Moms Cream Horn Trubochki Recipes

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.

HOMEMADE CREAM HORNS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold puff pastry sheet and use a pizza cutter to slice pastry into 6 even strips. Wrap each strip around a conical cream horn mold starting at the pointed end. Place rolled molds on a baking sheet with the end of the dough strip facing down.
• Bake in the preheated oven until golden brown, about 12 minutes.
• Remove horns from oven and allow to cool to room temperature, about 20 minutes, before carefully removing molds.
• Beat cream cheese and sugar together in a bowl using an electric mixer on medium speed for about 1 minute. Add lemon juice and vanilla extract and beat until blended. Fold in whipped topping until filling is smooth and fluffy.
• Fill a pastry bag with cream filling and pipe filling evenly into each horn. Dust horns with confectioners' sugar. Refrigerate 30 minutes before serving.

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.