Lemon Meringue Pie Cannolis

Name: Lemon Meringue Pie Cannolis
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 2 (9-inch) round pie dough circles; 1 egg (for egg wash); 1 teaspoon water (for egg wash); 3/4 cup lemon curd; 1/2 cup marshmallow fluff; 1 cup frozen whipped topping, thawed; 1 teaspoon fresh lemon zest (optional); 1 teaspoon powdered sugar (for dusting)

Isabella

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Experience the essence of summer with our irresistible Lemon Meringue Pie Cannolis! These delightful treats combine the zesty tang of lemon with the sweetness of marshmallow, all wrapped in a crispy pie dough shell. Perfect for any seasonal gathering or simply as a refreshing indulgence, these cannolis are sure to delight your taste buds.

Ingredients:

2 (9-inch) round pie dough circles

1 egg (for egg wash)

1 teaspoon water (for egg wash)

3/4 cup lemon curd

1 cup frozen whipped topping, thawed

1/2 cup marshmallow fluff

1 teaspoon fresh lemon zest (optional)

1 teaspoon powdered sugar (for dusting)

Directions:

Prep the Dough: Let the pie dough thaw for 10 minutes at room temperature to make it easier to work with.

Preheat and Prepare: Preheat your oven to 425°F (218°C). Lightly spray cannoli forms with non-stick cooking spray.

Cut the Dough: On a floured surface, use a 4 1/2-inch cookie cutter to cut out circles from the pie crust.

Form the Cannolis: Wrap each dough circle around a cannoli form, sealing the edges with the egg wash.

Chill and Bake: Place the wrapped forms in the freezer for 10 minutes to chill. Then, bake for 10-12 minutes until the shells are golden brown.

Cool and Remove: Allow the cannolis to cool slightly before gently sliding them off the forms.

Prepare the Filling: In a bowl, combine lemon curd and marshmallow fluff. Gently fold in whipped topping and lemon zest until well mixed.

Fill the Cannolis: Refrigerate the filling until ready to use. Just before serving, pipe the filling into the cooled cannoli shells.

Final Touch: Dust the filled cannolis with powdered sugar for a sweet finishing touch.

Serving Tips:

Chill Before Serving: For the best taste and texture, refrigerate the filled cannolis for at least 30 minutes before serving. This helps the filling to set and enhances the flavors.

Garnish Creatively: Before serving, consider garnishing each cannoli with a twist of lemon zest or a sprinkle of powdered sugar. It adds a decorative touch and enhances the presentation.

Serve Fresh: Cannolis are best enjoyed fresh, especially when the shells are crispy. If preparing ahead, fill the shells just before serving to maintain their texture.

Pairing Suggestions: Serve alongside a refreshing beverage like iced tea, lemonade, or even a light dessert wine to complement the lemony flavors.

Storage Tips:

Refrigerate Properly: Store any leftover cannolis in an airtight container in the refrigerator. They can last for up to 2-3 days, though they are best enjoyed within the first day or two for optimal freshness.

Separate Components: If possible, store the filled cannolis separately from any extra filling to prevent the shells from becoming soggy.

Avoid Freezing: Due to their delicate nature, cannoli shells filled with creamy filling do not freeze well. It can alter their texture and make them less enjoyable.

Reheating (Optional): If you prefer a slightly softened shell, you can briefly reheat individual cannolis in the oven at a low temperature (about 250°F) for 5-7 minutes. However, be cautious not to overheat, as this can melt the filling.

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FAQs:

Can I make the cannoli shells ahead of time?

Yes, you can prepare the cannoli shells ahead of time. After baking and cooling them, store the shells in an airtight container at room temperature for up to 2 days. Fill them with the lemon meringue pie filling just before serving to maintain their crispiness.

Can I substitute fresh whipped cream for the frozen whipped topping?

Yes, you can substitute fresh whipped cream for the frozen whipped topping. Ensure the whipped cream is stabilized with a small amount of gelatin or cornstarch if you prefer a more stable filling. Whip the cream until stiff peaks form before folding it into the lemon curd and marshmallow fluff mixture.

How do I prevent the cannoli shells from becoming soggy?

To prevent the cannoli shells from becoming soggy, avoid filling them too far in advance. Fill the shells with the lemon meringue pie filling just before serving. Additionally, storing any leftover filled cannolis in an airtight container in the refrigerator will help maintain their crispness for a short period.

Can I freeze Lemon Meringue Pie Cannolis?

It’s not recommended to freeze Lemon Meringue Pie Cannolis because freezing can alter the texture of both the shell and the filling. The moisture in the filling and the delicate nature of the shell can lead to a loss of crispness and texture upon thawing. It’s best to enjoy them fresh or store them in the refrigerator for a few days at most.

Conclusion:

Chill your Lemon Meringue Pie Cannolis and relish the vibrant flavors of summer with every bite. Whether for a picnic, barbecue, or dessert table centerpiece, these cannolis promise to bring a burst of sunshine to your palate. Enjoy the perfect blend of lemony zest and creamy sweetness in every delightful mouthful!

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