Cream Horns

Delicate puff pastry horns filled with a light cream cheese and whipped cream filling. A family recipe for cream horns (aka trubochki), perfect for holidays and special occasions.

Info

• Prep Time: 30 minutes
• Cooking Time: 12 minutes
• Total Time: 42 minutes
• Servings: 60 cream horns

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Ingredients

• Puff pastry sheets – 1 package (2 sheets), thawed
• Powdered sugar – for dusting
• Cool Whip – 8 oz tub
• Cream cheese – 4 oz, softened at room temperature
• Granulated sugar – 3 Tbsp
• Lemon juice – 2 Tbsp

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Procedure

Step 1: Prepare Pastry

1. Preheat oven to 400°F (200°C).
2. Unfold one thawed puff pastry sheet (keep the second sheet refrigerated until ready).
3. Using a pizza cutter, slice the sheet into 30 even strips.
4. Roll each strip out until about 2.5 times in length.
5. Wrap each strip around a cream horn mold, sealing as you go.
6. Place rolled molds seam-side down on a baking sheet.

Step 2: Bake

1. Bake at 400°F for 12 minutes, until golden brown.
2. Remove and cool completely to room temperature.
3. Repeat with remaining pastry sheet (several batches may be needed).

Step 3: Make the Cream Filling

1. In a bowl, beat cream cheese and sugar for 1 minute on medium speed until smooth.
2. Add lemon juice and blend until combined.
3. Gently fold in Cool Whip until mixture is light and fluffy.

Step 4: Assemble

1. Transfer cream to a piping bag fitted with a small tip.
2. Pipe filling into cooled pastry horns until full.
3. Dust with powdered sugar before serving.

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Notes

• Cream horn molds are required for shaping the pastry.
• Can be prepared up to 3 days ahead; store covered in a cool, dry place.
• For variety, try dipping the ends in melted chocolate or sprinkling with crushed nuts.