Ingredients
Scale
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 egg
- 1 teaspoon water
- 3/4 cup lemon curd
- 1/2 cup marshmallow fluff
- 1 cup frozen whipped topping, thawed
- 1 teaspoon lemon zest (optional)
- 1 teaspoon powdered sugar (optional)
Instructions
- Preheat oven to 425°F. Spray 8 cannoli forms with non-stick baking spray.
- Unroll pie dough and cut eight 4 1/2 inch circles from the crusts.
- Make an egg wash by whisking the egg and water together.
- Wrap one pie dough circle around each cannoli form, sealing the edges with egg wash.
- Set on a parchment paper lined baking sheet and freeze for 10 minutes.
- Bake for 10-12 minutes until lightly golden brown.
- Allow to cool for 10 minutes then carefully remove them from the cannoli forms. Let them cool completely.
- Stir together lemon curd and marshmallow fluff. Stir in the whipped topping and lemon zest if using.
- Pour filling into a disposable pastry or zip-top bag.
- Just before serving, snip the tip off the pastry bag and pipe the pie filling into the pie crust cannoli shells.
- If desired, sprinkle powdered sugar or additional lemon zest onto pie filling at ends of cannoli.
Notes
For extra flavor, garnish with fresh lemon zest or berries. Keep shells and filling separate if making ahead. Do not freeze filled cannoli, but baked shells freeze well.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 240
- Sugar: 18
- Sodium: 85
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 35