Moms Cream Horn Trubochki Recipes

MOM'S CREAM HORN (TRUBOCHKI) RECIPE

Steps:

• 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.

CREAM HORNS

Steps:

• On a lightly floured work surface, roll out pastry dough into a 12-by-18-inch rectangle. Brush off excess flour. Using a pastry wheel or sharp knife, trim edges and cut dough lengthwise into twelve 3/4-inch-wide strips.
• Lay one of the strips flat on a clean work surface; using a pastry brush, moisten top with beaten egg. Starting at pointed end of a cream-horn mold, wrap strip, with the egg-washed side up, around it in a spiral fashion, with each spiral overlapping slightly. Tuck or press loose end into last spiral; place spiral tucked side down on an ungreased baking sheet. Repeat with remaining strips. Wrap in plastic wrap; place in refrigerator 1 hour.
• Preheat oven to 425 degrees. Brush dough again with beaten egg. Spread granulated sugar in a shallow pan; dip one side of each horn in sugar to coat. Return each, sugar side up, to baking sheet.
• Bake until horns are golden brown and puffed, about 12 minutes; reduce oven heat to 350 degrees. Remove pan from oven; using a kitchen towel, carefully remove molds from horns. Return horns to baking sheet, and continue baking until insides are lightly golden brown, 8 to 10 minutes more. Remove from oven; immediately transfer horns to a wire rack to cool completely. Horns can be prepared up to this point and stored in an airtight container at room temperature up to 3 days before filling and serving.
• When ready to serve, place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Sift in confectioners' sugar, and add vanilla; continue beating until stiff peaks form. Transfer whipped cream to a pastry bag; pipe cream into horns. Serve immediately.

MOM'S CREAM HORNS

Steps:

• Preheat oven to 400 F.
• Unfold and place thawed one sheet at the time of dough onto a dusted with flour working surface.
• Roll out the dough into a square. Use a pizza cutter to slice the dough into ¾ inch wide strips.
• Place them onto a greased pan.
• Bake then in preheated oven for 18 minutes or until light golden brown.
• Remove from the oven.
• Remove each horn from the mold hot to prevent from horn sticking to the mold. Use a towel to hold the end of the mold so you don't burn your hands. Let the horns cool completely before filling with cream.
• Beat softened cream cheese until smooth and creamy in texture.
• Add powdered sugar and mix it together increasing mixer speed gradually (unless you want to stand in a dust cloud of powdered sugar) until all combined and smooth to texture with no lumps.
• Scrape down the mixer bowl to remove stuck cream cheese and beat on high until thickens.
• Scrape down the mixer bowl again, to make sure all the cream cheese is removed from the walls of the bowl and beat the cream once more for about 15 seconds.
• Finally, add liquid heavy whipping cream to the cream cheese mixture, start beating on low gradually increasing mixing speed. As the heavy whipping cream gets combined with the cream cheese it will liquefy more. The frosting will thicken during the mixing process. Do not overbeat the frosting! As soon as it starts to hold its shape the frosting is ready.
• Fill a decorating bag and Wilton 32 attachment with cream halfway (it's easier that way to squeeze the cream into horns). Pipe the cream into each end of the horn.
• Place them into an airtight container and refrigerate for at least 8 hours. Dust horns with powdered sugar before serving. If you like horns crunchy, omit to refrigerate part.

CREAM HORNS

Steps:

• Preheat oven to 400 F / 200 C. Place the rack in the center of the oven.
• On a clean, slightly dusted flat surface, unfold 1 thawed puff pastry sheet. Place it on the surface. Dust the rolling pin with some flour.
• Using a pastry cutter, make 22 strips. Roll each strip lengthwise so that it doubles in length.
• Start at the end of a mould, wrap the dough around the mould in a spiral manner.
• Lightly press along with your fingers all the wrapped edges to seal them.
• Repeat the same with the remaining cream horns moulds.
• Place the wrapped moulds on a parchment lined baking sheet. Bake for 12 min or until golden brown. I baked them in batches of 11.
• Remove the horns from oven. Allow to cool for 10 minutes on the baking sheet. Remove the moulds and transfer the horns to a large plate.
• In a bowl of your electrical mixer, beat whipping cream with icing sugar until just the cream reaches stiff peaks. Add in cream cheese, vanilla and lemon zest. Beat 20-30 seconds.
• Fill the pastry bag ( with 2D tip) with filling & pipe it into each cream horn.
• Roast 2 tbsp crushed almonds. Allow to completely cool.
• Top each cream horn with some roasted crushed almonds.
• Dust with icing sugar.

PUFF PASTRY CREAM HORNS RECIPE - THESE ARE THE BEST!

Steps:

• Thaw the puff pastry by removing the folded puff pastry sheets out of the packaging and leaving on the counter covered with a damp paper towel for ~ 1-2 hours. Or make your own: You can also make your own puff pastry dough by making 1/2 a Puff Pastry Recipe (click the link).
• Prep: Preheat oven to 400°F. Line one 18 x 12 baking sheet with parchment paper. Set aside.
• Cut dough into strips:Use a pizza cutter to the pastry sheets into 16 equal strips (8 strips from each sheet ).
• Wrap each strip around the cream horn mold, starting from the tip and moving up, stretching the dough & overlapping a little bit with each round. Place the mold end of the dough strip side down.
• Make the eggwash:Whisk 2 egg yolks and 3 Tbsp water together.
• Brush & Sprinkle:Brush each cream horn with a light, but even layer of the eggwash. Tap on a paper towel to remove any extra egg wash. Roll in the sanding sugar. Transfer to parchment paper, keeping the sugar from sprinkling around. The extra sugar or eggwash will burn as it bakes.
• Bake for ~18 minutes, rotating the baking sheet halfway through baking or until evenly golden in color. If they start to burn before being baked through tent with foil.
• Remove the molds:Remove from the oven and allow to cool enough to be able to remove the molds while the cream horns are still warm. Using an oven mitt or paper towels can help you handle the hot molds.
• While the cream horns are baking make the cream: Cream cream cheese & sugar: With a mixer fitted with the whip attachment, cream 6 oz of cream cheese & 1/3 cup of sugar until smooth and creamy (no lumps), 3-4 minutes.
• Add vanilla and cream: Add 1 tbsp vanilla extract & 1 cup heavy cream. Continue whipping (increasing the speed as the cream thickens) until increased in volume and thick, about 4 minutes.
• Add 4 oz of Cool Whip and carefully fold it in with a spoon or spatula.
• Fill a pastry bag with cream: Fit a pastry bag with a star tip. Fill the pastry bag with the filling and twist the end closed.
• Fill each cream horn with cream. Finish with 1 raspberry on top.
• Refrigerate until ready to serve. Best eaten after about 8 hours in the fridge at which point the puff pastry is less brittle, while the sugar crust is still crispy. Freeze for up to a month tightly wrapped in an air tight container.To thaw: leave in the fridge or the counter until no longer frozen.

LAZY CREAM HORNS

Steps:

• Allow puff pastry to come to room temperature if it is not already thawed. Mine says 40 minutes minimum.
• Preheat oven to 400 Degree F.
• Line a baking sheet with parchment paper.
• Unwrap puff pastry and place on a lightly floured surface.
• Carefully unfold pastry.
• Cut along the folds of the pastry.
• Cut each third in half, forming rectangles.
• Place rectangles on a baking sheet, allowing at least 1 inch between them.
• Lightly brush each rectangle with beaten egg.
• Sprinkle with coarse sugar.
• Place in preheated oven and cook until pastries are puffed up and lightly browned. About 5 to 7 minutes.
• Remove from oven and allow to cool completely.
• While pastries are cooling, make the filling.
• Cream together butter and shortening until light and fluffy, this may take up to 5 minutes.
• Add powdered sugar, 1 cup at a time, mixing well after each addition.
• Add vanilla and mix well.
• Add marshmallow fluff and beat until incorporated and light and fluffy, about 2 minutes.
• Slice cooled pastries in half using a serrated knife.
• Spread or pipe filling onto the bottom half of the cut pastry and replace the top.
• These can be stored at room temperature.

RECIPE TRUBOCHKI WITH JAM (CREAM HORN )

Steps:

• Pre heat oven 170 Allow Pastery to thaw, Whisk egg yolks Lightly coat pastry with icing sugarGrease 12 pastry cones ( large department and cooking essential stores stock these ) Cut pastry into thirds then in half Carefully wrap the pastry around the cones spiraling upwards Lightly brush with egg mix, sprinkle with sugar and place on a baking tray and put in the o en for 10-12 mins or until lightly goldenAllow to cool and scoop a small amount down part of the inside, fill the rest of the pastry with whipped cream Dust the cones with icing sugar and serve straight away ( if wanting to store for a short time or transport use home made whipped cream as it will hold its form, just a bit more fiddley than the can)