This homemade lady locks recipe features flaky puff pastry and a creamy filling. Dust them with powdered sugar, and you have yourself a nostalgic, creamy pastry cookie in no time.
Equipment
- 12 Cream Horn Molds or foil shaped into rods
- Pastry Cutter or Pizza Cutter
- Piping Bag
- Baking Tray
- Mixer
- Mixing Bowls
- Spatulas
- Measuring Cups
- Measuring Spoons
- Fine Mesh Strainer
Ingredients
- 1 sheet 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
Instructions
- Roll your chilled pastry dough to approximately ⅛-inch thickness
- 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°F for 10-12 minutes or until lightly golden in color
- Slip the shells off the smaller end of the tapered form and place them on a wire rack to cool completely
- 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!
Notes
*My Grandma had a recipe written down for this filling, but unfortunately, it didn't seem to translate for me when I tried it. Thank you to Grama Joan for the filling for this recipe!
