Description
A unique twist on the classic Italian dessert featuring creamy ricotta cheese and pistachios, air-fried for a healthier crunch.
Ingredients
Scale
- 1 cup roasted unsalted pistachios, finely chopped
- 1 cup whole milk ricotta cheese, drained
- 1/2 cup confectioners’ sugar (adjust to taste)
- 12 pre-made cannoli shells
- 1 tsp vanilla extract
- 1/4 cup mini chocolate chips (optional)
Instructions
- In a mixing bowl, combine the drained ricotta cheese, confectioners’ sugar, and vanilla extract. Mix until smooth and creamy.
- Fold in half of the finely chopped pistachios.
- Cover the mixture with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Use a piping bag or zip-top bag with one corner snipped off to fill each cannoli shell with the pistachio filling.
- If desired, dip both ends of each filled cannoli into mini chocolate chips.
- Preheat the air fryer to 350°F (175°C). Arrange the filled cannoli in the basket and cook for about 5-7 minutes, or until golden brown and crispy.
- Dust the cannoli with additional confectioners’ sugar before serving.
Notes
Store uneaten cannoli in an airtight container in the refrigerator. To maintain the crispiness, store the filling separately from the shells.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Air Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg