Polish Cream Horns Rurki Z Kremem Recipe - Polish Foodies (2024)

Rurki z kremen are sweet Polish cream horns that are perfect as a snack or dessert. Make your own rurki with this traditional Polish recipe!

What Are Rurki Z Kremem?

Rurki z kremen are the Polish version of cream horns made by laminating pastry dough on a roll shape. Open at both ends, the pastry is filled with a heavy cream filling or with custard. The dough can be made of flaky or puff pastry.

Cream horns are also called torpedo desserts because of their conical shapes.

There are many theories about who invented cream horns. Most say it was invented in Vienna in the Austrian-Hungarian empire in the 16th century.

The other theory is that the Schillerlocken or cream horns were named after the blond curls of German poet Johann Christoph Friedrich von Schiller.

Another theory states that Queen Catherine de Medici of France thought up this delicious dessert.

But no matter who invented these crispy rolls filled with creamy custard, it’s really delicious. The kids love it, and so do the adults!

What Are Rurki Z Kremem Called In Other Countries?

In other countries the Polish cream horns have a variety of names:

• Kornedákia inGreece
• Funiiki s krem in Bulgaria
• Rulouri in Romania
• Hořické trubičky in Czechia
• Külah tatlısı or Torpil tatlısı in Turkey
• Трубочки с кремом in Russia

The Austrian Schaumrollen or Schillerlocken and the Cannoli in Italy are similar but not horn-shaped. They’re equal in size at both ends and look like open pipes filled with cream.

How To Make Polish Cream Horns Rurki Z Kremem

Step I – Prepare The Dough

Polish cream horns don’t need much time to prepare. Simply knead all the ingredients for the dough together. Wrap it in saran wrap or cling film and chill for an hour. Preferably overnight.

Step II – Shape The Rurki Or Horns

Preheat the oven to 392°F (200°C).

While the oven is heating, roll out the dough and cut into ½” (1-1½ cm) strips.

Apply oil on the cream molds. These are the horns we use. Start at the narrow end and wrap each mold with a strip of dough. See how to do it in this video.

Line a baking tray with parchment and place the horns on it. Brush with egg and sprinkle with sugar before baking.

Step III – Make The Filling For the Rurki Z Kremen And Fill The Horns

Prepare a custard filling or a heavy cream filling. Or you can prepare both, and use custard for half the horns and cream for the others. And finally, use a big syringe to stuff the cold horns with cream.

Tips For Making The Best Polish Rurki Z Kremem

• Use either custard filling or heavy cream filling.
• If you’re in a hurry, buy the readymade raspberry cream filling or lemon cream filling.
• You can also add a layer of jam to the top of the cream horns to close them. Or add a teaspoon of jam in every horn before adding the custard.
• You can use mascarpone cream instead of heavy cream.
• You can add chopped candied peel or chopped raspberries to the cream filling.
• It’s best to make lots of rurki shells and freeze them for lazy days.

FAQs About Polish Cream Horns – Rurki Z Kremem

Can You Deep Fry Rurki Z Kremen?

These Polish cream horns taste best when they are baked! You may deep-fry them if you wish, but make sure the end is sealed tight so that they don’t fall apart while frying.

Do I Have To Sprinkle The Horns With Sugar?

No, you can leave the cream horns as is. Or if wish, you can cover them with a sugar glaze or chocolate glaze after they have baked.

Where Can I Get Traditional Polish Rurki Z Kremen?

You can buy some really tasty rurki z kremen at Rurki z Wiatraka in Warsaw. This bakery has been serving rurki since 1958.

How Long Can Rurki Z Kremen Be Stored?

If you have not yet filled the rurki z kremen, you can freeze them for 3 to 4 months. Reheat in the oven or microwave. Prepare the custard or cream filling and fill the horns on the day you want to serve them.

If you have already filled the Polish cream horns, they can be stored in the refrigerator for 3 to 4 days only.

Polish Cream Horns Rurki Z Kremem Recipe

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