Description
Crisp baked shells filled with creamy lemon curd, marshmallow fluff, and whipped topping. A bright twist on classic cannoli that’s quick, refreshing, and perfect for holidays or parties.
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 the pie dough at room temperature for 10 minutes.
2. Preheat oven to 425°F and prepare 8 cannoli forms with non-stick spray.
3. Unroll dough and cut eight 4½-inch circles using a cookie cutter.
4. Make egg wash by whisking egg and water together.
5. Wrap dough circles around forms, sealing edges with egg wash.
6. Freeze for 10 minutes, then bake 10–12 minutes until golden.
7. Cool shells before removing from forms.
8. Mix lemon curd and marshmallow fluff, fold in whipped topping and zest.
9. Refrigerate filling in a pastry bag until ready.
10. Pipe filling into cooled shells, dust with powdered sugar, and serve.
Notes
For extra flavor, garnish with basil or fresh berries.
Keep shells and filling separate if making ahead.
Do not freeze filled cannoli, but baked shells freeze well.
Nutrition
- Serving Size: 1 cannoli
- Calories: 240
- Sugar: 18g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: easy creamy lemon meringue cannoli, homemade cannoli recipe, easy holiday dessert recipes, marshmallow fluff desserts