Mom’s Cream Horns (Trubochki) Recipe

If you’ve ever wanted to whip up a classic, crowd-pleasing dessert that feels like a warm hug from your childhood, then you are going to adore Mom’s Cream Horns (Trubochki) Recipe. These delicate, golden puff pastry horns are filled with a luscious, tangy cream that balances sweetness and richness perfectly. The flaky exterior gives way to a cloud-like, creamy filling that will leave everyone asking for more. Whether you bake them for a festive gathering or a cozy afternoon treat, Mom’s Cream Horns (Trubochki) Recipe brings warmth, tradition, and irresistible flavor to your table.

Ingredients You’ll Need

Mom’s Cream Horns (Trubochki) Recipe calls for a handful of simple ingredients that each play a crucial role in creating the perfect texture and taste. These basics ensure that every bite is flaky, creamy, and perfectly balanced between sweet and tart.

• 1 package (2 sheets) Pepperidge Farm Puff Pastry, thawed: The buttery, flaky base that forms the delicate horns.
• Powdered Sugar: A light dusting adds a touch of sweetness and pretty finishing touch.
• 8 oz tub of Cool Whip: Provides a light, airy texture to the cream filling.
• 4 oz cream cheese (softened at room temperature): Adds richness and a slight tang to balance the sweetness.
• 3 Tbsp sugar: Sweetens the cream filling without overpowering it.
• 2 Tbsp lemon juice: Brings brightness and a subtle tartness to the cream, lifting the flavor.

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

Step 1: Preheat the Oven

Start by heating your oven to 400°F. This high temperature ensures that the puff pastry rises beautifully and turns a golden, irresistible brown as it bakes.

Step 2: Prepare the Puff Pastry Strips

Unfold one thawed sheet of puff pastry while keeping the other refrigerated for later use. Using a pizza cutter, slice the sheet into 30 uniform strips. Cutting them evenly helps the horns bake evenly and look picture-perfect.

Step 3: Roll Out and Shape

Roll each pastry strip to lengthen it about two and a half times, which ensures enough dough to wrap around the horns Mold. Carefully wind each strip around the mold, pressing the dough gently as you go to seal the edges and prevent unraveling during baking.

Step 4: Bake to Golden Perfection

Place the wrapped molds on a baking sheet with the ends securely down so they don’t unravel. Bake at 400°F for around 12 minutes until the horns puff up and take on a gorgeous golden color. Depending on oven size, you might bake in batches for the best results.

Step 5: Cool Before Filling

Once baked, allow your trubochki to cool completely to room temperature. This step is crucial to keep the cream filling from melting or becoming runny when piped in.

Step 6: Prepare the Cream Filling

In a mixing bowl, beat softened cream cheese and sugar on medium for one minute until the mixture is smooth and blended. Adding sugar here ensures a perfectly sweetened base that complements the tang of the cream cheese.

Step 7: Add Lemon Juice and Fold in Cool Whip

Mix in the lemon juice gently but thoroughly to add a fresh zing to your filling. Then fold in the cool whip carefully, maintaining a fluffy and light texture that’s just dreamy to bite into.

Step 8: Pipe the Cream Into the Horns

Fill a piping bag with your luscious cream mixture and fill each cooled horn generously. This step is where the magic comes together—each horn stuffed with a cloud of creamy goodness.

Step 9: Dust with Powdered Sugar and Serve

A final sprinkle of powdered sugar not only makes these cream horns look stunning but also adds a delicate sweetness that finishes the dessert beautifully.

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

Garnishes

Adding a simple garnish like fresh berries, a sprig of mint, or even a drizzle of chocolate sauce can elevate your Mom’s Cream Horns (Trubochki) Recipe from delightful to divine. These subtle touches add freshness, color, and extra flavor contrasts.

Side Dishes

These cream horns pair wonderfully with a cup of hot tea or strong coffee. For a brunch spread, serve alongside fresh fruit salad or a light citrusy sorbet that complements the richness of the cream filling.

Creative Ways to Present

Instead of serving them in a traditional basket, arrange the filled trubochki vertically in a decorative glass or vase to create a stunning cream horn bouquet. You could also serve smaller, bite-sized versions on a tiered dessert stand to wow your guests.

Make Ahead and Storage

Storing Leftovers

You can store any leftover cream horns in an airtight container in the refrigerator. They will stay fresh and delicious for up to two days, though the pastry might lose a bit of its crispness over time.

Freezing

Mom’s Cream Horns (Trubochki) Recipe can be frozen but it’s best to freeze the pastry shells before filling. Wrap them well in plastic wrap and freeze for up to one month. Thaw and fill with cream just before serving for the best texture.

Reheating

If you want to enjoy the horns warm, gently reheat the pastry shells in the oven for a few minutes before adding the cream filling. Reheating after filling is not recommended as the cream can melt and lose its structure.

FAQs

Can I make Mom’s Cream Horns (Trubochki) Recipe dairy-free?

Absolutely! Substitute the cream cheese with a dairy-free alternative and use a plant-based whipped topping to keep it light and fluffy. The puff pastry is often dairy-free, but always check ingredients to be sure.

What molds should I use to shape the cream horns?

You can find metal or wooden cone-shaped molds specifically for cream horns, or you can improvise with rolled aluminum foil. Just be sure to wrap them tightly so the dough holds its shape while baking.

Can I prepare the cream filling in advance?

Yes, the cream filling can be made a few hours ahead and stored in the fridge. Just give it a gentle whisk before piping to ensure it remains smooth and fluffy.

Is there a way to make this recipe gluten-free?

Making gluten-free Mom’s Cream Horns (Trubochki) Recipe is challenging due to the puff pastry base. However, using a high-quality gluten-free puff pastry brand can work, though the texture might differ slightly.

How do I keep the pastry from getting soggy once filled?

To prevent sogginess, make sure the pastry shells are completely cooled before filling, and fill just before serving. If preparing ahead, store shells and filling separately as mentioned above.

Final Thoughts

There is something truly special about making Mom’s Cream Horns (Trubochki) Recipe at home. The blend of flaky pastry and creamy filling captures the essence of comfort and celebration in every bite. I encourage you to give this recipe a try and create your own memories filled with sweetness and joy. Trust me, once you taste them, these cream horns will become a beloved staple in your kitchen just like they are in mine.

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