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This genius air fryer cannoli recipe is my go-to for satisfying a sweet craving without the fuss of deep frying traditional shells. By using flour tortillas, you get a shatteringly crisp shell that's the perfect vessel for a creamy, luscious pistachio ricotta filling. It’s a dessert that feels incredibly fancy but comes together in under 30 minutes.
I first dreamed up this hack when I was desperate for cannoli but had no traditional shells in the pantry. Now, it's the only way I make them for a quick weeknight treat or an impressive last minute dessert for guests.
Ingredients
- Large flour tortillas: these are the secret to our quick and crispy cannoli shells
- Melted unsalted butter: this helps the sugar stick and ensures the tortillas get golden and crisp
- Granulated sugar and cinnamon: this combination creates that classic sweet and spiced shell coating
- Oil spray: a quick spritz guarantees an even golden brown color in the air fryer
- Whole milk ricotta cheese: drain it very well for a thick, luscious filling that won't get watery
- Mascarpone cheese: adds an extra layer of decadent richness, but softened cream cheese works in a pinch
- Powdered sugar: remember to sift it to avoid lumps and achieve a silky smooth filling
- Pure vanilla extract: a non negotiable for classic dessert flavor
- Almond extract: this is optional but it beautifully complements the nutty pistachio flavor
- Finely ground pistachios: the star of the show, use shelled, unsalted pistachios for the best taste
- Mini chocolate chips: an optional but highly recommended addition for texture and flavor
- Crushed pistachios for garnish: adding that professional touch and extra crunch
- Melted dark chocolate for dipping the ends: because everything is better with a little chocolate
Step-by-Step Instructions
- Prepare the Air Fryer and Shells:
- First, get your air fryer preheating to 375°F or 190°C. While it’s warming up, use a 4 inch round cookie cutter or the rim of a wide glass to cut circles from your flour tortillas. In a separate small bowl, mix the granulated sugar and cinnamon together until they're completely combined.
- Coat and Shape the Shells:
- Take each tortilla circle and lightly brush both sides with the melted butter. This is the key to getting them super crispy. Then, sprinkle the cinnamon sugar mixture evenly over both sides, pressing gently so it adheres. Carefully wrap each coated circle around a cannoli mold. If you don't have molds, you can easily make your own by tightly rolling a piece of aluminum foil into a tube. If the tortilla edge isn't staying put, you can secure it with a toothpick.
- Air Fry to Golden Perfection:
- Lightly spray the wrapped shells with oil spray to help them brown evenly. Place them in a single layer in your air fryer basket, leaving a little space between each one. Air fry for 5 to 7 minutes, and don't forget to flip them halfway through the cooking time. You're looking for a beautiful golden brown color and a firm, crisp texture. Once they're done, let them cool completely on a wire rack before gently sliding the molds out.
- Mix the Pistachio Filling:
- While the shells cool, make the filling. In a medium bowl, whisk the well drained ricotta and the mascarpone cheese until they are completely smooth and free of any lumps. Sift in the powdered sugar, then add the vanilla and almond extracts. Mix until everything is fully incorporated and smooth. Finally, gently fold in the finely ground pistachios and the mini chocolate chips if you're using them.
- Chill and Fill:
- Transfer the pistachio filling into a piping bag and pop it in the refrigerator to chill for about 15 to 20 minutes. This little step helps the filling firm up, which makes it much easier to pipe neatly. Once chilled and your shells are completely cool, carefully pipe the filling into both ends of each tortilla shell, filling them fully.
- Garnish and Serve:
- For that bakery style finishing touch, dip the ends of the filled cannoli into a bowl of crushed pistachios or into some melted dark chocolate. A final, light dusting of powdered sugar makes them look absolutely irresistible. It's best to serve them right away to enjoy that perfect contrast between the crispy shell and the creamy filling.
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My favorite part of this recipe is the pistachio filling. I once spent an entire afternoon shelling and grinding pistachios with my mom for a traditional Sicilian cake, and that rich, nutty aroma always brings me right back to her kitchen. This quick version still captures that same comforting magic, but in a fraction of the time.
Storing Your Cannoli
To maintain the best texture, it's crucial to store the components separately. Keep the cooled tortilla shells in an airtight container at room temperature for up to two days. The pistachio filling can be stored in a separate airtight container in the refrigerator for up to three days. Simply fill the shells right before you plan to serve them to prevent them from becoming soft.
Ingredient Swaps and Variations
Don't be afraid to get creative with this recipe. If pistachios aren't your thing, you can easily substitute finely ground hazelnuts, almonds, or even pecans. For a citrusy twist, add a teaspoon of orange or lemon zest to the ricotta filling. A splash of espresso or a pinch of finely ground coffee beans can also add a wonderful depth of flavor that pairs beautifully with the chocolate.
Perfect Serving Suggestions
These air fryer cannoli are a stunning dessert on their own, especially served with a hot cup of espresso or a cappuccino. For a more elaborate dessert platter, arrange them alongside fresh berries, a bowl of extra melted chocolate for dipping, and a small dish of assorted chopped nuts. They make a fantastic and effortless finale to any Italian inspired meal.
Frequently Asked Questions
- → How do I prevent the cannoli shells from getting soggy?
Fill the cannoli shells immediately before serving. This will ensure they remain crispy and don't absorb moisture from the filling.
- → Can I use other types of nuts instead of pistachios?
Yes! Hazelnuts are a great substitute for pistachios. You can use them in the filling and as a garnish.
- → What's the best way to drain ricotta cheese?
Place the ricotta in a fine-mesh sieve or cheesecloth-lined bowl. Let it drain in the refrigerator for at least 30 minutes, or even overnight, to remove excess moisture.
- → How do I make cannoli molds if I don't have any?
Simply roll aluminum foil tightly around the handle of a wooden spoon to create a tube shape. Secure the edges of the foil to hold its form.
- → Can I add other flavors to the ricotta filling?
Absolutely! A little orange zest or a splash of espresso can add a unique and delicious twist to the classic cannoli filling.
- → What is the best way to store leftover cannoli filling?
Store leftover filling in an airtight container in the refrigerator for up to 2 days. Be sure to pipe into shells only when ready to serve for best texture.