Recipes and Cooking Desserts & Baking Other Desserts Lady Locks Be the first to rate & review! Learn how to make lady locks easily with some frozen puff pastry. By Sarah Brekke, MS Sarah Brekke, MS Sarah Brekke is a culinary specialist with the Better Homes and Gardens Test Kitchen. Her work includes recipe testing and development, food styling, and the creation of food video content. Her work expands across many of the Dotdash Meredith food brands including Magnolia Journal, Allrecipes, and various special interest publications. Sarah holds a Bachelor of Science degree in culinary science from Iowa State University and a Master of Science degree in food science from Kansas State University. Learn about BHG's Editorial Process Published on October 14, 2022 Print Rate It Share Share Tweet Pin Email Photo: Katlyn Moncada Prep Time: 45 mins Total Time: 4 hrs 45 mins Servings: 16 Yield: 16 Jump to Nutrition Facts Lady locks are light, airy pastry cookies that are filled with sweet pastry cream. It's similar to a cannoli but will have a softer exterior and fluffier interior. The confection originated in Eastern Europe, but became staple Christmas and wedding desserts in Ohio and Pennsylvania. Depending on the area you're from, these cream-filled delights are also known as cream horns or clothespin cookies—which may also have slightly different textures, too. Ingredients Lady Locks 2 sheets frozen puff pastry (17.3-ounce package) 1 large egg white 1 tablespoon water 1 to 2 tablespoons granulated sugar Pastry Cream 1/2 cup sugar 1/4 cup all purpose flour 1/4 teaspoon salt 2 cups half and half 4 large egg yolks, beaten 1 teaspoon vanilla bean paste or extract 1/3 cup whipping cream Directions Lady Locks Prepare Pastry Cream at least 4 hours in advance of making the pastries. Preheat oven to 425°F. Line a baking sheet with parchment paper. On a lightly floured surface unfold and roll one puff pastry sheet into a 12x10-inch rectangle. Cut each sheet crosswise into sixteen 10x3/4-inch strips. Wrap each strip of dough around a greased cream horn mold or cannoli tube*, overlapping layers slightly. Arrange on prepared pan spacing 1 inch apart. In a small bowl beat together egg white and water. Brush over pastries and sprinkle with sugar. Test Kitchen Tip If you don't have cannoli or pastry tubes, use the handle of a wooden spoon to get the right shape. Bake 12 to 15 minutes or until golden. Transfer to a wire rack. While still warm, slightly twist the molds and remove from pastry horns. Cool on a wire rack. Repeat with remaining puff pastry sheet. Meanwhile, prepare Pastry Cream. To fill, spoon cream mixture into a pastry bag fitted with a large open star tip. Pipe cream into each pastry. If desired, chill up to 1 hour. Pastry Cream In a medium heavy saucepan stir together sugar, flour, and salt. Gradually stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Gradually stir half of the hot mixture into beaten egg yolks. Return all of the egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Remove from heat and stir in vanilla. Transfer to a bowl. Cover surface with plastic wrap. Place bowl of Pastry Cream in a bowl of ice water; chill for 5 minutes, stirring occasionally. Cover surface with plastic wrap. Chill about 4 hours or until cold; do not stir. In a chilled small mixing bowl beat whipping cream until soft peaks form. Gradually fold whipped cream into cooled pastry cream; chill well before using. Makes 2⅓ cups. For chocolate pastry cream: Decrease half-and-half to 1½ cups and add 4 ounces chopped semisweet chocolate to the saucepan after adding the half-and-half. Omit vanilla. Rate it Print Nutrition Facts (per serving) 138 Calories 8g Fat 13g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 137.6 % Daily Value * Total Fat 8.1g 10% Saturated Fat 4g 20% Cholesterol 85.8mg 29% Sodium 84.7mg 4% Total Carbohydrate 12.7g 5% Dietary Fiber 0.1g 0% Total Sugars 9.3g Protein 3.7g Vitamin D 0.4mcg 2% Vitamin C 0.3mg 2% Calcium 46.5mg 4% Iron 0.5mg 3% Potassium 72.2mg 2% Fatty acids, total trans 0.2g Vitamin D 18.8IU Alanine 0.2g Arginine 0.2g Ash 0.5g Aspartic acid 0.3g Caffeine 0mg Carotene, alpha 0.4mcg Choline, total 61.5mg Copper, Cu 0mg Cystine 0.1g Energy 575.6kJ Fluoride, F 1.9mcg Folate, total 15.5mcg Glutamic acid 0.7g Glycine 0.1g Histidine 0.1g Isoleucine 0.2g Leucine 0.3g Lysine 0.2g Methionine 0.1g Magnesium, Mg 6.3mg Manganese, Mn 0mg Niacin 0.3mg Phosphorus, P 70.9mg Pantothenic acid 0.5mg Phenylalanine 0.2g Phytosterols 0mg Proline 0.3g Retinol 77.6mcg Selenium, Se 8.1mcg Serine 0.2g Theobromine 0mg Threonine 0.2g Vitamin E (alpha-tocopherol) 0.3mg Tryptophan 0.1g Tyrosine 0.1g Valine 0.2g Vitamin A, IU 279IU Vitamin A, RAE 78.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg Vitamin K (phylloquinone) 1.2mcg Water 41.4g Zinc, Zn 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.