking since the dough has plenty of it’s own built-in grease. Did you use the same brand of puff pastry? You could always spray them with a cooking spray like PAM if they are sticking. It would take way too long to try and grease them all by hand. Also, try to remove them pretty soon after they come out of the oven. They may slide off easier if they are still very warm/hot. Hope that helps. Reply

      • Svetik
        October 1, 2012

        Usually if trubochki sticks it means that the dough was put tight on the molds. Try not to put to tight and it should come off easily. Good luck. Reply

  • Amber
    August 27, 2012

    Thanks for this wonderful recipe. I’ve never heard of cream horns before, but thought these would be a lovely addition to my dessert party. They were fun to make (although rolling 120 at one time was a little much) and so easy. The hint of lemon was absolutely perfect. Everyone at the party raved about them. Not sure if it works out when you do a single batch, for a double batch I ended up with a whole piping bag of extra filling. I was heart broken to toss out such deliciousness, but with 120 completed desserts to eat I figured we’d have our fill. Thanks again. I will definitely make these again… maybe with Nutella 🙂 Reply

    • Natasha
      natashaskitchen
      August 27, 2012

      Wow that’s a lot of cream horns!!! Good work! I’m glad you liked them. 🙂 Reply

  • Jeannie
    August 27, 2012

    These look so good, I bake for farmers market, and I am always looking for new and exciting recipes to make for my customers. I was wondering if there is a filling that would be better for out door markets with weather that ranges from 30 to 100, I have to be careful of what I make to sell. Reply

    • Natasha
      natashaskitchen
      August 27, 2012

      These would be ok at room temp for 2 hours, safe max time would be 4-6 since it has dairy in it. I wouldn’t leave them in the heat though. Maybe you could keep some in a cooler and replenish as they are sold? Reply

      • Jeannie
        August 28, 2012

        Great idea thanks. Reply

  • August 14, 2012

    Definitely gotta try!! I pinned it! Thanks for sharing… looks like elegant food, but it’s very easy to make! Reply

  • August 11, 2012

    Those look so good. Never seen those molds before I will have to be on the lookout. I am going to add these to my Mouth Watering Mondays post this Monday. Come on over to see it at http://www.noshingwiththenolands.com Cheers, Tara Reply

    • Natasha
      natashaskitchen
      August 12, 2012

      Thank you so much! Reply

  • Kathy
    July 21, 2012

    Years ago. I enjoyed cream horns…even have the molds.. but never used them!
    Hopefully someone in my family will try your recipe and we can all enjoy them again. I don’t cook much, but I still really like to collect recipes. Thank you for
    sharing this. Reply

    • Natasha
      natashaskitchen
      July 21, 2012

      Awesome that you have the molds already! These aren’t too difficult to make but are really really good! Reply

  • sa ndy sweeney
    July 9, 2012

    looks great. con you put tiney choc chips or tiny candy ?
    Reply

    • Natasha
      natashaskitchen
      July 9, 2012

      You can add whatever you like! Just don’t hide anything inside that is choking size and you’ll be ok 🙂 Do you mean something like sprinkles? Reply

  • Salianet
    July 8, 2012

    Natasha,
    How long can I serve the trubochki out before it gets soggy? If I put the filling in and put in the fridge/cooler box before it’s served, it wouldn’t be too soggy, would it? Reply

    • Natasha
      natashaskitchen
      July 8, 2012

      It’s best to pipe the cream inside on the same day that you are serving them. Just keep them in the fridge until your guests arrive. Reply

  • Cindy
    July 8, 2012

    They look amazing! Can’t wait to give these a try! Reply

    • Natasha
      natashaskitchen
      July 8, 2012

      Once you make a few, you’ll find they are pretty simple. Hope you love them! Reply

  • Salianet
    June 28, 2012

    Hi Natasha,
    Where I come from doesn’t have cool whip. Do you have any suggestion what would be the best to substitute for cool whip? Folding in whipped cream to the filling will not result in the same consistency as it is with cool whip since whipped cream is not as stable as cool whip. It doesn’t have to be the same flavor, I just need the substitute to have similar consistency for the filling. Thanks. Reply

    • Natasha
      natashaskitchen
      June 28, 2012

      I’ll be posting a cupcake frosting tonight that would work. If you need it sooner, please let me know and I can email it to you 🙂 Reply

      • Salianet
        June 29, 2012

        Natasha,
        I am not in a hurry, so I’ll be waiting for your posting! Thank you so much. Reply

        • Natasha
          natashaskitchen
          June 29, 2012

          Ok its posted today as the cupcake frosting recipe. Reply

          • Salianet
            July 2, 2012

            Thanks, I’ll try that soon!

  • Ann
    May 26, 2012

    Where / when would you incorporate the nutella? Reply

    • Natasha
      natashaskitchen
      May 26, 2012

      Hi Ann, u haven’t tried it with Nutella but I plan to next time I make a batch. I know it’s not much help but I can’t give instructions on something I haven’t tried. It’s on my to-do list. Now that you’ve mentioned it; I’m craving nutella cream horns! Reply

  • Jen
    May 17, 2012

    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! Reply

    • Natasha
      natashaskitchen
      May 17, 2012

      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. Reply

  • Sarah Z.
    May 14, 2012

    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? Reply

    • Natasha
      natashaskitchen
      May 14, 2012

      You can refrigerate them. We ate them the next day and they were just fine 🙂 Reply

  • d
    May 13, 2012

    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! Reply

    • Natasha
      natashaskitchen
      May 13, 2012

      Dowel Rods; how creative! I’m glad this brought back memories of your Grandma’s clothespin cookies 🙂 Reply

  • yelena
    March 28, 2012

    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. Reply

    • Natasha
      natashaskitchen
      March 28, 2012

      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. Reply

      • Tina Ahm
        June 18, 2013

        What is the amount of sweetened condensed milk do you use?
        Thanks! Reply

  • Elena
    March 27, 2012

    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 🙂 Reply

    • Natasha
      natashaskitchen
      March 27, 2012

      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. Reply

      • Elena
        March 27, 2012

        Ok 🙂 thanks so much! Reply

  • Kristina
    March 25, 2012

    these turned out amazing! very light and tasty! my dad esp loved the hint of lemon 🙂 Reply

    • Natasha
      natashaskitchen
      March 25, 2012

      Kristina, you are on a roll with your cooking! Thanks for letting me know. I appreciate it! Reply

  • Natasha
    February 23, 2012

    What size are those molds? Reply

    • Natasha
      natashaskitchen
      February 23, 2012

      Hi, dimensions are 1.8 x 1.4 x 5 inches. I hope this helps. Select link in our shop to get more info. Reply

      • Natasha
        February 23, 2012

        Thanks much for the info!!!!! Reply

  • Julie
    February 20, 2012

    hey, i was wondering where do you get the Pepperidge Farm Puff Pastry? Reply

    • Natasha
      natashaskitchen
      February 20, 2012

      Winco. But it’s also sold at FredMeyer, Walmart and I think I’ve seen it at Albertsons. Reply

  • Irina
    January 31, 2012

    made these for my baby’s b-day, I used varennu sgushenku, mmmmm, was really good!!!
    LOVE YOUR WEBSITE!! Reply

    • Natasha
      natashaskitchen
      January 31, 2012

      Thanks Irina 🙂 Reply

  • Vikulya
    January 29, 2012

    So, when should you add the condensed milk? beat it with sugar and cream cheese? Reply

    • Natasha
      natashaskitchen
      January 29, 2012

      Stir it in at the end. Reply

  • Julie K
    January 19, 2012

    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! Reply

    • Natasha
      natashaskitchen
      January 19, 2012

      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. Reply

  • Victoria
    January 13, 2012

    So good i love it! Reply

  • Lina
    January 12, 2012

    Ohhhh Nutella sounds so good! Reply

  • January 11, 2012

    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. 🙂 Reply

    • Natasha
      natashaskitchen
      January 11, 2012

      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! Reply

      • Hp
        January 31, 2013

        I was thinking the EXACT same thing with the Nutella! Reply

  • January 10, 2012

    Natasha these look gorgeous! You have a lot more patience than me 🙂 Reply

  • Natasha
    natashaskitchen
    January 10, 2012

    That is pretty good! Thanks for sharing Natalie! I don’t think they were on ebay when I was buying them. Reply

  • Natalie
    January 10, 2012

    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 😉 Reply

    • Natasha
      natashaskitchen
      January 10, 2012

      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. Reply

  • January 9, 2012

    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. Reply

    • Natasha
      natashaskitchen
      January 9, 2012

      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. 🙂 Reply

  • anna
    January 8, 2012

    Awesome thanx! Reply

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