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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.
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?