Mom’s Cream Horns (Trubochki) Recipe – These easy-to-make cream horns (also known as trubochki) are a delightful dessert made with puff pastry and a creamy, tangy filling. Perfect for special occasions or a sweet treat, this recipe features a simple cream cheese and Cool Whip filling, with a light, flaky pastry shell that’s golden brown and irresistible. Dust them with powdered sugar for an elegant finish that will impress your guests. Learn how to make these delicious cream horns with easy-to-follow steps and tips for perfect results every time! Cream horn recipe with step-by-step instructions is the ideal dessert for your next celebration or family gathering.

Ingredients:

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

Instructions:

Preheat the Oven: Set your oven to 400°F (200°C).
Prepare the Puff Pastry: Unfold one sheet of thawed puff pastry. Keep the second sheet in the refrigerator. Using a pizza cutter, slice the sheet into 30 even strips.
Shape the Pastry: Roll each strip until it’s about 2.5 times its original length. Wrap each strip around a cream horn mold, pressing down slightly to seal the dough.
Bake: Place the molds with the wrapped pastry onto a baking sheet, ensuring the ends of the dough are facing down. Bake at 400°F for about 12 minutes or until golden brown. You may need to bake the pastries in batches.
Cool: Allow the baked pastry horns (trubochki) to cool to room temperature.
Prepare the Cream Filling: In a mixing bowl, beat together 4 oz cream cheese and 3 tbsp sugar on medium speed for about 1 minute until smooth. Add 2 tbsp lemon juice and mix again until well combined.
Fold in Cool Whip: Gently fold the 8 oz of Cool Whip into the cream cheese mixture until the filling is smooth and fluffy.
Pipe the Cream: Fill a pastry bag with the prepared cream filling and pipe it into the cooled pastry horns.
Finish and Serve: Dust the filled cream horns with powdered sugar for a beautiful finish. Serve and enjoy!

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Tips:

Refrigerate the second puff pastry sheet until ready to use to keep it from becoming too warm while you work with the first sheet.
Make sure your cream cheese is softened before mixing to avoid lumps in the filling.
You can chill the assembled cream horns for an hour to help the filling set before serving.

Variations and Substitutions:

Flavor variations: Try adding a teaspoon of vanilla extract or almond extract to the cream for added flavor.
Different fillings: For a change, swap the cream cheese filling with a chocolate or fruit-flavored filling like strawberry or raspberry.
Dough options: Use store-bought dough or homemade puff pastry for a more personalized touch.

FAQs:

Can I use whipped cream instead of Cool Whip? Yes, whipped cream is a great substitute, though Cool Whip gives a more stable, fluffier texture.
Can I prepare these in advance? Yes! You can bake the pastry shells ahead of time and store them in an airtight container. Fill them with cream just before serving.
What if I don’t have cream horn molds? You can use any oven-safe item that can be shaped similarly, such as small dowels or thick metal straws.

Serving Suggestions:

Serve these cream horns as a delightful dessert at tea parties, family gatherings, or holiday celebrations.
Pair them with fresh berries or a hot cup of coffee for a perfect treat.

Why You’ll Love This Recipe:

Delicious and Elegant: These cream horns are light, crispy, and filled with a rich, creamy filling that melts in your mouth.
Perfect for Any Occasion: Whether it’s a special celebration or a simple treat, these trubochki make every moment feel festive.
Simple to Make: With store-bought puff pastry and a quick filling, this recipe is easy to prepare yet looks impressive enough for guests.

Enjoy these Mom’s Cream Horns (Trubochki)—a delicious, classic treat that’s sure to bring smiles to everyone’s faces!