Recipe
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
Directions:
Thaw the pie dough for about 10 minutes at room temperature before unrolling.
Preheat oven to 425° Fahrenheit and prepare 8 metal cannoli forms with non-stick spray.
Dust a cutting board with flour, unroll the pie crusts, and cut eight 4 ½-inch circles using a cookie cutter.
Prepare an egg wash by whisking together the egg and water.
Wrap each dough circle around a cannoli form, sealing the edges with the egg wash.
Place on a parchment-lined baking sheet and freeze for 10 minutes.
Bake for 10-12 minutes until golden brown, then allow to cool before removing the forms.
Mix the lemon curd and marshmallow fluff, then fold in the whipped topping and lemon zest.
Refrigerate the filling in a pastry bag until ready to use.
Pipe the filling into cooled cannoli shells, dust with powdered sugar, and serve.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes | Servings: 8 cannolis
