My grandmother grew up in, Italy, where cannoli weren’t a once-a-year bakery splurge — they were what cooled on the kitchen counter on Sunday afternoons. She passed this recipe down to me, and over the last few years I’ve adapted her scorza (shell) dough to work in an air fryer. The result is an Italian air fryer cannoli that gives you the crisp, blistered shell and sweet ricotta filling she’d recognize — without the pot of bubbling oil.
If you’ve tried air fryer cannoli before and ended up with something pale, soft, or weirdly cracker-like, this is the recipe that fixes it. I’ll walk you through Nonna’s dough (with the small details, that will make this a 100% successful recipe for you), her filling, and how to get the shells to actually blister in an air fryer — which is the single biggest thing people get wrong.
Why This Recipe Works
- Marsala wine and a splash of vinegar in the dough. Both are traditional in Sicily. The wine adds flavor; the vinegar weakens the gluten just enough that the shells stay tender and blister properly instead of going crackery.
- A 1-hour rest in the fridge (not 10 minutes). This is non-negotiable for blistering.
- An egg-white wash before air frying. This is the trick that gets you those bubbled, almost-fried-looking shells without oil.
- Drained ricotta — ideally ricotta impastata if you can find it. The biggest reason home cannoli filling is sad and runny is undrained ricotta.
- Orange zest and a touch of vanilla in the filling, the way Nonna made it. Most American recipes leave these out and it tastes flat.
Ingredients
For the Cannoli Shells (Scorza)
- All purpose flour: Creates sturdy dough with crisp flaky texture.
- Granulated sugar: Adds light sweetness and helps shells caramelize beautifully.
- Unsweetened cocoa powder: Gives classic color and subtle warm chocolate notes.
- Ground cinnamon: Brings cozy spice flavor to traditional cannoli shells.
- Fine sea salt: Balances sweetness and sharpens every delicious flavor.
- Cold unsalted butter: Creates tender dough with rich buttery flavor.
- Large egg: Helps bind dough together for smoother texture.
- Dry Marsala wine: Adds authentic flavor and crisp blistered shell texture.
- White wine vinegar: Helps create delicate bubbly crispy shell layers.
- Egg white with water: Seals shells tightly before frying or baking.
- Olive oil or neutral oil spray: Helps shells crisp evenly in air fryer
For the Ricotta Filling
- Whole milk ricotta cheese: Creates creamy rich filling with classic texture
- Powdered sugar: Sweetens filling while keeping texture silky smooth
- Pure vanilla extract: Adds warm bakery style flavor to filling
- Finely grated orange zest: Brightens filling with fresh citrus flavor
- Ground cinnamon: Adds subtle warmth and classic Italian flavor
- Mini chocolate chips: Adds sweet chocolate bites throughout creamy filling
For Garnish
- Additional mini chocolate chips: Adds extra chocolate crunch and bakery style finish
- Finely chopped pistachios: Brings nutty crunch and beautiful Sicilian style garnish
- Powdered sugar: Creates classic snowy finish over finished cannoli
Equipment: Air fryer, 5–6 metal cannoli forms, rolling pin, 4-inch round cutter, piping bag with a wide round tip, fine-mesh sieve or cheesecloth.
How to Make Italian Air Fryer Cannoli
Step 1: Drain the Ricotta (the day before, or the morning of)
Line a fine-mesh sieve with two layers of cheesecloth (or a clean kitchen towel) and set it over a bowl. Spoon the ricotta in, cover with plastic wrap, and refrigerate at least 8 hours, ideally overnight. You’ll be surprised how much liquid comes out. Skip this and your filling will be soup.
Step 2: Make the Dough
In a medium bowl, whisk together the flour, sugar, cocoa, cinnamon, and salt. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture looks like coarse, sandy crumbs — no big lumps.
Make a well in the center and add the beaten egg, Marsala, and vinegar. Stir with a fork until shaggy, then turn out onto a clean surface and knead for about 5 minutes, until the dough is smooth, firm, and elastic. It should feel like a stiff pasta dough — not sticky, not dry. If it’s too dry, add Marsala a teaspoon at a time.
Wrap tightly in plastic and refrigerate for at least 1 hour, preferably 2. Do not skip this. Cold, rested dough is the difference between bubbled shells and flat shells.
Step 3: Make the Filling
In a large bowl, whisk the drained ricotta with the powdered sugar, vanilla, orange zest, and cinnamon until smooth and creamy. Fold in the mini chocolate chips. Cover and refrigerate until you’re ready to fill. (No whipped cream here — Nonna would not approve. Properly drained ricotta is rich enough on its own and keeps the filling stable.)
Step 4: Roll and Shape the Shells
Divide the dough into four pieces. Work with one piece at a time and keep the rest covered in the fridge. On a lightly floured surface, roll the dough out as thin as you can get it without tearing — about 1/16 inch (1.5 mm). This is thinner than most recipes tell you, and it’s how you get the delicate, shattering shell texture. If you have a pasta roller, take it down to setting 5 or 6.
Cut into 4-inch circles. Lightly oil your cannoli forms. Wrap a circle around each form so the two edges overlap by about ½ inch. Brush the overlap with the egg white wash and press firmly to seal — this seam is the most common failure point, so don’t be shy.
Step 5: Egg White Wash and Air Fry
Brush the outside of each shaped shell lightly with the egg white wash, then mist all over with oil spray. Both matter: the egg white encourages blistering, and the oil gives you color and crunch.
Preheat the air fryer to 375°F (190°C) for 3 minutes. Arrange the shells in the basket in a single layer, leaving space between them — don’t crowd. Air fry for 8–10 minutes, until deeply golden brown and visibly bubbled on the surface. Pale shells haven’t cooked through and will taste raw.
Let them cool on the forms for 2 minutes (they’re fragile when hot), then carefully twist the forms out using a kitchen towel. Cool the shells completely on a rack before filling.
Step 6: Fill and Serve
Transfer the chilled filling to a piping bag fitted with a wide round tip. Pipe into both ends of each shell, going generously enough that a small dome of filling sits at each opening.
Dip the exposed filling ends into mini chocolate chips on one side and chopped pistachios on the other. Dust with powdered sugar and serve immediately.
Troubleshooting: Why Your Air Fryer Cannoli Shells Aren’t Working
This is the section most recipes skip and it’s where most home cooks get stuck.
- My shells came out pale and flat, not blistered. Three usual culprits: dough wasn’t rested long enough, you didn’t use the egg white wash, or your air fryer temp was too low. The wash is what creates the bubbled surface in the absence of hot oil. Don’t skip it.
- My shells cracked or unraveled on the form. The seam wasn’t sealed properly. Brush the overlap with egg white (not water) and press hard. Water-sealed seams open up in the dry air fryer heat.
- The filling is runny and made the shells soggy in minutes. You didn’t drain the ricotta long enough. Overnight is the minimum for grocery-store ricotta. If you’re in a rush, line a sieve and press the ricotta gently with a spatula every 30 minutes for 2 hours.
- The shells taste like raw flour. Undercooked. Push the time to 10 or even 11 minutes. They should be a deep, even mahogany-gold — not blonde.
- They’re bitter or alcoholic-tasting. You used too much wine, or a sweet wine like sweet Marsala instead of dry. Dry Marsala or a dry white only.
Make-Ahead and Storage
The unfilled shells: Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. They keep beautifully — this is the part you should batch-make.
The filling: Keeps in an airtight container in the fridge for up to 3 days. Stir before using.
Filled cannoli: Don’t store them. The whole point of a cannolo is the contrast between crisp shell and creamy filling, and within 30 minutes of filling, the shell starts to go. Fill them at the table if you can — that’s how Nonna served them.
Honest Note: Air Fryer vs. Deep-Fried Cannoli
I’ll be straight with you. A deep-fried cannolo, done well, has a particular shattering, almost glassy texture that an air fryer can’t quite duplicate. What the air fryer gives you instead is almost there — genuinely crisp, beautifully blistered, with a fraction of the oil, mess, and smell. For weeknight cannoli, family gatherings, or just not wanting to fill the house with frying smell, this is the recipe I make. For Christmas Eve, I still drag out the dutch oven.
Both have their place. This version is the one I make ten times more often.
FAQ
Can I use store-bought cannoli shells in the air fryer? You can warm them for 2 minutes at 350°F to re-crisp them, but you don’t need to “cook” pre-made shells. The whole point of this recipe is making the shells from scratch — that’s where the difference is.
Can I make these without Marsala? Yes — dry white wine works. Avoid sweet wines. In a real pinch, white grape juice plus an extra teaspoon of vinegar, but the flavor isn’t the same.
What’s ricotta impastata and where do I find it? It’s a strained, smooth ricotta used in traditional Italian pastry. Italian delis and some specialty grocers carry it. If you can’t find it, well-drained whole-milk ricotta works fine.
Are these gluten-free? Not as written. A 1:1 gluten-free flour blend will work for the shells, but the texture is slightly less delicate.
Can I bake these instead of air frying? Yes — 400°F for 12–14 minutes on a parchment-lined baking sheet. The air fryer gives a slightly better blister, but the oven works.
How many cannoli does this make? About 16 medium cannoli, depending on how thin you roll the dough.
A Last Word from Nonna’s Kitchen
The thing Nonna always said about cannoli is that they’re not difficult — they just require you to do each small step properly. Drain the ricotta. Rest the dough. Roll it thin. Seal the seam. Each step takes five minutes and makes the difference between a cannolo you’re proud of and one you apologize for.
Make these once, and you’ll have them in your hands forever. Buon appetito.
Equipment Used
Disclosure: Some of the links below are affiliate links. At no cost to you, I will earn a commission if you click through and make a purchase.
- Cannoli Tubes Molds Stainless Steel Non-stick Cream Horn Danish Pastry Molds for Croissant Shell Cream Roll
- Philips Kitchen Appliances Digital Twin TurboStar Airfryer XXL, with Fat Removal Technology, 3 Lbs, Black, HD9650/96
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Italian Air Fryer Cannoli
Description
Ingredients
For the shells (scorza):
- 2 cups all-purpose flour, plus more for rolling
- 2 tablespoons granulated sugar
- 1 teaspoon unsweetened cocoa powder, optional but traditional
- ¼ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 3 tablespoons cold unsalted butter, cubed
- 1 large egg, lightly beaten
- ¼ cup dry Marsala wine, or dry white wine
- 1 teaspoon white wine vinegar
- 1 egg white, egg white beaten with 1 teaspoon water
- 1 teaspoon water, egg white beaten with 1 teaspoon water
- Olive oil spray
For the ricotta filling:
- 2 cups whole-milk ricotta, drained overnight
- ¾ cup powdered sugar, sifted, plus more for dusting
- 1 teaspoon pure vanilla extract
- ½ teaspoon orange zest, finely grated
- ¼ teaspoon ground cinnamon
- ½ cup mini chocolate chips
For garnish:
- Mini chocolate chips
- Finely chopped pistachios
- Powdered sugar for dusting
Instructions
- Drain the ricotta. Line a fine-mesh sieve with two layers of cheesecloth, add the ricotta, cover, and refrigerate at least 8 hours or overnight. Discard the liquid.
- Make the dough. Whisk together flour, sugar, cocoa, cinnamon, and salt. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs. Stir in the egg, Marsala, and vinegar until shaggy, then knead 5 minutes until smooth and firm. Wrap in plastic and refrigerate at least 1 hour.
- Make the filling. Whisk the drained ricotta with powdered sugar, vanilla, orange zest, and cinnamon until smooth. Fold in the mini chocolate chips. Refrigerate until ready to fill.
- Roll and shape. Divide the dough into 4 pieces. On a lightly floured surface, roll one piece to about 1/16 inch thick. Cut into 4-inch circles. Lightly oil the cannoli forms, then wrap a dough circle around each form with the edges overlapping ½ inch. Brush the overlap with egg white wash and press firmly to seal.
- Air fry. Brush the outside of each shell with egg white wash and mist with oil spray. Preheat the air fryer to 375°F. Arrange shells in a single layer and air fry 8–10 minutes, until deeply golden and visibly blistered. Cool 2 minutes on the forms, twist the forms out, and cool the shells completely on a rack.
- Fill and serve. Transfer the filling to a piping bag with a wide round tip. Pipe into both ends of each shell. Dip the exposed filling in mini chocolate chips on one side and chopped pistachios on the other. Dust with powdered sugar and serve immediately.
Equipment
- Cannoli Forms, or aluminum foil
- Cooking Spray, nonstick spray
- Parchment Paper, optional
Notes
Notes
- Make-ahead: Unfilled shells keep 4 days at room temperature in an airtight container, or freeze up to 2 months. The filling keeps 3 days in the fridge.
- Don’t skip the egg white wash. It’s what gives air-fried shells their blistered surface.
- Fill at the last possible moment — filled shells go soft within 30 minutes.
- Marsala swap: Dry white wine works. Avoid sweet wines.
Nutrition
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Joanne Stickbacker
Truly Amazing!
Barb Barker
These absolutely look delicious as well as so pretty good to view!