Air Fryer Cannoli
Crispy homemade cannoli made easy in the air fryer using refrigerated pie dough. Sweet ricotta filling with orange zest, finished with chocolate chips and pistachios.
6 mins
Ingredients
Equipment Needed
- air fryer
- cannoli molds
- piping bag
Ingredients
Equipment Needed
- air fryer
- cannoli molds
- piping bag
Instructions
Prepare the Filling
- 1
Drain ricotta
Place ricotta in a strainer lined with cheesecloth, and press until excess liquid drips out.
- 2
Mix filling
Place strained ricotta in a medium bowl, and stir in powdered sugar, orange zest, and salt.
- 3
Prepare for piping
Spoon into a piping bag or a zip-top bag. Chill until ready to use.
- 4
Prepare sugar coating
Place turbinado sugar on a plate. Set aside.
Make the Shells
- 1
Roll and cut dough
Roll out piecrusts on a lightly floured surface to 1/16-inch thickness. Cut out 16 (3 1/2-inch) circles.
- 2
Wrap around molds
Wrap circles around cannoli molds, brushing edge with some of the egg white to seal.
- 3
Coat with sugar
Lightly brush entire wrapper with some of the egg white. Roll in turbinado sugar to coat.
- 4
Air fry shells
Add a few at a time to lightly coated (with cooking spray) basket about 3/4-inch apart. Cook at 400°F until crisp and golden, 5 to 7 minutes.
- 5
Remove and cool
Carefully remove with tongs, and cool about 1 minute before gently twisting cannoli mold out of shell. Let cool completely, about 10 minutes. Repeat with remaining shells.
Assemble
- 1
Prepare toppings
Place chocolate chips and pistachios in separate small bowls.
- 2
Fill cannoli
Pipe ricotta mixture into each cooled cannoli shell.
- 3
Add toppings
Dip 1 end in either chocolate chips or pistachios. Dust with powdered sugar.
- 4
Serve
Serve immediately.
Cook's Notes
Don't skip draining your ricotta cheese! This essential step keeps the filling from being too moist—leading to soggy cannoli shells.
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