Description
A creative twist on the classic Italian dessert, these Lemon Meringue Pie Cannolis feature a flaky pie crust shell filled with a sweet, tangy lemon curd and marshmallow fluff mixture, finished with a dusting of powdered sugar.
Ingredients
- 2 (9-inch) round pie dough circles
- 1 egg
- 1 teaspoon water
- ¾ cup lemon curd
- ½ cup marshmallow fluff
- 1 cup frozen whipped topping, thawed
- 1 teaspoon fresh lemon zest (optional)
- 1 teaspoon powdered sugar (for dusting)
Instructions
- Allow the pie dough to thaw for 10 minutes at room temperature.
- Preheat the oven to 425°F (218°C) and spray cannoli forms with non-stick cooking spray.
- On a floured surface, cut circles from the pie crust using a 4 ½-inch cookie cutter.
- Wrap each dough circle around a cannoli form, sealing the edges with a mixture of beaten egg and water (egg wash).
- Place the wrapped forms in the freezer for 10 minutes to chill.
- Bake for 10-12 minutes, or until golden brown.
- Allow the cannolis to cool before carefully removing them from the forms.
- In a bowl, mix lemon curd and marshmallow fluff until combined. Fold in the thawed whipped topping and lemon zest.
- Refrigerate the filling until ready to use.
- Just before serving, pipe the filling into the cannoli shells.
- Dust the filled cannolis with powdered sugar.
Notes
- Use store-bought pie crusts for convenience.
- Chilling the wrapped dough before baking helps retain shape.
- Only fill the cannolis right before serving to maintain crispness.
- Unfilled shells can be stored in an airtight container for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cannoli
- Calories: 210
- Sugar: 11g
- Sodium: 105mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
