Air Fryer Cannolis

Instructions

• Make the shells: In a large bowl, combine the flour and butter. Using your fingers, work the butter into the flour until it is the size of peas.
• Create a well in the center of the flour mixture and pour in the egg yolk and marsala wine. Using a fork or your hands, slowly incorporate the wet ingredients until a shaggy dough forms. Knead the dough in the bowl or on the counter into a smooth ball. Wrap the dough in plastic wrap, patting out any extra air, and chill in the refrigerator for at least 20 minutes, or overnight.
• Shape the shells: Roll out the dough on a lightly floured surface to ⅛-inch-thick. Cut out 4-inch circles using a cookie cutter or the rim of a glass. Gather the dough scraps and re-roll to cut out as many circles as possible. Prick the dough circles all over with a fork to prevent over-puffing.
• Lightly spray the cannoli molds with nonstick spray. Place a mold across the center of the dough round. From the bottom, roll the dough, stretching gently, over the mold. Brush the edge of the dough round with the egg white mixture, then roll the top half over, pressing firmly to seal. Repeat with the remaining dough circles, working in batches and keeping the shells on the molds for frying. Keep the remaining unshaped dough circles in a cool place or the refrigerator while you work.
• Preheat the air fryer to 400°F (200°C). Spray the air fryer basket with nonstick spray.
• Place 3–5 cannoli shells, seam-side down, in the basket, making sure they are not touching each other. Spray the shells lightly with nonstick spray. Fry for 6 minutes, until golden brown and crispy. Using tongs, carefully remove the shells from the air fryer and slide off the molds. Repeat with remaining cannoli shells, then let cool completely.
• Make the chocolate coating: In a medium bowl, combine the chocolate and coconut oil. Microwave on half power in 30-second intervals, stirring between, until the chocolate is just melted, 2–3 minutes total.
• Line a baking sheet with parchment paper or a silicone baking mat.
• Dip the ends of each cannoli shell into the chocolate, gently shaking off any excess, and place on the prepared baking sheet. Transfer to the refrigerator to set for 15–20 minutes.
• While the shells chill, make the filling: Add the ricotta to the center of a clean dish towel or cheesecloth over a medium bowl and wring to squeeze out any excess moisture.
• Transfer the strained ricotta to a large bowl and add ¼ cup powdered sugar, the vanilla, cinnamon, and cornstarch. Stir to combine.
• Add the heavy cream and remaining ¼ cup powdered sugar to a medium bowl and whip with an electric hand mixer on medium-high speed until stiff peaks form, 3–4 minutes.
• Gently fold the whipped cream into the ricotta mixture until just combined. Fold in the mini chocolate chips, if using, to evenly distribute. Transfer the filling to a piping bag. Twist the end of the piping bag and seal to prevent air exposure. Refrigerate for at least 20 minutes to set. The filling will keep in the fridge for up to 2 days.
• Cut a ½-inch opening in the corner of the piping bag with the filling. Holding a cannoli shell seam-side up, pipe the filling into each open end of the shell to fill.
• Carefully sprinkle and/or pat mini chocolate chips, finely chopped pistachios, rainbow sprinkles, and/or thinly sliced orange peel onto the ends of the filling to adhere.
• If desired, dust with powdered sugar before serving.
• Enjoy!