Easy Puff Pastry Cream Horns (Lady Locks) Recipe

Are these Cream Horns, Lady Locks or Clothespin Cookies?

All three names are correct! 

Cream Horns

Growing up in Wisconsin, we always called these treats cream horns. It wasn’t until I started researching this cream horns recipe that I learned these cream-filled pastries go by other names too.  

Lady Locks

According to this article, in New England (especially the Pittsburgh area), the cream horn is called a Lady Lock and is a common showpiece on cookie tables at weddings.

Clothespin Cookies

You may also find these small pastries with cream filling referred to as clothespin cookies. They got their name from the method originally used to create the pastry cones. 

Bakers would wrap a wooden clothespin with aluminum foil to create the mold. They would then wrap strips of the pastry dough around it. This method is still used today and we explain more in the article below. 

Ingredients and Tools To Make Puff Pastry Cream Horn Shells

You will only need one ingredient and one tool to make the puff pastry shell for your cream horns. You’ll need:

• 1 Package Store-Bought Puff Pastry Dough Sheets
  • The frozen puff pastry dough is typically found in the frozen section at the grocery store.
• Set of Cream Horn Molds (or sometimes spelled like “moulds”.)
  • You can buy these or make your own molds.

Option 1: Buy Cream Horn Molds

The easiest way to get the metal forms you need to make cream horns is to purchase them from Amazon.

If you do a search for “cream horn mold“, you’ll get an assortment of results for products called cream horn forms and tubes, cannoli forms and tubes, and lady lock forms and tubes. Any of these products will work. 

You’ll also notice a choice in shapes: either a tube or a cone.

Tube-Shaped Mold

With the tube-shaped mold, you’ll wrap strips of puff pastry around it and end up with a “tube” that has an opening on both ends. This allows you to add filling from both ends. I use a tube mold in this recipe. 

Cone-Shaped Mold

With the cone-shaped mold, you’ll get a pastry that tapers off to a close on one end. They look similar to ice cream cones. With a cone-shaped cream horn, you’ll add filling from only one end.

Option 2: DIY Cream Horn Molds

Here are 3 simple ways to make your own DIY molds for cream horns.

How To Make Your Own Cream Horn Molds

1. Wrap tinfoil around a clothespin or thick wooden dowels. This will result in more of a tube shape.
2. Wrap tinfoil around sugar cones. This will result in an ice cream cone shape.
3. Tear long sheets of aluminum foil about 8-12″ long. Then fold it in half, and roll each sheet into a cone shape.

Ingredients and Tools For Cream Horn Filling

Many types of fillings can be added to cream horns.

Some people enjoy a filling with cream cheese for a bit of tang to cut the sweetness. Others like a light cream, so a whipped cream filling would do the trick.

I have a sweet tooth, so in this recipe, I use a thick and creamy filling that is similar to a buttercream frosting.

Cream Horns Filling Ingredients

• Vegetable shortening or butter flavored Crisco
• Butter
• Powdered sugar (confectioners’ sugar)
• Milk or heavy cream
• Vanilla extract or paste
  • I like to use vanilla paste in my recipes for a strong, pure vanilla flavor. One thing to note is that your white icing will have visible tiny dark “flecks” of vanilla. I think it looks fancy and gourmet! A brand of vanilla paste I personally use and recommend is Nielson-Massey.
  • If you decide to use a regular vanilla extract, a great choice again is Nielson-Massey brand. If you’re looking for a clear extract that won’t add any color to your buttercream, try this Watkins vanilla.
• Pinch of salt (optional)

Tools For Filling Cream Horns

You will also need a couple of tools to fill the cream horn with buttercream: a piping bag and a decorating tip (optional). 

Piping Bag Options

• You can use a disposable or reusable piping bag with a decorating tip. For the tip, you can use a Wilton 32 tip to create an open star pattern or a 12 tip for a smooth edge on the icing. 
• You can also use a large Ziplock bag and cut the corner off.

Recipe Variations

In this recipe, we stuck with the simple, classic method of dusting powdered sugar on top of our cream horns.

However, there are plenty of other options to decorate cream horns. Here are a few ideas.

Ideas For Decorating Cream Horns

• After baking the creme horns and before filling, dip the ends in melted dark chocolate.
• For a perfect light golden brown top, create a quick egg wash by combining egg with about a teaspoon of water. Before baking, use a pastry brush to apply the egg wash. If desired, sprinkled with sugar.
• Drizzle milk, dark or colored white chocolate over the cream horns. 
• Add sprinkles to the frosting that peeks out of each end of the cream horn. 
• Try some different flavors of filling.
  • For a chocolate version, try this homemade chocolate buttercream. 
  • Pumpkin cream horns would be simple to make by adding pumpkin pie spice.
  • Adding peppermint extract would be great for Christmas.
  • You could even substitute egg nog for the heavy cream for a New Year’s Eve treat. 
  • Fruit flavored extracts like lemon and orange would be nice for a lighter summer treat.

How to Make Cream Horns Recipe: Step By Step Instructions

Step 1: Preheat Oven

Heat the oven to 400 degrees.

At this time, also grab a baking sheet and cover it with parchment paper.

Step 2: Prepare Puff Pastry Dough

Lightly flour your clean work surface to prevent sticking. Unfold a sheet of puff pastry dough.

If needed, gently roll the dough with a rolling pin to ensure the dough is even.

Use a pizza cutter to cut strips of dough. Each dough strip should be about 3/4″.

Step 3: Wrap Pastry Strips Around Mold

Spray your store-bought metal mold or homemade aluminum foil mold with non-stick cooking spray.

Wrap strips of dough around each mold, making sure the layers are slightly overlapping.

PRO TIP: Make sure to overlap layers. If you don’t, you will have gaps where the filling will be visible and can possible leak out.

After you’ve reached the end of the mold, gentle press the end to the top layer of pastry to prevent it from popping off while baking.

Step 4: Bake The Horns

Place the assembled cones onto a greased baking sheet lined with parchment paper.

Bake them in the preheated oven for about 18 minutes or until light golden brown, then remove from the oven.

Remove from the baking sheet and transfer carefully to a wire rack.

Step 5: Remove Horns From The Forms

While the cone is still hot, gently remove each baked horn from the mold.

PRO TIP: Doing this step while the cone is hot will help prevent the horn from sticking to the mold. Use a towel to hold the end of the mold so you don’t burn your hands.

Let the horns cool completely on the wire rack before filling with cream.

Step 6: Prepare Cream Filling

While the horns are baking or cooling, prepare your buttercream filling. 

In a large bowl, add the softened butter and shortening.

Combine at medium speed with an electric mixer or stand mixer with whisk attachment until soft peaks form. The mixture will be creamy and light in color.

Continue to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.

Once the butter and powdered sugar have come together, the mixture will form stiff peaks. 

Add vanilla, and beat in the heavy whipping cream or milk 1 tablespoon at a time until the desired consistency is reached.

PRO TIP: When making the filling, always start with a little bit of liquid at a time. You can always add more, but you can’t take it away if you add too much! 

If your filling is too sweet, add a pinch of salt and mix until it’s completely incorporated.

Step 7: Fill Cream Horns

To fill the baked horns, use a pastry bag with Wilton 32 tip (for open star pattern) or 12 round tip (for a smooth edge on icing). You can also use a large ziplock bag with the corner snipped off.

Fill your bag about half full with buttercream filling. Pipe the cream firmly into each end of the horn so it fills the entire pastry and comes slightly out the end.