Cannoli Recipe Air Fryer

So you’re craving something fancy but want to skip the deep-fryer drama, huh? My kind of person! We all love the idea of a crispy, creamy cannoli, but the thought of a vat of hot oil makes us want to just buy a donut instead. Fear not, my fellow culinary adventurer! We’re diving headfirst into the glorious world of **Air Fryer Cannoli**. Yes, you heard that right. Your countertop wizard is about to make Italian pastry magic happen.

Why This Recipe is Awesome

Let’s be real, anything that promises deliciousness without the inevitable grease splatter on your ceiling is a win in my book. This air fryer cannoli recipe is a total game-changer because:

• It’s **less messy** than traditional deep-frying. Like, significantly less. Your kitchen (and probably your shirt) will thank you.
• It’s surprisingly **idiot-proof**. Even I, the queen of “oops, I burnt it,” managed to pull this off. So you definitely can too!
• You still get that **satisfying crunch** on the shell, without feeling like you’ve just consumed a grease bomb. It’s the best of both worlds, IMO.
• Bragging rights! Imagine telling your friends you made cannoli. From scratch. In an air fryer. Prepare for awe and admiration.

Ingredients You’ll Need

Time to gather your culinary squad! Don’t worry, nothing too wild here.

For the Cannoli Shells:

• 1 ½ cups All-Purpose Flour: The basic building block. No need for fancy Italian 00 flour unless you’re feeling extra bougie.
• 2 tablespoons Granulated Sugar: Just a touch for sweetness and browning.
• ½ teaspoon Salt: Flavor enhancer, because even pastry dough needs a little zing.
• 2 tablespoons Cold Butter: Cut into small pieces. Keep it cold, it’s essential for that flaky texture!
• ¼ cup White Wine or Apple Cider Vinegar: Trust me on this one. It’s the secret to those beautiful bubbles and crispiness. Don’t worry, the alcohol cooks out if you’re using wine.
• 1 large Egg White: Lightly beaten. This is your edible superglue for sealing the shells.
• Cannoli Forms/Molds: Non-negotiable, unless you’re aiming for sad, flat cannoli. You can usually find these online or at kitchen stores.
• Cooking Spray: Your air fryer’s best friend.

For the Ricotta Filling:

• 15 ounces Whole Milk Ricotta Cheese: **This is crucial:** drain it really well! We’re talking overnight in the fridge in a cheesecloth or coffee filter. Soggy filling is a sad, sad thing.
• ¾ cup Powdered Sugar: Sifted, please! No one wants lumpy filling.
• 1 teaspoon Vanilla Extract: The good stuff, not the imitation kind.
• ½ teaspoon Orange Zest (optional, but highly recommended): Adds a beautiful, authentic citrus note.
• ½ cup Mini Chocolate Chips: Because chocolate makes everything better.
• ¼ cup Chopped Pistachios: For garnish and a delightful crunch.

Step-by-Step Instructions

Alright, apron on, game face ready! Let’s do this.

1. Make the Dough: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the wine (or vinegar) and mix until a shaggy dough forms. Knead lightly on a floured surface for 2-3 minutes until smooth. Don’t overwork it!
2. Chill Out: Form the dough into a disk, wrap it tightly in plastic wrap, and pop it in the fridge for at least 30 minutes. **Seriously, don’t skip this step.** It makes the dough much easier to handle.
3. Roll ‘Em Out: On a lightly floured surface, roll the dough as thinly as you can – aim for about 1/16th of an inch. The thinner it is, the crispier your shells will be.
4. Cut and Wrap: Use a 3-4 inch round cookie cutter (or a knife if you’re feeling adventurous) to cut out circles. Lightly grease your cannoli forms with cooking spray. Wrap each dough circle around a form, overlapping the edges slightly. Brush one edge with the beaten egg white and press firmly to seal. This is your shell’s security system!
5. Air Fry Time: Preheat your air fryer to 350°F (175°C) for a few minutes. Place the wrapped forms in a single layer in the air fryer basket, making sure they aren’t touching. You’ll likely need to do this in batches.
6. Crisp ‘Em Up: Air fry for 5-7 minutes, or until the shells are golden brown and bubbly. Cooking times can vary between air fryers, so keep an eye on them!
7. Cool Down: Carefully remove the hot forms from the air fryer and let them cool for a minute or two. Then, gently slide the shells off the forms and place them on a wire rack to cool completely. Repeat with the remaining dough.
8. Make the Filling: While the shells cool, combine the well-drained ricotta, powdered sugar, vanilla extract, and orange zest (if using) in a medium bowl. Mix until smooth and creamy. Gently fold in the mini chocolate chips.
9. Get Filling: Once the shells are completely cool, transfer the ricotta filling to a piping bag (or a ziptop bag with the corner snipped off). Pipe the filling into both ends of each cannoli shell until it’s generously filled.
10. Garnish and Devour: Dip the ends of the filled cannoli into the chopped pistachios. Dust with a little extra powdered sugar if you’re feeling fancy. Serve immediately!

Common Mistakes to Avoid

We’ve all been there, folks. Learn from my past kitchen mishaps!

• Not Draining the Ricotta: This is mistake #1. Your filling will be a watery, sad mess. Don’t be that person. Drain it!
• Overworking the Dough: If your dough is tough, your shells will be tough. Be gentle, treat it like a baby.
• Not Chilling the Dough: Skipping this makes the dough sticky, hard to roll, and prone to shrinking. Just chill, literally.
• Skipping the Egg White Seal: Thinking you can get away with just pressing the edges? Rookie mistake. Your shells will unravel mid-fry, and it’s not a pretty sight.
• Overfilling the Air Fryer Basket: Crowding means uneven cooking. Give those shells some breathing room.
• Filling Too Early: Cannoli shells are crispy, but they *will* get soggy if filled too far in advance. Fill them right before serving for maximum deliciousness.

Alternatives & Substitutions

Feeling creative? Here are a few ways to mix things up:

• Dough Liquid: If you’re not keen on white wine, apple cider vinegar works perfectly and gives a similar crispness. Some recipes even use orange juice, though I personally find the vinegar or wine gives a better texture.
• Filling Flavors: Swap out orange zest for lemon zest, a pinch of cinnamon, or even some espresso powder for a coffee-infused treat. Candied fruit instead of chocolate chips? Go for it!
• Ricotta Type: While whole milk ricotta is the gold standard for its richness, part-skim will work in a pinch. Just make sure to drain it extra well.
• Shell Seasoning: Add a tiny pinch of cinnamon or nutmeg to your dough for an extra layer of flavor.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual and humorous) answers!

Can I make the dough ahead of time? Absolutely! Wrap it tightly in plastic wrap and keep it in the fridge for up to 2 days. Just let it sit at room temp for 10-15 minutes before rolling.

How long do filled cannoli last? Oh, darling, not long at all. Like a good secret, they’re best enjoyed immediately. The shells get soggy after an hour or two once filled. Store unfilled shells in an airtight container for up to a week.

Do I absolutely need special cannoli forms? Well, you *could* try improvising with aluminum foil tubes, but honestly, the actual forms make life so much easier and give you perfectly shaped shells. They’re a small investment for a lifetime of cannoli happiness!

My shells aren’t crispy! What went wrong? A few culprits: dough wasn’t rolled thin enough, air fryer wasn’t hot enough, or you didn’t cook them long enough. Don’t be shy, give ’em a little extra time and heat next time.

Can I use an oven instead of an air fryer? You bet! Bake them on a baking sheet at 375°F (190°C) for about 8-12 minutes, or until golden and bubbly. Keep a close eye on them!

Why do I have to drain the ricotta so much? What’s the big deal? The big deal is a runny, sad filling that makes your beautiful crispy shells soggy. Ricotta naturally holds a lot of moisture. Draining it concentrates the flavor and gives you that perfectly thick, creamy texture we all crave. No excuses!

Can I use store-bought cannoli shells? Yes, you lazy genius! If you’re *really* short on time or just don’t want to mess with dough, pre-made shells are a thing. Just whip up the filling, and you’re good to go. No judgment here!

Final Thoughts

See? That wasn’t so scary, was it? You just air-fried your way to delicious, homemade cannoli. You’re basically a pastry chef now, so go ahead and pat yourself on the back. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!