I had a bakery in east Charleston,WV (Kanawha City)back in the mid 80’s, just thought I’d share these recipes with everyone……enjoy
CREAM ROLL HORNS AND LADY LOCK STICKS
QUICK-AND-EASY PUFF PASTRY
� cup butter
1 cup less 2 Tbls. unsifted all-purpose flour
� dairy sour cream
Cut butter into flour with a pastry blender until completely mixed. Stir in sour cream until thoroughly blended. Wrap dough securely with foil and chill at least 8 hours. Roll pastry into a 22 x 7 rectangle on well-floured, cloth-covered board. With sharp cutter or knife, cut into six strips approximately 1-1/8 wide. Roll around greased lady lock sticks or cream roll horns, starting at the narrow end, overlapping strips halfway. To keep wound forms intact, dampen the overlapping edge of the dough strip before winding. Set on an ungreased shiny baking sheet and chill for at least 30 minutes before baking. (if a darker surface baking sheet is used, the horns r lady locks have a tendency to over-brown on the lower side, thus we suggest a shiny cookie sheet which reflects the heat and produces even browning.) Bake in a preheated 400 degree oven 17 to 20 minutes until delicately browned. Remove the baked pastry from the metal molds when cool enough to handle. To serve: Fill with whipped cream, custard or marshmallow filling. Sprinkle with sifted confectioners sugar just prior to serving (Yield: 6 cream horns or lady locks.)
I always made this larger batch, used a plain floured surface (no cloth) and wrapped in plastic wrap instead of foil.
2 lbs. Butter
7 c. all-purpose flour
2 c. sour cream
MAKES 48 shells
ALMOST TWINKIE FILLING
(good for filling cr�me horns)
1/2 pound margarine
1 cup Crisco shortening
2 cups sugar
1-1/2 cups evaporated milk
2 tsp. vanilla
Put all in a deep bowl and beat with electric mixer for 8-10
minutes., till fluffy and no trace of grittiness remains. Test by
rubbing some of the mixture between thumb and finger.
Use Puff Pastry recipe above, cut strips of pastry 6" long X 1 1/8" wide, bake at 400 degrees, just not as long as the cream horns. Layer the napoleon with 3 layers of puff pastry and two layers of butter filling. Glaze with a thick cinnamon roll icing and then add your chocolate stripes then use the sharp end of a knife to make the zig-zag design on top.
3 sticks sweet butter, softened
5 cups powdered sugar, sifted
2 tsp. vanilla extract
Cream butter, powdered sugar and vanilla in a mixer until light and fluffy, Split each cooled finger in half horizontally. Join fingers together in pairs with butter cream.
Cream Horns & Napoleans
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