Air Fryer Cannoli

Air Fryer Cannoli

What I like about this air fryer method is that the shells crisp up nicely without deep frying, but I rely on the visual cue more than the clock here because air fryers vary. The part I pay attention to most is shell color and dryness, since cannoli can go from pale to too dark fairly quickly once they start browning.

This version keeps the dough straightforward and the filling simple. The texture hinges on two things: draining the ricotta well and filling the shells right before serving, so you get a crisp shell and a thick, creamy center instead of soggy pastry.

Ingredients for Air Fryer Cannoli

• 1 1/2 cups all-purpose flour (about 190g)
• 1 tablespoon granulated sugar
• 1 tablespoon unsweetened cocoa powder, optional
• 1/4 teaspoon salt
• 2 tablespoons cold unsalted butter (about 30g), cut into small pieces
• 1/4 cup Marsala wine, plus more as needed
• 1 large egg yolk
• 1 1/2 cups ricotta cheese (about 340g), well drained
• 1/2 cup powdered sugar (about 60g), plus more for dusting
• 1/4 cup mini chocolate chips (about 45g)

Optional for the filling or garnish: 1/2 teaspoon vanilla extract, 1 teaspoon to 1 tablespoon Strega liqueur, 2 to 3 tablespoons chopped pistachios, and 2 to 3 tablespoons candied orange peel or chopped cherries.

Whole-milk ricotta works best here as long as you drain it until thick. Marsala adds flavor and helps bring the dough together, but if the dough feels stiff, add more only 1 teaspoon at a time. The cocoa is optional, but it gives the shells a darker look and a light chocolate note.

How to Make Air Fryer Cannoli

1. Make the dough: In a mixing bowl, combine the flour, granulated sugar, cocoa powder if using, and salt. Cut in the cold butter until the mixture looks slightly crumbly. Add the egg yolk and 1/4 cup Marsala, then mix until a dough forms. Knead briefly until smooth. If it cracks instead of coming together, add a little more Marsala, 1 teaspoon at a time.
2. Chill the dough: Wrap the dough and refrigerate for about 30 minutes. This rest makes it easier to roll thin, which is important for crisp shells.
3. Mix the filling: While the dough chills, drain the ricotta in a fine mesh strainer or cheesecloth until it is thick and no longer watery. Stir it with the powdered sugar and mini chocolate chips. If using vanilla or Strega, stir that in now. Keep the filling chilled until you are ready to pipe it.
4. Roll and cut: Lightly flour your work surface and roll the dough very thin. Cut into circles or ovals large enough to wrap around your cannoli molds. Thick dough will bake up heavier and less crisp.
5. Wrap the molds: Lightly grease the cannoli molds so the shells release cleanly later. Wrap each piece of dough around a mold, overlapping the edge slightly. Seal the edge with a little egg yolk or water and press gently so it stays closed during cooking.
6. Preheat the air fryer: Preheat to 350°F (175°C). Preheating helps the shells start drying and crisping sooner.
7. Air fry the shells: Arrange the wrapped molds in a single layer with space between them. Cook in batches if needed so the shells do not steam. Air fry at 350°F (175°C) for 8 to 12 minutes, rotating the molds or basket halfway through if your air fryer has hot spots. Usually you do not need to flip them. If the shells need help browning, use a very light spray or brush of oil on the outside.
8. Check for doneness: I usually start checking at the lower end of the time range, especially on later batches when the air fryer is fully heated. The shells should look dry and set, with lightly browned edges and no raw-looking pale patches.
9. Cool and unmold: Let the shells cool on the molds for 5 to 10 minutes so they firm up. Then gently slide them off. If one sticks, wait another minute or two rather than forcing it and cracking the shell.
10. Fill just before serving: Spoon the filling into a piping bag or a zip-top bag with one corner snipped. Pipe the ricotta filling into both ends of each shell. Dust with powdered sugar and add pistachios, cherries, or candied orange peel if you like.

Air Fryer Time and Temperature for Cannoli Shells

Use 350°F (175°C) as your starting temperature, with a cook time of 8 to 12 minutes per batch.

Start checking early if your air fryer runs hot or has strong top heat. I rely more on color and texture than exact timing here. The shells are ready when they look dry, feel firm after a short cool-down, and show light browning around the edges.

How to Keep Cannoli Shells Crisp

This is where the texture usually goes wrong. The shells need to cool completely before filling, and the ricotta needs to be thick enough to pipe cleanly.

• Drain the ricotta well before mixing the filling.
• Keep the filling cold until assembly.
• Do not overfill the shells.
• Fill the cannoli right before serving.

Ricotta Filling and Garnish Options

Vanilla or Strega

For a slightly richer filling, stir in 1/2 teaspoon vanilla extract. For an adult variation, add 1 teaspoon to 1 tablespoon Strega liqueur. Keep it modest so the filling stays thick.

Pistachios, Cherries, or Orange Peel

Chopped pistachios add crunch at the ends of the cannoli. Candied orange peel or chopped cherries add a brighter finish. I like these best as garnishes rather than mixed heavily into the filling, so the filling stays easy to pipe.

How to Store and Reheat Air Fryer Cannoli

Store the shells and filling separately for the best texture. Keep unfilled shells in an airtight container at room temperature as long as they stay dry, and refrigerate the filling in a covered container.

Filled cannoli soften quickly, so do not assemble them far ahead. If the empty shells lose some crispness, you can refresh them with a very brief air fry, watching closely so they do not overbrown. Do not try to re-crisp filled cannoli.

If you want another crisp air fryer dessert, these Air Fryer Peanut Butter Banana Egg Rolls are a good option. For something quicker, try this Air Fryer Mug Cake with Strawberries, or add Air Fryer Mini Cake Pops to a dessert spread.

Nutrition

Approximate nutrition, based on 12 cannoli and the main ingredients only, without optional garnishes or flavor additions.

• Serving size: 1 cannoli
• Calories: about 130
• Protein: about 4g
• Fat: about 6g
• Carbohydrates: about 14g

• Per 100g: about 300 calories, 9g protein, 14g fat, 33g carbohydrates

These values are approximate and will vary with shell size, how much filling you use, and whether you include optional garnishes.