Mom’s Cream Horn (Trubochki) Recipe

These homemade cream horns, also known as Trubochki, feature crispy, golden puff pastry filled with a smooth, creamy mixture of cream cheese, Cool Whip, and a hint of lemon juice. This easy-to-make dessert offers a perfect balance of flaky texture and creamy filling, making it ideal for special occasions or everyday treats. With just a few simple ingredients, you can create an impressive dessert that will be loved by family and friends. Dust with powdered sugar for the finishing touch, and serve these cream horns at your next gathering.

Ingredients

• 1 package (2 sheets) Pepperidge Farm Puff Pastry, thawed
• Powdered sugar for dusting
• 8 oz tub of Cool Whip
• 4 oz cream cheese, softened at room temperature
• 3 Tbsp sugar
• 2 Tbsp lemon juice

Instructions

1. Preheat the oven to 400°F (200°C).
2. Prepare the puff pastry: Unfold one thawed sheet of puff pastry and keep the second sheet refrigerated. Using a pizza cutter, slice the sheet into 30 even strips.
3. Shape the dough: Roll each strip out until it is about 2.5 times its original length, then wrap the dough around a cream horn mold. Press the dough down to seal as you go. Place the rolled molds on a baking sheet with the end side down.
4. Bake: Bake the pastry at 400°F for 12 minutes, or until golden brown. You may need to bake in batches. Remove and allow to cool to room temperature.
5. Make the cream filling: In a mixing bowl, beat together 4 oz cream cheese and 3 Tbsp sugar on medium speed for 1 minute until well combined. Add 2 Tbsp lemon juice and mix until smooth.
6. Fold in Cool Whip: Gently fold 8 oz of Cool Whip into the cream cheese mixture until the filling is smooth and fluffy.
7. Fill the pastry: Transfer the cream mixture to a pastry bag and pipe it into each cream horn until full.
8. Finish and serve: Dust the filled cream horns with powdered sugar. Serve and enjoy!

---

Why You’ll Love This Recipe

• Flaky and Crispy Pastry: The puff pastry is perfectly golden and light, providing a crisp base for the creamy filling.
• Lemon Cream Filling: The combination of cream cheese, Cool Whip, and a hint of lemon juice gives a smooth, fluffy filling with a refreshing taste.
• Easy to Make: Despite the elegant presentation, this recipe uses pre-made puff pastry to save time and effort.

Tips

• Use Chilled Puff Pastry: If your pastry gets too warm while working with it, it can become soft and difficult to handle. Keep the second sheet in the fridge until ready to use.
• Cream Horn Mold: If you don’t have a cream horn mold, you can make your own using aluminum foil shaped into cones.
• Piping the Cream: Make sure to pipe the cream when the pastry is fully cooled to avoid the cream melting.

Variations and Substitutions

• Flavored Filling: Add a few drops of vanilla or almond extract to the filling for a different flavor twist.
• Fruit Topping: For an extra touch, top with fresh berries, chocolate shavings, or a drizzle of caramel.
• Gluten-Free: Use a gluten-free puff pastry alternative for those with dietary restrictions.

FAQs

Can I make this ahead of time?
Yes, the baked pastries can be made ahead and stored in an airtight container. Pipe the cream into the horns just before serving to keep them fresh.

Can I use a different cream filling?
Absolutely! You can replace the cream cheese and Cool Whip filling with whipped cream or custard if preferred.

How should I store leftovers?
Store leftover filled cream horns in the fridge. They’re best eaten within a day or two, as the puff pastry can soften over time.

Serving Suggestions

• Serve these cream horns as a dessert for special occasions like holidays, birthdays, or afternoon tea.
• Pair them with a hot cup of coffee or tea for a cozy treat.

Suggestions

• Experiment with different fillings, such as chocolate mousse or flavored whipped cream, to create your own signature cream horn recipe.
• For a festive touch, sprinkle with colored sugar or top with chocolate ganache.