Go Back
–+ servings
Air Fryer Cannoli

Italian Air Fryer Cannoli

3.73 from 18 votes
Author: Laurie Fleming
Prep Time: 30 minutes
Cook Time: 10 minutes
9 hours
Total Time: 9 hours 40 minutes
Servings: 16 Servings

Description

Authentic Italian air fryer cannoli from my grandmother's Sicilian kitchen — crisp, blistered shells filled with sweet, creamy ricotta. No deep frying required.

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

  • 1 Air Fryer
  • 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

Serving: 1ServingCalories: 198kcalCarbohydrates: 25gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 34mgSodium: 128mgPotassium: 63mgFiber: 1gSugar: 11gVitamin A: 233IUVitamin C: 0.1mgCalcium: 77mgIron: 1mg