Why You’ll Love This Recipe

Mom’s Cream Horn (Trubochki) is not only delicious but also a beautiful pastry to serve at any event. The crisp, flaky dough is perfectly complemented by a rich, sweet filling that melts in your mouth. The horns are simple to make, yet the results are impressive. The crispy, golden crust paired with the creamy center gives a satisfying contrast in both texture and flavor. This recipe is perfect for those looking to create a homemade dessert that feels elegant and indulgent but doesn’t require complicated ingredients or techniques.

Ingredients

For the dough:

  • 1 package puff pastry (or homemade puff pastry dough)

  • 1 egg (for egg wash)

  • 1 tablespoon sugar (optional, for dusting)

For the cream filling:

  • 1 cup heavy cream

  • 8 oz cream cheese (softened)

  • 1/2 cup powdered sugar

  • 1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the dough:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

  2. Roll out the puff pastry dough on a lightly floured surface. Cut the dough into strips about 1 inch wide and 6 inches long.

  3. Take a cream horn mold (or improvise by using a wooden dowel or rolling pin) and lightly grease it. Carefully wrap each dough strip around the mold, starting at the wide end, and overlapping the dough slightly as you go to form a spiral shape.

  4. Place the wrapped dough on the prepared baking sheet, brush each one with a beaten egg to create a golden finish, and optionally sprinkle with a bit of sugar for extra sweetness.

  5. Bake for 12-15 minutes, or until the pastries are golden brown and puffed. Once baked, remove from the oven and let them cool completely on a wire rack. Gently slide them off the molds once they’re cool to the touch.

2. Make the cream filling:

  1. In a large bowl, beat the heavy cream until stiff peaks form.

  2. In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

  3. Gently fold the whipped cream into the cream cheese mixture and add the vanilla extract. Mix until well combined.

3. Assemble the cream horns:

  1. Once the baked pastry shells have cooled, carefully pipe or spoon the cream filling into each horn. You can use a piping bag with a large tip for a cleaner finish or simply spoon the cream into the opening.

  2. Serve immediately, or refrigerate for an hour to help the filling set before serving.

Servings and Timing

  • Servings: Makes about 12 cream horns

  • Prep Time: 20 minutes

  • Cook Time: 15 minutes

  • Total Time: 35 minutes (excluding cooling)

Variations

  • Chocolate filling: Mix in melted chocolate with the cream filling for a richer, chocolate-flavored cream. Alternatively, you can drizzle melted chocolate over the tops of the cream horns for a decadent finish.

  • Fruit-filled: Add a layer of fruit preserves or fresh fruit (like strawberries or raspberries) to the cream filling for a fruity twist.

  • Nuts: Stir finely chopped nuts, such as pistachios or almonds, into the cream filling for added texture and flavor.

  • Cinnamon-sugar: Sprinkle the cream horns with cinnamon sugar after baking for a sweet, spiced finish.

Storage/Reheating

  • Storage: Store leftover cream horns in an airtight container in the refrigerator for up to 2 days. The puff pastry may lose some of its crispness, but they’ll still be delicious.

  • Reheating: It’s best to serve cream horns fresh, but if you need to reheat them, place them in the oven at 300°F (150°C) for about 5 minutes to restore some of the crispness.

FAQs

1. Can I make these cream horns ahead of time?

Yes, you can make the pastry shells ahead of time and store them in an airtight container. You can also prepare the cream filling a day in advance. Just assemble the cream horns shortly before serving.

2. Can I use homemade dough instead of puff pastry?

Yes, you can use homemade dough, but puff pastry gives the cream horns their signature flaky, crispy texture, so it’s highly recommended for this recipe.

3. Can I make these cream horns without a mold?

Yes, if you don’t have a cream horn mold, you can use a wooden dowel or even a metal straw as a substitute. Just be sure to grease them before wrapping the dough.

4. Can I freeze these cream horns?

You can freeze the baked pastry shells for up to 1 month. Once baked and cooled, wrap them tightly in plastic wrap and store in a freezer-safe bag. To serve, thaw and assemble with fresh cream filling.

5. Can I make a dairy-free version?

Yes, you can use dairy-free substitutes like coconut cream for the filling and dairy-free puff pastry for the dough. Be sure to adjust the recipe accordingly to maintain the right texture and flavor.

6. How do I get the filling to be more stable?

If you want a more stable cream filling, consider adding a bit of mascarpone cheese or a stabilizer like gelatin or cornstarch to help the cream hold its shape.

7. Can I make these cream horns with different flavors of cream?

Absolutely! You can infuse the cream with different flavors such as coffee, chocolate, or citrus zest for a unique twist. Simply adjust the flavoring to your taste.

8. How do I pipe the filling into the cream horns?

If you don’t have a piping bag, you can use a zip-top bag with the tip of the corner cut off. Alternatively, just spoon the cream into the horns, though piping will give a cleaner, more uniform look.

9. Can I skip the egg wash?

The egg wash helps give the pastry a golden, shiny finish, but if you prefer, you can skip it. The pastries will still bake up beautifully, though they might not have the same glossy finish.

10. What can I serve with these cream horns?

Cream horns can be served as a dessert or snack on their own, but they pair wonderfully with a cup of coffee, tea, or hot chocolate. They also make a perfect treat for a party or gathering.

Conclusion

Mom’s Cream Horns (Trubochki) are a nostalgic, delightful pastry that combines crispy, flaky pastry with a rich, creamy filling. Whether you enjoy them for a special occasion or just as a sweet indulgence, these cream horns are sure to impress with their elegant presentation and delicious flavor. With a few simple ingredients and easy steps, you can recreate this classic pastry at home and bring a little bit of homemade sweetness to any occasion!

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Mom’s Cream Horn (Trubochki)

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  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 cream horns
  • Category: Dessert
  • Method: Baking
  • Cuisine: Russian
  • Diet: Vegetarian
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Description

Mom’s Cream Horn (Trubochki) is a classic, indulgent pastry with flaky, golden dough and a luscious, creamy filling. These horn-shaped pastries are perfect for any occasion, whether for a holiday celebration, family gathering, or as a sweet snack. The combination of crisp puff pastry and smooth, sweet cream is sure to impress!

Ingredients

For the dough:

  • 1 package puff pastry (or homemade puff pastry dough)

  • 1 egg (for egg wash)

  • 1 tablespoon sugar (optional, for dusting)

For the cream filling:

  • 1 cup heavy cream

  • 8 oz cream cheese (softened)

  • 1/2 cup powdered sugar

  • 1 teaspoon vanilla extract

Instructions

  • Prepare the dough:

    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

    • Roll out the puff pastry dough on a lightly floured surface. Cut the dough into strips about 1 inch wide and 6 inches long.

    • Grease the cream horn molds (or improvise with a wooden dowel or rolling pin). Wrap each dough strip around the mold, starting at the wide end, and overlap slightly as you go to form a spiral shape.

    • Place the wrapped dough on the baking sheet, brush with a beaten egg to create a golden finish, and optionally sprinkle with sugar for extra sweetness.

    • Bake for 12-15 minutes, or until golden brown and puffed. Cool completely on a wire rack and remove from molds once cool.

  • Make the cream filling:

    • Beat the heavy cream in a large bowl until stiff peaks form.

    • In a separate bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.

    • Gently fold the whipped cream into the cream cheese mixture and add vanilla extract. Mix until well combined.

  • Assemble the cream horns:

    • Once the baked pastry shells have cooled, carefully pipe or spoon the cream filling into each horn.

    • Serve immediately, or refrigerate for an hour to help the filling set.

Notes

Storage: Store leftover cream horns in an airtight container in the refrigerator for up to 2 days. The puff pastry may soften slightly but will remain delicious.Reheating: Serve fresh, but if reheating, place them in the oven at 300°F (150°C) for about 5 minutes to restore some crispness.

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