Description
Ingredients
Scale
- 2 (9-inch) pie crusts — A pre-made crust, like Pillsbury, offers convenience and a flaky texture.
- 1 egg — This acts as a binding agent for the cannoli shells and will also create an egg wash for sealing.
- 1 tsp water — Combined with the egg, the water helps to create the perfect egg wash.
- ¾ cup lemon curd — Provides the essential tartness and sweetness, creating that signature lemon flavor.
- ½ cup marshmallow fluff — Adds a delightful creaminess and lightness to the filling.
- 1 cup whipped topping (thawed) — Contributes to the fluffy texture, ensuring a light finish.
- 1 tsp lemon zest (optional) — Optional but recommended for an extra burst of lemon flavor.
- 1 tsp powdered sugar — For dusting on top, creating a beautiful presentation.
Instructions
- Begin by thawing the two pie doughs for approximately 10 minutes, making them easier to handle.
- Preheat your oven to 425°F (220°C) to ensure the cannoli bake properly.
- Prepare your cannoli forms by spraying them with cooking spray. Dust a clean cutting board with flour to prevent sticking.
- Using a round cutter, cut 4½-inch circles from the pie dough. Aim for even-sized circles for a uniform appearance.
- In a small bowl, create an egg wash by beating the egg with 1 teaspoon of water until well combined.
- Wrap each dough circle around the cannoli forms, ensuring a good seal by brushing the edges with the egg wash.
- Place the wrapped forms in the freezer for approximately 10 minutes. This helps in firming up the dough before baking.
- Once chilled, transfer the cannoli shells to the oven and bake for 10 to 12 minutes, or until they are golden brown. Look for a crisp texture as a sign of doneness.
- Allow the shells to cool fully before carefully removing them from the forms. This step is crucial to prevent breakage.
- In a separate mixing bowl, combine the lemon curd, marshmallow fluff, and whipped topping. Mix until smooth and creamy, ensuring all ingredients are well incorporated.
- Using a piping bag, fill the cooled cannoli shells with the lemon filling. Be generous but avoid overfilling to ensure they remain intact.
- Finally, sprinkle the filled cannoli with powdered sugar for an elegant touch and serve immediately.