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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.
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!