If you’ve ever longed for a delicate, buttery treat that feels both nostalgic and indulgent, you’re about to fall in love with the Lady Locks Pastry Shells with Cream Filling Recipe. These beautifully crisp, hollow pastry tubes filled with luxuriously smooth cream offer a perfect balance of textures and flavors. The golden shells provide a satisfying crunch while the luscious, vanilla-kissed cream filling melts in your mouth. It’s a classic dessert that never goes out of style and will surely become one of your favorite go-to recipes for special occasions or an everyday sweet escape.
Ingredients You’ll Need
Gathering the right ingredients is the first step to perfecting this recipe. Each component is thoughtfully chosen to lend the pastry its signature texture, taste, and appearance, ensuring your Lady Locks come out delicious every time.
- 2 1/4 cups all-purpose flour: The backbone of the dough, providing the right structure and tenderness.
- 1 teaspoon salt: Enhances the flavor depth without overpowering the pastry.
- 1 teaspoon granulated sugar: Adds a subtle touch of sweetness to balance the savory dough ingredients.
- 1/2 cup unsalted butter, cold and cubed: Key for flaky, rich pastry shells; using cold butter ensures a light texture.
- 1/2 cup sour cream: Delivers moisture and a slight tanginess that brightens the dough’s flavor.
- 1 egg, lightly beaten: Binds the dough together and contributes to structure and browning.
- 1 tablespoon lemon juice (optional): Gives a fresh zing that complements the richness if you want a citrusy twist.
- 1/4 cup cold water (more if needed): Helps bring the dough together without making it sticky.
- 2 cups heavy cream: The star of the filling, whipping up soft and creamy goodness.
- 1 cup powdered sugar: Sweetens the cream filling perfectly while dissolving smoothly.
- 1 teaspoon vanilla extract: Adds a warm, comforting aroma and flavor to the cream.
- 2 tablespoons cornstarch (optional): Thickens the cream filling for that luscious, pudding-like texture.
- 2 teaspoons lemon zest (optional): Infuses the filling with a bright, fresh citrus note.
- Powdered sugar, for dusting: Finishes the pastries with a delicate, snowy touch.
- 1 egg, for egg wash: Ensures a glossy, golden-brown exterior when baked.
How to Make Lady Locks Pastry Shells with Cream Filling Recipe
Step 1: Make the Dough
Start by combining the all-purpose flour, salt, and granulated sugar in a large bowl. Then, mix in the cold, cubed butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. This step is crucial because you want those little pockets of butter to create the flakiness in your pastry shells.
Step 2: Add the Moist Ingredients
Next, stir in the sour cream, the lightly beaten egg, and the optional lemon juice, which brings a subtle brightness. Gradually add the cold water, mixing gently just until the dough forms. The key here is to avoid overworking the dough, which can make the shells tough instead of tender.
Step 3: Chill the Dough
Divide your dough into two portions, wrap them tightly in plastic wrap, and refrigerate for at least an hour. This chilling process firms up the dough, making it easier to roll out cleanly and maintain its shape around the dowels when baking.
Step 4: Prepare the Cream Filling
While the dough chills, warm the heavy cream over medium heat in a saucepan. In a small bowl, combine the powdered sugar and cornstarch, then whisk this mixture into the hot cream. Keep whisking until the filling thickens to a smooth, pudding-like consistency. Remove from heat and fold in vanilla extract and lemon zest if using. Let this cool completely before filling the pastry shells to ensure a silky texture.
Step 5: Roll and Cut the Dough
Preheat your oven to 350°F (175°C). Lightly flour your workspace and roll out one portion of dough to about 1/8 inch thickness. Cut it into long strips approximately an inch wide—these will form the delicate tubes of your Lady Locks.
Step 6: Shape the Pastries
Take a strip and carefully wrap it around a clean, ungreased metal or wooden dowel, starting at the base and spiraling up to create a hollow cylinder. Pinch the ends gently to seal, making sure the dough sticks well to itself without gaps.
Step 7: Bake the Pastry Shells
Arrange the wrapped dowels on a parchment-lined baking sheet. Brush each with the egg wash to achieve a beautiful golden hue. Bake for 12 to 15 minutes, or until the pastry shells turn crisp and golden. The aroma will be irresistible at this stage!
Step 8: Cool and Remove Shells
Once baked, let the pastries cool briefly on a wire rack before sliding the delicate shells off the dowels. Handling them while warm makes this easier. Set the empty shells aside, allowing them to cool completely before filling, so they stay crisp.
Step 9: Fill the Pastry Shells
Fill a piping bag with your cooled cream filling and gently pipe into each hollow shell, filling them generously but carefully so they don’t overflow. This is where your Lady Locks Pastry Shells with Cream Filling Recipe really shines — the luscious cream inside those crisp shells is pure magic.
Step 10: Final Touch
Dust the filled pastries with powdered sugar right before serving to add a lovely finishing touch that’s as pleasing to the eyes as it is to the palate.
How to Serve Lady Locks Pastry Shells with Cream Filling Recipe
Garnishes
Adding fresh garnishes like berries, mint leaves, or even a light drizzle of chocolate sauce can elevate the presentation and flavor of your Lady Locks. These little accents add freshness and color, making the dessert irresistible on any table.
Side Dishes
Pair these pastries with a simple cup of tea, coffee, or a glass of dessert wine to complement the richness without overshadowing the delicate flavors. A fresh fruit salad or a scoop of sorbet can also serve as refreshing sides that balance the creamy indulgence.
Creative Ways to Present
Try arranging the Lady Locks standing upright in a pretty glass or a decorative jar for a party centerpiece. Alternatively, serve them alongside mini cupcakes or petit fours to create a charming dessert platter. The versatility of this Lady Locks Pastry Shells with Cream Filling Recipe makes it perfect for both casual and elegant settings.
Make Ahead and Storage
Storing Leftovers
Store any leftover filled Lady Locks in an airtight container in the refrigerator for up to two days. Because the pastry shells are best crisp, it’s ideal to keep them separate from the filling if you plan ahead to avoid sogginess.
Freezing
You can freeze the unfilled pastry shells by storing them in an airtight container or freezer bag for up to one month. When ready to serve, thaw completely before piping in the cream filling for the best texture.
Reheating
If you need to refresh your shells after freezing, warm them briefly in a 300°F oven for a few minutes to regain their crispness. Avoid reheating the filled pastries as the cream may melt and soften the shells undesirably.
FAQs
Can I make the cream filling without cornstarch?
Absolutely! Cornstarch is optional and primarily used to thicken the filling. If you prefer a looser cream, omit the cornstarch but be mindful the filling will be softer and might require refrigeration to set.
What can I use if I don’t have dowels for shaping?
If dowels aren’t available, clean metal straws or even thin wooden spoons can work as molds. Just make sure they are heat-safe and ungreased so the dough sticks well while baking.
How long do Lady Locks stay fresh?
When stored properly and unfilled, baked Lady Locks pastry shells stay crisp for a few days. Once filled, it’s best to enjoy them within 24 to 48 hours for optimal texture and taste.
Can I flavor the cream filling differently?
Definitely! While vanilla and lemon zest are classic, you can add cocoa powder for a chocolate twist, or a splash of almond extract for a nutty aroma. Feel free to experiment within the Lady Locks Pastry Shells with Cream Filling Recipe framework!
Is this recipe suitable for beginners?
Yes, though it involves a few steps, the instructions are straightforward and forgiving. With a bit of patience and love, even first-timers can create stunning Lady Locks pastries that wow family and friends.
Final Thoughts
There’s something truly special about the Lady Locks Pastry Shells with Cream Filling Recipe that captures a sense of tradition and homemade love in every bite. It’s perfect for those moments when you want to impress without needing complicated techniques. So go ahead, gather your ingredients, roll up your sleeves, and dive into creating these delightful treats—you won’t regret it!
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Lady Locks Pastry Shells with Cream Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
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
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.
