This trubochki recipe is perfect for an afternoon tea with friends. However, you have to make sure you have a lot of these made because they will be eaten as if they’re popcorn kernels. I experienced this once when we invited our friends over. My husband and I watched in awe when the serving platter was empty in a few minutes. It was a good thing he made a lot so we were able to serve them more.
Our friend over at Natasha’s Kitchen has this to say about the recipe:
“You don’t have to wait for a party to make these puff pastry cream horns. They are easy and super impressive.”
They are attention grabbers, definitely. Other than the odd shapes, they taste really good and are convenient to eat. You will definitely win the dessert award by making these beauties.
Ingredients
- 1 package (2 sheets) Pepperidge Farm Puff Pastry, thawed
- Domino Powdered Sugar
- 8 oz tub of cool whip
- 4 oz Philadelphia cream cheese, softened at room temperature
- 3 Tbsp Domino sugar
- 2 Tbsp lemon juice
Instructions
- 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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Quick Tip: Puff pastry cream horns can be made even 3 days ahead; covered and stored in a cool, dry place..
Thanks again to Natasha’s Kitchen for this amazing recipe.
