A hand sprinkles chopped pistachios over three cannoli arranged on a wooden cutting board. The cannoli are filled with a pale cream and topped with pistachios. Orange zest is scattered on the surface around the board.

Desserts

Air Fryer Cannoli with Pistachios, Mejicano-style

12 cannoli

25 minutes

Transform your tortillas into show-stopping desserts! These crunchy cannoli are filled with vanilla, orange, and cinnamon-flavoured ricotta, then sprinkled with powdered sugar for a simple, elegant, and absolutely delicious treat.

INGREDIENTS

12 Mejicano taco tortillas
Chopped pistachios, as needed
Powdered sugar, as needed

For the filling

1 package (475 g) extra-smooth ricotta cheese
½ cup (120 ml) powdered sugar
½ cup (120 ml) pistachios, chopped
1 tsp (5 ml) vanilla extract
Zest of one small orange
¼ tsp (1.25 ml) ground cinnamon

STEPS

Mix all the filling ingredients together in a bowl and refrigerate.
Roll tortillas into tubes and secure with a toothpick so they keep their cylindrical shape.
Cook in an air fryer at 350°F for 7 to 8 minutes or until golden. Remove toothpicks and allow to cool completely.
Using a pastry bag and large piping tip, fill the cannoli with the ricotta filling, then dip each end into the chopped pistachios.
Sprinkle with powdered sugar before serving.

Note: Filled cannoli keep for a few hours when refrigerated (about 4 hours).