Air Fryer Cannolis Recipe By Tasty

AIR FRYER CANNOLI

Steps:

• Add the flour and butter to the bowl of a food processor and pulse until the butter is the size of small peas.
• Add the egg yolk and Marsala wine and pulse until the dough comes together in a large ball.
• Wrap the dough in plastic wrap and place it in the refrigerator until ready to use.
• Add the heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment.
• Whip on high speed until stiff peaks form.
• Add the ricotta, vanilla, and ground cinnamon and fold the ingredients together until they're fully mixed.
• Transfer the mixture to a piping bag and set aside until ready to use.
• Roll the cannoli dough out on a lightly floured surface until it's ⅛-¼" thick.
• Cut out 3" circles from the dough and reroll and recut any scraps of dough.
• Roll the dough around a cannoli tube and place them in the air fryer.
• Cook at 400F for 5-7 minutes, or until the shells are crisp.
• Carefully remove the cannolis from the tube and set them on a wire rack to cool.
• Allow the cannoli tubes to cool fully before cooking the next batch.
• Fill the fried cannolis with the ricotta mixture and then dip the ends in the mini chocolate chips, if desired.

AIR FRYER CANNOLIS RECIPE BY TASTY

Steps:

• 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!

TWO-INGREDIENT AIR FRYER BAGELS

Steps:

• Using a fork, mix flour and Greek yogurt together in a medium bowl until a crumbly dough forms. If mixture is too thick, add a little more yogurt or if too sticky, add a bit more flour.
• Transfer dough to a lightly floured work surface, and knead until smooth, 5 to 7 minutes. Divide the dough evenly into 4 balls, rolling and stretching each into 3/4-inch thick ropes that are about 8- to 9-inches long. Connect both ends, pinching and sealing to form a bagel. Brush with egg white, and sprinkle with bagel seasoning.
• Preheat an air fryer to 280 degrees F (137 degrees C). Line the fryer basket with a parchment liner or spray lightly with cooking spray.
• Place the bagels in the basket, and cook until golden brown, 15 to 16 minutes. Do not crowd the basket, and cook in two batches if your air fryer is small.
• Remove to a rack, and cool for about 15 minutes before slicing.

PEPPERMINT MOCHA CANNOLI RECIPE BY TASTY

Steps:

• Separate egg white and egg yolk into two small bowls. Set aside.
• In a large bowl, whisk together flour, sugar, salt, and 1 teaspoon instant espresso powder. Add the butter and work into the flour mixture with your fingertips until it reaches a sandy consistency.
• Add the egg yolk, vanilla extract, and white wine. Mix together first with a wooden spoon, then finish by kneading it out on a lightly floured surface with your hands until the dough comes together and becomes smooth. Form into a ball and cover with plastic wrap. Refrigerate dough for 30 minutes to an hour.
• Form into a ball and cover with plastic wrap. Refrigerate dough for 30 minutes to an hour.
• To make the filling: in a medium bowl whisk together the ricotta cheese, powdered sugar, cocoa powder, and ¾ teaspoon instant espresso powder. Refrigerate until ready to pipe. If the ricotta is especially wet, first remove excess moisture by patting it down with paper towels.
• Remove the chilled dough and divide in half. Roll out to as thin as possible on a lightly floured surface. Using a small bowl, cookie cutter, or jar lid, cut into circles (re-rolling the circles and re-cutting if necessary to reach desired thinness). Wrap dough around a lightly greased cannoli form and seal with egg white.
• Heat oil to 350˚F (175˚C) and carefully lower the cannoli forms into the hot oil. Fry until golden on all sides. Remove from oil and set on paper towel to drain and cool.
• Using a small bowl, cookie cutter, or jar lid, cut into circles (re-rolling the circles and re-cutting if necessary to reach desired thinness).
• Remove the cooled pastry and dip ends in melted chocolate and roll in crushed candy canes. Place on wax paper to set.
• Wrap dough around a lightly greased cannoli form and seal with egg white.
• Before serving, pipe the ricotta mixture into the cannoli. Dust with powdered sugar.
• Enjoy!