2 (9-inch) round pie dough circles 
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.
Serving and Storage: Enjoy these cannolis fresh. Store unfilled shells in an airtight container for up to two days, and fill just before serving to maintain crunchiness.
