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Cream Horns (Lady Locks)

Blossom Lady
Nov 23, 2020 05:34 AM
Cream Horns (Lady Locks)

Crispy and buttery puff pastry cannoncini (horns) filled with velvety and rich custard cream.

These Cream Horns (Lady Locks) are a must-have cookie recipe for my family. The flaky crust and creamy filling make them irresistible!

To make them, you’ll need a mold to form the horn around. My Aunt Maggie uses a clothespin wrapped in foil, so that’s what I did. You just wrap a piece of foil around a clothespin. It’s as simple as that. However, if you’re feeling fancy, you can certainly use a store-bought mold.

The filling is similar to a buttercream icing, but it also incorporates a milk-and-flour paste which felt very old-fashioned to me. Of course, you can fill these horns with whatever filling you like best. The result is a flaky cookie horn filled with a sweet, creamy filling. What’s not to love? I think these cream horns might be your new favorite cookie.

Ingredients:

  • 2 cups (4 sticks) unsalted butter, softened
  • 2 tablespoons vegetable shortening 
  • 1 tablespoon sugar
  • 2 egg yolks
  • 1 cup cold water
  • 4 1/2 cups all purpose flour
  • Clothespins wrapped in foil or lady lock molds
  • 2 cups milk
  • 1/3 cup all purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup vegetable shortening
  • 1 teaspoon vanilla
  • 1/2 teaspoon kosher salt
  • 4 cups confectioners' sugar
  • Additional confectioners' sugar for garnish
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
80 minutes
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