cream horns

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

Cream Horns (Lady Locks)

(4 sticks) unsalted butter, softened

vegetable shortening (Crisco)

sugar

water

all purpose flour

Clothespins wrapped

milk

(2 sticks) unsalted butter, softened

vanilla

salt

confectioners' sugar

In the bowl of a stand mixer, mix together the butter, vegetable shortening, and sugar for about 4 minutes or until light and fluffy. Then mix in the egg yolks. Finally, mix in the flour and water until combined. Chill dough for at least 2 hours or overnight.

Begin by preheating your oven to 350 degrees F.

Sprinkle your work surface with flour. Roll out 1/4 of the dough at a time until it's about 1/8-inch thick. Cut into strips that are 1/2-inch wide and 10 inches long. Then wind the strips around the foil-wrapped clothespins (or lady lock molds.) Bake on a cookie sheet for about 15 minutes or until the horns are just barely starting to brown.

Remove the horns from the oven. Allow them to cool for about 2 minutes; then carefully remove them from the clothespins. (Don't let the horns cool completely on the molds or the horns will crumble easily. The horns will also crack more if they are overbaked.) Let the horns finish cooling.

In the meantime, prepare the filling. In a saucepan, heat the milk and flour over medium-high heat while constantly whisking. Cook 8-10 minutes until thick. Transfer to a bowl and allow to cool.

In the bowl of a stand mixer, cream the butter, vegetable shortening, and salt 5-6 minutes or until fluffy. Slowly mix in the powdered sugar, one cup at a time. Then mix in the milk and flour paste and vanilla. Beat until combined and fluffy.

Put the filling in a piping bag and then fill each horn. Before serving, sprinkle with confectioners' sugar. Store refrigerated in an airtight container.

A fun, easy, and tasty pastry, these Cream Horns are a classic treat that you will absolutely love. Puff pastry baked and filled with vanilla and chocolate whipped cream, a combination you can’t resist.

Homemade Cream Horns Recipe

puff pastry (thawed)

cream cheese (softened)

vanilla extract

heavy cream

cocoa powder

Preheat the oven to 400 degrees F. Line baking with parchment paper and set aside.

Lightly spray the cream horn molds with non-stick cooking spray, set aside.

Whisk together the egg and water in a small bowl, set aside.

Doing one at a time, unfold one of the puff pastry sheets. Using a rolling pin, flatten it out.

Cut the pastry into 8 1-inch sections, discarding any scraps. Starting at the tip of one of the molds, begin to wrap a pastry strip around the mold. Gently pressing together to seal. Then, place the molds seam side down onto a prepared baking sheet.

Next, using your egg wash, brush the exposed pastry until coated.

Place in the oven and bake for 14-16 minutes until puffed and slightly golden brown. Once done, remove from the oven and let them cool on the baking sheet while still in the mold.

These will need to be baked in batches, so continue to wrap your molds while your batches are baking.

Once all of the horns are baked, transfer them to a wire rack to completely cool.

While the horns cool, make the filling. In the body of a stand mixer fitted with the whisk attachment, add the cream cheese and whip until smooth.

Next, a little at a time add in the powdered sugar until fully combined, making sure to scrape down sides if needed. Then stir in the vanilla extract.

Slowly stream in the heavy cream until it is completely mixed in. Scrape down the sides of the mixer, then place the mixer speed on medium-high and whip until stiff peaks form, this will take roughly about 1 minute.

Remove half of the cream and place into a bowl, then add the cocoa powder to the remaining cream in stand mixer and mix it in until combined.

If desired you can lightly dust your horns with powdered sugar.

Using a pastry bag with an open star tip (or any tip or even a plastic bag with the corner cut off) fill the cream horns with the cream. Filling half of the cream horns with the vanilla cream and the other half with the chocolate cream.

Serve immediately.

https://www.youtube.com/watch?v=Eq1KFpsVqWE

RECIPE: https://thissillygirlskitchen.com/cream-horns/ 

A fun, easy, and tasty pastry, these Cream Horns are a classic treat that you will absolutely love. Puff pastry baked and filled with vanilla and chocolate whipped cream, a combination you can't resist.
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Cream Horns

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Cream Horns (Lady Locks)

Homemade Cream Horns Recipe

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Cream Horns (Lady Locks)

Homemade Cream Horns Recipe

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