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–+ servings

Air Fryer Cannolis

5 from 1 vote
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 20 cannolis

Ingredients
 

Filling

  • 2 cups ricotta cheese
  • ¾ cup powdered sugar
  • ½ tsp vanilla extract
  • ¼ cup heavy whipping cream

Shell

  • 2 cup all purpose flour spooned and leveled, plus more for rolling the dough out
  • ¼ cup granulated sugar
  • 1 tsp salt
  • ½ 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 ¼ 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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