Description

Lady Locks are delicate, crispy pastry tubes filled with a luscious, creamy vanilla-lemon filling. These elegant pastries feature a buttery dough wrapped around dowels and baked to golden perfection, then filled with a smooth sweetened cream mixture that is lightly flavored with vanilla and lemon zest. Perfect for special occasions or teatime treats, Lady Locks combine a crisp shell with a rich, dreamy filling for an irresistible bite.

Ingredients

Scale

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)

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 Baking & Finishing

Powdered sugar, for dusting
1 egg, for egg wash (mixed with 1 tablespoon water)

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Instructions

Make the dough: In a large bowl, combine flour, salt, and granulated sugar. Cut the cold butter into the flour mixture until it resembles coarse crumbs. Stir in sour cream, beaten egg, and optional lemon juice. Gradually add cold water until dough forms, being careful not to overwork it.
Chill the dough: Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 1 hour to firm up.
Prepare the filling: Heat heavy cream over medium heat in a saucepan. In a small bowl, mix powdered sugar and cornstarch. Gradually whisk this mixture into the warm cream and cook until thickened to pudding consistency. Remove from heat and stir in vanilla extract and optional lemon zest. Let cool completely.
Roll out the dough: Preheat oven to 350°F (175°C). On a floured surface, roll one dough portion to 1/8 inch thickness. Cut into 1-inch wide strips.
Shape the pastries: Wrap each dough strip around a clean, ungreased metal or wooden dowel in a spiral. Pinch ends to seal.
Bake the pastries: Place dough-wrapped dowels on parchment-lined baking sheet. Brush with egg wash for a golden finish. Bake 12-15 minutes until golden and crispy.
Cool the shells: Let pastries cool slightly on wire rack. When cool enough to handle, gently slide shells off dowels. Let cool completely.
Fill the pastries: Spoon cooled filling into a piping bag. Pipe filling into each pastry shell through the hollow center.
Serve: Dust filled Lady Locks with powdered sugar just before serving for a beautiful presentation.

Notes

Cold butter and water are essential for flaky dough texture.
Optionally add lemon juice and zest for a bright, citrus flavor.
Use ungreased dowels or straws to ensure easy removal after baking.
Make sure the cream filling is fully cooled before filling shells to prevent sogginess.
Store filled Lady Locks in the refrigerator and consume within 2 days for freshness.