Description
Lady Locks are a classic, delicate pastry with a flaky, buttery crust and a rich, sweet cream filling. These traditional treats are often served at special occasions and are a favorite in many households. With a beautiful spiral shape and a melt-in-your-mouth texture, they are perfect for tea time or as a dessert to impress guests.
Ingredients
Scale
For the dough:
- 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)
For the filling:
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch (for thickening, optional)
- 2 teaspoons lemon zest (optional, for flavor)
For assembly:
- Powdered sugar, for dusting
- 1 egg, for egg wash
Instructions
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For the dough:
- Make the dough: In a large bowl, combine the flour, salt, and granulated sugar. Cut the cold butter into the flour mixture using a pastry cutter or your hands until it resembles coarse crumbs. Stir in the sour cream, beaten egg, and lemon juice (if using). Gradually add cold water, a little at a time, until a dough forms. Be careful not to overwork the dough.
- Chill the dough: Divide the dough into two portions, wrap them in plastic wrap, and refrigerate for at least 1 hour to allow the dough to firm up.
For the filling:
- Prepare the filling: In a medium saucepan, heat the heavy cream over medium heat. In a small bowl, combine the powdered sugar and cornstarch (if using). Gradually whisk this mixture into the warm cream and continue whisking until it thickens to a pudding-like consistency. Remove from the heat and stir in the vanilla extract and lemon zest (if using). Allow the filling to cool completely before using.
For assembly:
- Roll out the dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one portion of the dough to about 1/8 inch thick. Cut the dough into long strips (about 1-inch wide).
- Shape the pastries: Take each strip of dough and wrap it around a clean, ungreased metal or wooden dowel (or a metal straw), starting at the base and spiraling up to form a cylindrical shape. Gently pinch the ends to seal them.
- Bake the pastries: Place the dough-wrapped dowels onto a baking sheet lined with parchment paper. Brush the pastries with a beaten egg wash (one egg mixed with a tablespoon of water) for a golden finish. Bake for 12-15 minutes, or until they are golden and crispy.
- Cool the shells: Let the pastries cool slightly on a wire rack. Once they are cool enough to handle, gently slide them off the dowels. Set the hollow pastry shells aside to cool completely.
- Fill the pastries: Once the pastry shells have cooled, spoon the prepared cream filling into a piping bag. Pipe the filling into each pastry shell.
- Serve: Dust the filled Lady Locks with powdered sugar just before serving.
Notes
- Lady Locks are best served fresh but can be stored in an airtight container for up to 2-3 days.
- If you don’t have a dowel, you can use wooden skewers or metal straws to shape the pastries.
- You can substitute lemon zest with orange zest for a different citrus flavor in the filling.
- If you’d prefer a lighter filling, you can fold in some whipped cream into the cooled custard for a fluffier texture.
- Prep Time: 1 hour (including chilling time)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 250
- Sugar: 15g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg