When I think of a classic Italian dessert, obviously cannolis come to mind. Along with gelato, sfogliatella, napoleons, etc., etc., but cannolis are definitely first. The creamy sweet ricotta filling, with the flaky and crunchy shell… it is perfect. And these air fryer cannolis are DELISH and on the healthier side because we’re not submerging them in oil.

I worked at an Italian supermarket in high school so obviously all of the desserts they had in their bakery were out of this world delicious. So when I was making these cannolis, I strived to get them to taste like the ones I had in high school. And if I can toot my own horn for a second, these air fryer cannolis pretty close.

Ingredients needed for air fryer cannolis

For the filling, you will need:

  • Ricotta cheese
  • Powdered sugar
  • Vanilla extract
  • Heavy whipping cream

For the shell, you will need:

  • All purpose flour
  • Granulated sugar
  • Salt
  • Ground cinnamon
  • Unsalted butter
  • White or marsala wine
  • Eggs
  • Mini chocolate chips or pistachios (optional)

Making the filling

Cannolis are known for their classic ricotta cheese filling. First, we whip the heavy cream until stiff peaks form – then set that aside. In a separate bowl, fold the ricotta cheese, powdered sugar and vanilla extract together until combined. Fold in the whipped cream until smooth and combined. If your ricotta cheese seems very liquid-y, I suggest letting it strain in the fridge for at least an hour. You can do this by putting a cheese cloth over a bowl and then the ricotta on top of the cheese cloth, or you can use a fine mesh strainer.

Once everything is combined, run the filling through a food processor or blender. I know this sounds weird, but this will make it EXTRA smooth and will get rid of that ricotta-like texture. Fold in your desired mix-ins and put the filling in the fridge or even the freezer so it thickens up.

Making the shells

Making cannolis used to intimidate me, specifically because of the cannoli shells. But using an air fryer makes it SO much easier and so much less scary. Start by whisking together the flour, granulated sugar, salt and ground cinnamon together in a medium sized bowl. Cut the cold and cubed butter into the flour mixture – using a pastry cutter is preferable, but you can also do this with two forks or your hands until the butter is pea-sized. Add the egg and wine and mix together. Gently knead the dough with your hands until the flour is fully incorporated and it is a smooth dough. Wrap it in cling wrap and place in the fridge for an hour.

Rolling out the dough and Air frying the shells

Lightly whisk an egg in a small bowl and set it aside. Once the dough has chilled for a bit in the fridge, roll it out on a lightly floured surface until it is a 1/4 inch thick. Using a circular cookie cutter, cut circles of the dough and wrap it around a cannoli insert. Dip your finger in the egg wash and brush it on one end of the cannoli and stick both ends together. Repeat this process until all of the dough is used up. Bake them in the air fryer at 350 degrees for 15 minutes, rotating them half way through, until they are lightly golden.

Filling the shells

Once the shells are completely cool, remove them from the inserts. Fill a pastry bag or a ziplock bag with a corner cut off with the cannoli filling, and pipe the filling inside the cannolis. Store in the fridge in an air tight container.

Tips for Cannoli making:

  • You will need cannoli inserts – I use these from Amazon. They’re cheap and do the job perfectly
  • Make sure your butter is COLD – that will give it a perfect flaky crust
  • Chill the dough in the fridge for at least an hour after it’s mixed together so that way it is cold again before rolling it out
  • Once you have your filling together, put it through a blender. It sounds weird, but I SWEAR by this trick. It makes the cannoli cream sooooooo smooth and amazing and it will get rid of the ricotta-like texture. Then, place the filling in the fridge or even the freezer while you make the shells – this will thicken it up so the mixture isn’t falling out of your cannolis when you pipe them.
  • Use wine in your pastry dough – it will tenderize the dough and give the cannoli that classic look
5 from 1 rating
Yield: 20 cannolis

Air Fryer Cannolis

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Author: Jess Italiano
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Ingredients
 

Filling

  • 2 cups ricotta cheese
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup heavy whipping cream

Shell

  • 2 cup all purpose flour, spooned and leveled, plus more for rolling the dough out
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 4 tbsp unsalted butter, cold and cubed
  • 6 tbsp white or marsala wine
  • 1 large egg, room temperature
  • 1 large egg, for brushing
  • 1 cup mini chocolate chips, pistachios, etc., optional

Instructions
 

Filling

  • Whip the heavy cream until stiff peaks form – set aside.
  • In a separate bowl, fold the ricotta cheese, powdered sugar and vanilla extract together until combined. Fold in the whipped cream until smooth and combined. If your ricotta cheese seems very liquid-y, I suggest letting it strain in the fridge for at least an hour. You can do this by putting a cheese cloth over a bowl and then the ricotta on top of the cheese cloth, or you can use a fine mesh strainer.
  • Once everything is combined, run the filling through a food processor or blender. I know this sounds weird, but this will make it EXTRA smooth and will get rid of that ricotta-like texture. Fold in your desired mix-ins and put the filling in the fridge or even the freezer so it thickens up.

Shells

  • Whisk together the flour, granulated sugar, salt and ground cinnamon together in a medium sized bowl.
  • Cut the cold and cubed butter into the flour mixture – using a pastry cutter is preferable, but you can also do this with two forks or your hands until the butter is pea-sized.
  • Add the egg and wine and mix together. Gently knead the dough with your hands until the flour is fully incorporated and it is a smooth dough. Wrap it with cling wrap and place in the fridge for an hour.

Rolling out the dough & frying the shells

  • Once the dough has chilled for a bit in the fridge, roll it out on a lightly floured surface until it is a 1/4 inch thick. Lightly whisk together an egg and set aside.
  • Using a circular cookie cutter, cut circles of the dough and wrap it around a cannoli insert. Dip your finger in the egg wash and brush it on one end of the cannoli and stick both ends together. Repeat this process until all of the dough is used up.
  • Bake them in the air fryer at 350 degrees for 15 minutes, rotating them half way through, until they are lightly golden.

Filling the shells

  • Once the shells are completely cool, remove them from the inserts. Fill a pastry bag or a ziplock bag with a corner cut off with the cannoli filling, and pipe the filling inside the cannolis. Store in the fridge in an air tight container. Enjoy!
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