Ingredients
Scale
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tbsp butter or shortening
- 1 egg
- 2 tbsp white wine or vinegar
- Pinch of salt
- 1 ½ cups whole milk ricotta (drained overnight)
- ½ cup finely ground pistachios
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Optional: zest of one orange or splash of almond extract
- Powdered sugar for dusting
- Melted chocolate for dipping ends
- Chopped pistachios for garnish
- Candied pistachios for decoration
Instructions
- In a bowl, combine flour, sugar, salt, butter, egg, and white wine to form a dough.
- Wrap the dough and rest it for 30 minutes.
- Roll the dough thin and cut into 4-inch circles.
- Wrap each circle around a cannoli mold or foil tube and seal with egg wash.
- Preheat air fryer to 375°F (190°C).
- Lightly mist shells with oil spray and place in air fryer basket without overcrowding.
- Air fry at 375°F for 6–8 minutes, flipping halfway, until golden and crisp.
- Cool shells completely on a wire rack.
- In a bowl, whip drained ricotta until smooth.
- Fold in powdered sugar, vanilla, and ground pistachios. Optional: add orange zest or almond extract.
- Chill the filling before piping for best texture.
- Fill each cooled shell from both ends using a piping bag or zip-top bag.
- Dip ends in melted chocolate and press into chopped pistachios or candied pistachios.
- Dust with powdered sugar before serving.
Notes
Drain ricotta overnight to ensure a thick, creamy filling. Fill shells just before serving to maintain crispness. Freeze unfilled shells and re-crisp in the air fryer as needed.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 190
- Sugar: 9g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg