Air-Fried Cannoli Shells: A Tasty, Easy Treat?

Yes, you can make cannoli shells in an air fryer. It is a convenient, healthier, and faster alternative to deep-frying the shells in hot oil. The air fryer method yields crispy and golden cannoli shells with a crunchy texture and without the use of much oil.

Air fryer temperature and duration

The ideal temperature and duration for making cannoli shells in an air fryer vary depending on the source. Some recipes suggest preheating the air fryer to 400°F (200°C or 205°C). Others recommend 375°F (190°C). The cooking time also differs, ranging from 4 to 8 minutes, or until the shells are golden brown.

For instance, one recipe instructs preheating the air fryer to 400°F and cooking the shells for 4 to 5 minutes. Another recipe recommends a temperature of 350°F for 15 minutes, rotating the shells halfway through.

It is important to note that cooking times may vary depending on the model of your air fryer, so it is advisable to keep a close eye on the shells during the cooking process. Additionally, it is suggested to cook the shells in small batches to ensure even cooking and to allow for sufficient space in the air fryer.

Rolling out the dough

Firstly, place the dough on a lightly floured surface. Use a rolling pin to roll out the dough until it reaches the desired thickness. The ideal thickness for cannoli shells is around 1/8 of an inch, but you can go as thin as possible if you're aiming for an extra crispy shell. This may require some patience and perseverance as the dough can be quite elastic. If you have a pasta machine, you can use that to help with the process.

Next, use a circular cookie cutter to cut out circles from the rolled-out dough. The size of the circles will depend on how long you want your cannoli shells to be. For standard-sized cannoli, cut circles that are about 4 inches in diameter. Gather any dough scraps and re-roll them to cut out more circles.

Now it's time to wrap the dough circles around your cannoli tubes or forms. Start by brushing the edge of the dough circle with a small amount of water or an egg wash to act as a glue. You can use either the egg yolk or egg white for the wash, but keep in mind that the yolk might colour the shell slightly. Wrap the dough around the cannoli tube, pressing gently and firmly to seal the seam. Repeat this process for the remaining dough circles.

Before placing the wrapped cannoli tubes in the air fryer, it is important to lightly grease the air fryer basket with cooking spray or oil. This step is crucial to prevent the cannoli shells from sticking to the basket. Brush or spray a little oil onto the outside of the dough as well.

Now you are ready to air fry your cannoli shells! Place the wrapped cannoli tubes into the air fryer basket, making sure they do not touch each other. Fry in small batches to allow enough space for the shells to crisp up nicely. Air fry at a temperature between 350 to 400 degrees Fahrenheit for 4 to 6 minutes, or until the shells are golden brown.

Once the shells are evenly golden brown, remove them from the air fryer and place them on a cooling rack lined with paper towels to absorb any excess oil. Be very cautious as the shells and tubes will be extremely hot. Allow the shells to cool completely before removing them from the cannoli tubes.

By following these steps for rolling out the dough and frying the shells, you will achieve crispy, golden, and delicious cannoli shells made right in your air fryer!

Filling the shells

• Prepare the ricotta filling: Start by straining your ricotta cheese through a fine-mesh strainer or cheesecloth-lined bowl. This step is crucial to remove excess moisture and ensure a thick and creamy filling. It's best to do this a few hours or even overnight before making the filling. Once the ricotta is strained, combine it with powdered sugar, cinnamon, and vanilla. You can also add a small amount of heavy cream to make the filling extra rich and creamy.
• Make the whipped cream: In a separate bowl, add the heavy whipping cream and powdered sugar. Use an electric hand mixer to whip the cream until stiff peaks form. This will give your filling a light and airy texture.
• Combine the ricotta and whipped cream: Gently fold the whipped cream into the ricotta mixture until they are just combined. Be careful not to overmix, as you want to maintain the airy texture of the whipped cream.
• Add mix-ins: If you're using mix-ins like mini chocolate chips or chopped pistachios, now is the time to add them. Fold them into the ricotta and whipped cream mixture until they are evenly distributed.
• Transfer the filling to a piping bag: Twist the end of the piping bag and seal it to prevent the filling from drying out. Refrigerate the filling for at least 20 minutes to let it set.
• Pipe the filling into the shells: Cut a small opening in the tip of the piping bag. Holding a cannoli shell seam-side up, pipe the filling into both open ends of the shell. Be careful not to overfill the shells, as the filling can ooze out when you take a bite.
• Garnish the ends: Sprinkle or pat mini chocolate chips, finely chopped pistachios, rainbow sprinkles, or thinly sliced orange peel onto the ends of the filling. This step is optional but adds a nice touch of texture and flavour.
• Dust with powdered sugar: For a final touch of sweetness and an elegant presentation, dust the filled cannoli with powdered sugar just before serving.

Remember, it's best to fill the cannoli shells just before serving to ensure they stay crispy. If you fill them too far in advance, the moisture from the filling can make the shells soggy. Enjoy your delicious air-fried cannoli!

Straining the ricotta

To strain your ricotta, you will need a fine-mesh strainer, a small bowl, cheesecloth, and a rubber spatula. Place the strainer over the bowl and line it with the cheesecloth. Add the ricotta and, using the spatula, gently push and spread it into an even layer. Loosely cover the bowl with plastic wrap and chill it in the refrigerator for at least eight hours or overnight. Finally, discard the liquid that has accumulated in the bowl and use the ricotta as directed in your recipe.

If you don't have cheesecloth, you can use a thin dish towel or a few layers of paper towel. You can also use a fine-grade cheesecloth (grade 50 or higher) to ensure a smooth consistency.

Storing the cannolis

Storing cannoli can be tricky because of the mix of wet and dry ingredients. The best way to store them is to keep the shells and filling separate.

Storing the shells

The shells can be stored at room temperature in an airtight container. They will stay fresh for up to a week. You can also freeze the shells for later use. Place them in an airtight container or resealable plastic bag and they should stay fresh for a few weeks.

Storing the filling

The filling should be stored in the fridge in a tightly covered bowl. It will last for up to a week. If you've added any wet ingredients, such as fruit, the shelf life will be slightly shorter. You can also freeze the filling. Put it in a freezer bag and it will last for about a month.

Storing filled cannoli

Filled cannoli should be eaten as soon as possible. They can be stored in the fridge for a few hours but the shells will quickly go soggy. If you need to store them for longer, coat the inside of the shells in chocolate to create a liquid-resistant layer. They should then last for a few days. Alternatively, wrap each cannoli in plastic wrap and aluminium foil and place them in an airtight container in the fridge. This will help them stay fresh overnight.

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