Lemon Meringue Pie Cannolis – A Summer Dessert Delight

1. Remove the pie dough from the refrigerator and allow it to sit at room temperature for about 10 minutes. This softens the dough slightly, making it easier to work with.

2. Preheat & Prepare Equipment

2. Preheat your oven to 425°F (218°C).
3. Spray metal cannoli forms with non-stick cooking spray and set aside.

3. Cut and Wrap the Dough

4. On a lightly floured surface, unroll the dough and use a 4½-inch round cookie cutter to cut out circles.
5. In a small bowl, whisk together the egg and water to make an egg wash.
6. Wrap each dough circle around a cannoli form, sealing the overlapping edge with a bit of egg wash to secure. Press gently to avoid tearing the dough.

4. Chill & Bake

7. Place the wrapped forms on a parchment-lined baking sheet and chill in the freezer for 10 minutes. This helps them hold their shape while baking.
8. Bake for 10–12 minutes, or until golden brown. Let cool completely before carefully sliding the shells off the forms.

5. Make the Filling