Air Fryer Churro Cannoli Food

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 CHURROS

Steps:

• Put a silicone baking mat on a baking sheet and spray with oil spray.
• In a medium saucepan add water, butter, sugar, and salt. Bring to a boil over medium-high heat.
• Reduce heat to medium-low and add flour to the saucepan. Stirring constantly with a rubber spatula cook until the dough comes together and is smooth.
• Remove from heat and transfer the dough to a mixing bowl. Let cool for 4 minutes.
• Add eggs and vanilla extract to the mixing bowl and mix using an electric hand mixer or stand mixer until dough comes together. The mixture will look like gluey mashed potatoes. Use your hands to press lumps together into a ball and transfer to a large piping bag fitted with a large star-shaped tip.
• Pipe churros onto the greased baking mat, into 4-inch lengths and cut end with scissors.
• Refrigerate piped churros on the baking sheet for 1 hour.
• Carefully transfer churros with a cookie spatula to the Air Fryer basket, leaving about 1/2-inch space between churros. Spray churros with oil spray. Depending on the size of your Air Fryer you have to fry them in batches.
• Air fry at 375 degrees F for 10-12 minutes until golden brown.
• In a shallow bowl combine granulated sugar and cinnamon.
• Immediately transfer baked churros to the bowl with the sugar mixture and toss to coat. Working in batches. Serve warm with Nutella or chocolate dipping sauce.

AIR FRYER CHURROS

Steps:

• Melt butter in a saucepan over medium-high heat. Pour in milk and add salt. Lower heat to medium and bring to a boil, continuously stirring with a wooden spoon. Quickly add flour all at once. Keep stirring until the dough comes together.
• Remove from heat and let cool for 5 to 7 minutes. Mix in eggs with the wooden spoon until pastry comes together. Spoon dough into a pastry bag fitted with a large star tip. Pipe dough into strips straight into the air fryer basket.
• Air fry churros at 340 degrees F (175 degrees C) for 5 minutes.
• Meanwhile combine sugar and cinnamon in a small bowl and pour onto a shallow plate.
• Remove fried churros from air fryer and roll in the cinnamon-sugar mixture.

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!

AIR FRYER CHURRO CANNOLI

Steps:

• Pulse the flour, sugar, and butter in a food processor until the mixture forms small pea-sized bits.
• Pulse in the egg yolk and marsala wine until the dough forms a large ball.
• Wrap the dough with plastic wrap and place in the fridge for at least 10 minutes or up to 4 hours.
• Roll the dough out on a lightly floured surface until it is about ⅛" thick. Cut out 3" circles with a round cookie cutter. Be sure to reroll and recut any leftover dough to get as many cannolis as possible.
• Lightly spray a cannoli tube with nonstick spray and loosely wrap the dough around it, sealing it together on one side. Place them in the fryer and cook them at 400F for 5-7 minutes until the shells are firm and crisp.
• Remove the cannolis from the molds and allow them to cool completely on a wire rack.
• Using a hand or stand mixer, whisk the heavy whipping cream at high speed until stiff peaks form-- 2-3 minutes.
• Add in the ricotta, vanilla, ground cinnamon, and chocolate chips, and fold the ingredients together until fully incorporated.
• Transfer the mixture to a piping bag and set aside in the fridge until ready to use.
• Just before serving, melt the butter in a large bowl. Combine the cinnamon and sugar in another large bowl.
• Brush the outside of the cannolis with melted butter and then dip them in the cinnamon-sugar.
• Fill the cannolis with the ricotta mixture and serve immediately.