Air-Fried Cannoli: A Quick, Crispy Treat?

Cannolis are a delicious Italian dessert, but deep-frying the shells can be messy and intimidating. Luckily, air fryers provide a less messy, healthier alternative to achieve the same tasty result. Air-fried cannoli shells are easy to make and can be filled with a variety of sweet fillings, such as creamy ricotta cheese, chocolate chips, and chopped nuts. While some worry that air-frying cannoli shells won't make them crispy enough, with the right techniques and temperatures, you can achieve the perfect texture and flavour.

Air-frying temperature and duration

The ideal temperature and duration for air-frying cannoli depend on the type of air fryer you have and the desired texture and colour of the shells. Most recipes recommend frying the cannoli shells at temperatures between 350 and 400 degrees Fahrenheit.

One recipe suggests frying the shells at 350 degrees Fahrenheit for 15 minutes, rotating them halfway through, until they are lightly golden. Another recipe recommends a higher temperature of 400 degrees Fahrenheit for a shorter duration of 6 minutes.

It is important to note that the cooking time may vary depending on the size and thickness of the cannoli shells. Some recipes suggest frying for 5 minutes at 380 degrees Fahrenheit, turning them over, and then frying for an additional 2 minutes.

It is worth mentioning that some people have expressed concerns about the shells not becoming crispy enough in an air fryer. If achieving a crispy texture is a priority, you may want to consider alternative cooking methods or explore different air-frying techniques.

Preparing the filling

Once the ricotta is ready, you can prepare the filling. In a bowl, combine the ricotta with powdered sugar and vanilla extract. Stir this until it is well mixed. In a separate bowl, whip some heavy cream until stiff peaks form. Fold this whipped cream into the ricotta mixture until it is smooth and fully combined. If the mixture is too thick, you can add a small amount of cream, but only if needed.

When your filling is ready, it's time to fill your cannoli shells. You can use a pastry bag or a ziplock bag with the corner cut off to pipe the filling into the shells. Be careful not to overfill them. It's best to fill the cannoli right before serving, as filling them too early can cause the shells to become soft.

Rolling the dough

Firstly, prepare your dough by mixing the dry ingredients, such as flour, sugar, salt, cinnamon, and nutmeg. Cut cold, cubed butter into the flour mixture using a pastry cutter, forks, or your hands until the butter pieces are pea-sized. Add your egg and Marsala wine, combining until the mixture becomes crumbly. The dough should be stiff. Form it into a ball and wrap it in plastic wrap. Let the dough rest for about 30 minutes to an hour in the fridge. This chilling period is essential to allow the dough to firm up, making it easier to roll out and handle.

Now it's time to roll out the dough. Lightly flour your work surface to prevent sticking. Use a rolling pin to roll the dough until it is very thin, aiming for about 1/4 inch thickness or even thinner. The key to successful cannoli shells is to roll the dough as thinly as possible to achieve that crisp texture. If you have a pasta roller, you can use it to roll the dough to the desired thinness.

Next, use a circular cookie cutter or a large round cutter (about 6 inches for standard-sized cannoli or 4 inches for smaller shells) to cut out circles from the rolled-out dough. This will form the shape of your cannoli shells. Work with one circle of dough at a time to prevent drying. Place a cannoli tube or form in the center of each dough circle.

Before wrapping the dough around the cannoli tube, lightly spray the tube with cooking spray or brush it with egg wash to ensure the dough doesn't stick. Carefully wrap the dough circles around the cannoli forms, slightly flaring out the edges. Overlap the ends and press them together to seal securely. You can use your fingertip or a brush to apply a little leftover egg white or egg wash to act as a glue and hold the ends together. Make sure to press the seal firmly so that it doesn't come apart during frying.

Finally, your cannoli shells are ready to be placed in the air fryer! But remember, the number of shells you can fry at once will depend on the size of your air fryer. Work in batches if necessary, and always be cautious when handling the hot shells.

Shaping the shells

Firstly, roll out your dough to an even thickness. The ideal thickness can vary, but aim for somewhere between paper-thin and 1/4-inch thick. Using a circular cookie cutter or a large round cutter, cut circles from the dough. The size of the circle will depend on the size of your cannoli forms or tubes and the desired size of your shells. For smaller cannoli shells, a 4-inch cutter will suffice, while a 6-inch cutter is more suitable for larger shells.

Next, prepare your cannoli forms or tubes by spraying them lightly with cooking spray or rubbing them with oil. This step is important to ensure the dough doesn't stick to the forms and makes it easier to remove them later. Wrap the dough circles around the cannoli forms, ensuring the dough is wrapped loosely and evenly. Seal the overlapping edges of the dough by brushing them with leftover egg whites or egg wash. Press the seal firmly to ensure it holds during frying.

At this stage, some recipes suggest frying the cannoli shells in batches of four at a temperature between 350 and 400 degrees Fahrenheit for a total of 6 to 8 minutes, turning them over halfway through the cooking process. However, it's important to note that the cooking time and temperature may vary depending on your air fryer, so you may need to adjust these settings and keep a close eye on the shells to ensure they don't burn.

Once the shells are cooked to a light golden brown, remove them from the air fryer and place them seam-side down on a paper towel to cool. This will help absorb any excess oil. Allow the shells to cool for a couple of minutes before carefully sliding out the cannoli forms using tongs or your fingers. It's important to work slowly and cautiously during this step to avoid breaking the delicate shells.

Finally, let the shells cool completely on a wire rack or paper towel before filling them. The unfilled shells can be stored in an airtight container for several days, so you can prepare them in advance if needed.

Filling the shells

Once your filling is ready, you can start to fill the cannoli shells. It's best to fill them just before serving, as the filling can cause the shells to become soft if they're filled too early. Take a pastry bag, or a ziplock/gallon-size bag with a corner cut off, and pipe the filling into the shells. Be careful not to overfill them. You can dip the ends of the cannoli in melted chocolate and then roll them in toppings of your choice, such as mini chocolate chips, chopped nuts, or chopped candied cherries. A final dusting of powdered sugar will give them a professional finish.

If you have any unfilled shells, these can be stored in an airtight container for several days. However, once the cannoli have been filled, they should be served immediately. So, if you want to enjoy your homemade cannoli another time, it's best to store the shells and filling separately and then assemble them when you're ready to serve and eat them.

Frequently asked questions