Lady locks

Croissants don’t happen often in my kitchen because they take time, patience, and plenty of rolling and folding. But every time I pull off those buttery layers, I remember exactly why the effort matters. This lady locks recipe, one of our 2025 Cookie Exchange winners, delivers that same reward. The cookies don’t mirror homemade croissants exactly, but they tap into the same magic: a laminated dough that bakes up impossibly flaky, tender and rich.

This lady locks recipe from contributor Laura Pappas of Wexford, Pennsylvania, takes a little commitment. But once you bite into that crisp shell and hit the soft, cloudlike vanilla filling inside, the process feels less like work and more like payoff.

What are lady locks?

Lady locks are sometimes called clothespin cookies or cream horns, depending on what part of northeastern Ohio or western Pennsylvania you’re from. They’re popular on wedding cookie tables, at holidays (especially Christmas) and for other big family celebrations. Loosely based on German and Austrian schaumrolle, a crisp pastry tube filled with cream or meringue, lady locks became popular in these areas thanks to the large Eastern European population that immigrated there in the late 19th and early 20th centuries.

Meant to look like a curled lock of hair, bakers wrap strips of buttery layered dough around wooden clothespins to create the signature hollow shape, then bake the dough until golden and crisp. Once cooled, each hollow shell gets filled with a stable vanilla cream, creating that irresistible contrast of flaky, crunchy and airy in every bite.

Ingredients for Lady Locks

• Butter: Use softened butter for the puff pastry dough but cold butter for the butter block that gets layered with the dough to create flaky puff pastry. There’s also butter in the cream filling.
• Granulated sugar: Sugar sweetens the dough and the cream filling.
• Salt: Add salt to both the puff pastry and the filling to balance out the sweetness and flavor.
• All-purpose flour: Flour is key to building gluten and structure in puff pastry. It’s also incorporated into the butter block layer and filling for thickness.
• Cold water: As when making flaky pie crust, adding cold water retains moisture and keeps the butter cold when working with laminated dough. Place an ice cube in a glass and remove it before use to make sure it’s extra cold.
• Milk: Use 2% or whole milk to create the ideal fluffy consistency in the filling. If you want an even richer filling, use a milk substitute, such as heavy cream.
• Shortening: Some lady locks recipes use only shortening for the filling, but this one calls for butter and shortening for extra flavor and room temperature-stable structure.
• Vanilla extract: We’re firm believers that using the best vanilla extract goes a long way in baking.
• Confectioners’ sugar: Powdered confectioners’ sugar gives the filling its consistency and sweetness. The finished lady locks get an additional dusting of confectioners’ sugar for a pretty look.

Directions

Step 1: Prep the puff pastry dough

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt on low speed. Add the butter and mix until coarse crumbs form, about one minute. With the mixer running on low, gradually add the cold water. Mix until the dough begins to clump together. Transfer the dough to a floured surface and shape it into an 8×7-inch rectangle. Wrap the dough tightly and refrigerate until firm, one to two hours.

Editor’s Tip: Pull out your ruler or measuring tape for this and all other measuring steps. Because you layer the dough with a butter block of the same size, it’s important to be precise with measurements.

Step 2: Make the butter block

In a large mixing bowl, beat the butter and flour until smooth. Roll out the butter between two sheets of waxed paper into an 8×7-inch rectangle. Wrap the butter tightly and refrigerate until firm, one to two hours.

Step 3: Combine the dough and butter block

On a lightly floured surface, roll the chilled dough into an 18×9-inch rectangle. Wipe off excess flour. Place the butter block in the center of the dough. Fold over the short edges of the pastry so the edges meet. Pinch the seams to seal so the butter is fully enclosed.

Step 4: Laminate and chill the dough

Rotate the newly enclosed dough 90°. Roll the dough into an 18×10-inch rectangle. Fold the top third down and the bottom third up over the top. Rotate the block 90° and repeat the roll and trifold. Wrap in storage wrap and refrigerate for one hour.

Repeat the steps: Remove the dough from the refrigerator, and roll it into an 18×10-inch rectangle. Fold the top third down and the bottom third up over the top. Rotate the block 90° and repeat the roll and trifold again. Wrap in storage wrap and refrigerate for one hour.

For the last turn, remove the dough from the refrigerator, and roll it into an 18×10-inch rectangle. Fold the top third down and the bottom third up over the top. Rotate the block 90° and repeat the roll and trifold one more time. Wrap the dough in storage wrap and refrigerate for four hours or overnight before using.

Editor’s Tip: You can’t rush the lamination process, and temperature plays a big role. Chilling the dough between each fold is crucial to producing a final flaky texture with many layers. If the butter doesn’t seem cold while working with it, stop and place the rectangles back in the fridge until it is.

Step 5: Prep the filling base

For the filling, in a small saucepan, combine the flour and salt. Gradually whisk in the milk until smooth. Cook and stir over medium-high heat until thickened, five to seven minutes. Remove from the heat. Cover and refrigerate until completely cool.

Step 6: Finish the filling

In a bowl, cream the shortening, butter, confectioners’ sugar, sugar and vanilla until light and fluffy, three to four minutes. Add the milk mixture and beat until fluffy, about seven minutes. Set aside.

Step 7: Roll out the dough

Preheat the oven to 400°F. Wrap 24 individual wooden clothes pegs in aluminum foil, making sure to pinch both ends closed. Remove the dough from the refrigerator. On a cutting board or a pastry mat, sprinkle 1/3 cup flour and 2/3 cup granulated sugar onto the surface. Roll the dough out to a 1/4-inch-thick rectangle. Cut into three pieces. (Refrigerate the extra two dough pieces while working with one.) Cut the dough piece into six 1/2-inch-wide strips.

Editor’s Tip: Cut the dough with a very sharp knife to avoid pinching or smashing down the laminated layers. A sharp pizza cutter can help form the strips here as well.

Step 8: Form the lady locks

Starting at the bottom of a wooden clothes peg, wrap a pastry strip around it until it is completely covered. Pinch the end to seal. Repeat with the remaining pegs and puff pastry dough. Freeze the wrapped pegs for 15 minutes.

Step 9: Bake the lady locks

Bake the lady lock cookies until golden brown, 18 to 20 minutes. Let them cool slightly before removing pegs. Repeat with the remaining dough.

Step 10: Fill the cookies

Using a star tip, pipe the filling into the cooled cookie shells. Roll in or dust with confectioners’ sugar before serving.

Lady Lock Variations

• Dip or drizzle with chocolate: Finish the exterior of the assembled lady locks with melted chocolate. Either drizzle it over each cookie or dunk half of each cookie in chocolate. Learn how to melt chocolate for a smooth, shiny finish.
• Use another filling: You can fill lady locks with just about anything. Try a simple homemade whipped cream filling, or opt for a flavored buttercream for a bolder flavor. Strawberry frosting would be a lovely fruity option for spring or summer.
• Finish with nuts: After filling the lady locks, dip one end in finely chopped pecans, walnuts, hazelnuts or pistachios, as with these chocolate cannoli cookies. You’ll get a touch of crunch and nutty flavor.
• Try different extracts: Instead of vanilla, make lady locks cookies with lemon extract, almond extract, orange extract or even a touch of peppermint extract.
• Spice it up: Add a pinch of cinnamon, nutmeg or even pumpkin pie spice to the cream filling mixture to switch up the flavor of these clothespins cookies.

How to Store Lady Locks

Filled and finished lady locks cookies should be stored in an airtight container or a zip-top bag to preserve texture and flavor.

How long do lady locks last?

Filled lady lock cookies should be stored at room temperature for up to one day or in the refrigerator for up to two days. Keep in mind that the longer the filled lady lock cookies are stored, the more their crisp outer texture will change. Unfilled lady lock cookies will last up to three days at room temperature or five days in the refrigerator.

Can you freeze lady locks cookies?

You can freeze filled or unfilled lady locks cookies. Store them in an airtight container with parchment or waxed paper between each layer. They’ll last two to three months in the freezer. Thaw the cookies at room temperature before serving.

Can you make lady locks ahead of time?

Homemade lady locks cookies take quite a bit of prep work as you make the shells, so these certainly can be made ahead of time. Prep and bake the pastry shells for the cookies, then store them in an airtight container or storage bag for up to three days. Then, all that’s left to do is fill and serve the cookies.

Lady Lock Tips

What can you use instead of clothespins for the pastry shells?

Instead of wooden clothespins, you can use wooden baking dowels to make lady locks. You can also make aluminum foil coils and use them as molds for the pastry shells.

Can you use frozen puff pastry for lady locks cookies?

You can absolutely use frozen puff pastry and wrap it around foil-covered clothespins to make lady locks.

What can I use instead of a piping bag to fill lady locks cookies?

No pastry bag, no problem! While you won’t achieve quite the same appearance without a star tip, you can easily use a resealable plastic bag to fill the lady lock cookies. Transfer the filling to a large bag and cut the tip off one of the bottom corners. This way, you can squeeze the filling into the cookies just as you would with a pastry piping bag.