Description
Sweet Italian cannolis meet zesty American lemon meringue pie in a delightful fusion of creamy, tangy goodness. Crisp pastry shells embrace silky lemon curd and pillowy meringue, creating a dessert that will make you swoon with every delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 (9-inch) round pie dough circles (Pillsbury Pie Crusts)
- 3/4 cup lemon curd
- 1/2 cup marshmallow fluff
- 1 cup frozen whipped topping, thawed
Binding and Egg Wash Ingredients:
- 1 egg (for egg wash)
- 1 teaspoon water (for egg wash)
Garnish Ingredients:
- 1 teaspoon fresh lemon zest (optional)
- 1 teaspoon powdered sugar
Instructions
- Gently thaw pie dough for approximately 10 minutes while heating the oven to 425°F (218°C).
- Liberally coat metal cannoli forms with non-stick cooking spray to prevent sticking.
- Spread pie dough on a generously floured workspace and carefully cut eight 4½-inch circular shapes using a precise cutting tool.
- Create an egg wash by whisking egg and water until thoroughly combined.
- Delicately wrap each dough circle around cannoli forms, meticulously sealing edges using the prepared egg wash.
- Transfer wrapped forms to the freezer for a brief 10-minute chilling period.
- Position forms on a parchment-lined baking sheet and bake until shells transform into a rich golden hue, approximately 10-12 minutes.
- Allow shells to cool completely before gently extracting them from metal forms.
- Craft the luxurious filling by blending lemon curd with marshmallow fluff until smooth.
- Carefully fold whipped topping and freshly grated lemon zest into the lemon mixture.
- Refrigerate filling to maintain its optimal consistency prior to assembly.
- Using a piping bag, fill each crisp cannoli shell with the chilled lemon cream mixture.
- Elegantly dust the filled cannolis with a delicate layer of powdered sugar.
- Arrange on a decorative platter accompanied by vibrant lemon slices and sprigs of fresh mint.
- Complement the dessert with chilled lemonade or effervescent sparkling wine for a delightful culinary experience.
Notes
- Chill cannoli forms before wrapping to ensure crisp, structured shells that hold their shape perfectly during baking.
- Use cold pie dough and work quickly to prevent the pastry from becoming too soft and losing its delicate texture.
- Create consistent shell sizes by using a round cookie cutter or tracing a uniform template for precise cutting.
- Experiment with different citrus zests like lime or orange to add unique flavor variations to the classic lemon filling.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 10g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg