Air Fryer Cannoli Recipe by Aileen Clark

Air Fryer Cannoli Recipe by Aileen Clark

This recipe includes directions for making homemade cannoli shells in the air fryer before filling them with the sweet cream filling. The most time-consuming step of making cannoli is draining the ricotta. It needs to drain for a minimum of 12 hours prior to preparing this recipe.

Hands-On Time: 30 minutes

Cook Time: 5 minutes


CALORIES: 519 | FAT: 22g | SODIUM: 190mg | CARBOHYDRATES: 66g | FIBER: 1g | SUGAR: 48g | PROTEIN: 12g

Serves 12

  • 2 cups all-purpose flour, divided
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 3 tablespoons unsalted butter, cut into small cubes
  • 1 large egg
  • ⅓ cup marsala wine
  • 1 (32-ounce) container whole milk ricotta, strained overnight
  • 1 ½ cups confectioners’ sugar
  • ¼ teaspoon ground cinnamon
  • 1 cup heavy whipping cream
  • ¾ cup semisweet mini chocolate chips

1. Combine 1 ¾ cups flour, granulated sugar, and salt in a large bowl and mix. Mix in butter using fork until pea-sized lumps form. Mix in egg and marsala wine. Continue to stir until a rough dough forms. Remove dough from bowl and knead until smooth and no longer sticky, about 4 minutes. Wrap dough in plastic wrap and let rest 2 hours at room temperature.

2. Preheat air fryer to 400°F. Spray inside of air fryer with olive oil spray.

3. Sprinkle remaining ¼ cup flour onto a clean surface. Roll out dough on the floured surface until ⅛" thick. Cut dough into 4" rounds and wrap each piece around a metal cannoli mold. Dip finger into a bit of water and seal the edge of the dough with water. Carefully place cannoli dough in air fryer, spaced ½" apart. Spray with olive oil spray and air fry 5 minutes. Remove from air fryer and let cool completely, about 15 minutes.

4. In a large bowl, mix together ricotta, confectioners’ sugar, and cinnamon. Set aside. Whisk whipping cream until stiff peaks form, about 5 minutes with an electric mixer or 10 minutes by hand. Fold ricotta mixture into whipped cream. Refrigerate until ready to use.

5. Fill a pastry bag with ricotta mixture and pipe inside each cannoli shell. Dip each end of cannoli into mini chocolate chips. Serve.


Line a strainer with cheesecloth and place it over a large bowl. Place the ricotta over the cheesecloth and cover with another piece of cheesecloth. Place something heavy on top and refrigerate overnight. 

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