Air Fryer Cannoli
User Reviews
5
3 reviews
Excellent
Air Fryer Cannoli
Report
Learn how to make crunchy cannoli shells in the air fryer for a tasty Italian pastry dessert.
Share:
Ingredients
- 12 ounces ricotta cheese strained, 340g
- 1 cup powdered sugar 130g
- 1 orange zested (or 2 oranges if you like it sweeter)
- ½ teaspoon salt
- 2 pie crusts refrigerated
- ½ cup pistachios 50g
- 1 egg beaten, white
- 1 cup sugar
- ¼ cup heavy cream optional, 59ml
Instructions
- In a medium bowl, mix the ricotta cheese, ½ cup of powdered sugar, orange zest, and salt until well combined.
- Transfer the mixture into a piping bag and refrigerate for about 20 minutes.
- While the mixture chills, chop pistachios, place in a small bowl and add granulated sugar to a plate.
- Roll out the pie crust on a lightly floured surface and use a 3.5 inch round cookie cutter to cut the dough into circles.
- Wrap each pie crust circle around a cannoli mold or tube, pressing firmly to seal. Brush with egg white and roll on the plate to coat with the sugar.
- Lightly oil the basket of your air fryer and add the cannoli shells, leaving an inch of space between them. Air fry at 380 degrees F / 193 degrees C for 5 minutes, or until golden and crisp.
- Let the cannoli shells cool before removing from the mold. Repeat until all the shells have been cooked.
- Pipe ricotta into cooled shells then dip each of the ends in the chopped pistachios.
- Dust the cannolis with the remaining powdered sugar and serve immediately.
Notes
- Store bought pie crust is the perfect substitute for homemade cannoli dough.
- Cannoli tubes are essential for helping the air fryer cannoli shells keep their shape while cooking.
- Air fry cannoli shells in small batches so they crisp well on the outside.
- Prepare your next batch of cannoli shells while the first ones fry.
- Keep the dough circles covered with plastic wrap so they don’t dry out while you cook the other cannolis.
- There is no need to cover the bottom of the air fryer with foil. Give it a good spritz of oil to prevent the shells from sticking.
- Cool the cannoli shells before you carefully remove them from the cannoli mold and fill them with the sweetened ricotta.
- If using fresh ricotta, drain it overnight to remove excess liquid or it will be too wet.
- If the ricotta mix it’s too difficult to pipe, you can add some cream to the mix.
- Scoop the ricotta filling into a piping bag or a plastic zip top bag and snip off the corner to pipe into the shells.
- Fill a small bowl with chopped pistachios to dip the ends of each cannoli before serving.
- Serve with marsala wine or moscato.
- Top your filled cannoli with a dollop of whipped cream or additional ricotta filling.
- Store bought pie crust is the perfect substitute for homemade cannoli dough.
- Cannoli tubes are essential for helping the air fryer cannoli shells keep their shape while cooking.
- Air fry cannoli shells in small batches so they crisp well on the outside.
- Prepare your next batch of cannoli shells while the first ones fry.
- Keep the dough circles covered with plastic wrap so they don’t dry out while you cook the other cannolis.
- There is no need to cover the bottom of the air fryer with foil. Give it a good spritz of oil to prevent the shells from sticking.
- Cool the cannoli shells before you carefully remove them from the cannoli mold and fill them with the sweetened ricotta.
- If using fresh ricotta, drain it overnight to remove excess liquid or it will be too wet.
- If the ricotta mix it’s too difficult to pipe, you can add some cream to the mix.
- Scoop the ricotta filling into a piping bag or a plastic zip top bag and snip off the corner to pipe into the shells.
- Fill a small bowl with chopped pistachios to dip the ends of each cannoli before serving.
- Serve with marsala wine or moscato.
- Top your filled cannoli with a dollop of whipped cream or additional ricotta filling.
- Storage - unfilled cannoli shells can be stored in an airtight container for up to 4 days. Filled cannolis can be stored in the fridge for up to 2 days, but may become soggy.
Nutrition Information
Show Details
Calories
445kcal
(22%)
Carbohydrates
59g
(20%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Cholesterol
27mg
(9%)
Sodium
323mg
(13%)
Potassium
185mg
(4%)
Fiber
2g
(8%)
Sugar
37g
(74%)
Vitamin A
327IU
(7%)
Vitamin C
8mg
(9%)
Calcium
103mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Cannoli
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 27mg | 9% |
| Sodium | 323mg | 13% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 327IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
