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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.
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!