Mom’s Cream Horn (Trubochki) Recipe
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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
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
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.
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. Bake at 400° F for 12 min until golden brown.
5. Remove Trubochki from the molds and start the second batch.
6. 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 4oz of cream cheese and 3 Tbsp of sugar until well blended (1 minute on medium speed).
2. Mix in 2 Tbsp of lemon juice until well blended. Then fold in 8oz of cool whip until smooth and fluffy.
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.
4. Generously dust with powdered sugar and enjoy!
You could make the filling a hundred different ways. What’s your favorite?
Mom's Cream Horn (Trubochki) Recipe
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
- 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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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 ?
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.
could you use Cannoli rolls instead of cones? So the horns will be tubes.
Hi Abbey, yes, that will work!
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.
T really does feel fancy! 🙂
I’m so glad you love this recipe!
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!
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.
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
Thank you so much for sharing that with us!
On the fox run box it says to use phyllo pastry ?
Hi, unfortunately, I did not keep the box.
I’ve tried these cream horns many times and each time I make a batch they always turn out exactly the same as Natasha.
That’s so great!
Hey Natasha. Do you know how long is the cream good for once it’s mixed? Also can the cream be frozen?
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.”
How to make puff pastry, thanks
Hi Julio, I don’t have a recipe for that yet as I usually use store-bought but I would love to give it a try in the future. Thanks for suggesting that.
How big are your molds?
Hi Inna, we have them linked in the recipe post. I believe they are 5.91 x 3.82 x 2.2 inches.
Hi Natasha,
Can I substitute cool whip with a heavy whipping cream?
Hi Tanya, I haven’t tested that to advise. Here’s what one of our readers wrote “For the cream, I whipped heavy whipping cream and mixed in few tablespoons of cooked condensed milk, and it was absolutely delicious!!!!”
Hi Natasha, can I make them ahead of time without the cream and just fill them before serving.
I don’t see why not! We always prepare the shells in advances and keep them in a sealed container for a few.
Natashas Does your Moms cream horn recipe require refrigeration after filling?
I am going to actually make a bunch of miniature ice cream cones and fill them with the cream.
To keep them from getting soggy, I plan to paint chocolate on the inside of the cone for stability.
I would assume you could do the same thing to pastry horns.
What do you think?
Hi Ann, I love the idea of painting with chocolate on the inside. Anytime you are using dairy for the frosting (cream cheese in this case), you would want to refrigerate overnight.
Do you have to grease the molds to release them after baking?
Hi Linda. I didn’t have to grease them.
I used spray on mine and the pastry still stuck, I put pastry too high as well n had to cut a bit off so I could pull the molds out
YOU CAN ALSO USE MARSHMALLOW WHIP,INSTEAD OF THE COOL WHIP.
Oh yum, great suggestion! Thanks for sharing 🙂
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?
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.
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?
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.
Great and easy recipe. However, Europeans, in vast majority of European countries, celebrate Christmas on Christmas – December 25, not in January.
We celebrate both but the big celebration for us is also December 25th 🙂
Hi natasha, do i beat the cool whip before mixing it in with the cream cheese? Or do i add it in thawed?
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. 🙂
Do you oil or spray the cones before putting pastry on.
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).
Looks wonderful, but please– let’s use real whipped cream and not the chemical, oil, and air slurry that is Cool Whip.
Amen! And heavy cream can be stabilized with a bit of gelatin if needed.
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.
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!
I’m glad you all enjoyed them 🙂
Would fillo pastry sheets work for this recipe?
Hi Lana, I have not tried this with phyllo dough to advise. I worry the texture will not be the same and they will break apart.
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?
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.
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?
Hi Julie! Yes we did add 2Tbsp. Did you do everything else the same – using the same amount of sugar and cool whip?
Hi 🙂 Yes I did 8 oz cool whip, 4 oz cream cheese and 3 Tbs sugar, it’s right?
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.
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.
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.
Pam, thank you for such a nice review on these and its nice to know that they freeze well 😀.
Hi Natash
Where can I purchase these molds.. I have not seen them anywhere…
Thank You I n Advance
Grace…….
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.
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?
Natasha,
Would this cream taste good for the ice cream cone waffles (trubochki) ?
Hi Anna, I think it would work for those.
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
Forgot to ask, do they need to be refrigerated?
Dariene, yes, they need to be refrigerated or kept in a cold garage.
I’m so happy you enjoyed the recipe!
Is there a way that I can half the recipe?
Hi Sydney, yes you could just cut all of the ingredients in half and make half as many. It would work fine 🙂
Hi Natasha, i’m about to make these for the first time. Any tips?
Not really anything besides what’s in the post :-). I guess as with any recipe, make sure to read through the recipe before starting.
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!
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.
These turned out wonderful! Thanks for the recipe.
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.
I think it’s regional also because we are not orthodox and we celebrated on January 7th while living in Ukraine. 🙂
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!
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!!!
Natasha,
How many days can the trubachki last without being filled with the filling?
-oksana
I’d say 3-4 days safely without getting stale.
thank you so much! But what would you recommend?
Store them at room temperature in a plastic bag for about 3 or 4 days. I haven’t really gone longer than 4 days.
thank you!)
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 🙁
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.
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!
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!!!!!
Oooh that does sound absolutely delicious! Thanks Maria for the tip!
I love them, my only problem is that They stick everywhere.Do you have any tip in that? Woukd flour help? Thank you
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! 🙂
I made the cream horns came out really delicious, thank,you.
Thank you for the great review Dunia, I’m glad you enjoyed them :).
Hi,Natasha !I like your sajt,i have quastion for you:were you by horn for trubochki???
I bought them on Amazon. I have some links in this post to the ones I purchased. Please see the first paragraph above 🙂
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.
Thank you Doyle for a great report and you are welcome :).
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?
I don’t know where to buy them locally but here is the link where you can purchase them on Amazon.
OMG these are so beautiful and easy …thanks for the great idea and i love your blog.!!
You’re welcome. They are so simple and delicious! Thanks Melissa – you’re so sweet 🙂
Hi, Can you put whipping cream in the horns and freeze them.
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. 🙂
Thanks, I will.
Great! Thank you!
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?
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 🙂
Hi Natasha, where would you recommend
to find формочки для трубочек?
I have some links to Amazon in this post. That’s where I purchased mine 🙂
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!
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! 🙂
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! 🙂
You are very welcome. I’m so happy you enjoyed it!
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.
I think I know what you are referring to but I haven’t tried to make them myself.
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:)
That’s so sweet. I’m happy you enjoy the recipes 🙂
Also, does anyone know the original recipe for the cream? The one they use at wedding? Thanks
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:(
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?
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:)
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 😉
YES x 10000000! I love trying peoples recipes. Thanks so much for offering. My email: natashaskitchen@yahoo.com
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!
They are easier than they seem, but still super impressive! 🙂
Great recipe! Thank you for sharing.
You’re very welcome. Glad you enjoyed it! 🙂
And you have to spray the molds with cooking spray so they wont stick when you’ll take the pastry off em.
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.
Wow thats alott of powder
The more the merrier 😉
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.
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 🙂
Hi Natasha,
How many days in advance can I make the just the trubochki?
3 days in advance, I saw my answer in the beginning of your recipe 😉
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.
🙂
oh my goodness that sounds amazing!! I want to try your version for sure!! Thanks for sharing 🙂
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
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.
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!
40 mins as per instructions on the box. I think it might have been too long considering hot summer weather.
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 🙂
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.:)
You are welcome, I’m glad you like them :).
Hello Natasha, could I substitute cool whip with beaten whipped cream?
Thanks in advance for your reply
Yes, you can. Just make sure you have stiff peaks when it’s whipped so the cream isn’t too runny.
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!
I wonder if they were on the counter for too long. How long were they out?
Lol that’s funny. .but yeah I really wanna try these with nutella:)
Hey natasha have u tried with nutella? If yes how much did u put??
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!
Natashenka, how far in advance can the pastries be made? Just the pastries alone without any cream?
You can make them a few days ahead fo time and cover with plastic wrap at room temp or refrigerated.
Yes I did…. 🙁
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!
And you put them on the baking sheet with the end facing down?
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!
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?
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.
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.
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 🙁
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.
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
Man that’s alot of puff pastry! How thin are your rolling them out; not paper thin I hope?
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.
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?
I purchased mine at a store that specializes in cake decorating items. Could you repost the recipe for the frosting filling? Thanks
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?
This recipe is great the cream horns came out great
Thanks:)
You are welcome Jack :).
This is a great recipe and easy. Made the “trubocki” twice and everyone loved them.
Thanks!
You’re welcome Jasmina 🙂 I’m glad you all enjoyed them.
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
I purchased mine on Amazon. Click here to find them. 🙂
Hi Natasha, I was wondering if there is a way to make the pastry yourself instead of buying it? Thanks!
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!
I would love the pastry recipe too! Looking forward to it! 🙂
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!
I’m glad that worked!! That’s a brilliant idea! 🙂
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?? 🙂
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!
Are you referring to cooked condensed milk? I’m not really sure what заварнои крем is?
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.
Oh yes, I made a chocolate frosting that way to and it turned out amazing!
NATASH SKAJI POJOLUSTA OTKUDA MOGU KUPIT TRUBOSHKI
I have a link to amazon at the top of this post. You can also click here.
great recipe , but how do you stop the pastry from sticking to those little silver things, am willing to try anything …desperate eddie
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.
I don’t see the sweetened condensed milk in this recipe for cream horns, am I missing something?
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.
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.
That’s funny that they actually called because the kids loved it so much! 🙂 Thanks for sharing that story with me.
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
You are welcome Nataliya, I’m glad that your family loves them :).
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
Vera thank you so much. I loved reading your comment 🙂 Merry Christmas to you too!!
Can I add condensed milk and not ruin the consistency?
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.
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!!! 🙂
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…
I’ll try your tip next time. That makes sense! 🙂 thank you
Wondering where I can find the molds used??? In stores please:)
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?
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!
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.
The set I use can be found in my “shop” section. See tab at the top 🙂
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?
I have my set posted in my “shop” section 🙂
Natasha i made this for my family for Thanksgiving… They loved it!!! So good!!!!!Thank you
Awesome!! Thanks for sharing that with me. So glad you enjoyed the recipe!
Hi Natasha,
How early can I make these(with out filling)to the event?
2-4 days would be fine. 🙂
Thanks 🙂
Can I fill these up a day befor the party?
Yes, but they are best the day of. They fill pretty quickly; that part is a breeze! 🙂
Recipe says sweetened condenced milk, where is that being used?????
Thank you Lynn for noticing that. Recipe doesn’t need condensed milk. I recently added new printing format and it somehow slipped in there.
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!
That’s a sweet memory 🙂
Oh these look so perfect!
Every time I made this recipe, I never had any leftovers. Thank you Natasha.
I have the same problem Katya, but its a good thing 🙂
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 !!!!
Awesome :D, just imagine what you can do with all that extra free time.
mmm! im craving those right now! 🙂
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.
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.
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.
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 🙂
Wow that’s a lot of cream horns!!! Good work! I’m glad you liked them. 🙂
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.
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?
Great idea thanks.
Definitely gotta try!! I pinned it! Thanks for sharing… looks like elegant food, but it’s very easy to make!
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 www.noshingwiththenolands.com Cheers, Tara
Thank you so much!
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.
Awesome that you have the molds already! These aren’t too difficult to make but are really really good!
looks great. con you put tiney choc chips or tiny candy ?
?
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?
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?
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.
They look amazing! Can’t wait to give these a try!
Once you make a few, you’ll find they are pretty simple. Hope you love them!
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.
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 🙂
Natasha,
I am not in a hurry, so I’ll be waiting for your posting! Thank you so much.
Ok its posted today as the cupcake frosting recipe.
Thanks, I’ll try that soon!
Where / when would you incorporate the nutella?
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!
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.
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 🙂
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 🙂
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.
What is the amount of sweetened condensed milk do you use?
Thanks!
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!
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!
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!!!!!
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.
made these for my baby’s b-day, I used varennu sgushenku, mmmmm, was really good!!!
LOVE YOUR WEBSITE!!
Thanks Irina 🙂
So, when should you add the condensed milk? beat it with sugar and cream cheese?
Stir it in at the end.
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 good i love it!
Ohhhh Nutella sounds so good!
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!
I was thinking the EXACT same thing with the Nutella!
Natasha these look gorgeous! You have a lot more patience than me 🙂
That is pretty good! Thanks for sharing Natalie! I don’t think they were on ebay when I was buying them.
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.
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.
Awesome thanx!