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+ servings
mini cannoli

Air Fryer Cannoli

A twist on Sicilian cuisine, this Air Fryer Cannoli recipe is easily made with air-fried shells & a sweet & creamy filling made from scratch.
Course Dessert
Cuisine Italian
Keyword cannoli, chocolate chip, ricotta
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 3” cannoli


For the Shell

  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar (optional-- if you like a sweeter cannoli)
  • 2 tbsp butter
  • 1 egg yolk
  • ¼ cup marsala wine

For the Filling

  • ¼ cup heavy whipping cream
  • 1 cup ricotta cheese
  • 1 tsp pure vanilla extract
  • ½ tsp ground cinnamon
  • ¼ cup mini chocolate chips optional


Make the Cannoli Dough

  • Add the flour and butter to the bowl of a food processor and pulse until the butter is the size of small peas.
  • Add the egg yolk and Marsala wine and pulse until the dough comes together in a large ball.
  • Wrap the dough in plastic wrap and place it in the refrigerator until ready to use.

Make the Filling

  • Add the heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment.
  • Whip on high speed until stiff peaks form.
  • Add the ricotta, vanilla, and ground cinnamon and fold the ingredients together until they’re fully mixed.
  • Transfer the mixture to a piping bag and set aside until ready to use.

Air Fry the Dough and Assemble

  • Roll the cannoli dough out on a lightly floured surface until it’s ⅛-¼” thick.
  • Cut out 3” circles from the dough and reroll and recut any scraps of dough.
  • Roll the dough around a cannoli tube and place them in the air fryer.
  • Cook at 400F for 5-7 minutes, or until the shells are crisp.
  • Carefully remove the cannolis from the tube and set them on a wire rack to cool.
  • Allow the cannoli tubes to cool fully before cooking the next batch.
  • Fill the fried cannolis with the ricotta mixture and then dip the ends in the mini chocolate chips, if desired.


Make sure to fill the cannolis immediately before serving so they don’t get soggy.