Clothes pin /lady lock recipe needed

I make my own puff pastry with 50% butter and 50% shortening. I'm sure you can google a basic puff pastry recipe. It's a long process though, about 10 hours in a day of rolling and folding, so I do three batches at one time and then freeze my own sheets.

If I flake out and don't have time to make my own I have used the puff pastry in the freezer section without any problems, but I personally miss the butter in the final product.

I don't know if the old fashioned home recipes are any different or not, but I like the results with classic puff pastry.

Tami

From Allrecipes.com:
Ingredients
  1 cup butter
  1 cup margarine
  1 pound cottage cheese, creamed
  4 cups all-purpose flour
  1/2 teaspoon salt
  4 tablespoons all-purpose flour
  2 teaspoons vanilla extract
  1 cup shortening
  2 cups confectioners' sugar
  6 tablespoons marshmallow creme
  1 cup milk
Directions
1.  Cream together butter, margarine, cottage cheese, salt and 4 cups of flour. Shape into a large square, cover and chill overnight.
2.  Cut dough into 4 quarters. Roll each quarter out individually, about 1/8 inch thick. Cut into 8 inch strips, as wide as you like.
3.  Roll over tubes (I use clothespins covered with aluminum foil). Bake at 375 degrees F (190 degrees C) until brown.
4.  To make Filling: Cook milk and 4 tablespoons of flour until thick paste forms. Let cool completely.
5.  Beat shortening and confectioner's sugar until fluffy. Add marshmallow cream and vanilla. Then add COLD paste and beat.
6.  Fill tubes with cream filling. Sprinkle with confectioner's sugar just before serving.

Comment (not mine):
I made half the dough recipe and ended up with 5 dozen cookies! Good thing I made a whole batch of the filling.These cookies are easy to make and
wonderfully delicious. They are just a bit time consuming. I used foil covered round colthesd pins that I rubbed a little shortening on. Cut the strips with a pizza cutter to make things go quicker. Make sure you mix the cottage cheese and the sugar/butter for a good bit to blend everything and break up the cheese curds. This will help with the 'cottage cheese after taste'. When cooking the flour and milk to a paste, make sure it is VERY THICK and refrigeratre it for several hours or else the filling will be too runny. Depending on the humidity and the thickness of the paste you may need to add more powdered sugar to make a stiffer filling.