Air-Fried Cannolis: A Tasty Twist On A Classic

Cannolis are a classic Italian dessert, with a crunchy pastry shell encasing a creamy, ricotta cheese filling. They are traditionally deep-fried, but can you make them in an air fryer?

The answer is yes! Air-frying produces a similar result to deep-frying, with crispy, golden shells, but with less fat and less danger. It's also a quicker and cleaner method. You can even use pre-made pie dough instead of making the dough from scratch.

So, if you want to make cannolis at home, get out your air fryer and give it a go!

Air fryer vs deep frying

Air fryers and deep fryers have their pros and cons, and the best option depends on your cooking needs, lifestyle, and personal preferences. Here is a detailed comparison of the two:

Size

Air fryers are typically compact and designed for small kitchens, apartments, or portable use. They are easy to store and ideal for solo living or small families. However, their limited capacity might be a drawback for larger families or entertaining.

Deep fryers come in various sizes, from small countertop models to large commercial units. While small deep fryers can be suitable for home use, larger models occupy significant counter space and are challenging to store. Deep fryers are ideal for cooking large quantities of food, making them perfect for gatherings or crowds.

Speed

Air fryers are generally faster than deep fryers. They use rapid air technology to heat up quickly and cook food faster. Air fryers cook through convection, crisping up food efficiently.

Deep fryers require more time to heat large amounts of oil to the desired temperature. While they can cook food quickly once the oil is hot, the initial heating time and temperature maintenance can lengthen the overall cooking process.

Cooking

Air fryers use hot air to cook food with minimal to no oil, resulting in a healthier cooking method that reduces fat content by up to 75% compared to traditional frying. They are perfect for preparing foods that require less oil, such as mozzarella sticks, chicken nuggets, and roasted vegetables.

Deep fryers are the gold standard for achieving the classic fried texture and flavor. Submerging food in hot oil produces a crispy, golden-brown exterior and a moist, tender interior. They are ideal for foods that benefit from deep frying, including fish fillets, fried chicken, tempura, onion rings, and doughnuts.

Cleaning

Air fryers are generally easier to clean due to their minimal oil usage, and many models have dishwasher-safe components. There is less risk of greasy splatters, making the cleaning process simpler.

Deep fryers can be more challenging to clean due to the large amount of oil used, which can splash and leave a greasy residue. The oil reservoir and components usually need to be cleaned manually, and disposing of used oil can be messy.

Energy

Air fryers are more energy-efficient as they heat up rapidly and maintain consistent temperatures. Their shorter cooking times also contribute to reduced energy consumption.

Deep fryers use a significant amount of energy to heat and maintain large volumes of oil at high temperatures. They may need to reheat between batches if the oil temperature drops, further increasing energy usage.

Versatility

Air fryers often outperform deep fryers in versatility. They can cook a wide range of foods beyond frying, including roasting, baking, and grilling. This makes them a more versatile appliance, replacing multiple devices in the kitchen.

Deep fryers are specifically designed for frying and offer less versatility. However, they are unmatched for achieving the perfect fried texture and flavor, especially when cooking large quantities of fried foods.

Making the shells

Firstly, you will need to prepare the dough. In a large bowl, combine flour, sugar, and salt. Cut the butter into small cubes and add them to the flour mixture. You can use a food processor, a stand mixer, or even your hands to mix until the mixture resembles coarse crumbs or lumpy breadcrumbs.

Next, add the egg yolk and wine (you can use dry white wine, marsala wine, or even red wine) and mix until a rough dough forms. You may need to add a little extra liquid, but be careful not to overmix. Once the dough comes together, finish kneading it by hand on a floured surface until it is smooth. Form the dough into a ball and wrap it in plastic wrap.

At this point, you can place the dough in the refrigerator to chill for at least 20 minutes or even overnight. Chilling the dough will make it easier to handle and will result in lighter and crispier shells. If you want to prepare the dough well in advance, it can be made up to two days ahead and stored in the fridge.

When you are ready to shape the shells, roll out the dough on a lightly floured surface. Aim for a thickness of about 1/8 of an inch. The dough may be quite elastic, so this step will require some patience. If you have a pasta machine, it can be helpful for getting the dough nice and thin.

Once the dough is rolled out, use a circular cookie cutter to cut out circles. The size of the circles will depend on the length of your cannoli tubes or forms. For standard-sized cannolis, cut circles of about 4 inches in diameter.

Now it's time to wrap the dough around your cannoli tubes or forms. Secure the edges of the dough with a small amount of water, creating a seal. You can also use an egg wash by dipping your fingertip in a beaten egg. Press down gently to ensure the seam holds.

Brush your air fryer basket lightly with oil or spray it with an oil-based non-stick spray. Preheat the air fryer to between 375°F and 400°F (190°C to 205°C).

Place the first batch of cannoli shells into the basket, making sure they are not touching each other. You will likely need to cook the shells in small batches to ensure they have enough space to crisp up. Cook for 4 to 6 minutes, or until the shells are golden brown. There is no need to flip them during cooking.

Once the shells are golden brown, remove them from the air fryer and place them on a cooling rack lined with paper towels to absorb any excess oil. Allow them to cool completely before carefully removing them from the cannoli tubes or forms.

Repeat the process with the remaining batches of shells, allowing the tubes or forms to cool between batches.

And that's it! You now have crispy, golden cannoli shells ready to be filled.

Making the filling

The filling is the most important part of the cannoli, so it's important to get it right. Here's a step-by-step guide to making the perfect cannoli filling:

Firstly, prepare the ricotta cheese. This is best done the night before making the filling. To do this, strain the ricotta through a fine mesh strainer or cheesecloth-lined bowl in the fridge overnight. This will help remove any excess moisture, resulting in a thicker and creamier filling. You can also use a cheesecloth and squeeze the ricotta tightly to remove the excess liquid. For this recipe, you will need around 2 cups of ricotta cheese.

Next, prepare the other filling ingredients. This includes powdered sugar (also known as icing or confectioners' sugar), vanilla extract, ground cinnamon, and your choice of mix-ins such as mini chocolate chips, chopped pistachios, or candied fruit. The amount of sugar and cinnamon will depend on your taste preferences, but a good starting point is 1/4 to 1/2 cup of sugar and 1/4 to 1/2 teaspoon of cinnamon. For the vanilla, 1 teaspoon should be enough.

Now it's time to mix the filling. In a large bowl, combine the ricotta, powdered sugar, cinnamon, and vanilla. Beat the mixture until it is smooth and well combined. If you want a traditional Sicilian cannoli filling, you can add mini chocolate chips. However, you can also get creative and experiment with different mix-ins. Fold in your chosen mix-ins until they are evenly distributed throughout the filling.

At this point, you can taste the filling and adjust the sweetness or spice level to your preference. If you want it sweeter, add more powdered sugar. If you prefer a stronger cinnamon flavour, add a little more ground cinnamon.

Once you are happy with the flavour, transfer the filling to a piping bag. Cut a small opening at the tip of the bag, about 1/2 inch wide. This will make it easier to pipe the filling into the cannoli shells later.

Finally, place the piping bag with the filling in the fridge to chill until you are ready to assemble the cannolis. It is best to fill the shells just before serving to prevent them from becoming soggy.

And that's it! You now have a delicious cannoli filling that is ready to be enjoyed. Simply pipe the filling into the cooled cannoli shells and sprinkle with additional mix-ins, if desired.

Filling the shells

Before using the ricotta cheese, it is essential to drain and strain it to remove any excess moisture. This can be done by placing the ricotta in a fine-mesh sieve or a cheesecloth-lined bowl and allowing it to strain for a few hours or even overnight in the refrigerator. This step will help ensure that the filling is thick and creamy and prevent the shells from becoming soggy.

To make the filling, combine the ricotta cheese with other ingredients such as powdered sugar, vanilla extract, and ground cinnamon. You can also add additional mix-ins like mini chocolate chips, chopped pistachios, or candied fruit, depending on your preference. It is important to taste and adjust the filling to your liking.

Once the filling is prepared, it is best to transfer it to a piping bag and refrigerate it for at least 20 minutes to allow it to set. This will make it easier to fill the cannoli shells neatly and prevent any mess.

When you are ready to serve the cannolis, cut a small opening in the corner of the piping bag and carefully pipe the filling into each end of the cannoli shell. Be generous with the filling to ensure a delicious bite every time.

Finally, you can sprinkle or pat additional toppings onto the ends of the filling, such as mini chocolate chips, finely chopped pistachios, rainbow sprinkles, or thinly sliced orange peel. A light dusting of powdered sugar just before serving can also enhance the presentation and flavour of your air-fried cannolis.

Storing the cannolis

Storing cannolis can be a tricky business. The combination of wet and dry ingredients means that, if stored incorrectly, your cannolis could turn into a soggy mess.

Storing the Shells and Filling Separately

The best way to store cannolis is to keep the shells and filling separate. The filling should be placed in a tightly covered bowl in the fridge, where it will last for up to a week. Meanwhile, the shells can be stored in an airtight container at room temperature for up to a week.

Storing Filled Cannolis

If you have no choice but to store filled cannolis, there are a few things you can do to help prevent sogginess. One method is to coat the inside of the shells with chocolate, which will act as a liquid-resistant layer that stops moisture from the filling from seeping into the shell. Alternatively, you could dip the entire shell in chocolate or wrap each individual cannoli in plastic wrap and aluminium foil. However, these methods will only keep the cannolis fresh for a few days and will alter their taste.

Storing in the Freezer

You can also store cannolis in the freezer. Place the filled cannolis in an airtight container and store them in the freezer for up to three months. However, freezing cannolis may result in soggy shells that are easily broken, and the chocolate chips may melt slightly.

Frequently asked questions