Best Puff Pastry Lady Locks Recipe

Making homemade puff pastry lady locks might seem like a daunting task that’s best left to professional bakers. After all, those flaky, cream-filled pastries usually catch our eye behind pristine bakery cases, and most of us have grown up thinking they’re too complicated to tackle in our own kitchens.

But here’s the good news – these lady locks are totally doable at home, and I’ve broken down the process into simple steps that anyone can follow. With some ready-made puff pastry and a few basic ingredients, you’ll be creating these sweet, crispy treats that’ll make your friends think you’ve been secretly training at a French pastry school.

What Kind of Puff Pastry Should I Use?

Most grocery stores carry a few different brands of frozen puff pastry, and honestly, any of them will work well for lady locks. The most common brand you’ll find is Pepperidge Farm, which comes with two sheets per box and works perfectly fine for this recipe. Some stores also carry all-butter varieties like Dufour, which tend to be pricier but give you an extra-rich, flaky result. Just remember to keep your puff pastry cold while working with it – if it gets too warm, the layers won’t puff up properly during baking. You’ll want to thaw it in the fridge overnight rather than on the counter to maintain that perfect temperature for shaping and baking.

Options for Substitutions

Let’s talk about what you can and can’t swap in this classic pastry recipe:

• Puff pastry: This is the star ingredient and really can’t be substituted – other types of dough won’t give you those signature flaky layers. However, you can use homemade puff pastry if you’re feeling ambitious!
• Unsalted butter: For the filling, you need real butter – margarine or butter substitutes won’t work as they’ll make your filling too soft. If you only have salted butter, you can use it but skip adding any extra salt to the recipe.
• Powdered sugar: This is another must-have ingredient that can’t be swapped. Regular sugar won’t dissolve properly and will make your filling grainy.
• Vanilla extract: Feel free to experiment with other extracts like almond, lemon, or even maple for different flavor profiles. Just use the same amount as called for in the recipe.
• Milk: Any type of milk works here – whole, 2%, or even heavy cream. For a dairy-free version, you can use almond or soy milk, just add it gradually as you might need slightly less.

Watch Out for These Mistakes While Baking

Temperature control is crucial when working with puff pastry – if it gets too warm, the butter layers will melt together and you’ll lose that signature flaky texture, so keep the dough cold and work quickly.

The filling can become grainy or too thick if you don’t sift the powdered sugar properly, and adding too much milk at once can make it runny – instead, add milk gradually, one tablespoon at a time, until you reach the perfect piping consistency.

When rolling and shaping the pastry around the molds, avoid stretching the dough too tightly as this can restrict the layers from puffing up properly during baking, and make sure to seal the edges well to prevent unraveling.

For the crispiest results, bake the lady locks until they’re deeply golden brown (not just light golden), and let them cool completely before filling – warm pastries will cause the butter cream filling to melt and become messy.

What to Serve With Lady Locks?

These delicate pastry cookies are perfect for serving at afternoon tea or as part of a dessert spread. A hot cup of coffee or tea makes the perfect beverage pairing, as the warm drinks help cut through the sweetness of the buttercream filling. Since lady locks are pretty rich on their own, I like to serve them alongside some fresh berries or fruit to add a bright, fresh element to the plate. If you’re putting together a dessert table, try mixing these with other small pastries like chocolate-dipped strawberries or mini cream puffs for a nice variety of textures and flavors.

Storage Instructions

Keep Fresh: Place your filled lady locks in an airtight container, with wax paper between layers to prevent sticking. They’ll stay fresh in the refrigerator for up to 5 days. The cream filling can make the pastry soften over time, so they’re best enjoyed within the first few days.

Prepare Ahead: You can make the unfilled pastry shells up to 2 days ahead and store them in an airtight container at room temperature. The butter cream filling can be made 3-4 days in advance and kept in the fridge. Just bring the filling to room temperature and give it a quick whip before using.

Freeze: Unfilled pastry shells freeze really well! Pop them in a freezer-safe container and they’ll keep for up to 3 months. I don’t recommend freezing the filled lady locks though, as the texture of the filling can change when thawed.

Preparation Time	30-45 minutes
Cooking Time	10-12 minutes
Total Time	40-57 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 6000-6500
• Protein: 30-40 g
• Fat: 500-550 g
• Carbohydrates: 800-850 g

Ingredients

• 1 pack frozen puff pastry, thawed but still cold
• 2 cups unsalted butter
• 6 cups powdered sugar, sifted
• 2 teaspoons vanilla extract
• 3-4 tablespoons milk
• Food coloring, if desired

Step 1: Prepare and Roll the Puff Pastry

Start by preheating your oven to 375°F (190°C).

On a lightly floured surface, roll out 1/3 of one thawed puff pastry sheet into a 15 x 6-inch rectangle.

Use a pizza cutter to cut the rolled pastry into long strips.

Keep the remaining dough chilled while working with each individual strip to maintain its firmness.

Step 2: Form and Bake the Pastry Shells

Take a strip of pastry and wrap it around a cookie form, starting from the smaller end, ensuring the edges slightly overlap.

Moisten the edges as needed to secure them.

Continue wrapping all the strips.

Place the wrapped pastries on a baking sheet and bake for 10-12 minutes, or until they are lightly golden.

Once baked, allow the pastries to cool slightly before carefully slipping them off the cookie forms.

Step 3: Prepare the Cream Filling

While the pastry shells are cooling, cream the butter in a mixing bowl until it becomes white and fluffy.

Gradually add sifted powdered sugar and vanilla to the butter, mixing well.

If you want to add color to your filling, incorporate food coloring at this stage.

Adjust the consistency by gradually mixing in milk until the desired texture is achieved.

Step 4: Fill the Pastry Shells

Transfer the prepared cream filling into a piping bag fitted with a Wilton Bismarck Filling Cake Decorating Tip number 230.

Carefully pipe the filling into the cooled pastry shells, ensuring each shell is filled generously.

Step 5: Decorate and Finish

If desired, sprinkle decorations on each or just one end of the filled pastries for a festive touch.

Finally, give the filled pastries a light dusting of powdered sugar to add a touch of sweetness and elegance.