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.
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.comIngredients
- 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
Steps
Preheat the Oven to 400°F
Unfold one thawed puff pastry sheet. Keep the second sheet refrigerated. Using pizza cutter, slice the sheet in to 30 even strips.
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.
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.
Cool trubochki to room temperature, than pipe in the cream.
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.
Fold in 8oz of cool whip until smooth and fluffy.
Fill the pastry bag with cream & pipe it in to each cream horn to the top.
Dust with powder sugar and enjoy.
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