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Mom's Cream Horn (Trubochki) Recipe
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.
👥 60 Servings⏱️ Prep & Cook: 42 min⏳ Prep: 30 min🔥 Cook: 12 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Preheat the Oven to 400°F
2
Unfold one thawed puff pastry sheet. Keep the second sheet refrigerated. Using pizza cutter, slice the sheet in to 30 even strips.
3
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.
4
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.
5
Cool trubochki to room temperature, than pipe in the cream.
6
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.
(2 sheets Pepperidge Farm Puff Pastry, thawed)1 packagecream cheese (softened at room temperature)4 ozPowdered Sugarsugar3 Tbsplemon juice2 Tbsp
7
Fold in 8oz of cool whip until smooth and fluffy.
8
Fill the pastry bag with cream & pipe it in to each cream horn to the top.
9
Dust with powder sugar and enjoy.
(2 sheets Pepperidge Farm Puff Pastry, thawed)1 packagePowdered Sugarsugar3 Tbsp
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