Description
This classic Mom’s Cream Horn (Trubochki) recipe features flaky puff pastry shells filled with a light, creamy lemon-flavored filling made from cream cheese and cool whip. Perfectly golden baked cream horns topped with powdered sugar offer a delightful, airy dessert that’s easy to make and ideal for gatherings or special occasions.
Ingredients
Scale
Puff Pastry
- 1 package (2 sheets) Pepperidge Farm Puff Pastry, thawed
- Powdered Sugar, for dusting
Cream Filling
- 8 oz cool whip (tub)
- 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 (204°C) to warm up while you prepare the dough and filling.
- Prepare the puff pastry strips: Unfold one sheet of thawed puff pastry and keep the other refrigerated for later use. Using a pizza cutter, slice this sheet into 30 even strips.
- Roll out and shape the dough: Stretch each strip gently until it is about 2.5 times its original length. Then, wrap each strip around a cream horn mold, pressing the dough down to seal as you go.
- Bake the pastry shells: Place each wrapped mold on a baking sheet with the seam end down to prevent unrolling. Bake at 400°F for 12 minutes or until the pastry is golden brown, baking in batches if needed.
- Cool the shells: Remove the baked cream horns from the oven and allow them to cool completely to room temperature before filling.
- Prepare the filling: In a mixing bowl, beat together the softened cream cheese and sugar on medium speed for 1 minute until well blended. Add lemon juice and mix again until combined.
- Fold in cool whip: Gently fold the cool whip into the cream cheese mixture until the filling is smooth, light, and fluffy.
- Fill the cream horns: Spoon the filling into a pastry bag and pipe it evenly into each cooled pastry shell, filling them to the top.
- Finish and serve: Lightly dust the filled cream horns with powdered sugar. Serve immediately or refrigerate until ready to enjoy.
Notes
- Make sure the cream cheese is softened at room temperature to ensure a smooth filling.
- Use cream horn molds to shape the pastry evenly; if unavailable, tightly wrap the pastry strips around a small cone-shaped object.
- Do not over-bake the pastry to keep it flaky and tender.
- The cream filling is best enjoyed fresh but can be refrigerated for up to 24 hours.
- For a citrus twist, you can substitute lemon juice with orange or lime juice.
