Ingredients
2 round pie dough circles (9 inches)
1 egg (for egg wash)
1 teaspoon water (for egg wash)
3 ⁄4 cup lemon curd
1 ⁄2 cup marshmallow fluff
1 cup frozen whipped topping, thawed
1 teaspoon fresh lemon zest (optional, for enhanced flavor)
1 teaspoon powdered sugar (for dusting)
Directions
Prepare the dough: Let the pie dough thaw for 10 minutes at room temperature for easier handling.
Preheat and prepare: Preheat your oven to 425°F (218°C) and spray cannoli shapes with nonstick cooking spray.
Cut the Dough: On a floured surface, cut out circles from the pie crust using a 4 1 ⁄2-inch cookie cutter.
Shape the Cannolis: Wrap each circle of dough around a cannoli form, sealing edges with egg wash.
Chill and Bake: Wrapped forms in the freezer for 10 minutes, then bake for 10-12 minutes until golden.
Chill and Remove: Allow cannolis to cool before gently sliding them from the forms.
Prepare the Filling: Mix lemon curd and marshmallows together, then fold with whipped topping and lemon zest.
Fill the Cannolis: Refrigerate filling, then pipe into cannoli shells just before serving.
Finishing Touch: Dust with powdered sugar for a sweet finish.
Serving and Storage: Enjoy these cannolis fresh. Store unfilled shells in an airtight container for up to two days, and refill just before serving to maintain crunch.