For an extra touch, dip the ends of the filled Lady Locks in melted chocolate or sprinkle with chopped nuts. Ensure the cottage cheese is well-drained to prevent a soggy dough. If you don't have marshmallow creme, you can substitute with an equal amount of heavy cream, whipped to stiff peaks. Store filled Lady Locks in the refrigerator to keep the cream filling fresh. They are best enjoyed within 24 hours. To prevent the pastry from puffing up too much during baking, prick the dough with a fork before wrapping around the tubes.
Lady Locks
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PREP TIME45 mins
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COOK TIME10 mins
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TOTAL TIME8 hrs 55 mins
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SERVING24 People
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VIEWS27
Delicate and delightful, Lady Locks, also known as cream horns, are charming pastry tubes filled with a luscious, sweet cream, perfect for a sophisticated treat or a whimsical dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol24 mg
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Fiber1 g
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Protein5 g
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Saturated Fat9 g
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Sodium273 mg
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Sugar11 g
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Fat25 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 8 hrs In a large bowl, cream together the softened butter, margarine, well-drained cottage cheese, salt, and 4 cups of flour until a smooth dough forms. Shape the dough into a large square, wrap tightly in plastic wrap, and chill in the refrigerator overnight (at least 8 hours).
02 Step
Recipe View 5 mins Preheat your oven to 375 degrees F (190 degrees C). Prepare baking sheets lined with parchment paper.
03 Step
Recipe View 15 mins Remove the chilled dough from the refrigerator and cut it into 4 equal quarters. On a lightly floured surface, roll out each quarter individually to a thickness of about 1/8 inch. Using a sharp knife or pastry wheel, cut the rolled dough into strips approximately 8 inches long and 1 inch wide.
04 Step
Recipe View 5 mins Wrap each strip of dough around metal pastry tubes (or clothespins covered with aluminum foil). Ensure the edges overlap slightly to seal. Place the wrapped tubes on the prepared baking sheets.
05 Step
Recipe View 12 mins Bake in the preheated oven until golden brown, approximately 10 to 15 minutes. Keep a close eye on them to prevent burning.
06 Step
Recipe View 30 mins While the pastry tubes are baking, prepare the cream filling. In a saucepan, whisk together the milk and 4 tablespoons of flour. Cook over medium-low heat, stirring constantly, until a thick paste forms. Remove from heat and let cool completely. (Approx. 15 min cooling)
07 Step
Recipe View 10 mins In a large bowl, beat together the shortening and confectioners' sugar until light and fluffy. Add the marshmallow creme and vanilla extract. Gradually add the cooled milk paste and beat until the filling is smooth and well combined.
08 Step
Recipe View 10 mins Once the baked pastry tubes have cooled slightly, gently twist and remove them from the metal forms. Fill a piping bag fitted with a star tip with the cream filling. Pipe the cream filling into each end of the pastry tubes until they are completely filled.
09 Step
Recipe View 2 mins Just before serving, dust the filled Lady Locks with additional confectioners' sugar for an elegant finish. Enjoy immediately!
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RECIPE REVIEWS
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Please Rate
Chaya Abernathy
Jun 29, 2025This recipe is fantastic! The cream filling is so light and airy.
Josiane Gusikowski
May 24, 2025I substituted the marshmallow creme with whipped cream and it worked perfectly.
Leanna Cruickshank
May 7, 2025A bit time-consuming, but totally worth the effort. They were a hit at my party!
Rahul Kiehn
Apr 29, 2025The dough was a little tricky to work with, but the end result was delicious!
Kamille Bogisich
Apr 29, 2025Make sure the milk paste is completely cool before adding it to the shortening mixture, or it will melt the shortening.