Lemon Meringue Pie Cannoli

Here’s a course mashup that mixes the style of Lemon topping Pie with the design of a Cannoli. With every bite of a Lemon topping Pie Cannoli you’ll fancy the crisp crunch of flaky pastry and a pop of tart lemon flavor balanced with the sweetness of candy and cream.

The crisp shell crammed with a sweet creamy filling stippled with little chocolate chips was not like something I had ever tasted and that i knew therein moment that I’d be the primary in line consecutive time I saw a plate of those tasty treats in our break space.

Over the years I’ve created my very own homemade  cannoli with sweet cheese filling and I’ve additionally vie around with different treats and appetizers mistreatment the cannoli shells. to form this course mashup, I wished the lemon topping pie flavors with the design of a cannoli, thus i exploit pie dough to form the shells.

Each pastry shell is filled with a tart lemon topping filling that my husband can’t get enough of. He loves lemon desserts and would be happy if I created these lemon pie cannoli and my homemade  lemon fudge all the time. thus this course isn't solely a mash of classic flavors, however it’s a mashup of our favorites.

These desserts look difficult, however square measure extremely super simple to form. you may got to use metal cannoli forms to form them. I actually have a group that are used for over twenty years. they're cheap and might be accustomed create many cannoli for years to return. you'll realize the forms in conjunction with preserves or lime curd and spread from amazon (commission earned  for sales).

Ingredients

• 1 box 14.1 oz Pillsbury™ Refrigerated Pie Crust, thawed
• 1 egg
• 1 teaspoon water
• 3/4 cup lemon curd
• 1/2 cup marshmallow fluff
• 1 cup frozen whipped topping thawed
• Optional 1 teaspoon lemon zest

Instructions

1. Preheat oven to 425°F. Spray 8 cannoli forms with non-stick baking spray.
2. Unroll pie dough and cut four 4 1/2 inch circles from each crust. Make an egg wash by whisking the egg and water together. Wrap one pie dough circle around each cannoli form sealing the edges with egg wash. Set on a parchment paper lined baking sheet and freeze for 10 minutes.
3. Remove and bake for 10-12 minutes until lightly golden brown. Allow to cool for 10 minutes then carefully remove them from the cannoli forms. Let them cool completely.
4. Stir together lemon curd and marshmallow fluff. Stir in the whipped topping. Pour into a disposable pastry or zip top bag.
5. Just before serving, snip the tip off the pastry bag and pipe the pie filling into the pie crust cannoli shells.
6. If desired, sprinkle lemon zest onto pie filling at ends of cannoli.

Recipe From : Hungry Happenings