Kristy Cook
Ingredients :
For the Cannoli Shells:
2 (9-inch) round pie dough circles (Pillsbury Pie Crusts recommended)
1 egg (for egg wash)
1 teaspoon water (for egg wash)
For the Filling:
¾ cup lemon curd
½ cup marshmallow fluff
1 cup frozen whipped topping, thawed
1 teaspoon fresh lemon zest (optional)
For Garnish:
1 teaspoon powdered sugar
Directions:
Prepare the Oven and Pan:
Preheat oven to 425°F (218°C). Allow pie dough to thaw for about 10 minutes.
Spray 8 metal cannoli forms with non-stick cooking spray.
Creating the Shells:
On a floured surface, unroll pie crust and cut out four 4 ½-inch circles from each crust.
Whisk egg and water for egg wash. Wrap dough circles around cannoli forms, sealing edges with egg wash.
Freeze wrapped forms for 10 minutes, then bake on a parchment-lined sheet for 10-12 minutes until golden. Cool before removing from forms.
Filling Preparation:
Mix lemon curd and marshmallow fluff. Fold in whipped topping and lemon zest.
Refrigerate filling until ready to assemble.
Assembly:
Pipe lemon filling into cooled cannoli shells.
Dust with powdered sugar before serving.
Serving Suggestions:
Serve on a platter with lemon slices and fresh mint leaves. Pair with lemonade or sparkling wine. “
