LEMON MERINGUE IE CANNOLI (BAKE OR FRY)

 

Don’t fill cannoli shells until ready to serve.

1-2 boxes thawed refrigerated pie crust

1 beatened egg

1 tsp. water

3/4 cup lemon curd

1 cup softened marshmellows (can do in microwave) or

1/2 cup marshmellow fluff

1 cup frozen and thawed whipped topping (I use fat free)

1 lemon – use zest only

Preheat your oven to 425°

spray your cannoli forms

Unroll pie dough and cut 4-5 4″ circles. Make your egg wash by whisking the egg and the water.

Place parchment paper on your baking tray an

(original tablespoon.com recipe calls for freezing the prepared cannoli tubes)

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