Lovely Lady Locks

My grandma was an avid baker, I always remember her bringing bakery boxes to different family events. These lady locks are the key cookies I remember her baking. 

Basically miniature cream horns, these lady locks are made up of puff pastry wrapped around molds, allowing them to bake into mini horns. Once they’re out, quickly whip up a slightly fluffier buttercream filling and pipe it inside each lock. Dust with powdered sugar and you have yourself a flaky, creamy, pastry cookie in no time.

I love that they look so dainty but come together so easily and with a single batch making 24 cookies, they’re perfect for a party! 

WHAT IS A LADY LOCK?

(sorry, coming soon with a website update – full recipe available at the bottom!)

INGREDIENTS

• (sorry, coming soon with a website update – full recipe available at the bottom!)

HOW TO MAKE LADY LOCKS

(sorry, coming soon with a website update – full recipe available at the bottom!)

3 reasons you’ll love these cream filled puff pastries

MAKING AHEAD & STORING

(sorry, coming soon with a website update – full recipe available at the bottom!)

MORE PUFF PASTRY RECIPES

(sorry, coming soon with a website update – full recipe available at the bottom!)

Lovely Lady Locks

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 12 minutes mins

Servings 24 lady locks

Course Dessert

Cuisine American

Basically miniature cream horns, these lady locks are made up of puff pastry wrapped around molds, allowing them to bake into mini horns. Once they’re out, quickly whip up a slightly fluffier buttercream filling and pipe it inside each lock. Dust with powdered sugar and you have yourself a flaky, creamy, pastry cookie in no time.

Equipment

• Dowel Rods or foil shaped into rods
• Pastry Cutter or Pizza Cutter
• Piping Bag
• Mixer
• Mixing Bowls
• Spatulas
• Measuring Cups
• Measuring Spoons
• Fine Mesh Sieve

Ingredients

• Puff pastry homemade or storebought
• ½ lb powdered sugar
• 6 tbsp unsalted butter
• 2 tbsp shortening
• ½ tsp vanilla
• 2 tbsp heavy cream
• 1.75 oz marshmallow fluff
• 12 cream horn baking molds

Instructions

• Roll your chilled pastry dough to approximately ⅛-inch thickness. If made from scratch, wrap half and store in the fridge or freezer for later use
• Cut* the pastry into strips approximately 1”x 5”-inches
• To make the puff pastry shells, lightly grease your baking molds and wrap the strips around the mold at a slight angle overlapping as you wrap. The pastry dough should stretch a little as you pull it, if not let it rest another minute or two to avoid tearing and to help achieve longer “locks”
• Place the dough-wrapped pastry forms on a baking sheet making sure to place them seam side down so that it doesn’t come apart during baking
• Bake at 400 degrees* for 10-12 minutes or until light golden
• Slip the shells off the smaller end of the tapered form and place them on a wire rack to cool when they come out of the oven
• For the filling: Beat your butter until smooth in the bowl of a mixer. Add in your shortening and beat to combine. Sift in your powdered sugar and turn your mixer on low to bring it together before adding in your vanilla, heavy cream, and marshmallow fluff
• Once your shells are completely cooled fill a pastry bag with the cream filling and pipe it into the cooled pastry shells
• Dust your beautiful locks with powdered sugar and enjoy!

Video

https://www.instagram.com/p/DABjEBppurO/

Notes

*You can use storebought puff pastry for this but it’s fun to make your own at least once, ok?! Also, homemade not only tastes better but it doesn’t have all the added junk you can read on the storebought packaging!

*My Grandma had a recipe written down for this filling but unfortunately, it didn’t seem to translate for me when I tried it so thank you to Grama Joan for the filling for this recipe!