Directions
-
Remove the pie dough from the refrigerator and allow it to thaw at room temperature for approximately 10 minutes. This will make it easier to roll out.
-
Preheat the oven to 425°F (220°C). Lightly coat 8 metal cannoli forms with non-stick cooking spray and set aside, ensuring they are ready for the dough.
-
Lightly dust a clean surface with flour. Unroll both pie dough circles flat onto the floured surface, enjoying the soft, pliable texture.
-
Using a 4 1/2-inch round cookie cutter, cut out a total of eight circles from the dough. This step is crucial for creating uniform cannoli shells.
-
In a small bowl, prepare the egg wash by whisking together the egg and water. This will act as an adhesive for sealing the cannoli.
-
Wrap one dough circle around each cannoli form, brushing with egg wash to seal, ensuring there are no gaps.
-
Place the wrapped forms seam-side down onto a parchment-lined baking sheet and freeze for 10 minutes. This chilling step helps the dough hold its shape during baking.
-
Bake for 10 to 12 minutes, or until golden brown and crisp. The aroma will be tremendous as they bake! Allow them to cool completely before removing from forms.
-
In a mixing bowl, combine lemon curd and marshmallow fluff until smooth. This mixture will provide a tremendous burst of flavor.
-
Gently fold in thawed whipped topping and optionally add lemon zest, which adds an extra layer of freshness.
-
Transfer the filling into a pastry bag and refrigerate until ready. This keeps the filling cool and easy to pipe into the shells.
-
Pipe the filling into the cooled cannoli shells, dust with powdered sugar, and serve immediately for the best texture and taste.
Continue reading on the next page 👇👇