The Ultimate Cream Horns (Trobochki) Recipe: Crispy Puff Pastry with Dulce de Leche Cream
Step into the delightful world of classic pastries with our easy-to-follow recipe for Cream Horns, lovingly known in many Eastern European cultures as “Trobochki.” These elegant, spiral-shaped puff pastry desserts are a true feast for the eyes and the palate. Imagine biting into a delicate, golden-brown shell, perfectly crisp and flaky, giving way to an incredibly smooth and decadent filling. Our special twist? A luscious dulce de leche cream that adds a rich, caramel-like sweetness, making these Cream Horns truly unforgettable. This versatile cream can even be used to elevate other desserts!
Why Homemade Cream Horns Are a Must-Try
While Cream Horns might look intricate, they are surprisingly accessible for home bakers. The beauty of making them yourself lies in the freshness and the ability to customize every element. From the crispness of the puff pastry to the richness of the filling, you have complete control. Forget bland, store-bought versions; homemade Cream Horns offer a superior texture and an unparalleled flavor experience. They are perfect for special occasions, holiday gatherings, or simply as an indulgent treat with your afternoon tea or coffee.
The Magic of Puff Pastry
At the heart of every great Cream Horn is a sheet of quality puff pastry. This incredible dough, made from layers of butter and dough, creates hundreds of delicate, airy layers when baked. When you roll out and cut the pastry into strips, then wrap it around special molds, it bakes into that iconic horn shape. For this recipe, one standard sheet of puff pastry can yield approximately 20 individual Cream Horns when using 5-inch molds. If you prefer a longer, more dramatic presentation, opt for larger molds; just remember you’ll get fewer horns per sheet.
Essential Equipment: Cream Horn Molds
To achieve the distinctive spiral shape, you’ll need cream horn molds. These are typically cone-shaped metal forms around which the pastry strips are wrapped. You can find them in various sizes, from compact 5-inch molds perfect for bite-sized treats to longer ones, such as the Ateco 6 3/8-inch molds. The number of horns you can make from one pastry sheet depends on your mold size; smaller molds allow for more strips, while larger ones require longer strips. For efficiency, it’s highly recommended to invest in a set of at least 20 molds. This way, you can bake a full batch without waiting for molds to cool and be re-used, saving both time and energy. Many bakers, including myself, find great deals on sets like the Fox Run 5-inch molds on platforms like eBay. For those who enjoy a bit of DIY, you can even learn how to make your own molds at home using aluminum foil!
Ingredients for the Irresistible Cream Horns
Our recipe uses simple yet effective ingredients to create a truly luxurious dessert. The secret to the incredible filling lies in the combination of a rich dulce de leche, fluffy Cool Whip, and a touch of softened cream cheese to provide a delightful tang and stability. This balance ensures a cream that is both light and incredibly flavorful, a perfect complement to the crisp pastry shells.
Cream Horns Recipe Ingredients:
- 1 sheet of puff pastry (store-bought or homemade)
- 1 (8oz) package Cool Whip, properly thawed from the fridge*
- 1/2 cup dulce de leche (homemade or canned)
- 2 TBSP cream cheese, softened to room temperature
Directions to Bake Your Own Trobochki Cream Horns
Follow these steps carefully to ensure your Cream Horns turn out perfectly crisp, golden, and filled with a creamy delight. Precision in each stage, from thawing the pastry to baking and filling, will guarantee a successful and delicious outcome.
Detailed Instructions to Make Cream Horns:
- Prepare the Puff Pastry: Begin by thawing one sheet of puff pastry according to package directions. This usually involves letting it sit at room temperature for about 30-40 minutes or in the refrigerator overnight. Ensure it’s pliable but still cool.
- Roll and Cut the Dough: Lightly flour a clean surface and gently roll out the thawed dough into a rectangular shape, approximately 18 inches by 10 inches. The key is to roll it evenly to maintain a consistent thickness.
- Create the Strips: Using a sharp knife or a pizza cutter, cut the rolled dough into 10 even strips across its width, each about 1-inch thick. Then, cut each of these strips in half down the middle, resulting in 20 pieces in total. This size is ideal for 5-inch molds.
- Wrap and Bake the Horns: Preheat your oven to 400°F (200°C). Lightly spray your cream horn molds with a non-stick cooking spray. Take one pastry strip and starting from the narrow end of the mold, wrap the dough around it in an overlapping spiral fashion, working your way up to the wider end. Ensure each wrap slightly overlaps the previous one to prevent any gaps that could cause the pastry to separate during baking. Pinch the very end of the strip firmly onto the dough to secure it. Place the wrapped molds seam-side down on a baking sheet. Bake for 15-20 minutes, or until the pastry is beautifully golden brown and puffed.
- Cooling is Key: This step is crucial! As soon as the horns are out of the oven, while still hot, gently remove them from the molds. If you let them cool completely on the molds, they might stick, making removal difficult and potentially breaking the delicate pastry. Place the hollow pastry shells on a wire rack to cool completely before filling.
- Prepare the Dulce de Leche Cream: In a medium bowl, combine the softened cream cheese and the dulce de leche. Beat them together with an electric mixer on medium speed until just smooth and combined. Be careful not to overbeat at this stage. Gently fold in the thawed Cool Whip until the mixture is well combined, light, and fluffy.
- Fill and Serve: Once the pastry horns are completely cool, transfer the dulce de leche cream into a piping bag fitted with a star or round tip. Carefully pipe the cream into each horn, filling it generously. Serve immediately for the best experience.
Pro Tips for Perfect Cream Horns
- *For best results, always thaw Cool Whip properly by letting it thaw in the refrigerator for several hours or overnight. Never rush the thawing process in the microwave, as it can affect its texture and stability.
- Don’t Overwork the Dough: When rolling out the puff pastry, work quickly and handle it gently. Overworking the dough can develop the gluten too much, resulting in a less flaky texture.
- Even Baking: Ensure your oven is fully preheated to the specified temperature. Uneven temperatures can lead to some horns being undercooked and others over-browned. Rotate your baking sheet halfway through if your oven tends to have hot spots.
- Complete Cooling: The pastry shells must be completely cool before filling. Piping cream into warm shells will cause the cream to melt and make the horns soggy.
- Storage: Cream Horns are best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. The pastry might soften slightly over time.
- Variations: Feel free to experiment with different fillings! Custard, whipped cream, lemon curd, or even chocolate mousse can be delightful alternatives. You can also dust the baked horns with powdered sugar before filling for an extra touch of sweetness and elegance.
This recipe provides a solid foundation for creating beautiful and delicious Cream Horns that will impress anyone. The combination of delicate puff pastry and the rich dulce de leche cream is simply irresistible. Whether you’re making them for a party or a quiet treat, these Trobochki are sure to bring joy.
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Cream Horns Recipe (Trobochki)
Ingredients
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1 sheet of puff pastry
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1 8oz pkg Cool Whip, thawed from the fridge*
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1/2 cup dulce de leche
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2 TBSP cream cheese soft
Instructions
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Thaw one sheet of puff pastry.
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Lightly roll out the dough to a 18-inch x 10-inch rectangle.
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Cut 10 strips across, about 1-inch thick. Then cut from the middle down to get 20 pieces all together.
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Spray your tins with non-stick cooking spray and wrap each strip around the mold overlapping the dough to prevent any gaps. Pinch the ending piece to the dough and bake in a preheated 400° oven for 15-20 minutes or until golden. Remove horns promptly from the molds after baking to prevent any sticking. Cool.
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TO MAKE CREAM: Beat cream cheese and the dulce de leche just until combined (don’t over beat.) Mix in the cool whip and beat until well combined.
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Pipe cream into the horns and serve.
