Lovely Lady Locks
A plate of perfectly imperfect 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!
Yields: 24 lady locks
Ingredients:
Puff pastry (homemade or storebought)
½ lb powdered sugar
6 tbsp unsalted butter
2 tbsp shortening
½ tsp vanilla
2 tbsp heavy cream
1.75oz marshmallow fluff
12 cream horn baking molds
Directions:
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!
If you love this recipe, snap a picture or take a video and tag @accentgolden in your posts on social. I’d love to see your bakes!
Notes + Tips:
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!
Thank you to Grama Joan for the filling for this recipe!
