– 2 (9-inch) round pie dough circles (Pillsbury Pie Crusts are highly recommended for ease and consistency)
– 1 egg (for the egg wash)
– 1 teaspoon water (for the egg wash)
– ¾ cup lemon curd (for that zesty lemon flavor)
– ½ cup marshmallow fluff (for sweetness and texture)
– 1 cup frozen whipped topping, thawed (for creamy consistency)
– 1 teaspoon fresh lemon zest (optional, for an extra zing)
– 1 teaspoon powdered sugar (for a sweet finish)
Preparation:
Step 1: Allow the refrigerated pie dough to thaw for about 10 minutes to make it easier to work with.
Step 2: Preheat your oven to 425°F (218°C) and prepare 8 metal cannoli forms by spraying them with a non-stick cooking spray.
Step 3: Unroll one pie crust on a flour-dusted cutting board and cut out four 4 ½-inch circles using a cookie cutter. Repeat with the second crust.
Step 4: Whisk together the egg and water to create an egg wash. Wrap one dough circle around a cannoli form, sealing the edge with the egg wash. Repeat for all circles.
Step 5: Arrange the wrapped forms on a parchment-lined baking sheet and place them in the freezer for 10 minutes. Bake in the preheated oven for 10-12 minutes until golden brown. Allow to cool before removing from the forms.
Cooking Note:
Ensure the cannoli shells are completely cooled before filling to prevent the filling from melting or becoming too runny.
Serving Suggestions:
Serve these Lemon Meringue Pie Cannolis as a delightful dessert at parties, gatherings, or special occasions. They pair beautifully with a cup of hot tea or coffee for a perfect ending to a meal.
Tips:
– For an extra burst of flavor, add a sprinkle of fresh lemon zest on top of each cannoli before serving.
– Store any leftover cannolis in an airtight container in the refrigerator for up to 2 days to maintain freshness.
– Experiment with different fillings such as chocolate mousse or fruit compote to create your unique cannoli variations.
Prep Time: 30 minutes
