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In a bowl, combine flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
Add egg yolk and cold water, mixing until dough forms. Wrap in plastic and chill for 30 minutes.
Roll dough thinly and cut into 4-inch circles. Carefully wrap circles around cannoli tubes, sealing edges with a bit of water.
Heat oil to 180°C (350°F). Fry dough-wrapped tubes until golden and crisp, about 2-3 minutes. Remove and drain on paper towels. Cool slightly before removing tubes.
In a separate bowl, gently fold lemon curd, marshmallow fluff, and lemon zest until combined.
Pipe the lemon-meringue filling into the cooled cannoli shells.
Dust with powdered sugar before serving.
Serving and Storage Tips:
Serve immediately for the best crisp texture.
Store leftover filling separately in the refrigerator for up to 3 days.
Cannoli shells can be stored in an airtight container for 2 days but should be filled just before serving to avoid sogginess.
Variations:
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