Air Fryer Ricotta and Candied Citrus Cannoli
Crispy, golden cannoli shells filled with sweetened ricotta cheese, candied citrus peel, and chocolate chips. Using an air fryer makes these Italian pastries less greasy while keeping the shells perfectly crunchy. This recipe uses store-bought cannoli shells for convenience and focuses on creating a vibrant, balanced filling with bright citrus notes.
Steps
Before you start
- Drain ricotta in a fine-mesh sieve for 15 minutes to remove excess moisture
- Pat cannoli shells dry with paper towels
- Have a cannoli filling tool or two small spoons ready
- Preheat air fryer to 375°F (190°C)
Prepare ricotta filling
- In a medium bowl, combine the drained ricotta, powdered sugar, vanilla extract, and salt.
- Whisk together until smooth and creamy, about 1 minute.
- The mixture should be thick enough to hold its shape but spreadable.
- Fold in the chopped candied citrus peel and chocolate chips gently until evenly distributed.
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Ready when: Filling is smooth, creamy, and holds together
Tip: Don't overmix; stop as soon as citrus and chocolate are distributed to keep the filling light.
Prepare cannoli shells
- Pat the cannoli shells completely dry with paper towels.
- Lightly brush the outside of each shell with neutral cooking oil, using about 1 teaspoon total oil across all 12 shells.
- This helps them crisp up and brown evenly in the air fryer.
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Ready when: Shells are dry and lightly coated with oil
Tip: Use a very light hand with oil—too much will make them greasy. A pastry brush works best.
Crisp cannoli shells in air fryerOven 375°F / 190°C
- Preheat air fryer to 375°F (190°C).
- Line the basket with parchment paper.
- Arrange cannoli shells in a single layer, standing upright if possible or laying horizontally (they'll stay crispy either way).
- Air fry for 8–12 minutes, shaking the basket halfway through, until the shells are golden brown and crispy.
- They will darken slightly as they cool.
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Ready when: Shells are deep golden brown and make a crisp sound when tapped
Tip: If your air fryer crisps foods quickly, start checking at 8 minutes. Shells continue to firm up as they cool.
Cool shells completely
- Transfer the crisped shells to a cooling rack and let them cool to room temperature, about 15–20 minutes.
- This allows them to harden fully and become completely crispy.
- They should snap cleanly when you apply pressure.
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Ready when: Shells are cool to the touch and snap when bent slightly
Tip: Don't skip this step. Warm shells will soften immediately when filled.
Fill cannoli
- Once the shells are completely cool, transfer the ricotta filling to a pastry bag fitted with a large round or open-star tip, or use a cannoli filling tool.
- Pipe or push the filling into both ends of each shell, working from the center outward, until the shell is completely filled.
- The filling should be visible at both ends.
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Ready when: Each cannoli is filled evenly from end to end, with filling visible at both openings
Tip: Work quickly and fill just before serving to keep shells crispy. Avoid squeezing the shells hard while filling—gentle, steady pressure is best.
Garnish and serve
- Arrange the filled cannoli on a serving platter.
- If desired, sprinkle the ends of each cannoli lightly with coarse sugar or a dusting of powdered sugar, and top with a pinch of fresh lemon or orange zest.
- Serve immediately.
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Ready when: Cannoli are garnished and ready to serve
Tip: Serve within an hour of filling for the crispest shells. If you must make them ahead, fill them right before serving.
Good to know
Tips
- Air frying cannoli shells uses less oil than traditional deep-frying, making them less greasy while keeping the shells perfectly crisp.
- Draining the ricotta is crucial—it removes excess whey that would make the filling watery and cause the shells to soften quickly.
- For the most authentic texture, use imported Italian candied citrus peel rather than the diced variety found in supermarket baking aisles.
- If you don't have a pastry bag, a resealable freezer bag with one corner snipped off works well for piping the filling.
Make ahead
The ricotta filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The air-fried cannoli shells can be crisped and stored in an airtight container at room temperature for up to 2 days. Assemble and fill the cannoli no more than 1 hour before serving to maintain shell crispness.
Storage & reheating
Unfilled, crisped shells: Store in an airtight container at room temperature for up to 2 days. Ricotta filling: Refrigerate in an airtight container for up to 2 days. Assembled cannoli: Best served immediately or within 1 hour. If needed, loosely cover and refrigerate for up to 4 hours, but the shells will soften.
Substitutions
- candied citrus peel (orange and lemon mix), chopped → candied ginger, chopped finely. For a warmer, spiced flavor instead of citrus brightness. Use the same amount.
- semi-sweet chocolate chips → chopped pistachios or hazelnuts. For a nutty version. Pistachios are traditional; use the same amount.
- whole milk ricotta cheese, drained → mascarpone cheese. For a richer, creamier filling. Use the same amount but reduce powdered sugar to ½ cup (60 g) as mascarpone is already sweet.
- cannoli shells (store-bought) → homemade cannoli shells (fried traditionally or in the air fryer). If you want to make shells from scratch, use any reliable Italian pastry dough recipe and either deep-fry or air-fry at 375°F (190°C) until golden.
