Cheat Air Fryer Pistachio Cannoli Recipe
This Cheat Air Fryer Pistachio Cannoli recipe offers a quick and easy way to enjoy a classic Italian dessert with a nutty twist. Using store-bought tortilla wraps as cannoli shells, air fried to golden perfection and filled with a luscious pistachio cream cheese filling, this recipe is both approachable and decadent. Perfect for impressing guests or enjoying a delightful treat at home, these cannoli combine the rich flavors of pistachios and creamy filling with a crisp, golden shell made effortlessly in an air fryer.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 20 cannoli 1x
- Category: Dessert
- Method: Air Frying
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Pistachio Filling
- 240g full-fat cream cheese
- 200ml double (heavy) cream
- 3 tbsp icing (powdered) sugar
- 4 tbsp pistachio cream
Cannoli Shells
- 7 large tortilla wraps
- 80g shelled pistachios
- 5–6 tbsp pistachio cream
- Spray oil (for tortillas and air fryer)
- Aluminum foil (for shaping shells)
- Toothpicks (to secure shells)
Instructions
- Prepare the pistachio filling: In a mixing bowl, combine the cream cheese, pistachio cream, and icing sugar until smooth. Gradually pour in the double cream and use an electric beater to whip everything together until well combined and fluffy. Chill the filling in the refrigerator until ready to use.
- Prepare the cannoli shells: Cut each tortilla wrap into three 4-inch circles. Depending on the size of the tortillas, you might get slightly more or fewer pieces. Roll small pieces of aluminum foil into log shapes, then wrap each tortilla circle around a foil log, securing the ends by piercing with a toothpick to hold the shape.
- Air fry the shells: Lightly spray the tortilla-wrapped foil logs with spray oil. Preheat your air fryer to 190°C (375°F) for 5 minutes, also spraying the air fryer basket lightly with oil to prevent sticking. Place 4-5 cannoli shapes in the basket without crowding and air fry for about 7 minutes until golden brown and crisp. Remove carefully and let cool slightly before removing the foil.
- Assemble the cannoli: Finely chop the shelled pistachios. Spread a thin layer of pistachio cream over the outside of each cooled cannoli shell, then roll or sprinkle the chopped pistachios to coat the shell edges. Transfer the chilled pistachio filling into a piping bag or a ziplock bag with a corner snipped off, and pipe the filling into both ends of each cannoli shell until generously filled.
- Finishing touches and serving: Drizzle a little extra pistachio cream over the filled cannoli for garnish. Serve immediately to enjoy the contrast between the crispy shell and creamy filling.
Notes
- Using tortillas as cannoli shells is a quick shortcut to traditional deep-fried shells, offering a lighter alternative using an air fryer.
- Make sure to chill the filling well so it pipes easily and holds shape in the shells.
- Handle cannoli shells carefully after frying as they are fragile.
- For best texture, consume immediately after filling to prevent the shells from becoming soggy.
- Feel free to substitute pistachio cream with almond or hazelnut cream for a different nutty flavor.
Keywords: pistachio cannoli, air fryer dessert, quick cannoli recipe, pistachio cream dessert, easy Italian dessert, air fryer recipes
