Lady locks are light, airy pastry cookies that are filled with sweet pastry cream. Shape-wise, it’s like cannoli, but it will have a softer exterior and fluffier interior. The beauty of these cream horns is that you can easily pair it with any sort of flavors, making it as bold or as delicate as you want think by infusing the pastry cream up with imitation or pure vanilla extract, for example, or switching it up to a delicious, decadent chocolate pastry cream).
By using frozen, pre-made puff pastry sheets, you’re going to be cutting time by half, if not more–if you’re not familiar with puff pastry, this dough takes patience and effort to make, including the process of knowing when and how cold your butter and the dough itself should be. As it is a simple dough in terms of flavor, focus on mastering the art of your homemade pastry cream—the recipe for it isn’t complicated, yet you need to be on top of it in order to get smooth results.
The confection originated in Eastern Europe, but became a staple for Christmas and wedding desserts in Ohio and Pennsylvania. Depending on the area you're from, these cream-filled delights are also known clothespin cookies—which may also have slightly different textures, too.
On a lightly floured surface unfold and roll one puff pastry sheet into a 12x10-inch rectangle. Cut each sheet crosswise into sixteen 10x3/4-inch strips. Wrap each strip of dough around a greased cream horn mold or cannoli tube*, overlapping layers slightly. Arrange on prepared pan spacing 1 inch apart.
Puff Pastry works best when cold. Your hands should be cold, too, when handling it. Run them under cold water or squeeze a plastic zipper-top bag full of ice to cool them off. Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.
Applying the rule of thumb would suggest needing 200-300 cookies, but considering factors like an all-night reception and a variety of age groups may push the cookie need up to nearly 400.
WHERE DID THE COOKIE TABLE ORIGINATE? Rooted deep in the history of Western Pennsylvania, West Virginia, and Eastern Ohio lies the beloved cookie table.
When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising. Always cut Puff Pastry straight down, never on an angle, to prevent layers from sticking together and inhibiting the rise. Cut up and down, and don't drag the knife.
Cut puff pastry sheet into 9 equal squares for mini triangles or alternatively, cut the sheet into quarters. Add 1 teaspoon of the cheese mixture into the centre or 1 heaped tablespoon for large triangles. Egg wash each corner of the puff squares to make an L shape. Fold over corner to corner to make a triangle shape.
Fork: Cut the butter (or whatever fat you're using) into small pieces. Add it to the bowl with your flour and other dry ingredients. Then, use a fork to mash the butter into the flour, until you achieve a crumbly consistency.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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