Air Fryer Pistachio Cannoli Tortilla (Print Version)
# Ingredients:
→ For the Shells
01 -
4 large Flour Tortillas
02 -
2 tablespoons Unsalted Butter, melted
03 -
3 tablespoons Granulated Sugar
04 -
1 teaspoon Ground Cinnamon (optional)
05 -
Cooking Oil Spray
→ For the Pistachio-Ricotta Filling
06 -
1 cup Whole Milk Ricotta Cheese, well-drained
07 -
½ cup Mascarpone Cheese, softened
08 -
¾ cup Powdered Sugar, sifted
09 -
1 teaspoon Vanilla Extract
10 -
½ teaspoon Almond Extract (optional)
11 -
½ cup Finely Ground Pistachios, unsalted
12 -
2–3 tablespoons Mini Chocolate Chips (optional)
→ For Garnish
13 -
Crushed Pistachios
14 -
Melted Dark Chocolate
15 -
Powdered Sugar, for dusting
# Instructions:
01 -
Preheat your air fryer to 190°C (375°F). Using a 10 cm (4-inch) round cutter, cut circles from the flour tortillas.
02 -
In a small bowl, combine the granulated sugar and ground cinnamon (if using). Brush both sides of each tortilla circle with melted unsalted butter, then sprinkle generously with the cinnamon-sugar mixture. Carefully wrap each seasoned tortilla circle around a cannoli mold or a foil tube, securing the edges with a toothpick if necessary.
03 -
Lightly spray the formed tortilla shells with cooking oil. Place them in the preheated air fryer and cook for 5-7 minutes, flipping them halfway through, until they are golden brown and crisp. Once cooked, transfer the shells to a wire rack to cool completely.
04 -
In a medium bowl, whisk together the well-drained whole milk ricotta cheese and softened mascarpone cheese until the mixture is smooth and lump-free.
05 -
Add the sifted powdered sugar, vanilla extract, and almond extract (if using) to the ricotta mixture. Mix thoroughly until all ingredients are well combined and the filling is evenly sweetened.
06 -
Gently fold in the finely ground pistachios and mini chocolate chips (if using). Transfer the completed filling into a piping bag and refrigerate for 15-20 minutes to allow it to firm up slightly.
07 -
Once the tortilla shells have cooled completely, pipe the chilled pistachio-ricotta filling into each shell until full.
08 -
Dip the ends of the filled cannoli into crushed pistachios and/or melted dark chocolate for added flavor and visual appeal. Lightly dust with additional powdered sugar just before serving. Serve immediately to maintain optimal crispness of the shells.
# Notes:
01 -
For a thicker, richer filling, ensure the ricotta cheese is thoroughly drained in a fine mesh sieve or cheesecloth for at least 30 minutes prior to use.
02 -
If cannoli molds are unavailable, you can easily create your own by tightly rolling aluminum foil around a wooden spoon handle to form tubes.
03 -
To prevent the shells from becoming soggy, it is recommended to fill the cannoli just before serving.
04 -
Experiment with flavor variations by incorporating orange zest or a small splash of espresso into the ricotta filling.
05 -
For an alternative nutty profile, substitute ground hazelnuts for pistachios in both the filling and as a garnish.
06 -
For a kid-friendly version, omit the almond extract and dark chocolate dip, opting for colorful sprinkles as decoration instead.