Red Velvet Cannoli Recipe

Introduction

Red Velvet Cannoli offer a delightful twist on the classic Italian dessert, combining the rich flavors of red velvet with creamy, luscious filling inside a crisp shell. This recipe brings vibrant color and indulgent taste to your dessert table, perfect for special occasions or a sweet treat any time.

Ingredients

• 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
• 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 (for filling)
• ½ cup mini chocolate chips (for garnish)
• ¼ cup finely crushed pistachios (for garnish)
• 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: Mix in the white vinegar and red gel food coloring. Gradually add the 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 it for 1 hour to firm up.
4. Step 4: Roll the chilled dough out to about ⅛-inch thickness. Cut into 4-inch circles using a cookie cutter or glass.
5. Step 5: Wrap each dough circle around a greased cannoli tube, sealing the edge with a little water or egg wash to hold its shape during frying.
6. Step 6: Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry 2–3 cannoli shells at a time for 3–4 minutes or until golden brown. Remove and drain on paper towels. Let cool completely before removing the tubes.
7. Step 7: For the filling, beat the softened cream cheese until smooth. Add confectioners’ sugar, vanilla extract, salt, and heavy cream, then beat until light and fluffy. Add red gel food coloring if desired for a vibrant filling color.
8. Step 8: Chill the filling in the refrigerator for at least 1 hour to firm up.
9. Step 9: Transfer the chilled filling to a piping bag. Carefully fill each cooled cannoli shell from both ends to avoid breaking.
10. Step 10: Dip the filled ends into mini chocolate chips and crushed pistachios. Dust the finished cannoli with powdered sugar and Dutch-process cocoa powder.
11. Step 11: Serve immediately for best texture, or store the shells and filling separately until ready to assemble.

Tips & Variations

• For easier handling, chill the rolled dough briefly before cutting circles to prevent sticking.
• If you prefer a lighter filling, substitute half the cream cheese with mascarpone cheese.
• To make the shells without frying, brush the dough-wrapped tubes with oil and bake at 400°F for 12–15 minutes for a lighter option.
• Try natural red coloring alternatives like beet powder or pomegranate extract for a different hue.

Storage

Store unfilled cannoli shells in an airtight container at room temperature for up to 3 days to keep them crisp. Keep the cream cheese filling refrigerated in a sealed container for up to 2 days. Assemble the cannoli shortly before serving to maintain shell crunchiness. Avoid freezing filled cannoli, as thawing will make the shells soggy; instead, freeze unfilled shells if needed.

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—dough chilled, filling refrigerated. However, assemble only a few hours before serving to maintain shell crispness.

Why are my cannoli shells soft?

Soft shells usually result from underfrying, incorrect oil temperature, or filling too far ahead of serving. Ensure the oil is at 350°F and fill the shells close to serving time to keep them crisp.

Can I bake the shells instead of frying?

Yes! Brush the dough-wrapped tubes with oil and bake at 400°F for 12–15 minutes. Baking yields a lighter shell that is less crispy but still delicious.

Is red food coloring safe?

Most commercial gel food colorings are FDA-approved and safe for consumption. For a natural alternative, consider beet powder or pomegranate extract, though the color may be deeper maroon rather than bright red.

Can I freeze filled cannoli?

No—freezing filled cannoli causes condensation upon thawing, which makes the shells soggy. You can freeze unfilled shells instead and fill them fresh when ready to serve.

Red Velvet Cannoli Recipe

Print Recipe

★★★★★

4.7 from 89 reviews

Red Velvet Cannoli combines the classic Italian cannoli with a vibrant red velvet twist. Crispy, cocoa-infused shells are filled with a smooth, creamy cream cheese filling lightly tinted red and finished with chocolate chips, pistachios, and delicate dustings of powdered sugar and cocoa powder. This indulgent dessert is perfect for special occasions or when you want a colorful, flavorful treat.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12–14 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. Make 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 until the mixture resembles coarse meal.
2. Add Liquids and Color: Mix in the white vinegar and red gel food coloring. Gradually add ice water, one tablespoon at a time, until the dough forms a cohesive ball. Wrap the dough in plastic wrap and refrigerate for 1 hour to chill.
3. Shape the Shells: Roll out the chilled dough to ⅛-inch thickness on a lightly floured surface. Using a 4-inch round cutter, cut dough into circles. Wrap each circle around a greased cannoli tube, sealing the edges with water or egg wash to hold the shape during frying.
4. Fry the Shells: Heat vegetable oil in a deep pan or fryer to 350°F. Fry 2–3 shaped shells at a time for 3–4 minutes or until golden brown and crisp. Drain on paper towels and allow to cool completely before removing the cannoli tubes.
5. Prepare Filling: Using a mixer, beat softened cream cheese until smooth. Add confectioners’ sugar, vanilla extract, salt, and heavy whipping cream. Beat until fluffy and smooth. Optionally add 2–3 drops of red gel food coloring and mix until evenly tinted. Refrigerate the filling for 1 hour to set.
6. Fill the Cannoli: Transfer chilled filling to a piping bag. Pipe the cream cheese filling into cooled cannoli shells from both ends to fill completely without breaking the shell.
7. Garnish: Dip each end of the filled cannoli into mini chocolate chips and crushed pistachios. Lightly dust the finished cannoli with powdered sugar and Dutch-process cocoa powder for an elegant touch.
8. Serve or Store: Serve the red velvet cannoli immediately for best texture. Alternatively, store unfilled shells at room temperature in an airtight container and filling refrigerated separately, assembling shortly before serving to keep shells crispy.

Notes

• You can prepare the dough and filling up to 2 days in advance and store them separately. Refrigerate dough wrapped tightly and keep filling refrigerated.
• Assemble cannoli only a few hours before serving to prevent shells from becoming soggy.
• If you prefer baking over frying, brush the dough-wrapped tubes with oil and bake at 400°F for 12–15 minutes; baked shells will be less crispy but still delicious.
• Use FDA-approved commercial red gel food coloring for best results or try natural alternatives like beet powder or pomegranate extract; colors may vary.
• Do not freeze filled cannoli as moisture causes shells to soften; unfilled shells can be frozen for later use.

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