Bakeware for making cream horns or lady locks. Great for Italian pastries and desserts.

Lady lock recipe:
1 egg, beaten with 1 tablespoon water for glaze; sweetened whipped cream.

1) On floured surface, roll pastry into a rectangle 10" wide by 15" long (1/8" thick). With pastry wheel, cut dough lengthwise into 1" wide strips.

2) Take a strip of dough and press around tip of form to seal Lady Lock. Wrap the strip of dough around the cone, overlapping consecutive turns slightly. Seal pastry at large end of cone. Place cone, sealed edge down, on baking sheet. Refrigerate cones on baking sheet for about 30 minutes.

3) Heat oven to 400 degrees F. Brush cones with egg glaze and bake until golden, about 15 minutes . Set pastries on cooling rack and carefully slip out cones. Cool. Fill with sweetened whipped cream.