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77% would make again

Air Fryer Cannolis

You can make cannoli without gallons of oil or a billion ingredients?! Yeah...we got you. These air fryer cannoli are so delish that your family and friends will beg you to bring them to every party and you’ll be cool with it because THEY. ARE. SO. EASY! Feel free to make the shells and cream the night before and pipe them á la minute at your next gathering, then let your guests pick their toppings. Impressive!

Tasty Team
Total Time

1 hr 15 min

1 hr 15 min

Prep Time

15 minutes

15 min

Cook Time

1 hr

1 hr

Total Time

1 hr 15 min

1 hr 15 min

Prep Time

15 minutes

15 min

Cook Time

1 hr

1 hr

Ingredients

for 8 cannolis

Shells

  • 1 cup all purpose flour (125 g), plus more for dusting
  • 2 tablespoons unsalted butter, cubed and chilled
  • 1 large egg yolk, whisked
  • ¼ cup dry white wine (60 mL), or water
  • 1 large egg white, beaten with 1 tablespoon water
  • nonstick cooking spray, for greasing
  • ¼ cup powdered sugar (25 g), (optional, for dusting)

Chocolate Coating

  • ½ cup bittersweet chocolate chips (85 g)
  • 2 teaspoons refined coconut oil

Filling

  • 2 cups ricotta cheese (500 g)
  • ½ cup powdered sugar (55 g), divided
  • 1 teaspoon McCormick® vanilla extract
  • ⅛ teaspoon ground cinnamon
  • ¼ cup cornstarch (25 g)
  • ½ cup heavy cream (120 mL)
  • ½ cup mini chocolate chips (120 mL), optional

Toppings

  • mini chocolate chip
  • pistachio, finely chopped
  • rainbow sprinkle
  • orange peel, thinly sliced

Special Equipment

  • 3 cannoli molds

Nutrition Info

  • Calories 449
  • Fat 27g
  • Carbs 44g
  • Fiber 1g
  • Sugar 22g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. Make the shells: In a large bowl, combine the flour and butter. Using your fingers, work the butter into the flour until it is the size of peas.
  2. Create a well in the center of the flour mixture and pour in the egg yolk and marsala wine. Using a fork or your hands, slowly incorporate the wet ingredients until a shaggy dough forms. Knead the dough in the bowl or on the counter into a smooth ball. Wrap the dough in plastic wrap, patting out any extra air, and chill in the refrigerator for at least 20 minutes, or overnight.
  3. Shape the shells: Roll out the dough on a lightly floured surface to ⅛-inch-thick. Cut out 4-inch circles using a cookie cutter or the rim of a glass. Gather the dough scraps and re-roll to cut out as many circles as possible. Prick the dough circles all over with a fork to prevent over-puffing.
  4. Lightly spray the cannoli molds with nonstick spray. Place a mold across the center of the dough round. From the bottom, roll the dough, stretching gently, over the mold. Brush the edge of the dough round with the egg white mixture, then roll the top half over, pressing firmly to seal. Repeat with the remaining dough circles, working in batches and keeping the shells on the molds for frying. Keep the remaining unshaped dough circles in a cool place or the refrigerator while you work.
  5. Preheat the air fryer to 400°F (200°C). Spray the air fryer basket with nonstick spray.
  6. Place 3–5 cannoli shells, seam-side down, in the basket, making sure they are not touching each other. Spray the shells lightly with nonstick spray. Fry for 6 minutes, until golden brown and crispy. Using tongs, carefully remove the shells from the air fryer and slide off the molds. Repeat with remaining cannoli shells, then let cool completely.
  7. Make the chocolate coating: In a medium bowl, combine the chocolate and coconut oil. Microwave on half power in 30-second intervals, stirring between, until the chocolate is just melted, 2–3 minutes total.
  8. Line a baking sheet with parchment paper or a silicone baking mat.
  9. Dip the ends of each cannoli shell into the chocolate, gently shaking off any excess, and place on the prepared baking sheet. Transfer to the refrigerator to set for 15–20 minutes.
  10. While the shells chill, make the filling: Add the ricotta to the center of a clean dish towel or cheesecloth over a medium bowl and wring to squeeze out any excess moisture.
  11. Transfer the strained ricotta to a large bowl and add ¼ cup powdered sugar, the vanilla, cinnamon, and cornstarch. Stir to combine.
  12. Add the heavy cream and remaining ¼ cup powdered sugar to a medium bowl and whip with an electric hand mixer on medium-high speed until stiff peaks form, 3–4 minutes.
  13. Gently fold the whipped cream into the ricotta mixture until just combined. Fold in the mini chocolate chips, if using, to evenly distribute. Transfer the filling to a piping bag. Twist the end of the piping bag and seal to prevent air exposure. Refrigerate for at least 20 minutes to set. The filling will keep in the fridge for up to 2 days.
  14. Cut a ½-inch opening in the corner of the piping bag with the filling. Holding a cannoli shell seam-side up, pipe the filling into each open end of the shell to fill.
  15. Carefully sprinkle and/or pat mini chocolate chips, finely chopped pistachios, rainbow sprinkles, and/or thinly sliced orange peel onto the ends of the filling to adhere.
  16. If desired, dust with powdered sugar before serving.
  17. Enjoy!

Ingredients

for 8 cannolis

Shells

  • 1 cup all purpose flour (125 g), plus more for dusting
  • 2 tablespoons unsalted butter, cubed and chilled
  • 1 large egg yolk, whisked
  • ¼ cup dry white wine (60 mL), or water
  • 1 large egg white, beaten with 1 tablespoon water
  • nonstick cooking spray, for greasing
  • ¼ cup powdered sugar (25 g), (optional, for dusting)

Chocolate Coating

  • ½ cup bittersweet chocolate chips (85 g)
  • 2 teaspoons refined coconut oil

Filling

  • 2 cups ricotta cheese (500 g)
  • ½ cup powdered sugar (55 g), divided
  • 1 teaspoon McCormick® vanilla extract
  • ⅛ teaspoon ground cinnamon
  • ¼ cup cornstarch (25 g)
  • ½ cup heavy cream (120 mL)
  • ½ cup mini chocolate chips (120 mL), optional

Toppings

  • mini chocolate chip
  • pistachio, finely chopped
  • rainbow sprinkle
  • orange peel, thinly sliced

Special Equipment

  • 3 cannoli molds

Nutrition Info

  • Calories 449
  • Fat 27g
  • Carbs 44g
  • Fiber 1g
  • Sugar 22g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. Make the shells: In a large bowl, combine the flour and butter. Using your fingers, work the butter into the flour until it is the size of peas.
  2. Create a well in the center of the flour mixture and pour in the egg yolk and marsala wine. Using a fork or your hands, slowly incorporate the wet ingredients until a shaggy dough forms. Knead the dough in the bowl or on the counter into a smooth ball. Wrap the dough in plastic wrap, patting out any extra air, and chill in the refrigerator for at least 20 minutes, or overnight.
  3. Shape the shells: Roll out the dough on a lightly floured surface to ⅛-inch-thick. Cut out 4-inch circles using a cookie cutter or the rim of a glass. Gather the dough scraps and re-roll to cut out as many circles as possible. Prick the dough circles all over with a fork to prevent over-puffing.
  4. Lightly spray the cannoli molds with nonstick spray. Place a mold across the center of the dough round. From the bottom, roll the dough, stretching gently, over the mold. Brush the edge of the dough round with the egg white mixture, then roll the top half over, pressing firmly to seal. Repeat with the remaining dough circles, working in batches and keeping the shells on the molds for frying. Keep the remaining unshaped dough circles in a cool place or the refrigerator while you work.
  5. Preheat the air fryer to 400°F (200°C). Spray the air fryer basket with nonstick spray.
  6. Place 3–5 cannoli shells, seam-side down, in the basket, making sure they are not touching each other. Spray the shells lightly with nonstick spray. Fry for 6 minutes, until golden brown and crispy. Using tongs, carefully remove the shells from the air fryer and slide off the molds. Repeat with remaining cannoli shells, then let cool completely.
  7. Make the chocolate coating: In a medium bowl, combine the chocolate and coconut oil. Microwave on half power in 30-second intervals, stirring between, until the chocolate is just melted, 2–3 minutes total.
  8. Line a baking sheet with parchment paper or a silicone baking mat.
  9. Dip the ends of each cannoli shell into the chocolate, gently shaking off any excess, and place on the prepared baking sheet. Transfer to the refrigerator to set for 15–20 minutes.
  10. While the shells chill, make the filling: Add the ricotta to the center of a clean dish towel or cheesecloth over a medium bowl and wring to squeeze out any excess moisture.
  11. Transfer the strained ricotta to a large bowl and add ¼ cup powdered sugar, the vanilla, cinnamon, and cornstarch. Stir to combine.
  12. Add the heavy cream and remaining ¼ cup powdered sugar to a medium bowl and whip with an electric hand mixer on medium-high speed until stiff peaks form, 3–4 minutes.
  13. Gently fold the whipped cream into the ricotta mixture until just combined. Fold in the mini chocolate chips, if using, to evenly distribute. Transfer the filling to a piping bag. Twist the end of the piping bag and seal to prevent air exposure. Refrigerate for at least 20 minutes to set. The filling will keep in the fridge for up to 2 days.
  14. Cut a ½-inch opening in the corner of the piping bag with the filling. Holding a cannoli shell seam-side up, pipe the filling into each open end of the shell to fill.
  15. Carefully sprinkle and/or pat mini chocolate chips, finely chopped pistachios, rainbow sprinkles, and/or thinly sliced orange peel onto the ends of the filling to adhere.
  16. If desired, dust with powdered sugar before serving.
  17. Enjoy!

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