Air-Fried Cannoli Shells: A Quick, Easy, And Delicious Treat

Yes, you can make cannoli shells in an air fryer. It is a convenient, healthier, and faster alternative to deep frying, resulting in a crunchy texture without the need for gallons of oil. The shells will be crispy and golden, and the air fryer also cuts down on preparation time.

Air fryer vs deep-fried cannoli shells

Cannoli are a delicious Sicilian dessert, with a crunchy exterior and creamy filling. Traditionally, the shells are deep-fried in oil, but the air fryer has emerged as a popular alternative cooking method.

The benefits of using an air fryer

Air-frying cannoli shells is a convenient, healthier option that produces similar results to deep-frying. It requires very little oil, which is not only better for your health but also saves you money. It is also a faster and cleaner method, as there is less oil to deal with.

The process of making cannoli shells in an air fryer

The process of making cannoli shells in an air fryer is quite simple and involves the following steps:

• Prepare the cannoli dough by mixing flour, sugar, salt, butter, egg yolk, and wine.
• Knead the dough and wrap it in plastic wrap, then let it rest in the refrigerator.
• Roll out the dough thinly and cut out circles using a cookie cutter.
• Wrap the dough around cannoli tubes and seal with an egg wash.
• Brush the air fryer basket with oil and place the shells inside, making sure they don't touch each other.
• Air fry at around 400°F for 4-6 minutes, or until golden brown.
• Carefully remove the shells from the air fryer and let them cool.

Differences in the final product

The main difference between air-fried and deep-fried cannoli shells is the absence of the famous cannoli 'bubbles' on the air-fried shells. However, this doesn't make a significant difference in terms of taste or appearance, as the shells will be coated in powdered sugar anyway.

The texture of the shells also differs slightly, with air-fried shells being slightly more crunchy than crispy. However, this difference is minimal and may not be noticeable unless the two types of shells are compared side-by-side.

Tips for making cannoli shells in an air fryer

• Use fresh and high-quality ingredients, especially for the ricotta cheese filling.
• Drain the ricotta cheese to remove excess moisture and prevent a soggy filling.
• Chill the dough before rolling and frying to make it easier to handle and to achieve lighter and crispier shells.
• Roll out the dough thinly to ensure crispier and lighter shells.
• Fill the shells just before serving to prevent them from becoming soggy.

Both methods of cooking cannoli shells have their advantages, but the air fryer is a great modern alternative to the traditional deep-frying method. It produces a delicious, healthier, and visually similar product with the added benefits of convenience and reduced oil usage.

How to make the cannoli dough

Making cannoli dough is a relatively simple process, but it does require some time and patience. Here is a step-by-step guide on how to make the cannoli dough for your air fryer cannoli:

Ingredients:

• All-purpose flour
• Sugar (optional, but recommended for a sweeter cannoli)
• Butter (salted or unsalted, at room temperature)
• Egg (large, free-range if possible)
• Wine (Marsala, dry white, or red wine) or water
• Salt (optional)
• Cinnamon (optional)

Instructions:

• Combine the dry ingredients: In a large bowl, mix together the flour, sugar (if using), and salt (if using). Whisk or stir until well combined.
• Add the butter: Cut the butter into small cubes and add them to the flour mixture. You can use a food processor, stand mixer with a paddle attachment, or your hands to mix until the mixture resembles coarse crumbs or lumpy breadcrumbs.
• Add the liquid ingredients: Create a well in the centre of the flour mixture and add the egg yolk and wine (or water). You can also add a small amount of wine or water to the mixture if the dough seems too dry. Slowly incorporate the wet ingredients until a shaggy or rough dough forms.
• Knead the dough: Turn the dough out onto a floured work surface and knead until it comes together into a smooth ball. You can also do this step in the bowl. Wrap the dough in plastic wrap, ensuring you pat out any excess air, and chill it in the refrigerator for at least 20 minutes or up to overnight.
• Roll out the dough: Once the dough has chilled, roll it out on a lightly floured surface. Aim for a thickness of about 1/8 inch. The dough may be quite elastic, so this step will require some patience. If you have a pasta machine, you can use that to make the process easier.
• Cut out the circles: Use a circular cookie cutter or the rim of a glass to cut out circles from the rolled-out dough. The size of the circles will depend on the length of your cannoli tubes or forms. For 3-inch tubes, cut out 3-inch circles. For longer tubes, adjust the size of the circles accordingly.
• Wrap the dough around the cannoli tubes: Brush the edge of the dough circle with a small amount of water or an egg wash (egg yolk or egg white) to act as a glue. Wrap the dough around the cannoli tube, pressing firmly on the seam to prevent it from unraveling.
• Chill the wrapped tubes: Place the wrapped cannoli tubes in the refrigerator to chill while you prepare the air fryer and make the filling.

Now that your cannoli dough is ready, you can move on to the next steps of making your air fryer cannoli, including frying the shells and preparing the filling.

How to make the cannoli filling

To make the cannoli filling, you'll need to prepare the ricotta cheese a day in advance. Place the ricotta in a fine-mesh strainer or cheesecloth and drain it overnight in the fridge to remove any excess liquid. This is important as it will prevent your filling from becoming too runny.

Once the ricotta is ready, you can start making the filling. In a mixing bowl, combine the strained ricotta with your preferred sweetener, such as powdered sugar, confectioner's sugar, or honey. You can also add other ingredients to enhance the flavour and texture, such as vanilla extract, cinnamon, and citrus zest. Mix everything together until well combined.

If you want to add chocolate to your filling, you can use finely grated dark chocolate, mini chocolate chips, or a combination of both. Fold in the chocolate until it's evenly distributed throughout the mixture.

Finally, transfer the filling to a piping bag and refrigerate until you're ready to serve. Just before serving, pipe the filling into your prepared cannoli shells. You can also dip the ends of the filled cannoli into chocolate chips or other toppings for extra crunch and decoration.

How to assemble the cannoli

Once your cannoli shells are cool, it's time to fill them! You can use a pastry bag or a piping bag to fill the shells with your ricotta mixture. If you don't have either of these, you can use a ziplock bag with a corner cut off.

If you want to add a chocolate coating to your cannoli, melt some chocolate and dip the ends of the shells into the chocolate before filling. You can also sprinkle the ends with mini chocolate chips for extra crunch.

If you want to add toppings to your cannoli, do so while the filling is still wet so that they stick. You can use finely chopped pistachios, rainbow sprinkles, and/or thinly sliced orange peel.

Finally, if desired, dust the cannoli with powdered sugar before serving.

Tips for making cannoli shells in an air fryer

Making cannoli shells in an air fryer is a convenient and healthier alternative to deep frying. Here are some tips to help you achieve crispy and golden cannoli shells:

• Use fresh ingredients: Opt for fresh and high-quality ingredients, especially for the ricotta cheese filling. Fresh ricotta will yield a creamier and more flavorful filling.
• Drain the ricotta cheese: Drain the ricotta cheese in a fine-mesh sieve or cheesecloth-lined bowl for a few hours or overnight. This step helps remove excess moisture, resulting in a thicker and creamier filling.
• Chill the dough: Before rolling and frying, chill the cannoli dough to allow it to relax. This makes it easier to handle, resulting in lighter and crispier shells.
• Roll the dough thinly: For crispier and lighter cannoli shells, roll out the dough thinly, aiming for about 1/8-inch thickness.
• Fill the shells just before serving: To prevent the shells from becoming soggy, fill the cannoli shells with the ricotta filling just before serving.
• Lightly grease the air fryer basket: Lightly grease the air fryer basket with cooking spray or oil before placing the cannoli shells to prevent them from sticking.
• Preheat the air fryer: Preheat the air fryer to the recommended temperature, typically between 350-400°F (177-200°C), depending on the recipe.
• Rotate the shells during cooking: For even cooking and browning, rotate the cannoli shells halfway through the air frying process.
• Allow the shells to cool: Ensure the shells are completely cool before removing them from the inserts or forms. This helps maintain the shape and texture of the shells.
• Store properly: Filled cannoli are best enjoyed soon after filling to maintain crispiness. Store the shells and filling separately in airtight containers in the refrigerator.
• Experiment with fillings: While the traditional filling is ricotta-based, you can experiment with different fillings, such as mascarpone or custard.

Frequently asked questions