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Red Velvet Cannoli Recipe

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★★★★★

5 from 140 reviews

A delightful twist on a classic Italian dessert, these Red Velvet Cannoli feature crispy cocoa-infused shells fried to golden perfection and filled with a rich, creamy sweetened cream cheese filling tinted red for a festive look. Finished with chocolate chips, crushed pistachios, and a dusting of powdered sugar and cocoa, these cannoli offer a perfect balance of texture and flavor that is both indulgent and visually stunning.

Ingredients

Scale

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, combine the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt. Cut in the cold cubed unsalted butter using a pastry cutter or forks until the mixture has a coarse, mealy texture.
  2. Add color and moisture: Stir in the white vinegar and red gel food coloring. Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough forms a cohesive ball that holds together but is not sticky.
  3. Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for 1 hour to allow it to firm up, which makes it easier to roll out.
  4. Roll and cut the dough: On a lightly floured surface, roll the dough out to about ⅛-inch thickness. Use a 4-inch round cutter to cut circles from the dough.
  5. Shape the shells: Wrap each dough circle around a greased cannoli tube, sealing the edge with a little water or egg wash to ensure they hold their shape during frying.
  6. Fry the shells: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry 2 to 3 dough-wrapped tubes at a time for 3–4 minutes, or until the shells are golden and crisp. Remove from oil and drain on paper towels. Let shells cool completely before removing them from the tubes.
  7. Make the filling: Beat the softened cream cheese in a mixing bowl until smooth. Add the sifted confectioners’ sugar, vanilla extract, and a pinch of salt. Gradually add the heavy whipping cream and continue beating until the mixture is light and fluffy. If desired, add 2–3 drops of red gel food coloring and mix until evenly tinted.
  8. Chill the filling: Refrigerate the filling for at least 1 hour to firm up and enhance flavor.
  9. Fill the shells: Transfer the chilled cream cheese filling to a piping bag with a medium round tip. Pipe the filling into each cooled cannoli shell from both ends until generously filled.
  10. Garnish and serve: Dip each end of the filled cannoli into mini chocolate chips and crushed pistachios. Dust the finished cannoli with powdered sugar and Dutch-process cocoa powder for a beautiful presentation. Serve immediately or store unfilled shells and filling separately for later assembly.

Notes

  • You can prepare both the dough and cream cheese filling up to 2 days in advance. Store dough wrapped and chilled, and keep filling refrigerated. Assemble just before serving to keep shells crisp.
  • Ensure the frying oil temperature stays steady at 350°F to avoid soggy or undercooked shells.
  • To make baked cannoli shells instead of fried, brush dough-wrapped tubes with oil and bake at 400°F for 12–15 minutes; they will be less crispy but still delicious.
  • Use natural alternatives to red gel food coloring such as beet powder or pomegranate extract for a more natural red hue, though the color may be less vibrant.
  • Do not freeze filled cannoli as thawing causes sogginess; you may freeze unfilled shells separately for later use.
  • For shaping, if you don’t have cannoli tubes, use smooth metal or wooden tubes that can withstand frying heat.

Keywords: red velvet cannoli, cannoli recipe, fried desserts, cream cheese filling, Italian dessert

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