Air Fryer Cannoli is the easiest way to enjoy crispy, golden shells with creamy ricotta filling without deep frying. Using refrigerated pie crust and an air fryer, this shortcut recipe delivers all the flavor of traditional cannoli in half the time.
I first whipped these up on a whim during a heatwave because turning on the oven in a New York apartment? No grazie. One bite, and I knew this playful twist was a keeper. The shell gets delightfully crisp, the filling bursts with citrusy zest, and the whole thing feels like a wink to Nonna… if she had TikTok.
If you’ve ever wanted a lighter, faster version of this iconic dessert, Air Fryer Cannoli will steal your heart and maybe a few of your guests’ too. Let’s make magic, shall we?
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Air Fryer Cannoli: A Sensationally Easy, Irresistible Dessert Twist
- Total Time: 30 minutes
- Yield: 12 cannoli 1x
Description
Air Fryer Cannoli is a quick, no-fry twist on the classic Italian dessert, featuring crispy shells and bright orange ricotta filling.
Ingredients
12 oz (340g) ricotta cheese, well-drained
1 cup (130g) powdered sugar, divided
Zest of 1 orange
½ tsp salt
¼ cup (59ml) heavy cream (optional)
2 refrigerated pie crusts, thawed
1 large egg white, lightly beaten
1 cup (200g) granulated sugar
½ cup (50g) chopped pistachios
Instructions
1. In a bowl, mix ricotta, ½ cup powdered sugar, orange zest, and salt until smooth.
2. Transfer to a piping or zip-top bag and refrigerate for 20 minutes.
3. Chop pistachios and prep a plate with granulated sugar.
4. Roll out pie crusts and cut into 3.5-inch circles.
5. Wrap each circle around a cannoli mold, seal, and brush with egg white.
6. Roll each shell in granulated sugar to coat.
7. Lightly oil your air fryer basket and air fry shells at 380°F (193°C) for 5–7 minutes in batches.
8. Cool completely and gently remove shells from molds.
9. Pipe chilled ricotta filling into each shell.
10. Dip ends in chopped pistachios and dust with remaining powdered sugar.
Notes
If you don’t have cannoli molds, use tightly rolled and greased foil tubes.
For the creamiest texture, strain ricotta overnight in a cheesecloth-lined sieve.
Add mini chocolate chips or swap orange zest for lemon for fun variations.
Store unfilled shells in an airtight container at room temp for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Fun & Trendy Pizza Recipes
- Method: Air Fryer
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 445
- Sugar: 37g
- Sodium: 323mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 27mg
Keywords: Air Fryer Cannoli, easy cannoli, no fry dessert, ricotta filling, crispy cannoli shells
Table of Contents
Table of Contents
Air Fryer Cannoli That’ll Steal the Show Every Time
Air Fryer Cannoli is the dessert you didn’t know you needed until you take that first crispy, creamy bite. Here’s why it’s love at first crunch:
- Crispy without the deep fryer: Golden, caramelized shells in minutes, minus the mess or grease.
- Fast and foolproof: Store-bought pie crust + air fryer = shortcut magic that still tastes homemade.
- Bright, luscious filling: Orange-zested ricotta that’s light, creamy, and anything but boring.
- Looks like a pro made it: Guests will think you spent hours only you’ll know it came together in under 30 minutes.
- Modern Nonna vibes: It’s a classic cannoli, reimagined for the way we cook (and snack) today.
Air Fryer Cannoli Ingredients You’ll Need
For the Orange Ricotta Filling:
- 12 oz (340g) ricotta cheese, strained until smooth and thick
(Tip: Use whole milk ricotta and drain overnight for best texture) - 1 cup (130g) powdered sugar, divided
- Zest of 1 orange, for a fragrant citrus boost
- ½ teaspoon salt, to balance the sweetness
- ¼ cup (59ml) heavy cream (optional), to loosen the filling if needed
For the Shells and Toppings:
- 2 refrigerated pie crusts, thawed to room temp
- 1 large egg white, lightly beaten, for sealing and shine
- 1 cup (200g) granulated sugar, for coating the shells before air frying
- ½ cup (50g) chopped pistachios, for dipping both ends after filling
How to Make Air Fryer Cannoli at Home (So Easy, So Good)
- Mix your filling
In a medium bowl, stir together ricotta, ½ cup powdered sugar, orange zest, and salt until smooth.
Optional: For ultra-smooth texture, blend briefly or push through a fine sieve. - Chill the filling
Spoon into a piping or zip-top bag and refrigerate for at least 20 minutes.
This firms it up and makes filling way easier. - Prep your coatings
Chop pistachios finely and pour granulated sugar onto a plate. These are your finishing touches. - Cut your dough
Unroll the pie crusts on a lightly floured surface. Use a 3.5-inch cutter to make circles. Keep unused circles covered so they don’t dry out. - Wrap and seal
Wrap each dough circle around a cannoli mold. Press the edges to seal, then brush all over with egg white. - Sugar-coat those beauties
Roll each wrapped shell in granulated sugar for that crackly, caramelized crust. - Air fry the shells
Spray or brush your air fryer basket with oil. Place shells in a single layer and cook at 380°F (193°C) for 5–7 minutes, until golden and crisp.
Work in batches crowding causes soggy sadness. - Cool and unmold
Let shells cool before gently sliding them off the molds. They’ll crisp up more as they sit. - Pipe and garnish
Fill each shell from both ends with the chilled ricotta. Dip ends into chopped pistachios. - Finish and serve
Dust with the remaining powdered sugar. Serve immediately for the ultimate crunch.
Air Fryer Cannoli Serving and Storage Tips
Serving suggestions:
Air Fryer Cannoli is best served fresh crisp, creamy, and still a little warm from the fryer. Pair it with a glass of chilled Moscato or a shot of espresso for an indulgent Italian moment. Hosting a party? Arrange them on a vintage platter, sprinkle with powdered sugar right before serving, and watch them disappear.
Storage tips:
- Unfilled shells: Store in an airtight container at room temperature for up to 4 days. Let cool completely before sealing to keep them crisp.
- Ricotta filling: Keep refrigerated in a sealed container or piping bag for up to 2 days.
- Filled cannoli: Best enjoyed immediately. If needed, you can refrigerate them for up to 24 hours, but expect softer shells.
Tip from Teresa: Always fill just before serving no one likes a soggy shell, tesoro.
Air Fryer Cannoli Tips, Tricks, and Twists
- Pie crust shortcut: Using refrigerated pie dough gives you all the crunch without the fuss of homemade cannoli shells.
Want to go traditional? Try using real cannoli dough and adjust air fry time slightly. - No cannoli molds? No problem! Wrap the dough around thick metal dowels or tightly rolled foil cylinders. Just make sure they’re food-safe and greased.
- Ricotta 101: Moisture is your enemy. Strain the ricotta overnight in a cheesecloth-lined strainer for the creamiest, dreamiest texture.
- Flavor flips: Try swapping the orange zest for lemon, cinnamon, or even mini chocolate chips mixed into the ricotta.
- Presentation tip: Dip one end in pistachios and the other in mini chocolate chips or crushed amaretti for a playful party look.
- Make it mini: Use a smaller cutter and mini molds for bite-sized cannoli perfect for dessert platters or kids’ parties.
This is where creativity meets tradition and every batch of Air Fryer Cannoli becomes your own.
Air Fryer Cannoli FAQs That Solve It All
Can I make Air Fryer Cannoli without metal molds?
You can, but results may vary. Cannoli molds help keep the signature hollow shape. In a pinch, try wrapping dough around tightly rolled, greased foil tubes or thick wooden dowels. Just make sure they’re safe to use in your air fryer.
Why is my Air Fryer Cannoli filling too watery?
This usually means your ricotta wasn’t drained enough. Use whole milk ricotta and let it strain overnight through cheesecloth or a fine mesh sieve. Excess moisture can break down the filling and soften the shells.
Can I prep Air Fryer Cannoli in advance?
Yes, with a few tricks. You can make the shells up to 4 days ahead store them in an airtight container at room temp. The filling can be made 1–2 days ahead and stored in the fridge. Fill them just before serving to keep the shells crisp.
What’s the best way to fill Air Fryer Cannoli without a piping bag?
A zip-top bag works beautifully. Fill it with the ricotta mixture, seal, and snip off one corner. You can also use a spoon, but it’s messier and less precise definitely not Teresa’s first choice.
Air Fryer Cannoli: A Sweet Little Revolution in Your Kitchen
Air Fryer Cannoli brings all the flavor and flair of a classic Italian dessert without the deep fryer drama. With crispy, caramelized shells and bright, citrusy ricotta, this recipe proves you don’t need tradition to taste tradition.
Pair it with a savory star like our Supreme Pizza, or go full contrast with a light and clever Cottage Cheese Crust Pizza. Want something elegant? Serve it after this Easy Homemade White Pizza for a monochrome meal that stuns.
And if you make it, don’t forget to tag us we’d love to see your twist on this cannoli classic!
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Have you ever turned a traditional dessert into an air fryer miracle? Tell us in the comments!
Now go feed someone you love and save a little for yourself, too.
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