Mom’s Cream Horn (Trubochki) Recipe

Let me introduce you to a sweet treat that’s as fun to make as it is to eat: Mom’s Cream Horn (Trubochki) Recipe. These beautiful, golden pastries are a beloved family classic, featuring flaky puff pastry wrapped into crisp horns and filled with a cloud-like, tangy cream. With every bite, you get the perfect blend of buttery crunch and luscious sweetness, finished with a snowy dusting of powdered sugar. This is the dessert I crave whenever I want a little nostalgia—and trust me, once you try it, you’ll want to pass the tradition along, too!

Ingredients You’ll Need

One delightful aspect of Mom’s Cream Horn (Trubochki) Recipe is just how few ingredients you need. Each one is essential, bringing its own personality to the table—from the puff pastry’s tender layers to the cool, lightly tangy filling. Here’s what you’ll need:

• Puff Pastry Sheets: These provide the irresistibly flaky outer shell—don’t rush the thawing process for best results.
• Powdered Sugar: A light dusting transforms the appearance and adds that melt-in-your-mouth sweetness.
• Cool Whip: This keeps the filling airy and stable, perfectly complementing the crisp pastry.
• Cream Cheese: Softened cream cheese adds luxurious tang and body to the filling.
• Sugar: Adds just the right touch of extra sweetness to balance the cream cheese.
• Lemon Juice: The citrus lifts the flavor, making each bite refreshingly bright.

How to Make Mom’s Cream Horn (Trubochki) Recipe

Step 1: Preheat the Oven

Get your oven ready by preheating it to 400°F (200°C). The right temperature guarantees a golden, crisp finish, so don’t skip this step! If your oven takes a while to heat up, now’s the perfect time to unwrap and thaw your puff pastry.

Step 2: Prepare the Puff Pastry Sheets

Gently unfold one thawed sheet of puff pastry while keeping the other refrigerated so it stays chilled until you need it. Using a pizza cutter, slice the sheet lengthwise into 30 even strips. Each strip will become a perfectly shaped horn, so take your time to keep them mostly even.

Step 3: Shape and Wrap the Dough

Now comes the fun part: take each strip and roll it out to about 2.5 times its original length. Wrap the strip around a cream horn mold, gently pressing the dough as you spiral so it sticks and forms a neat cone. Place each one seam-side down on a lined baking sheet—they’ll look like tiny pastry tornadoes!

Step 4: Bake the Pastries

Put the tray into your preheated oven and bake for about 12 minutes, or until the horns puff up and turn gorgeously golden brown. Depending on your pan size, you might need to bake in batches. Let the horns cool completely before filling—crisp pastry plus creamy filling equals happiness!

Step 5: Mix the Cream Cheese Filling

While your horns cool, beat together softened cream cheese and sugar in a mixing bowl for about a minute. This helps achieve that silky texture. Add the lemon juice, which brightens the flavor and makes the cream filling taste almost ethereal.

Step 6: Fold in the Cool Whip

Gently fold in the Cool Whip until your filling is fluffy, spoonable, and smooth. The contrast between tangy cream cheese, sweet sugar, and just a whiff of lemon is what makes Mom’s Cream Horn (Trubochki) Recipe better than any bakery version.

Step 7: Fill Each Cream Horn

Transfer the luscious filling into a piping bag (or even a zip-top bag with a little snip in the corner works!), and pipe the cream into each cooled horn until stuffed from tip to tail. If you see a bit of filling peeking out, don’t worry—it just means they’re extra generous.

Step 8: Dust and Serve

Finish each horn with a gentle shower of powdered sugar right before serving. The final flourish not only looks beautiful but accentuates the pastry’s crunch and the filling’s creaminess. Dive in and enjoy!

How to Serve Mom’s Cream Horn (Trubochki) Recipe

Garnishes

A classic dusting of powdered sugar is hard to beat, but you can also add a touch of magic with a little grated lemon zest for color or tuck a fresh berry into the open end of each horn for a festive presentation.

Side Dishes

These dreamy cream horns pair beautifully with a cup of strong black tea or fresh coffee. For special occasions, they look gorgeous alongside a platter of fresh fruit or a few squares of dark chocolate.

Creative Ways to Present

If you want to wow your guests, try serving Mom’s Cream Horn (Trubochki) Recipe stacked on a cake stand, arranged in concentric circles like a croquembouche, or even nestled into cupcake liners for easy individual servings.

Make Ahead and Storage

Storing Leftovers

Store any filled cream horns in the refrigerator, covered loosely with plastic wrap or in an airtight container to maintain their crispness. They’re best enjoyed within a day or two, as the pastry will start to soften over time from the creamy filling.

Freezing

For longer storage, you can freeze the baked, unfilled pastry horns in a sealed container for up to a month. Simply thaw at room temperature, then fill with fresh cream right before serving to keep their texture at its best.

Reheating

If your horns lose some crunch in the fridge, pop the empty shells into a low oven (about 300°F/150°C) for a few minutes to revive their flakiness—just let them cool before you add the filling. Filled horns are not recommended for reheating, as the cream may separate.

FAQs

Can I make Mom’s Cream Horn (Trubochki) Recipe without cream horn molds?

Definitely! You can use homemade cones fashioned from rolled-up parchment paper or even carefully shaped aluminum foil. Just be sure to grease them lightly so the pastry doesn’t stick.

Why did my cream horns lose their crispness?

Cream horns can absorb moisture from the filling, so always make sure to let them cool fully before adding cream, and fill them close to serving time for the best crunch.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Homemade whipped cream gives a lovely fresh flavor. Add a little extra sugar and beat until stiff peaks form for a stable filling, but keep in mind it will be a touch softer than Cool Whip.

Is there a way to make a chocolate version of Mom’s Cream Horn (Trubochki) Recipe?

For a chocolate twist, sprinkle cocoa powder or add a handful of mini chocolate chips to the filling. You can even dip the open ends of the finished horns in melted chocolate for a decadent touch.

Can I prepare the components ahead of time?

Yes! Bake the pastry horns and store them airtight for a day or two, and refrigerate the filling separately. Fill them just before serving for the best results.

Final Thoughts

If you’re searching for a dessert that brings people together, there’s nothing quite like Mom’s Cream Horn (Trubochki) Recipe. It’s a delicious blend of family tradition, playful baking, and pure comfort—so don’t hesitate, dust off your pastry molds and share these little gems with someone you love!

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