Recipe Trubochki With Jam Cream Horn Food

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.

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:

• 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.

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)

CREAM HORNS

Steps:

• Grease 8 cream horn metal cones. Cut the puff pastry into 1/2-inch wide strips. Starting at the point of the cone, wind the pastry around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Freeze in an airtight container.
• Preheat oven to 400 degrees F.
• When ready to bake, whisk the egg with the water and lightly brush the pastry with the egg wash. Shake powdered sugar all over the surfaces and place them, seam side down on a parchment paper lined sheet pan. Bake for about 20 minutes or until golden brown. Let cool on the cones. Then remove and fill the cornucopias.
• Whip the cream with the 1 tablespoon sugar until stiff, then chill it. Cut up the fruit. If desired, roll the blueberries in gold leaf to guild them. Pipe whipped cream into the pastry to fill in, then place it on a dessert plate. Garnish the cornucopia with cascading cut up fruit, then dust with powdered sugar.
• Notes about the recipe: You can also fill these with custard and fruit.

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.

RUSSIAN TRUBOCHKI

Steps:

• Cut up the butter into small slices.
• Microwave for 45 seconds.
• Pour into a mixing bowl and let it cool for a minute.
• With a hand blender, beat the butter.
• Add sugar and beat.
• Add flour and eggs and beat.
• Pull out a cutting board and two butter knives.
• Drop a tbsp onto the pizzelle maker. They cook fast! (about 90 seconds).
• Put on some plastic gloves.
• Wrap each cookie around the butter knife handle while its still hot.
• You have to be very quick or your fingers will hurt.
• The best way to do it is to pull the cookie from the maker with a spatula, place on cutting board. Then center the butter knife handle in on the cookie.
• Pull one side of the cookie over the handle and then the other. Flip the whole thing over so the knife holds the cookie in shape.
• Do not eat all the cookies before you finish making them! Your family will be upset. The house will smell of them for hours, so there is no escape.
• Cool cookies completely.
• Blend all filling ingredients and fill.
• Feel free to try any other kinds of fillings and you can play with the filling proportions to your taste.
• Refrigerate cookies that are not eaten.