Ingredients
Scale
- 2 (9-inch) round pie dough circles
- 1 egg
- 1 teaspoon water
- 3/4 cup lemon curd
- 1/2 cup marshmallow fluff
- 1 cup frozen whipped topping, thawed
- 1 teaspoon fresh lemon zest (optional)
- 1 teaspoon powdered sugar
Instructions
- Thaw pie dough for 10 minutes at room temperature before unrolling.
- Preheat oven to 425°F and prepare 8 metal cannoli forms with non-stick spray.
- Dust a cutting board with flour, unroll the pie crusts, and cut eight 4 1/2-inch circles using a cookie cutter.
- Prepare an egg wash by whisking together egg and water.
- Wrap each dough circle around a cannoli form, sealing edges with egg wash.
- Place on a parchment-lined baking sheet and freeze for 10 minutes.
- Bake for 10-12 minutes until golden brown, then allow to cool before removing the forms.
- Mix lemon curd and marshmallow fluff, then fold in whipped topping and lemon zest. Refrigerate in a pastry bag until ready to use.
- Pipe filling into cooled cannoli shells, dust with powdered sugar, and serve.
Notes
- For best results, chill the filling before piping to maintain shape.
- Optional: Add extra lemon zest for a brighter flavor.
- Use non-stick spray on cannoli forms to make removal easier.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian