Instructions:
1οΈβ£ Prepare the oven and forms:
Preheat your oven to 425Β°F (218Β°C). Let the pie dough thaw for 10 minutes. Lightly spray 8 metal cannoli forms with non-stick spray.
2οΈβ£ Shape and bake the shells:
On a floured surface, unroll the pie dough and cut out eight 4 Β½-inch circles.
Whisk the egg and water together to create an egg wash. Wrap each dough circle around a cannoli form, sealing the edges with the egg wash.
Freeze the wrapped forms for 10 minutes, then place them on a parchment-lined baking sheet. Bake for 10-12 minutes or until golden brown. Let the shells cool completely before removing them from the forms.
3οΈβ£ Prepare the filling:
In a mixing bowl, combine the lemon curd and marshmallow fluff. Gently fold in the whipped topping and lemon zest. Refrigerate the filling until ready to use.
4οΈβ£ Assemble the cannolis:
Using a piping bag, fill the cooled cannoli shells with the chilled lemon filling.
5οΈβ£ Garnish:
Just before serving, dust the cannolis with powdered sugar for a sweet finish.
A tangy twist on a classic dessert! Enjoy every bite of these refreshing, creamy cannolis! πβ€οΈ
