Mom's Cream Horn (Trubochki) Recipe

Name: Mom's Cream Horn (Trubochki) Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 60 Cream Horns
Ingredients: 1 package; powdered sugar; 8 oz tub of cool whip; 4 oz cream cheese; 3 Tbsp sugar; 2 Tbsp lemon juice

User Reviews

5.0

138 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
42 mins
Servings
60 Cream Horns
Course
Dessert
Cuisine
Russian, Ukrainian

Mom's Cream Horn (Trubochki) Recipe

Colin Brown

Report

Cream Horn Molds required for the recipe. Puff pastry cream horns can be made even 3 days ahead; covered and stored in a cool, dry place.

Share:

I Made This!

103 people made this

Print

29 people printed this

Save this

82 people saved this

Ingredients

Servings

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

Add to Shopping List

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.