Description
These Lemon Meringue Pie Cannolis are a delightful twist on classic desserts, combining the zesty flavors of lemon with fluffy marshmallow in a crispy shell.
Ingredients
Scale
- 2 (9-inch) round pie dough circles
- 1 egg (for the egg wash)
- 1 teaspoon water (for the egg wash)
- ¾ cup lemon curd
- ½ cup marshmallow fluff
- 1 cup frozen whipped topping, thawed
- 1 teaspoon fresh lemon zest (optional, for enhanced flavor)
- 1 teaspoon powdered sugar (for dusting)
Instructions
- Begin by allowing the pie dough to thaw at room temperature for about 10 minutes. This slight warming will make it easier to handle and roll out. Once it’s pliable, you’re ready to begin shaping your cannolis.
- While the dough is thawing, preheat your oven to 425°F (218°C). This ensures your cannoli shells will bake evenly and get that lovely golden color. Additionally, spray your cannoli forms with non-stick cooking spray to prevent the pastry from sticking once they’re baked.
- On a floured surface, use a rolling pin to roll out the pie dough to about 1/8 inch thick. Then, using a 4.5-inch cookie cutter, cut out circles from the dough. This size will create the perfect shell for your fillings.
- Take each dough circle and wrap it around a cannoli form, pinching the edges together to seal securely. To enhance adhesion, brush the edges with the egg wash mixture (made from mixing the egg and water). This step will keep the dough closed during baking and give it a nice sheen.
- Once formed, place the wrapped cannoli forms into the freezer for about 10 minutes. This chilling period helps them hold their shape better during baking. After chilling, bake the cannoli shells in the preheated oven for around 10-12 minutes or until they are golden brown and crisp. Be sure to keep an eye on them to prevent over-baking.
- After baking, allow your cannolis to cool for a few minutes on the baking sheet. When they’re cool to the touch, carefully slide them off the forms to prevent breakage. Let them cool completely on a wire rack before filling.
- In a mixing bowl, combine the lemon curd and marshmallow fluff, stirring until smooth and well-blended. Gently fold in the thawed whipped topping and lemon zest for an added zing. This mixture will become the delicious filling for your cannoli shells.
- To ensure the filling doesn’t make the cannoli shells soggy, it’s best to fill them just before serving. Use a piping bag to pipe the lemon and marshmallow mixture into the cooled cannoli shells. This method not only looks great but also allows even distribution of the filling.
- Before serving, dust the filled cannolis with powdered sugar for that elegant finishing touch. It adds sweetness and visual appeal, making your dessert look irresistible!
Notes
Make sure to keep the filling cold until just before serving to maintain the crispness of the cannoli shells.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 150 mg
- Protein: 3 g