Red Velvet Cannoli Recipe

Introduction

Red velvet cannoli bring a delightful twist to a classic Italian treat, combining the rich flavors of red velvet cake with the crisp texture of traditional cannoli shells. This recipe balances vibrant color, creamy filling, and crunchy shells for an irresistible dessert experience.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• ½ teaspoon baking soda
• ½ cup cold unsalted butter, cubed
• 1 teaspoon white vinegar
• 2–3 drops red gel food coloring
• 4–6 tablespoons ice water
• Vegetable oil, for frying
• 16 oz full-fat cream cheese, room temperature
• 1 cup sifted confectioners’ sugar
• ¼ cup heavy whipping cream
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: Additional red food coloring for filling
• Mini chocolate chips or white chocolate chips, for garnish
• Crushed pistachios, for garnish
• Dutch-process cocoa powder, for dusting
• Powdered sugar, for dusting
• Optional: Edible gold leaf or sprinkles for decoration

Instructions

1. Step 1: In a large bowl, whisk together flour, cocoa powder, sugar, salt, and baking soda. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
2. Step 2: Stir in vinegar and red gel food coloring. Gradually add ice water, one tablespoon at a time, mixing just until the dough forms. Avoid overworking.
3. Step 3: Shape dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour to relax gluten and firm the fats.
4. Step 4: Roll out dough on a floured surface to ⅛-inch thickness. Cut into 4-inch circles with a round cutter. Re-roll scraps as needed.
5. Step 5: Lightly dampen cannoli tubes. Wrap each dough circle around a tube, sealing the edge with water or egg wash. Ensure no gaps.
6. Step 6: Heat oil to 350°F (175°C). Fry 2–3 tubes at a time for 3–4 minutes, turning occasionally until golden and crisp. Drain on paper towels and cool completely before removing tubes.
7. Step 7: Using a mixer with a paddle attachment, beat cream cheese on medium speed for 2 minutes until smooth. Add confectioners’ sugar, vanilla, and salt. Mix well.
8. Step 8: Gradually add heavy cream and beat until fluffy and spreadable, about 3 minutes. Add optional red food coloring for a pinkish-red hue.
9. Step 9: Transfer filling to a piping bag, seal, and chill for at least 1 hour to firm up for easier piping.
10. Step 10: Pipe filling halfway into one end of each shell, then fill from the opposite end. Avoid overfilling to prevent shell breakage.
11. Step 11: Dip both ends into chocolate chips and crushed pistachios. Dust with powdered sugar and cocoa powder before serving.

Tips & Variations

• Use gel food coloring to avoid adding excess moisture, maintaining dough consistency.
• Keep the butter and ice water very cold for crispier, flakier shells.
• Fill cannoli shells just before serving, ideally within 1–2 hours, to keep shells crunchy.
• Try swapping pistachios for toasted almonds or crushed hazelnuts for different nutty textures.
• For a festive look, add edible gold leaf or sprinkles to the garnished ends.

Storage

Store unfried cannoli shells in an airtight container at room temperature for up to one week. Once filled, refrigerate cannoli in a single layer and consume within 1–2 hours to maintain shell crispness. Reheating is not recommended as it softens the shells.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before rolling and frying, which actually improves texture by allowing the fats to chill and gluten to relax.

What if I don’t have cannoli tubes?

You can use clean metal drinking straws or make your own tubes from aluminum foil tightly rolled into a cylinder shape. Just be sure to remove the shell carefully once cooled.

Red Velvet Cannoli Recipe

Print Recipe

★★★★★

4.9 from 73 reviews

This recipe for Red Velvet Cannoli combines the classic Italian cannoli with the rich flavor and vibrant color of red velvet. Crunchy cocoa-infused shells are fried to perfection and filled with a smooth, tangy cream cheese filling enhanced with vanilla and optional red coloring. Garnished with mini chocolate chips, crushed pistachios, and dusted with cocoa and powdered sugar, these elegant treats are perfect for festive occasions or any time you want a decadent, visually stunning dessert.

• Author: Sophie
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 cannoli 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Red Velvet Cannoli Shells:

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

For the Cream Cheese Filling:

• 16 oz (450 g) full-fat cream cheese, room temperature
• 1 cup sifted confectioners’ (powdered) sugar
• 1 teaspoon vanilla extract
• ¼ cup heavy whipping cream
• Pinch of salt
• Optional: few drops red food coloring for enhanced color

For Decoration and Garnish:

• Mini chocolate chips or white chocolate chips
• Crushed pistachios
• Dutch-process cocoa powder, for dusting
• Powdered sugar, for dusting
• Optional: edible gold leaf or sprinkles for decoration

Instructions

1. Prepare the Dough: In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, salt, and baking soda until combined. Cut in the cold, cubed unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
2. Add Wet Ingredients: Stir in the white vinegar and red gel food coloring. Gradually add ice water one tablespoon at a time, mixing gently just until the dough comes together. Avoid overworking to maintain a tender texture.
3. Rest the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours. This resting period relaxes gluten and chills the fats, ensuring easier rolling and crispier shells.
4. Roll and Cut: On a lightly floured surface, roll the chilled dough out to about ⅛-inch thickness. Cut into approximately 4-inch diameter circles using a round cutter. Re-roll any scraps as necessary.
5. Shape Around Tubes: Slightly dampen the surface of cannoli tubes (metal or silicone). Place a dough circle over each tube and wrap snugly, sealing the edge with a little water or egg wash to prevent opening. Make sure there are no gaps.
6. Fry the Shells: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully lower 2–3 wrapped tubes into the hot oil at a time. Fry for 3–4 minutes, turning occasionally, until shells are golden brown and crisp. Remove with tongs and drain on paper towels. Allow to cool completely before sliding the shells off tubes.
7. Make the Filling: In a stand mixer fitted with a paddle attachment, beat cream cheese on medium speed for 2 minutes until smooth. Add the sifted confectioners’ sugar, vanilla extract, and a pinch of salt. Mix until fully incorporated. Gradually add heavy cream and continue beating for about 3 minutes until the filling is fluffy and pipeable. Add red food coloring if desired for color.
8. Chill the Filling: Transfer the filling to a piping bag, seal it, and refrigerate for at least 1 hour. This firms the filling for cleaner piping and better structure inside the shells.
9. Fill the Cannoli: Fit the piping bag with a wide star or round tip. Insert the tip into one end of a cooled shell and gently pipe the filling halfway through. Repeat filling from the opposite end to achieve even distribution without overfilling to prevent shell breakage.
10. Garnish and Serve: Immediately dip both ends of each filled cannoli into mini chocolate chips and crushed pistachios. Lightly dust with powdered sugar and cocoa powder for presentation. Serve within 1 to 2 hours of filling to maintain the crispy texture of the shells.

Notes

• Use gel food coloring to avoid adding excess moisture that can affect dough consistency.
• Keep the butter and water ice cold for crispier shells.
• Don’t overfill the shells to avoid cracking or sogginess.
• Fill cannoli shells just before serving to maintain crunchiness.
• Resting the dough is essential for texture and ease of rolling.

Keywords: red velvet cannoli, Italian dessert, fried cannoli shells, cream cheese filling, red velvet dessert, chocolate cannoli