Description
Lady Locks are delicate, crisp, hollow pastry tubes filled with a rich and creamy sweetened whipped cream filling. This delightful dessert involves creating a tender dough wrapped around dowels, baking until golden and crisp, then filling with a luscious vanilla-infused cream. Perfect for elegant tea parties or as a light, indulgent treat that combines flaky pastry texture with a smooth, sweet creaminess.
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 (one egg 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)
Finishing
- Powdered sugar, for dusting
Instructions
- Make the dough: In a large bowl, mix the all-purpose flour, salt, and granulated sugar. Cut the cold cubed unsalted butter into the flour mixture using a pastry cutter or your hands until it resembles coarse crumbs. Stir in the sour cream, lightly beaten egg, and optional lemon juice. Gradually add cold water a little at a time until a pliable dough forms, taking care not to overwork it.
- Chill the dough: Divide the dough into two equal portions, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour to firm up the dough, making it easier to handle.
- Prepare the filling: In a medium saucepan, gently heat the heavy cream over medium heat. In a separate bowl, combine powdered sugar and optional cornstarch. Gradually whisk the sugar and cornstarch mixture into the warm cream, continuing to whisk until the filling thickens to a pudding-like consistency. Remove from heat and stir in vanilla extract and optional lemon zest. Allow the filling to cool completely.
- Roll out the dough: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out one portion of the chilled dough to approximately 1/8 inch thickness. Cut the dough into long strips about 1 inch wide.
- Shape the pastries: Wrap each dough strip around a clean, ungreased metal or wooden dowel (or sturdy metal straw), spiraling from base to top to form cylindrical shapes. Gently pinch the ends of the dough strips to seal and prevent unrolling.
- Bake the pastries: Place the dowel-wrapped dough tubes on a parchment-lined baking sheet. Brush the surfaces with egg wash (one beaten egg mixed with one tablespoon of water) to achieve a golden, glossy finish. Bake in the preheated oven for 12 to 15 minutes, or until the pastries turn golden brown and crispy.
- Cool the shells: Transfer the baking sheet to a wire rack and let the pastry shells cool slightly. Once cooled enough to handle, carefully slide the hollow pastry shells off the dowels. Allow them to cool completely on the rack to retain crispness.
- Fill the pastries: Spoon the cooled cream filling into a piping bag with a suitable tip. Pipe the filling gently into each hollow pastry shell until filled.
- Serve: Just before serving, dust the filled Lady Locks generously with powdered sugar for a delicate, sweet finish.
Notes
- Use cold butter and cold water to achieve flaky pastry texture.
- Optional lemon juice and lemon zest add a bright, citrusy tang to the dough and filling.
- Be careful not to overwork the dough to keep it tender and flaky.
- Ensure filling is completely cooled before piping so the shells remain crisp.
- You can substitute dowels with metal straws if dowels are unavailable.
- Store filled Lady Locks in the refrigerator and consume within 1-2 days for best texture.
