Lady Locks Pastries with Lemon-Infused Cream Filling Recipe
If you have a soft spot for delicate, creamy pastries that melt in your mouth, then this Lady Locks Pastries with Lemon-Infused Cream Filling Recipe is about to become your new obsession. These charming cylindrical treats combine a crisp yet tender pastry shell with a luxuriously smooth cream bursting with a refreshing hint of lemon. Each bite is a delightful contrast of textures and flavors that make for an elegant dessert or a special occasion highlight. Whether you’re serving guests or spoiling yourself, this recipe turns simple ingredients into pure magic.
Ingredients You’ll Need
The beauty of the Lady Locks Pastries with Lemon-Infused Cream Filling Recipe lies in its straightforward ingredients, each chosen to elevate the final flavor and texture. From the flaky dough to the luscious lemon-kissed cream, every component plays a crucial role in crafting this iconic Southern treat.
- All-purpose flour: The backbone of the dough, providing structure and that perfect tender crumb.
- Salt: Enhances all the flavors and balances the sweetness in the cream filling.
- Granulated sugar: Adds just enough sweetness to the dough without overpowering it.
- Unsalted butter, cold and cubed: Creates the flaky, crispy texture that defines the pastry shell.
- Sour cream: Imparts moisture and a subtle tang to keep the dough tender and rich.
- Egg, lightly beaten: Binds the dough and contributes to a beautiful golden color.
- Lemon juice (optional): Adds a fresh brightness that complements the cream filling perfectly.
- Cold water: Just enough to bring the dough together without making it tough.
- Heavy cream: The base for the luscious filling, creating that velvety texture.
- Powdered sugar: Sweetens and thickens the cream while dusting the finished pastries for an elegant touch.
- Vanilla extract: Brings warmth and depth to the filling’s flavor profile.
- Cornstarch (optional): Helps thicken the filling to the perfect consistency without heaviness.
- Lemon zest (optional): Infuses fragrant, citrus notes into the cream for extra zing.
- Egg for egg wash: Gives the pastry a shiny, golden finish when baked.
How to Make Lady Locks Pastries with Lemon-Infused Cream Filling Recipe
Step 1: Make and Chill the Dough
Start by mixing your flour, salt, and sugar so they’re evenly combined. Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs — this ensures that lovely flaky texture. Stir in the sour cream, beaten egg, and optional lemon juice for a hint of bright flavor. Slowly add cold water a little at a time until a soft dough forms. Remember, minimal handling is key so you don’t end up with tough pastry. Wrap the dough in plastic and chill it in the fridge for at least one hour to firm up, which makes it easier to shape later.
Step 2: Prepare the Lemon-Infused Cream Filling
While the dough chills, start on the filling by gently heating the heavy cream in a saucepan over medium heat. In a separate bowl, mix powdered sugar and optional cornstarch. Whisk this into the warm cream steadily, continuing until the mixture thickens to a pudding-like consistency—this is where patience really pays off! Remove from heat and stir in vanilla extract and lemon zest to infuse the filling with that signature citrus pop. Let this cool completely so it firms up nicely for piping.
Step 3: Roll Out and Shape the Pastries
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll one portion of the chilled dough into a thin sheet about 1/8 inch thick. Cut the dough into long, slender strips approximately 1 inch wide. Each strip will become a graceful spiral shell, so take your time to keep them even.
Step 4: Wrap and Bake the Pastry Shells
Take each strip and carefully wrap it around an ungreased metal or wooden dowel, spiraling from the base to the tip. Pinch the ends gently to seal and keep them from unraveling while baking. Lay the wrapped dowels on a parchment-lined baking sheet, brush each with an egg wash (one beaten egg mixed with water) to ensure a glossy golden finish, then pop them in the oven for about 12-15 minutes. You’ll know they’re done when they’re beautifully golden and crisp.
Step 5: Cool and Fill
Once out of the oven, transfer the dowels to a wire rack and let the pastry cool slightly before gently sliding each hollow shell off. It’s such a delight to see these delicate shapes come together! Finally, spoon the cooled lemon-infused cream filling into a piping bag and fill each pastry shell generously.
How to Serve Lady Locks Pastries with Lemon-Infused Cream Filling Recipe
Garnishes
Dust your Lady Locks pastries with a fine sprinkle of powdered sugar right before serving to add a touch of elegance and a little extra sweetness. A small twist of lemon zest on top can also make the presentation pop and hint at the lemony flavor inside.
Side Dishes
Pair these delicate pastries with a cup of brewed tea or freshly brewed coffee for a perfectly balanced afternoon treat. If serving at brunch or a party, fresh berries or a light fruit salad make wonderful accompaniments without overpowering the pastry’s flavors.
Creative Ways to Present
Arrange the Lady Locks on a beautiful tiered dessert stand to showcase their feminine shape and highlight their golden crusts. For a party, try placing a few in individual glass bowls with a dollop of whipped cream and lemon segments for a playful, gourmet vibe.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Lady Locks pastries in an airtight container at room temperature for up to two days, although they are best eaten fresh for the crispest shells. Keep the cream filling refrigerated if storing separately.
Freezing
If you want to save them for later, the pastry shells freeze beautifully before they’re filled. Once cooled, remove them from the dowels and place in an airtight container or freezer bag. Freeze for up to one month. Thaw at room temperature when ready to fill and serve. The cream filling is best made fresh but can be frozen in small portions in airtight containers too.
Reheating
To bring back that just-baked crispness, reheat unfilled shells in a 325°F oven for about 5 minutes. Avoid microwaving as it will soften the pastry. Once warmed and crisp, fill with the cool lemon cream before serving.
FAQs
Can I make the lemon-infused cream filling without cornstarch?
Absolutely! The cornstarch helps thicken the cream gently, but if you prefer a looser texture, you can skip it. Just be sure to let the cream chill longer to thicken naturally before filling the pastries.
What if I don’t have dowels to shape the pastries?
No worries! You can use clean metal straws, wooden spoons, or any similarly sized smooth rods. Just make sure they’re heat-safe for the oven and ungreased so the pastry will slide off easily after baking.
Can this recipe be adapted for other flavors?
Definitely! The lemon zest and juice give a lovely brightness, but you could substitute orange or lime zest, or even a splash of almond extract, to create your own signature cream filling variations.
How long do Lady Locks pastries stay fresh once filled?
Because of the cream filling, it’s best to enjoy them within a day of filling. Beyond that, the shells may soften from the moisture. If you need to keep them longer, store the shells and filling separately.
Is there a gluten-free alternative for the pastry dough?
While traditional Lady Locks require regular flour for that perfect texture, you could experiment with gluten-free flour blends designed for baking. Keep in mind the dough’s handling and texture may vary, so adjustments might be necessary.
Final Thoughts
Making Lady Locks Pastries with Lemon-Infused Cream Filling Recipe is truly a rewarding experience, from mixing the tender dough to savoring that first bite of citrus-kissed cream inside crisp, golden shells. This timeless Southern dessert isn’t just a treat — it’s a beautiful way to share joy and sweetness with the people you love. So gather your ingredients, roll up your sleeves, and get ready to fall in love with these elegant pastries that are sure to impress every time.
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Lady Locks Pastries with Lemon-Infused Cream Filling Recipe
- Total Time: 1 hour 15 minutes
- Yield: 16 servings 1x
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
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.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
