Description
Lady Locks are delicate, crispy pastry shells filled with a creamy, sweet filling made from heavy cream, powdered sugar, and vanilla. These elegant, spiral-shaped treats are perfect for special occasions and are made by wrapping thin strips of buttery dough around dowels, baking them until golden, then filling with a luscious cream mixture. The optional lemon juice and zest add a refreshing tang to the rich filling.
Ingredients
Scale
Dough Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup sour cream
- 1 egg, lightly beaten
- 1 tablespoon lemon juice (optional, for extra tang)
- 1/4 cup cold water (more if needed)
- 1 egg, for egg wash (mixed with 1 tablespoon water)
Filling Ingredients
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch (optional, for thickening)
- 2 teaspoons lemon zest (optional, for flavor)
- Powdered sugar for dusting
Instructions
- Make the dough: In a large bowl, combine the flour, salt, and granulated sugar. Cut the cold cubed butter into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs. Stir in the sour cream, lightly beaten egg, and lemon juice if using. Gradually add cold water, a little at a time, mixing gently until a dough forms. Be careful not to overwork the dough to keep it tender.
- Chill the dough: Divide the dough into two equal portions, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour. This rest allows the dough to firm up for easier handling and better texture.
- Prepare the filling: In a medium saucepan over medium heat, warm the heavy cream. In a small bowl, mix the powdered sugar and cornstarch if using. Gradually whisk this mixture into the warm cream continuously until it thickens to a pudding-like consistency. Remove from heat and stir in vanilla extract and lemon zest if desired. Allow the filling to cool completely to room temperature.
- Preheat oven and roll dough: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out one portion of the dough to about 1/8 inch thickness. Cut the dough into long strips about 1 inch wide.
- Shape the pastries: Take each dough strip and wrap it around a clean, ungreased metal or wooden dowel or metal straw, starting at the base and spiraling upward to form a hollow cylindrical shape. Gently pinch the ends to seal and keep the shape intact while baking.
- Bake the pastry shells: Place the dough-wrapped dowels onto a parchment-lined baking sheet. Brush with a beaten egg wash (egg mixed with water) for a shiny, golden finish. Bake for 12 to 15 minutes or until the shells are crisp and golden brown.
- Cool and remove shells: Allow the pastries to cool slightly on a wire rack. Once cool enough to handle, carefully slide the hollow pastry shells off the dowels and set aside to cool completely.
- Fill the pastries: Spoon the cooled cream filling into a piping bag and gently pipe the filling into each hollow pastry shell until fully filled.
- Serve: Just before serving, dust the filled Lady Locks with powdered sugar for an elegant touch.
Notes
- The lemon juice and zest add a bright, tangy flavor to the dough and filling but can be omitted for a more traditional rich cream taste.
- Using cold butter and minimal water helps keep the dough flaky and tender.
- If the filling is too thin, the optional cornstarch thickens it to a perfect consistency for piping.
- Ensure the pastry shells are completely cooled before filling to avoid sogginess.
- Metal or wooden dowels must be ungreased to allow easy removal of baked shells.
- Leftover pastry shells and cream filling can be stored separately in airtight containers in the refrigerator for up to 2 days.
