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lemon meringue pie cannolis Recipe

lemon meringue pie cannolis Recipe
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★★★★★

4.9 from 22 reviews

These Lemon Meringue Pie Cannolis are a delightful twist on classic desserts, combining flaky, golden cannoli shells made from pie dough with a luscious lemon curd and marshmallow fluff filling. Light, tangy, and sweet, they’re perfect for spring and summer gatherings or any time you crave a refreshing dessert with a crispy shell and fluffy filling.

Ingredients

Scale

Cannoli Shells

  • 2 (9-inch) round pie dough circles (recommend using 1 box of Pillsbury Pie Crusts)
  • 1 egg
  • 1 teaspoon water
  • Non-stick cooking spray
  • Flour, for dusting

Filling

  • 3/4 cup lemon curd
  • 1/2 cup marshmallow fluff
  • 1 cup frozen whipped topping, thawed
  • 1 teaspoon fresh lemon zest (optional)
  • 1 teaspoon powdered sugar, for dusting

Instructions

  1. Prepare Pie Dough: If using store-bought pie dough, thaw refrigerated dough on the counter for about 10 minutes to soften slightly for easy unrolling.
  2. Preheat Oven: Set oven to 425°F (220°C) and prepare for baking.
  3. Prepare Cannoli Forms: Spray 8 metal cannoli forms lightly with non-stick cooking spray to prevent sticking.
  4. Cut Dough Circles: Lightly dust a cutting board with flour. Unroll one pie crust and use a 4 1/2-inch cookie cutter to cut four circles. Repeat with the second pie crust.
  5. Make Egg Wash: Whisk together 1 egg and 1 teaspoon water to create an egg wash which will help seal the dough edges.
  6. Form Cannoli Shells: Wrap each dough circle around a metal cannoli form, sealing the edges with egg wash to hold the shape.
  7. Freeze Shells: Place formed shells on a parchment-lined baking sheet and freeze for 10 minutes to help them hold their shape while baking.
  8. Bake: Bake the shells in the preheated oven for 10-12 minutes or until they turn lightly golden brown.
  9. Cool and Remove Forms: Let shells cool for 10 minutes on the baking sheet, then carefully slide the shells off the metal forms. Cool completely before filling.
  10. Prepare Filling: In a bowl, stir together lemon curd and marshmallow fluff until smooth. Gently fold in the thawed whipped topping and lemon zest if using, until fully combined.
  11. Fill Cannolis: Spoon the filling into a disposable pastry bag or zipper-top bag. Refrigerate until ready to fill.
  12. Pipe Filling: Just before serving, snip the tip off the pastry bag and carefully pipe the lemon filling into each cooled cannoli shell.
  13. Garnish and Serve: Sprinkle the filled cannolis lightly with powdered sugar. Serve immediately and enjoy the refreshing dessert.

Notes

  • Use metal cannoli forms for best shape results; if unavailable, tightly rolled foil tubes may work as substitutes.
  • Thaw the frozen whipped topping completely before folding to ensure a smooth filling texture.
  • Fresh lemon zest adds a bright citrus note to the filling but can be omitted if unavailable.
  • For a dairy-free option, substitute whipped topping and marshmallow fluff with suitable vegan alternatives.
  • Store uneaten cannoli shells and filling separately in airtight containers in the refrigerator for up to 2 days to maintain crispness.

Nutrition

Keywords: lemon meringue, cannoli, lemon curd dessert, pie dough cannoli, marshmallow fluff filling, lemon dessert

Find it online: https://recipeswithmia.com/lemon-meringue-pie-cannolis-recipe/