If you’ve ever found yourself at a wedding or festive gathering in Pennsylvania, there’s one nostalgic treat that never fails to spark joy: Lady Locks. This Lady Locks Recipe brings all the buttery, flaky pastry and lusciously sweet, cloud-light filling of the beloved bakery version right into your own kitchen. Whether you call them cream horns or lady locks, this dessert is the ultimate showstopper—a twirled puff pastry shell brimming with dreamy marshmallow-vanilla cream, then dusted with a snowstorm of powdered sugar. Whether you’re baking for a crowd or hoping to relive a treasured childhood memory, this recipe never disappoints.
Ingredients You’ll Need
The ingredient list for this Lady Locks Recipe is blissfully straightforward, but each component plays a major role in creating that signature tender shell and irresistible creamy filling. Stick to these essentials for a foolproof batch every time.
- Puff Pastry: Store-bought frozen puff pastry sheets cut down prep time while still delivering flaky, golden layers worthy of a bakery window.
- Shortening: Gives the filling its classic structure and stability, preventing it from melting out of the shell.
- Unsalted Butter: Adds rich, creamy flavor, making every bite feel truly decadent.
- Powdered Sugar: For both the filling and a finishing dusting, this creates the melt-in-your-mouth sweetness Lady Locks are famous for.
- Vanilla Extract: Just a dash transforms the filling into something utterly aromatic and craveable.
- Marshmallow Fluff: This secret ingredient gives the cream its pillowy, satiny texture that holds its shape beautifully.
- Milk: Helps achieve the perfect pipeable consistency for the filling—just enough to make it silky, never runny.
- Powdered Sugar for Dusting: A final flourish that not only sweetens, but also gives each pastry that signature snow-dusted look.
How to Make Lady Locks Recipe
Step 1: Prepare the Puff Pastry Shells
Start by preheating your oven to 375°F (190°C) and prepping your cream horn molds or cannoli tubes—if you don’t have molds, wrapping metal tubes or even the handle of a wooden spoon with foil works wonders! Roll each thawed puff pastry sheet on a lightly floured surface to 1/8-inch thickness. Cut long, even strips about 1/2 inch wide; these will spiral beautifully. Begin winding a strip from the tip of your mold, gently overlapping, until it’s fully covered. Place each seam-side down on a parchment-lined baking sheet for effortless cleanup and even browning.
Step 2: Bake the Shells
Slide your tray into the hot oven and bake for 12–15 minutes, or until the pastries puff up and transform into golden, crisp spirals. Keep an eye on them—the difference between pale and perfect is a minute or two! Once they’re golden, rest for five minutes before carefully easing each shell off its mold. Set aside to cool completely so your filling won’t melt when piped in.
Step 3: Whip Up the Cream Filling
As the shells cool, combine the shortening and softened butter in a mixing bowl. Beat with an electric mixer until the mixture is fluffy and light—this base is key for a cream that holds its shape. Slowly add the powdered sugar, continuing to mix until smooth. Next, beat in the vanilla extract and marshmallow fluff until everything is cloud-like and glossy. Add milk in tiny splashes if needed, aiming for a thick yet silky consistency that pipes easily but won’t run.
Step 4: Fill the Lady Locks
Transfer your finished cream to a piping bag fitted with a large star or round tip. Gently pipe the filling into both ends of every cooled shell, ensuring the center is filled all the way through. This step is the “wow” moment—watch those pretty spirals come to life!
Step 5: Dust and Serve
Before serving, shower your Lady Locks with a generous layer of powdered sugar. Not only does this add a finishing sweetness, it signals to everyone that something truly special is on the dessert tray. If you want crisp shells, always fill and dust just before serving for absolute freshness.
How to Serve Lady Locks Recipe
Garnishes
The classic look is a lavish dusting of powdered sugar across the finished Lady Locks Recipe, but you can make them extra festive with a touch of edible glitter, colorful nonpareils, or even a delicate drizzle of melted chocolate for a modern twist.
Side Dishes
Lady Locks pair deliciously with a platter of fresh seasonal fruit, a scoop of berry sorbet, or a medley of other delicate pastries. If you’re serving these for an afternoon tea or special brunch, try including bowls of lightly whipped cream or tangy lemon curd for guests to dip or dollop alongside.
Creative Ways to Present
On a tiered dessert stand, Lady Locks become the centerpiece of your table. For weddings or showers, arrange them in concentric circles on a wide platter, or tuck each one into a paper candy cup for easy, elegant display. For a fun twist, you can also dip the ends of each filled pastry in finely chopped nuts or festive sprinkles.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (a rare occurrence!), store the filled Lady Locks refrigerated in an airtight container for up to two days. The shells will soften slightly over time, but the flavor and creaminess remain delicious.
Freezing
The unfilled pastry shells freeze beautifully. Place cooled, unfilled shells in a freezer-safe bag or container with parchment between the layers, and freeze for up to one month. Thaw at room temperature, then fill and dust just before serving for that fresh-from-the-bakery experience.
Reheating
To refresh unfilled shells, pop them into a low oven (about 300°F) for a few minutes to re-crisp before filling. Avoid reheating filled Lady Locks, as the cream filling could melt or separate.
FAQs
Can I use homemade puff pastry for this Lady Locks Recipe?
Absolutely! If you have the time and energy to make puff pastry from scratch, your Lady Locks will be especially flaky and impressive. Store-bought puff pastry is a handy shortcut and still delivers great results.
What if I don’t have cream horn molds?
No molds? No problem! You can wrap small metal tubes, cannoli molds, or even sturdy, greased foil around the handle of a wooden spoon to create the spiral shape. Just be gentle when removing the baked pastry.
Is there a good substitute for marshmallow fluff in the filling?
Marshmallow fluff helps create that classic texture, but in a pinch, you can use whipped marshmallow creme or try a stabilized whipped cream as a substitute. The end result might be a bit different in both texture and structure.
Can I flavor the filling in this Lady Locks Recipe?
Definitely! You can add a splash of almond extract, a hint of lemon zest, or even a tiny bit of espresso powder to customize the filling. Just keep in mind that a little goes a long way—the signature vanilla-mallow flavor is what most folks crave.
How far in advance can I make Lady Locks for a party?
For the crispest shells, it’s best to assemble Lady Locks the day you’ll serve them. However, you can bake and freeze the shells up to a month ahead, then fill and dust within a few hours before your event for that bakery-fresh magic.
Final Thoughts
There’s just something about a tray of homemade Lady Locks that brings a table—or a conversation—to life. This Lady Locks Recipe is the kind of baking project that inspires nostalgia and delight with every fluffy, sugary bite. Give it a try, and let this vintage favorite become a sweet new tradition in your home.
Print
Lady Locks Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 20 lady locks
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight your guests with these elegant and delicious Lady Locks, a classic puff pastry dessert filled with a creamy, sweet filling. Perfect for special occasions or a delightful treat any time!
Ingredients
Puff Pastry Shells:
- 1 package (2 sheets) frozen puff pastry (thawed)
Filling:
- 1/2 cup shortening
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup marshmallow fluff
- 1 tablespoon milk (as needed)
- powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Lightly grease cream horn molds or wrap metal cannoli tubes with foil if needed.
- Prepare pastry shells: Roll out puff pastry sheets and cut into strips. Wrap around molds, bake until golden.
- Make filling: Beat shortening and butter, add sugar, vanilla, and marshmallow fluff. Adjust consistency with milk.
- Fill shells: Pipe filling into cooled shells. Dust with powdered sugar.
Notes
- For crisp shells, fill just before serving.
- Filled lady locks can be refrigerated for up to 2 days.
- You can flavor the filling with almond extract or a hint of lemon for variation.
Nutrition
- Serving Size: 1 lady lock
- Calories: 160
- Sugar: 13g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
