•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
•INSTRUCTIONS:
Prepare the Oven and Pan:
1-Preheat your oven to 425°F (218°C). Let the pie dough thaw for about 10 minutes.
2-Lightly spray 8 metal cannoli forms with non-stick cooking spray.
Creating the Shells:
3-On a floured surface, unroll the pie crust and cut out four 4 ½-inch circles from each crust.
4-Whisk together the egg and water to create the egg wash. Wrap the dough circles around the cannoli forms, sealing the edges with the egg wash.
5-Freeze the wrapped forms for 10 minutes, then place them on a parchment-lined baking sheet and bake for 10-12 minutes until golden brown. Allow them to cool completely before removing the shells from the forms.
Filling Preparation:
6-In a mixing bowl, combine the lemon curd and marshmallow fluff. Gently fold in the whipped topping and lemon zest.
7-Refrigerate the filling until ready to assemble.