Mom's Cream Horn (Trubochki) Recipe
User Reviews
5
Mom's Cream Horn (Trubochki) Recipe
Description
This Mom's Cream Horn (Trubochki) Recipe uses thawed puff pastry sheets cut into strips which are rolled out longer before being wrapped around cones to form a hollow pastry horn. Baking at 400°F melts the butter layers in the pastry, creating a light, flaky, golden exterior with a crisp texture. Cooling is essential before filling to prevent the cream from melting.
The filling is a smooth blend of softened cream cheese, powdered sugar, and lemon juice, beaten until combined, then folded with Cool Whip to create a fluffy, sweet, and slightly tangy cream. This contrast complements the buttery texture of the pastry. The finished cream horns are filled using a pastry bag and finished with a dusting of powdered sugar.
They make an elegant dessert or a special treat for celebrations and are best enjoyed soon after filling to preserve the pastry’s crisp texture.
Ingredients
- 1 package 2 sheets Pepperidge Farm Puff Pastry, thawed
- powdered sugar
- 8 oz Cool Whip tub
- 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.
User Reviews
Overall Rating
5
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