Mom's Cream Horn (Trubochki)
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.
- Prep time
- 30 min
- Cook time
- 12 min
- Yield
- 60 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 package (2 sheets Pepperidge Farm Puff Pastry, thawed)
- Powdered Sugar
- 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
- 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.
- 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.