Introduction

This Cheat Air Fryer Pistachio Cannoli recipe offers a quick and easy twist on the classic Italian dessert. Using tortilla wraps for the shells and a creamy pistachio filling, you can enjoy about 20 delicious cannoli with minimal effort and crispy results.

The image shows a pile of small cannoli stacked on a white plate, each cannoli covered with a crunchy layer of chopped pistachios in shades of green and brown, giving a rough texture all around the tube-shaped shell. Inside each shell is a smooth, creamy pale green filling that looks thick and soft, almost overflowing slightly from the ends. On top of the whole pile, a drizzle of glossy green sauce is spread across in wavy lines, adding a shiny and smooth contrast to the crunchy pistachio coating. The plate is set on a white marbled surface with some whole pistachios scattered lightly in the background, creating a fresh and inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

240g full-fat cream cheese
200ml double (heavy) cream
3 tbsp icing (powdered) sugar
4 tbsp pistachio cream
7 large tortilla wraps
80g shelled pistachios
5-6 tbsp pistachio cream (for coating and drizzling)

Instructions

Step 1: Prepare the pistachio filling by mixing the cream cheese, pistachio cream, and icing sugar in a bowl until combined.
Step 2: Pour in the double cream and use an electric beater to mix until smooth and well combined. Chill the filling in the fridge until ready to use.
Step 3: For the cannoli shells, cut three 4-inch circles from each tortilla wrap. The number may vary depending on the size of your wraps.
Step 4: Roll small pieces of foil into log shapes. Wrap each tortilla circle around a foil log and secure with a toothpick.
Step 5: Spray the wrapped tortillas lightly with cooking spray. Also, spray the air fryer basket with oil and preheat the air fryer to 190°C (375°F) for 5 minutes.
Step 6: Place 4-5 cannoli shells in the air fryer basket at a time. Cook for 7 minutes or until the shells turn golden brown and crisp.
Step 7: Chop the pistachios into small pieces. Spread some pistachio cream on each shell, then roll or coat them with the chopped pistachios.
Step 8: Fill a piping bag or a ziplock bag with the chilled pistachio filling. Pipe the filling into both ends of each cannoli shell.
Step 9: Drizzle a little pistachio cream over each filled cannoli and serve immediately for the best texture and flavor.

Tips & Variations

Use fresh or high-quality pistachio cream for the best flavor in your filling and coating.
If you don’t have an air fryer, you can bake the shells in a preheated oven at 190°C (375°F) for 8-10 minutes until golden and crisp.
Try adding a few drops of vanilla extract to the filling for extra depth of flavor.
For a nut-free version, substitute pistachio cream with almond or hazelnut spread and skip the chopped nuts on the shell.

Storage

Store any leftover pistachio filling in an airtight container in the fridge for up to 3 days. Cannoli shells are best enjoyed immediately to maintain crispness; if needed, keep them in an airtight container at room temperature for up to 1 day. Reheat shells briefly in the air fryer or oven to regain crispness before assembling.

How to Serve

The image shows a close-up of a woman's hand with pink nail polish holding a piece of food that is covered in small, green and yellow chopped pistachio pieces. The food item has a thick drizzle of smooth green sauce on top and a creamy, pale green filling visible on one side. Below this, there is a white plate filled with more of the same pistachio-covered pieces, each topped with a dollop of the pale green cream. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cannoli shells ahead of time?

You can prepare and bake the shells a few hours in advance, but it’s best to assemble just before serving to keep the shells crisp and prevent sogginess.

What can I use if I don’t have pistachio cream?

If pistachio cream is unavailable, you can substitute with almond butter, hazelnut spread, or even a simple nut paste, although the flavor will vary slightly from the original.