Red Velvet Cannoli Recipe

Introduction

Red Velvet Cannoli offer a delightful twist on the classic Italian treat, combining rich cocoa flavors with the vibrant color and subtle tang of red velvet. Crisp shells filled with creamy, sweetened cream cheese make these a stunning and delicious dessert for any occasion.

Ingredients

• Red Velvet Cannoli Shells:
• 2 cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tbsp granulated sugar
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup cold unsalted butter, cubed
• 1 tsp white vinegar
• 2–3 drops red gel food coloring
• 4–6 tbsp ice water
• Vegetable oil, for frying
• Cream Cheese Filling:
• 16 oz full-fat cream cheese, softened
• 1 cup confectioners’ sugar, sifted
• ¼ cup heavy whipping cream
• 1 tsp vanilla extract
• Pinch of salt
• Optional: 2–3 drops red gel food coloring
• Garnishes:
• ½ cup mini chocolate chips
• ¼ cup finely crushed pistachios
• Powdered sugar, for dusting
• Dutch-process cocoa powder, for dusting

Instructions

1. Step 1: In a large bowl, combine the flour, cocoa powder, sugar, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse meal.
2. Step 2: Stir in the white vinegar and red gel food coloring. Gradually add ice water, one tablespoon at a time, mixing until the dough forms a cohesive ball.
3. Step 3: Wrap the dough in plastic wrap and refrigerate for 1 hour to firm up.
4. Step 4: Roll the chilled dough to about ⅛-inch thickness. Cut into 4-inch circles using a cookie cutter or glass.
5. Step 5: Wrap each circle around a greased cannoli tube, sealing the edge with a bit of water or beaten egg to help it stick.
6. Step 6: Heat vegetable oil in a deep pan to 350°F (175°C). Fry 2 to 3 shells at a time for 3–4 minutes until golden and crisp. Drain on paper towels and let cool before removing the tubes.
7. Step 7: In a mixing bowl, beat the softened cream cheese until smooth. Add confectioners’ sugar, vanilla extract, salt, and heavy cream. Beat until fluffy and smooth. If desired, add red gel food coloring for a vibrant filling.
8. Step 8: Chill the filling for 1 hour to firm up slightly.
9. Step 9: Transfer the cream cheese filling into a piping bag. Fill each cooled shell from both ends carefully to avoid breaking.
10. Step 10: Dip the filled cannoli ends into mini chocolate chips and crushed pistachios. Dust lightly with powdered sugar and Dutch-process cocoa powder before serving.

Tips & Variations

• For a lighter shell, try baking the cannoli wrapped on tubes at 400°F for 12–15 minutes instead of frying.
• Use beet powder or pomegranate extract as a natural alternative to red gel food coloring for a more subtle maroon hue.
• Fill cannoli just before serving to keep shells crisp and crunchy.
• Substitute pistachios with crushed almonds or hazelnuts for different textures and flavors.

Storage

Store unfilled cannoli shells in an airtight container at room temperature for up to 2 days. Keep the cream cheese filling refrigerated in a sealed container for up to 2 days. Assemble the cannoli shortly before serving to ensure the shells remain crispy. Reheating is not recommended as it may soften the shells.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make red velvet cannoli ahead of time?

You can prepare the dough and filling up to 2 days in advance and store them separately—keep the dough chilled and the filling refrigerated. However, assemble only a few hours before serving to maintain the crispness of the shells.

Why are my cannoli shells soft?

Soft shells often result from underfrying, incorrect oil temperature, or filling the cannoli too far in advance. Make sure the oil is heated to 350°F and fill the shells close to serving time to keep them crisp.

Red Velvet Cannoli Recipe

Print Recipe

★★★★★

4.5 from 97 reviews

Red Velvet Cannoli is a delightful twist on the classic Italian pastry featuring crispy, cocoa-infused fried shells with a creamy, tangy cream cheese filling subtly tinted with red food coloring. Garnished with mini chocolate chips, crushed pistachios, powdered sugar, and cocoa powder, these cannoli deliver a festive and flavorful dessert perfect for any occasion.

• Author: Yana
• Prep Time: 1 hour 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 cannoli 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Red Velvet Cannoli Shells:

• 2 cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tbsp granulated sugar
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup cold unsalted butter, cubed
• 1 tsp white vinegar
• 2–3 drops red gel food coloring
• 4–6 tbsp ice water
• Vegetable oil, for frying

Cream Cheese Filling:

• 16 oz full-fat cream cheese, softened
• 1 cup confectioners’ sugar, sifted
• ¼ cup heavy whipping cream
• 1 tsp vanilla extract
• Pinch of salt
• Optional: 2–3 drops red gel food coloring

Garnishes:

• ½ cup mini chocolate chips
• ¼ cup finely crushed pistachios
• Powdered sugar, for dusting
• Dutch-process cocoa powder, for dusting

Instructions

1. Prepare the Dough: In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt. Cut in the cold, cubed unsalted butter until the mixture resembles coarse meal.
2. Add Liquid Ingredients: Mix in the white vinegar and red gel food coloring. Gradually add ice water, one tablespoon at a time, mixing until the dough forms a cohesive ball.
3. Chill the Dough: Wrap the dough ball in plastic wrap and refrigerate for 1 hour to firm up.
4. Roll and Cut: On a lightly floured surface, roll the chilled dough to 1/8-inch thickness. Cut the dough into 4-inch circles.
5. Wrap Around Tubes: Lightly grease cannoli tubes and wrap each dough circle around them, sealing the edges with a brush of water or egg wash to hold the shape.
6. Heat Oil for Frying: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully fry 2–3 shells at a time for 3–4 minutes or until golden and crisp.
7. Drain and Cool: Remove the fried shells with tongs and drain on paper towels. Allow to cool completely before filling.
8. Prepare Cream Cheese Filling: Beat the softened cream cheese in a mixing bowl until smooth. Add the sifted confectioners’ sugar, vanilla extract, pinch of salt, and heavy whipping cream. Beat until fluffy. Optionally, add red gel food coloring to tint the filling.
9. Chill Filling: Refrigerate the filling for 1 hour to thicken and firm up.
10. Fill the Shells: Transfer the chilled filling to a piping bag and pipe the filling into the cooled cannoli shells from both ends until filled.
11. Garnish and Serve: Dip the ends of the filled cannoli into mini chocolate chips and crushed pistachios. Lightly dust with powdered sugar and Dutch-process cocoa powder before serving immediately or storing unfilled components separately.

Notes

• Make dough and filling up to 2 days ahead; store dough chilled and filling refrigerated. Assemble a few hours before serving to keep shells crisp.
• Ensure oil is at 350°F to avoid soft shells; underfrying or incorrect oil temperature causes sogginess.
• For a lighter option, bake shells at 400°F for 12–15 minutes instead of frying; brush with oil before baking.
• Use FDA-approved gel food coloring or natural alternatives like beet powder or pomegranate extract for red tint.
• Do not freeze filled cannoli as condensation makes shells soggy; freeze only unfilled shells.
• If you don’t have cannoli tubes, substitute with clean metal or thick wooden tubes to shape the dough during frying.

Keywords: red velvet, cannoli, cream cheese filling, fried pastry, Italian dessert, cocoa cannoli shells, holiday dessert