Air Fryer Cannoli Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">25g granulated sugar</li><li class="ingredients-single-item">30g cold butter, cubed</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">60ml marsala wine (or sweet white wine)</li><li class="ingredients-single-item">1 tbsp white vinegar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">Cooking spray for air fryer</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g ricotta cheese, drained overnight</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">100g mini chocolate chips, divided</li><li class="ingredients-single-item">1 tsp orange zest (optional)</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">50g chopped pistachios (optional)</li><li class="ingredients-single-item">Additional powdered sugar for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">Food processor or stand mixer</li><li class="equipment-single-item">Cannoli tubes or forms</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Round cookie cutter (10-12cm diameter)</li><li class="equipment-single-item">Piping bag with wide tip</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your cannoli dough. In a food processor, combine the flour, sugar, cinnamon, and salt, pulsing briefly to mix. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs - this creates a flaky texture in the finished cannoli shells.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg, marsala wine, and vinegar to the food processor. Pulse until the dough just comes together (avoid overmixing as this will develop too much gluten and make tough shells). The dough should be slightly sticky but cohesive.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and knead gently for about 2 minutes until smooth. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the dough to firm up, making it easier to roll.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your ricotta filling. Ensure your ricotta is well-drained (ideally overnight in a cheesecloth-lined sieve) to prevent watery filling. In a bowl, beat the drained ricotta with powdered sugar and vanilla extract until smooth and creamy. Fold in 75g of the mini chocolate chips and orange zest if using. Transfer to a piping bag and refrigerate until ready to use.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your air fryer to 180°C for 3 minutes. On a lightly floured surface, roll the chilled dough very thin, about 2mm thickness. The dough needs to be extremely thin to achieve the characteristic crisp texture of cannoli shells.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a 10-12cm round cookie cutter, cut circles from the dough. Re-roll scraps and continue cutting until all dough is used. You should get approximately 12 circles.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Wrap each circle around a cannoli tube, overlapping the edges. Brush a small amount of egg white where the dough overlaps to seal it securely. The egg white acts as a natural glue that helps prevent the shells from opening during cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Lightly spray the air fryer basket with cooking spray. Place the wrapped tubes in the air fryer basket, leaving space between each for air circulation. Don't overcrowd - work in batches if necessary.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Air fry at 180°C for 4-6 minutes, until the shells are golden brown and crisp. Keep a close eye on them as they can go from perfect to burnt quickly! The shells should have visible bubbles on the surface - this indicates they've properly crisped up.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully remove the hot shells from the air fryer. Allow them to cool for 2-3 minutes before gently sliding them off the tubes. This cooling period is crucial - removing them too soon may cause them to break, too late and they might stick to the tubes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the empty shells on a wire rack to cool completely. Once cooled, they should feel light and crisp. If they seem soft, you can return them (without the tubes) to the air fryer for 1-2 more minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When you're ready to serve, pipe the ricotta filling into both ends of each cannoli shell. Fill them just before serving to maintain the shell's crispness. If you fill them too far in advance, the moisture from the filling will soften the shells.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Dip the ends of the filled cannoli into the remaining chocolate chips or chopped pistachios if desired. Finish with a light dusting of powdered sugar. Serve immediately for the perfect contrast between crisp shell and creamy filling.</li></ol>