Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 8 servings
Ingredients
- 2 (9-inch) round pie dough circles
- 1 egg
- 1 teaspoon water
- ¾ cup lemon curd
- ½ cup marshmallow fluff
- 1 cup frozen whipped topping, thawed
- 1 teaspoon fresh lemon zest (optional)
- 1 teaspoon powdered sugar
Instructions
1) Thaw and prepare the pie dough
Set the pie dough circles out at room temperature for about 10 minutes before you begin. This short thaw makes the dough flexible enough to unroll smoothly without cracking, and it helps you cut clean circles that will wrap neatly around the cannoli forms. While the dough rests, clear a workspace and get your baking sheet ready so the assembly process feels quick and organized.
2) Preheat the oven and prep the cannoli forms
Preheat your oven to 425°F. This high heat is important because it helps the pie dough bake up crisp and golden, giving you that classic cannoli-like crunch (without frying). Prepare 8 metal cannoli forms by coating them with non-stick spray. Make sure each form is evenly coated, including the ends, so the baked shells release easily later without tearing.
3) Cut the dough into circles
Lightly dust a cutting board with flour to prevent sticking. Unroll the pie crusts gently, keeping them as flat and smooth as possible. Using a 4 ½-inch cookie cutter, cut out eight circles total. If the dough starts to warm too much while you work, pause briefly and keep it flat so it doesn’t stretch out of shape. The goal is uniform circles so all shells bake at the same pace and look consistent when filled.
4) Make the egg wash
In a small bowl, whisk together the egg and 1 teaspoon water until completely blended. This egg wash acts like edible “glue” to seal the overlapping dough, and it also helps the shells bake up with a beautiful, lightly browned finish. Keep the egg wash nearby because you’ll use it as you wrap each circle.
5) Wrap the dough around the forms and seal
Wrap each dough circle around a cannoli form, overlapping the edges slightly to create a tube shape. Brush a small amount of egg wash on the area where the dough overlaps, then press gently but firmly to seal. Take a moment to ensure the seam is well sealed; a good seal helps the shell hold its shape during baking and prevents it from opening as it puffs.
6) Freeze briefly to help the shells hold their shape
Place the wrapped forms on a parchment-lined baking sheet, seam side down when possible. Freeze them for 10 minutes. This quick chill helps the dough set before it hits the high heat of the oven, reducing shrinking and encouraging a crisp, defined shell.
7) Bake until golden, then cool before removing
Bake for 10–12 minutes, watching closely near the end. You’re looking for shells that are golden brown and crisp, not pale. Once baked, remove the tray from the oven and allow the shells to cool before attempting to remove the forms. Cooling helps the pastry firm up; if you try to slide the forms out too soon, the shells can crack or lose their shape.
8) Mix the lemon meringue-style filling
In a mixing bowl, combine the lemon curd and marshmallow fluff. Stir until the mixture looks smooth and evenly blended, with no streaks. Next, fold in the thawed whipped topping. Use gentle folding motions to keep the filling light and airy rather than dense. If you’re using the optional fresh lemon zest, fold it in now to add a brighter lemon aroma and a slightly more vivid citrus flavor.
9) Chill the filling in a pastry bag
Transfer the finished filling into a pastry bag. Refrigerate it until you’re ready to assemble. Chilling helps the filling hold its shape when piped and makes it easier to fill the shells neatly without spilling.
10) Fill, dust, and serve
Once the cannoli shells are completely cooled, pipe the filling into each shell. Fill generously, aiming for an even amount from end to end so every bite has the same balance of crisp pastry and creamy lemon filling. Just before serving, dust the cannoli lightly with powdered sugar for a simple finishing touch. Serve right away for the best texture, when the shells are still crisp and the filling is cool and fluffy.