Mom's Cream Horn (Trubochki) Recipe
Cream Horn Molds required for the recipe. Puff pastry cream horns can be made even 3 days ahead; covered and stored in a cool, dry place.
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com
Bahan-bahan
- 1 package (2 sheets Pepperidge Farm Puff Pastry, thawed)
- Powdered Sugar
- 8 oz tub of cool whip
- 4 oz cream cheese (softened at room temperature)
- 3 Tbsp sugar
- 2 Tbsp lemon juice
Langkah-langkah
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Preheat the Oven to 400°F
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Unfold one thawed puff pastry sheet. Keep the second sheet refrigerated. Using pizza cutter, slice the sheet in to 30 even strips.
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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.
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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.
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Cool trubochki to room temperature, than pipe in the cream.
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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.
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Fold in 8oz of cool whip until smooth and fluffy.
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Fill the pastry bag with cream & pipe it in to each cream horn to the top.
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Dust with powder sugar and enjoy.
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