Description
A delightful twist on classic cannoli, these Lemon Meringue Pie Cannoli feature a creamy lemon filling with marshmallow fluff and whipped topping, all wrapped in a crispy pie crust shell.
Ingredients
Scale
- 2 (9-inch) round pie dough circles (1 box of Pillsbury Pie Crusts recommended)
- 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
Instructions
- Thaw refrigerated pie dough for 10 minutes to unroll easily.
- Preheat oven to 425°F.
- Spray 8 metal cannoli forms with non-stick cooking spray.
- Lightly dust a cutting board with flour.
- Unroll one pie crust and cut four 4½-inch circles with a cookie cutter.
- Repeat with the second pie crust.
- Whisk egg and water to make an egg wash.
- Wrap each pie crust circle around a cannoli form, sealing edges with egg wash.
- Place on a parchment-lined baking sheet and freeze for 10 minutes.
- Bake for 10-12 minutes until lightly golden brown.
- Cool for 10 minutes, then remove from forms.
- Let shells cool completely before filling.
- Mix lemon curd and marshmallow fluff.
- Fold in whipped topping and lemon zest (if using).
- Spoon filling into a pastry bag and refrigerate until needed.
- Pipe filling into cooled cannoli shells.
- Sprinkle with powdered sugar before serving.
Notes
- Use store-bought pie dough for convenience.
- Freezing the shells before baking helps them hold their shape.
- Filling can be made ahead and refrigerated.
Nutrition
- Serving Size: 1 cannoli
- Calories: 340 kcal
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg