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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.
How to make puff pastry, thanks
Hi Julio, I don’t have a recipe for that yet as I usually use store-bought but I would love to give it a try in the future. Thanks for suggesting that.
How big are your molds?
Hi Inna, we have them linked in the recipe post. I believe they are 5.91 x 3.82 x 2.2 inches.
Hi Natasha,
Can I substitute cool whip with a heavy whipping cream?
Hi Tanya, I haven’t tested that to advise. Here’s what one of our readers wrote “For the cream, I whipped heavy whipping cream and mixed in few tablespoons of cooked condensed milk, and it was absolutely delicious!!!!”
Hi Natasha, can I make them ahead of time without the cream and just fill them before serving.
I don’t see why not! We always prepare the shells in advances and keep them in a sealed container for a few.
Natashas Does your Moms cream horn recipe require refrigeration after filling?
I am going to actually make a bunch of miniature ice cream cones and fill them with the cream.
To keep them from getting soggy, I plan to paint chocolate on the inside of the cone for stability.
I would assume you could do the same thing to pastry horns.
What do you think?
Hi Ann, I love the idea of painting with chocolate on the inside. Anytime you are using dairy for the frosting (cream cheese in this case), you would want to refrigerate overnight.
Do you have to grease the molds to release them after baking?
Hi Linda. I didn’t have to grease them.
I used spray on mine and the pastry still stuck, I put pastry too high as well n had to cut a bit off so I could pull the molds out
YOU CAN ALSO USE MARSHMALLOW WHIP,INSTEAD OF THE COOL WHIP.
Oh yum, great suggestion! Thanks for sharing 🙂
Thanks for the recipe! I would like to try to make them for Thanksgiving. My question is how far in advance can I fill the pastry with cream?
Andrea, I’d wait to pipe the frosting just before serving them or the pastry will soften if frosted and left overnight. It’s still going to taste good, but I like the cones to be flaky rather than too soft.
Natasha, my husband has a celiac disease but I love “Trubochki” and would like to make it! What gf flour blend can I use to substitute store bought dough?
Hi Natalia, I wish I had a good answer for your question but I haven’t tested any gf flour blends so I can’t really suggest one.
Great and easy recipe. However, Europeans, in vast majority of European countries, celebrate Christmas on Christmas – December 25, not in January.
We celebrate both but the big celebration for us is also December 25th 🙂
Hi natasha, do i beat the cool whip before mixing it in with the cream cheese? Or do i add it in thawed?
Hi Emily, fold thawed cool whip in with a spatula. You don’t have to beat it in and it doesn’t require beating before mixing it in, just add it thawed. 🙂
Do you oil or spray the cones before putting pastry on.
Hi Terry, the puff pastry has enough in it naturally without needing to oil or grease the cones. I’ve never had to with the cones I have (linked in the post above).
Looks wonderful, but please– let’s use real whipped cream and not the chemical, oil, and air slurry that is Cool Whip.
Amen! And heavy cream can be stabilized with a bit of gelatin if needed.
If you just can’t wait to get the forms, you can use sugar cones that you buy at the grocery store but you can only use them once.
Hi! Yes I used fresh lemon. Actually yesterday we ate them and everybody liked them! So maybe just I will add a little lesser lemon next time. But the truvochki were very good!
I’m glad you all enjoyed them 🙂
Would fillo pastry sheets work for this recipe?
Hi Lana, I have not tried this with phyllo dough to advise. I worry the texture will not be the same and they will break apart.
Hi Natasha! These trubochki looks so delicious!!! I want to make them today! Where did you buy Pepperidge Farm Puff Pastry? Do they sell these in Walmart?
Different Walmarts carry different inventory but they do sell it in our local Walmart. It is also in our local FredMeyer and I believe Albertsons has it also.
Ok thank you! I did them today! They are delicious! But did you put 2 Tbs lemon in the trubochki filling? Because I did and I think it’s too sour. So maybe should I put a little lesser next time? Or it’s supposed to be like that?
Hi Julie! Yes we did add 2Tbsp. Did you do everything else the same – using the same amount of sugar and cool whip?
Hi 🙂 Yes I did 8 oz cool whip, 4 oz cream cheese and 3 Tbs sugar, it’s right?
Hi Julie, yes that is right. Did you use fresh lemon juice or concentrate? The concentrate seems to have a stronger flavor and isn’t as good in larger amounts.
Different Walmarts carry different inventory but they do sell it in our local Walmart. It is also in our local FredMeyer and I believe Albertsons has it also.
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.
Pam, thank you for such a nice review on these and its nice to know that they freeze well 😀.
Hi Natash
Where can I purchase these molds.. I have not seen them anywhere…
Thank You I n Advance
Grace…….
Hi Grace, I purchased these on Amazon. I have a link at the top of the post but here are the exact ones I purchased on Amazon.
How do you freeze the cream horns, with or without the filling or with or without the powder sugar over them , everyone wants them for Christmas and it’s too much to make at last minute. Any other hints about freezing them?
Natasha,
Would this cream taste good for the ice cream cone waffles (trubochki) ?
Hi Anna, I think it would work for those.
I made these this last weekend, omg they were absolutely delicious. Granddaughters are coming over next weekend and we will be making them again to share with the rest of the family. Thank you
Forgot to ask, do they need to be refrigerated?
Dariene, yes, they need to be refrigerated or kept in a cold garage.
I’m so happy you enjoyed the recipe!
Is there a way that I can half the recipe?
Hi Sydney, yes you could just cut all of the ingredients in half and make half as many. It would work fine 🙂
Hi Natasha, i’m about to make these for the first time. Any tips?
Not really anything besides what’s in the post :-). I guess as with any recipe, make sure to read through the recipe before starting.
Natasha,
This recipe looks simple, easy and incredibly delicious! I plan to make these next week, but had a concern about it getting too hard (in the refrigerator), or even soggy from being filled a hours in advance. If I fill them and leave them in the fridge for 8-10 hours, will they be okay to eat right after or too hard from refrigeration? Based on your experience. if left out for a couple hours, do you think they will start melting?
I see some comments about condensed milk, but I don’t see it in the recipe. Can you please clarify if that is required?
Apologies if you’ve already answered these questions in the previous comments.
Thank you!
I’d wait to pipe the frosting just befor serving them or the pastry will soften if frosted and left overnight. It’s still going to taste good, but I like the cones to be flaky rather than too soft. You can leave the cones at room temperature in a plastic bag and refrigerate the frosting until ready to fill and serve. There is no condensed milk in this recipe and it is not required. A couple readers were asking if they could use it to sweeten the cream.
These turned out wonderful! Thanks for the recipe.