Air Fryer Churro Cannoli
Air Fryer Churro Cannoli is everything you love about traditional cannoli, but easier when air fried! These are coated in cinnamon and sugar, making them similar to a cartocci, but they keep their small cannoli size. Positively delicious!
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp butter
- 1 large egg yolk
- ¼ cup marsala wine
- ¼ cup heavy whipping cream
- 1 cup ricotta cheese
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- 2 tbsp mini chocolate chips
- 4 tbsp butter
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Pulse the flour, sugar, and butter in a food processor until the mixture forms small pea-sized bits.
Pulse in the egg yolk and marsala wine until the dough forms a large ball.
Wrap the dough with plastic wrap and place in the fridge for at least 10 minutes or up to 4 hours.
Roll the dough out on a lightly floured surface until it is about ⅛” thick. Cut out 3” circles with a round cookie cutter. Be sure to reroll and recut any leftover dough to get as many cannolis as possible.
Lightly spray a cannoli tube with nonstick spray and loosely wrap the dough around it, sealing it together on one side. Place them in the fryer and cook them at 400F for 5-7 minutes until the shells are firm and crisp.
Remove the cannolis from the molds and allow them to cool completely on a wire rack.
Using a hand or stand mixer, whisk the heavy whipping cream at high speed until stiff peaks form-- 2-3 minutes.
Add in the ricotta, vanilla, ground cinnamon, and chocolate chips, and fold the ingredients together until fully incorporated.
Transfer the mixture to a piping bag and set aside in the fridge until ready to use.
Coat & Assemble
Just before serving, melt the butter in a large bowl. Combine the cinnamon and sugar in another large bowl.
Brush the outside of the cannolis with melted butter and then dip them in the cinnamon-sugar.
Fill the cannolis with the ricotta mixture and serve immediately.