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Red Velvet Cannoli Recipe

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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.

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. 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

Find it online: https://ellaeatsdaily.com/red-velvet-cannoli-recipe/