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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.
Should we brush them with egg wash before baking? Or not necessary
Hello there! It’s not necessary but if you want a shinier and more golden finish, you can apply egg wash before baking.
Hi Natasha! Instead of cool whip can I use heavy cream whipped with some powdered sugar?
Hi Natasha. Yes, you can use homemade whipped cream in place of cool whip.
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.”
Should we brush them with egg wash before baking? Or not necessary