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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. 
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