Description
A delightful twist on a classic dessert, these cannolis are filled with a creamy lemon curd and marshmallow fluff mixture, encased in crisp pie dough shells, offering a refreshing and light treat.
Ingredients
Scale
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
Instructions
- Prepare the Oven and Pan: Preheat your oven to 425°F (218°C). Lightly spray 8 metal cannoli forms with non-stick cooking spray.
- Create the Shells: Cut four 4 ½-inch circles from each pie crust. Wrap each circle around a cannoli form, sealing with egg wash. Freeze for 10 minutes and bake for 10-12 minutes until golden brown. Let cool before removing forms.
- Prepare the Filling: Combine lemon curd and marshmallow fluff in a bowl. Fold in thawed whipped topping and lemon zest. Refrigerate until ready to assemble.
- Assemble the Cannolis: Pipe the filling into the cooled shells and dust with powdered sugar before serving.
Notes
- For a sweeter filling, adjust the ratio of lemon curd to marshmallow fluff.
- Fill the shells just before serving to keep them crisp.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cannoli
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 80 mg
- Fat: 7g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20mg