Description
Lemon Meringue Pie Cannolis: A Summer Delight!
Indulge in the flavors of summer with our Lemon Meringue Pie Cannolis! These delightful treats blend tangy lemon and sweet marshmallow in a crunchy pie dough shell, making them the perfect addition to your seasonal festivities!
Ingredients:
2 (9-inch) round pie dough circles
1 egg (for the egg wash)
1 teaspoon water (for the egg wash)
¾ cup lemon curd
½ cup marshmallow fluff
1 cup frozen whipped topping, thawed
1 teaspoon fresh lemon zest (optional, for enhanced flavor)
1 teaspoon powdered sugar (for dusting)
Directions:
Prep the Dough: Allow the pie dough to thaw for 10 minutes at room temperature for easier handling.
Preheat and Prepare: Preheat your oven to 425°F (218°C) and spray cannoli forms with non-stick cooking spray.
Cut the Dough: On a floured surface, cut out circles from the pie crust using a 4 ½-inch cookie cutter.
Form the Cannolis: Wrap each dough circle around a cannoli form, sealing the edges with egg wash.
Chill and Bake: Chill wrapped forms in the freezer for 10 minutes, then bake for 10-12 minutes until golden brown.
Cool and Remove: Allow cannolis to cool before gently sliding them off the forms.
Prepare the Filling: Mix lemon curd and marshmallow fluff, then fold in whipped topping and lemon zest.
Fill the Cannolis: Refrigerate filling, then pipe into cannoli shells just before serving.
Final Touch: Dust with powdered sugar for a sweet finish.
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Step-by-Step Guide
Follow these detailed instructions for perfect cannolis every time. First, ensure your pie dough is pliable but still cold. After cutting your circles, work quickly to wrap each one around the greased cannoli form, pressing the seam firmly with the egg wash to seal—this prevents opening during baking. The 10-minute freeze is non-negotiable; it solidifies the fat in the dough, leading to a flakier shell. When baking, place forms on a baking sheet, ensuring they are not touching. Watch closely after the 10-minute mark for that perfect golden hue. For the filling, ensure all components are at a similar, cool temperature to prevent separation. Gently fold the whipped topping into the lemon-marshmallow mixture until just combined to maintain a light, airy texture.
Serving Suggestions
These cannolis are best served immediately after filling to preserve the shell’s crunch. For an elegant presentation, arrange them on a platter with fresh berries, mint sprigs, and extra lemon zest. They pair wonderfully with a glass of sparkling prosecco or iced herbal tea. For a party, consider setting up a “cannoli bar” with the shells, filling, and additional toppings like crushed pistachios, mini chocolate chips, or a drizzle of raspberry sauce for guests to customize their own.
How-to Summary
In brief: Thaw and cut pie dough, wrap around greased forms, and seal with egg wash. Freeze for 10 minutes, then bake at 425°F until golden. Cool completely. Mix lemon curd and marshmallow fluff, then fold in whipped topping and zest. Chill filling, pipe into cooled shells just before serving, and dust with powdered sugar.
Frequently Asked Questions
Can I make the shells ahead of time? Yes, baked cannoli shells can be stored in an airtight container at room temperature for up to 2 days. Re-crisp in a 350°F oven for 3-5 minutes if needed.
What can I use instead of cannoli forms? You can wrap the dough around the handle of a wooden spoon or a thick dowel. Ensure it’s well-greased and note the shape may be less uniform.
Can I use homemade lemon curd? Absolutely! Homemade curd will provide a brighter, tangier flavor. Ensure it is completely cooled before mixing with the other filling ingredients.
How long can the filled cannolis sit out? Due to the dairy-based filling, do not leave them at room temperature for more than 2 hours for food safety.
My filling is too runny. How can I fix it? Ensure your whipped topping is fully thawed but not liquidy. If the mixture is loose, chill it in the refrigerator for 30 minutes to firm up before piping.
Common Mistakes to Avoid
- Not sealing the dough seam properly, causing shells to unfurl during baking.
- Skipping the freezing step, which results in misshapen or flat shells.
- Overmixing the filling, which deflates the whipped topping and makes it dense.
- Filling the shells hours in advance, which leads to soggy, soft cannolis.
- Using warm filling, which can cause the fat in the shell to soften and lose its crisp texture.
Conclusion
These Lemon Meringue Pie Cannolis masterfully combine classic flavors in a fun, handheld format. By following the detailed steps and avoiding common pitfalls, you can create an impressive dessert that captures the essence of summer. The contrast of the flaky crust, tangy lemon, and sweet, fluffy filling is sure to delight at any gathering. Remember, the key to perfection lies in the chill time for the dough and assembling just before serving. Enjoy your delicious creation!