Cream
Horns / Lady Locks
Recipe By: Doreene Banestraro
Prep. Time: 6:00
Serves: 45
1 cup real butter - softened
2 cups shortening - divided
3 1/3 cups all-purpose flour - divided
1 1/4 cups water
2 egg yolks - beaten
2 tsp. granulated sugar
1 cup milk
2 lbs. powdered sugar
-Cream together butter and 1 cup shortening; set aside.
-Stir together 3 cups flour, water, egg yolks, and granulated sugar.
-Roll dough out onto a lightly floured surface.
-Spread 1/4 of the creamed mixture over dough; knead all together.
-Refrigerate dough for 1 hour.
-Repeat last 3 steps until creamed mixture is gone.
-Roll out dough to 1/4" thick; cut into strips; wrap strips around metal
cream horn forms.
-Place dough (on forms) on a cookie sheet and bake in a 425 degree oven for
10 minutes.
-Cool completely.
-Bring milk and remaining 1/3 cup flour to a boil, stirring constantly;
remove from heat; cool to room temperature.
-Beat remaining 1 cup shortening and the powdered sugar into milk/flour
mixture.
-Scoop icing into a pastry bag and pipe into baked pastry shells.
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I must admit, this is by far the easiest recipe for cream horns that I have found...I would just like to thank you SOOOO much for this recipe
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I tried the recipe and it failed my taste test. The filling was fine but the cream horn pastry was awful. While baking the cream horn pastry was in a sea of butter and shortening. I wouldn't recommend spending the money for this one. Sorry!!
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