Lemon Meringue Pie Cannolis
Ingredients:
For the cannoli shells:
2 9-inch round cake dough (Pillsbury pie dough 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 thawed frozen whipped cream
1 teaspoon fresh lemon zest (optional)
For the garnish:
1 teaspoon powdered sugar
Lemon Meringue Pie Cannolis
Directions:
Prepare oven and skillet:
Heat oven to 425°F (preheat to 218°C). Allow cake batter to thaw for about 10 minutes.
Spray 8 metal cannoli molds with nonstick cooking spray.
Make the shells:
Roll out the pie dough on a floured surface and cut four 4 1/2-inch circles from each piece of dough.
Make the egg wash by mixing the egg and water thoroughly. Roll the dough into a cannoli shape and seal the edges with the egg wash.
Freeze the wrapped tin for 10 minutes and then bake on a baking tray lined with baking paper for 10 to 12 minutes until golden brown. Allow to cool before removing from the tin.
Prepare the filling:
Mix the lemon curd and marshmallow cream. Stir in the whipped cream and lemon zest.
Refrigerate until filling is ready.
Preparation:
Pipe lemon filling into cooled cannoli shells.
Dust with powdered sugar before serving.
Serving Suggestions:
Serve on a platter garnished with lemon slices and fresh mint leaves. Pairs well with lemonade or sparkling wine.
Preparation time: 20 minutes | Conditioning time: 12 minutes | Total time: 32 minutes | Before one person: カノーリ 8 pieces