Marianne Martinez
Cannoli, a classic Italian dessert, is known for its creamy ricotta filling and flaky, crunchy shell. While traditionally deep-fried, cooking cannoli shells in an air fryer is a convenient and healthier alternative that produces the same delicious results. This method eliminates the need for gallons of oil, making the process less intimidating and messy, while still yielding crispy, golden pastry shells. The air fryer's ability to circulate hot air effectively cooks the shells without submerging them in oil, resulting in a treat that brings a taste of Sicily to your kitchen.
| Characteristics | Values |
|---|---|
| Temperature | 350-400°F (176-205°C) |
| Time | 3-7 minutes per batch |
| Batch size | 3-5 shells |
| Filling | Ricotta cheese, mascarpone, powdered sugar, vanilla extract, pistachios, chocolate chips |
| Shell ingredients | Flour, butter, egg, wine, cinnamon, salt, sugar |
| Shell preparation | Roll dough, cut into circles, wrap around cannoli insert, seal with egg wash, spray with oil |
| Shell cooling | Place on wire rack or paper towel, allow to cool completely |
| Filling preparation | Squeeze ricotta in cheesecloth to remove moisture, combine with sugar and vanilla, fill pastry bag |
| Storage | Store unfilled shells in an airtight container at room temperature for a few days or in the freezer for up to 3 months |
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What You'll Learn
How to make the dough for cannoli shells
Cannoli shells are made from dough, which typically includes flour, sugar, cinnamon, salt, butter, egg, and wine. To make the dough for cannoli shells, you'll first want to combine the dry ingredients in a medium-sized bowl and mix them. Next, cut the cold and cubed butter into the flour mixture, using a pastry cutter or two forks, until the butter is pea-sized.
Then, create a well in the centre of the flour mixture and add the wet ingredients: egg, egg yolk, and wine. Marsala wine is traditional, but you can substitute it with any dry white wine, like sherry. Slowly incorporate the wet ingredients into the dry ones, using a fork or your hands, until a shaggy dough forms. You can also use a food processor for this step, adding the egg and wine and pulsing until the dough just barely begins to hold together.
Once the dough has formed, turn it out onto a clean surface and knead it for 2-4 minutes until you have a smooth ball. Place the dough in a lightly oiled bowl, cover, and rest in the refrigerator for about an hour. After the dough has chilled, roll it out on a lightly floured surface until it is about 1/8-inch thick.
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Shaping the shells
Next, use a circular cookie cutter or even the rim of a glass to cut out circles from the rolled-out dough. The size of the circles can vary, but 4-inch circles are commonly recommended. It's important to gather the dough scraps and re-roll them to cut out as many circles as possible to minimise waste.
Now, it's time to prepare the cannoli moulds. Lightly spray them with non-stick cooking spray or oil. Place a mould across the centre of each dough circle. Starting from the bottom, gently stretch and roll the dough over the mould, wrapping it around the cannoli tube. This step ensures that the dough adheres to the mould and creates the shell shape.
To seal the cannoli shell, brush the edge of the dough circle with an egg wash or a small amount of water. Then, roll the top half over and press firmly to secure the seal. This step prevents the dough from unraveling during frying. Repeat this process until all the dough is used up.
Finally, preheat the air fryer to the desired temperature, typically between 350 degrees Fahrenheit and 400 degrees Fahrenheit. Lightly spray the air fryer basket with cooking spray or brush it with oil to prevent sticking. Place the prepared cannoli shells in the basket, ensuring they don't touch each other. Spray the shells lightly with cooking spray or brush them with oil for even cooking. Now, your cannoli shells are ready for frying!
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Frying the shells
Preparing the Dough:
Start by rolling out the dough on a lightly floured surface. The ideal thickness can vary, with some recipes suggesting 1/8-inch, while others recommend 1/4-inch. Use a circular cookie cutter to cut out dough circles. The size of the circles can range from 4 to 5 inches in diameter, depending on the desired length of your cannoli shells. Don't forget to gather and re-roll the dough scraps to cut out additional circles.
Shaping the Shells:
Prick the dough circles with a fork to prevent them from over-puffing during frying. Lightly spray your cannoli molds with non-stick cooking spray. Place a mold across the center of each dough round and gently roll the dough over the mold, stretching it slightly. Brush the edge of the dough with the egg white mixture, then roll the top half over and press firmly to seal. Repeat this process for all the dough circles, keeping the shells on the molds for frying.
Preheating the Air Fryer:
Before frying, it's essential to preheat your air fryer. Set the temperature to 400°F (200°C or 205°C). Spray the air fryer basket with non-stick cooking spray or lightly grease it with oil to prevent the shells from sticking. This step is crucial, as it ensures the shells fry properly and don't stick to the basket.
Place the prepared cannoli shells in the air fryer basket, ensuring they don't touch each other. Fry the shells in batches to allow for proper air circulation and even cooking. The frying time can vary from 3 to 6 minutes, depending on the desired crispness and your air fryer's performance. Keep an eye on the shells, as you want them to turn a beautiful golden brown color.
Cooling and Removing from Molds:
Once the shells are golden brown, carefully remove them from the air fryer using tongs to protect your hands from the heat. Set the shells aside to cool completely before filling them. This cooling process is crucial, as it allows the shells to firm up and become crisp. While the shells cool, you can prepare the filling or make additional batches of shells.
Filling and Serving:
Once the shells are completely cool, carefully slide them off the cannoli molds. You can now fill them with your chosen filling, such as a sweet ricotta cream, and sprinkle with toppings like chocolate chips, pistachios, or powdered sugar. Serve and enjoy the delicious, crispy cannoli!
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Making the filling
To make the filling, start by straining the ricotta cheese through a cheesecloth to remove any excess liquid. Place the ricotta in a sieve over a bowl and put something heavy on top to help press out the liquid. Leave it in the fridge overnight, then discard the liquid that has collected in the bowl.
Next, in a separate bowl, whip some heavy cream until stiff peaks form. Set this aside, and in another bowl, combine the ricotta cheese, powdered sugar, and vanilla extract until smooth. You can use a food processor or blender to get an extra-smooth texture. If you're adding chocolate chips, pistachio paste, or other mix-ins, fold them into the ricotta mixture now. Finally, put the filling in the fridge to thicken before piping it into your cooled cannoli shells.
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Storing the cannoli
Storing cannoli can be a bit of a challenge, as the creamy filling can quickly turn the crispy shells soggy. The best way to store cannoli is to keep the shells and filling separately and only fill the shells right before serving.
If you have already filled your cannoli and need to store them, wrap each one in plastic wrap, followed by a layer of aluminium foil. Twist the ends of the wrapping as if you were wrapping a sweet to prevent air from getting in. Place the wrapped cannoli in an airtight container and store them in the fridge. This will help them stay fresh overnight but will not prolong their life for much longer. Filled cannoli shells will become soggy very quickly in the refrigerator, so try to consume them as soon as possible. The maximum amount of time cannoli can be left out of the refrigerator and remain safe to eat is two hours.
If you know in advance that you will need to store filled cannoli, you can prevent sogginess by coating the inside of the shells with chocolate. The chocolate forms a liquid-resistant layer that stops moisture from the filling from seeping into the shell. You can also coat the entire shell in chocolate or dip the ends in chocolate. Alternatively, you can use a different filling that isn't as wet, such as ice cream, and store the cannoli in the freezer, where they will stay good for several days.
To store cannoli shells, place them in an airtight container at room temperature. Lining the container with a paper towel can help absorb any moisture and prevent the shells from becoming stale. The shells will keep for several days.
To store cannoli filling, place it in a tightly covered bowl and store it in the refrigerator, where it will last for up to a week. If you have added any wet flavourings, such as fruit, the shelf life of the filling will be slightly shorter. If you find that the filling has separated or lost some of its fluff after being stored, simply give it a quick mix before filling the shells.
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Frequently asked questions
Yes, you can cook cannoli shells in an air fryer.
Cooking times vary depending on the recipe, but generally, it takes 3 to 15 minutes to cook cannoli shells in an air fryer.
The temperature varies depending on the recipe, but generally, it is recommended to cook cannoli shells at around 350 to 400 degrees Fahrenheit.
To make cannoli shells crispy, it is recommended to lightly grease the air fryer basket with cooking spray or oil before adding the shells. This will help prevent them from sticking and ensure even cooking.
To make cannoli shells from scratch, you can combine flour, butter, egg yolk, and wine to form a dough. Roll out the dough, cut circles, and wrap them around cannoli tubes. Brush with egg wash and cook in the air fryer until golden brown.
