Name: Lady Locks Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American (Eastern European influence)
Ingredients: 1 box (2 sheets) puff pastry (thawed); 1 egg (beaten, for egg wash); powdered sugar (for dusting); 1/2 cup vegetable shortening; 1/2 cup unsalted butter (softened); 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 cups powdered sugar; 1/3 cup marshmallow creme or fluff; 2–3 tablespoons heavy cream or milk (as needed for consistency)

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If you’ve ever strolled past a bakery window and been mesmerized by rows of glittering, cream-filled pastries, today’s recipe is going to make your heart sing. This Lady Locks Recipe guides you to create that classic wedding cookie right at home — featuring flaky, golden spirals of puff pastry filled with a sweet, dreamy marshmallow buttercream. It’s a nostalgic, crowd-pleasing treat that’s surprisingly simple to make and absolutely magical to share.

Ingredients You’ll Need

The beauty of a Lady Locks Recipe is that it depends on just a handful of ingredients, each chosen for the role it plays in taste and texture. From flaky pastry to fluffy filling, here’s what brings every bite to life.

Puff Pastry Sheets: Using store-bought puff pastry keeps this recipe approachable and yields a perfectly crisp, light shell every time. Thaw before using for easy rolling.
Egg (for egg wash): A simple egg wash helps your pastry develop a gorgeous golden color and shine in the oven.
Powdered Sugar (for dusting): A dusting at the end adds delicate sweetness and that bakery-style look.
Vegetable Shortening: Essential for creating a light, stable buttercream filling that won’t melt at room temperature.
Unsalted Butter: Softened butter adds rich flavor and helps create that ultra-creamy texture in the filling.
Vanilla Extract: For that signature aromatic warmth that rounds out the flavor perfectly.
Salt: Just a pinch heightens all the sweet notes and balances the filling.
Powdered Sugar (for filling): This melts seamlessly into the cream filling and sets up perfectly inside the shells.
Marshmallow Crème/Fluff: The secret to a silky, fluffy, almost cloud-like filling—don’t skip it!
Heavy Cream or Milk: Just enough to loosen the filling for easy piping into those beautiful shells.

How to Make Lady Locks Recipe

Step 1: Preheat and Prep the Equipment

Before you begin, preheat your oven to 400°F (204°C). Lightly grease your metal cream horn molds, or, if you don’t have them, wrap metal cannoli tubes in foil and coat with nonstick spray. This ensures your pastry slips off without a fight once baked.

Step 2: Roll and Cut the Puff Pastry

Gently unfold each thawed puff pastry sheet on a lightly floured surface. Give them a quick, gentle roll with your rolling pin to smooth creases and even out the dough. Next, use a pizza cutter or sharp knife to slice the sheets into 1-inch wide strips. The strips will be spiraled around your molds to create the classic Lady Locks shape.

Step 3: Shape the Shells

Take each strip of pastry and carefully wrap it around your prepared mold, overlapping just slightly with each turn to form a pretty spiral. Try not to stretch the dough too much, as you want the shells light and airy.

Step 4: Egg Wash and Bake

Place your wrapped molds seam side down on a baking sheet lined with parchment paper. Gently brush each with the beaten egg—this is what gives the Lady Locks their irresistible golden color. Slide the tray into the oven for 12 to 15 minutes, until the shells puff up and turn gloriously golden brown.

Step 5: Cool and Remove from Molds

Once baked, let the pastry shells cool completely before attempting to remove them from their molds. This prevents cracking and helps them retain their shape. Give them a gentle twist and slide them off—if they resist, let them cool a few more minutes.

Step 6: Make the Dreamy Filling

In a large mixing bowl, beat together the vegetable shortening and softened butter until fluffy and smooth. Mix in the vanilla and salt, then gradually whip in the powdered sugar. Beat in the marshmallow crème, and finally add just enough heavy cream or milk to achieve a soft, pipeable consistency.

Step 7: Fill and Finish

Spoon your filling into a piping bag fitted with a round or star tip for bakery-style flair. Pipe the luscious cream into both ends of each cooled pastry shell, filling them until you see the cream peek from each side. For the finishing touch, dust the assembled Lady Locks with a generous layer of powdered sugar.

How to Serve Lady Locks Recipe

Garnishes

A classic Lady Locks Recipe shines with nothing more than a snowy dusting of powdered sugar, but feel free to get creative. You can add a delicate drizzle of white chocolate or even a sprinkle of edible glitter for special occasions. A sprig of mint or a few fresh berries beside each serving elevates their visual appeal.

Side Dishes

Though Lady Locks are sweet stars on their own, they pair beautifully with a platter of mixed cookies or petit fours at a dessert table. For a full afternoon tea vibe, offer them alongside lemon bars, fruit tarts, or a bowl of seasonal berries. A cup of coffee, espresso, or lightly sweetened tea is always a welcome companion.

Creative Ways to Present

For gatherings or gifting, arrange Lady Locks in paper candy liners and stack them on tiered platters for a festive bakery display. For weddings or baby showers, tie them up in clear treat bags with a ribbon and a handwritten label. You could even plate them in a gentle spiral for a playful nod to their shape—and watch them get snapped up in minutes!

Make Ahead and Storage

Storing Leftovers

Filled Lady Locks store best in the refrigerator, tucked in an airtight container to maintain their crispy shell and delicate filling. They’ll keep well for up to 3 days, but for that characteristic crunch, try to fill them the day you plan to eat them.

Freezing

If you want to get ahead, bake and cool your pastry shells, then freeze them (unfilled) for up to 2 months. When you’re ready to serve, let them thaw at room temperature before piping in the cream filling. Avoid freezing filled Lady Locks, as the filling texture can change and become less fluffy.

Reheating

While Lady Locks are at their best fresh and crisp, you can revive unfilled, baked shells in a 300°F oven for a few minutes if they seem a little soft after thawing. Filled pastries should simply be brought to room temperature for the best flavor and texture.

FAQs

Do I need special molds to make this Lady Locks Recipe?

You don’t need fancy equipment! Metal cream horn molds work best, but you can improvise with metal cannoli tubes wrapped in foil, or even fashion your own molds from thick paper and foil—the puff pastry works beautifully with any sturdy cylinder.

Can I make this Lady Locks Recipe ahead of time?

Absolutely! The pastry shells can be made ahead and frozen. For the freshest taste and bite, wait to fill them until just before serving. You can also prepare the buttercream a day ahead and store it in the fridge, letting it soften before piping.

What’s the best way to fill the shells?

A piping bag with a large round or star tip makes filling quick and easy. If you don’t have one, a resealable plastic bag with a snipped corner will do the trick—fill each shell from both ends to ensure a generous, even layer of cream.

Can I tint the filling or flavor it differently?

Definitely! Add a tiny drop of food coloring for a pastel look, or swap the vanilla for almond or lemon extract for a fun twist. Just remember, a little goes a long way since the marshmallow crème already adds lovely flavor.

My pastry shells aren’t crisp—what happened?

This can happen if the oven isn’t hot enough or the shells are overfilled. Make sure your oven is fully preheated, and always let shells cool completely before filling. If they soften after storage, a quick reheat will help restore their crispness.

Final Thoughts

There’s something truly magical about sharing a plate of homemade Lady Locks—these delicate spirals filled with cloud-like cream bring joy to any gathering. Whether it’s for a special event or a sweet afternoon treat, I hope you feel inspired to try this Lady Locks Recipe and create your own unforgettable memories with loved ones.

Lady Locks Recipe

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4.5 from 28 reviews

Author: admin
Total Time: 45 minutes
Yield: 20 Lady Locks 1x
Diet: Vegetarian

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Description

Indulge in these delicate and sweet Lady Locks, a classic Eastern European influenced pastry that is sure to impress. Crisp puff pastry shells filled with a creamy, dreamy filling, these treats are perfect for special occasions or a sweet indulgence.

Ingredients

Scale

For the Pastry Shells:

1 box (2 sheets) puff pastry (thawed)
1 egg (beaten, for egg wash)
powdered sugar (for dusting)

For the Filling:

1/2 cup vegetable shortening
1/2 cup unsalted butter (softened)
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups powdered sugar
1/3 cup marshmallow creme or fluff
2–3 tablespoons heavy cream or milk (as needed for consistency)

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Instructions

Preheat oven to 400°F. Lightly grease metal cream horn molds or wrap metal cannoli tubes in foil and spray with nonstick spray.
On a lightly floured surface, unfold the puff pastry sheets and roll each out slightly to smooth the creases. Cut into 1-inch wide strips using a pizza cutter or sharp knife. Wrap each strip around the prepared mold, overlapping slightly to form a spiral.
Place wrapped molds on a baking sheet lined with parchment paper, seam side down. Brush with beaten egg. Bake for 12–15 minutes or until golden brown and puffed. Let cool completely, then gently remove the pastry shells from the molds.
To make the filling, beat the shortening and butter together until creamy and fluffy. Add vanilla and salt, then gradually mix in the powdered sugar. Beat in the marshmallow creme and enough heavy cream to reach a smooth, pipeable consistency.
Transfer the filling to a piping bag with a round or star tip. Pipe filling into both ends of each pastry shell until full. Dust the finished Lady Locks with powdered sugar before serving.