December 15, 2012

The Best (and quickest) Cream Horns! (Also called Ladylocks or Clothespin Cookies)

I've posted about cream horns (also can be called by some 'lady locks' or 'clothespin cookies') in the past but you cannot have a Cookie-A-Day until Christmas theme without them!

One of my all time favorites.  And made easier than ever if you use a store bought puff pastry.  I've made the pastry from scratch, but this is just so much easier and faster.  Note;  You WILL need a 'form' to make these.  Our Great Grandmothers used round clothespins, but I prefer a cream horn mold as it makes them tapered from  larger to smaller which not only makes them pretty but makes them simple to fill.  Here is the set I ordered 2 of on Amazon a few years ago and they are still available: Cream Horn Set

Quick and Easy Cream Horns

1 package Puff Pastry (2 to a package, makes about 32 total if you use both sheets)
1 recipe cream filling*
Sugar (or Xylitol or any sugar substitute)  for sprinkling

Thaw the puff pastry according to directions.  I used just 1 of the two sheets and it makes about 15-16 cream horns so the whole package would make about 32.  Preheat your oven to about 400 degrees.  Lay the puff pastry out on parchment paper (or lightly flour your counter).  Slice the pastry about every half-inch to make about 15 strips or if you want to make them larger, about 8 1-inch slices.  Wrap one long strip of pastry around your mold.  Leave the large round end open without it overlapping to make removal easier later. Brush with butter or - I spray the tops with butter flavored Pam when in a hurry - and then sprinkle with large crystals of sugar or Xylitol.

Bake on a lightly greased or non-stick baking sheet for about 10-12 minutes until golden brown and crisp.  While they are baking, mix up your favorite butter cream or other filling.  Removal from oven, remove from pan to a cooling rack and let cool completely.  Use a pastry bag with a large tip to squeeze filling into each horn.  These are wonderful if you can let them set up or even refrigerate them to chill the filling but they are delicious eaten immediately too!  

Fill with whatever filling you like!  A simple whipping cream filling is good but a buttercream based filling will stand up to warmer temperatures, summer events or being at room temperature better.

Filling (halve this recipe for the recipe above)

1 c Crisco
1 c butter
4 c powdered sugar
4 t vanilla
3/4 c marshmallow creme

Cream the Crisco and butter. Add the sugar gradually and then the creme and vanilla. Beat well until it's smooth like whipped cream. Fill cooled or chilled cream horn forms. Does not need to be refrigerated for storage.

If you want to skip making homemade pastry - this makes homemade cream puffs effortless

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