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 Easy Crispy Shells No Frying Needed

Name: Air Fryer Cannoli: A Sensationally Easy, Irresistible Dessert Twist
Prep time: 15 min
Cook time: 7 min
Total time: 30 min
Cuisine: Italian
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

Description

Air Fryer Cannoli is a quick, no-fry twist on the classic Italian dessert, featuring crispy shells and bright orange ricotta filling.

Ingredients

Scale

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