Introduction

Red Velvet Cannoli combine the rich flavors of classic red velvet cake with the crisp, creamy delight of traditional Italian cannoli. These vibrant shells filled with a luscious cream cheese mixture are perfect for a festive dessert or special occasion treat.

Red Velvet Cannoli Recipe - Recipe Image

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

Instructions

Step 1: In a large bowl, combine flour, cocoa powder, sugar, baking soda, and salt. Cut in cold butter until the mixture resembles coarse meal.
Step 2: Mix in white vinegar and red gel food coloring. Gradually add ice water, one tablespoon at a time, until the dough forms a cohesive ball.
Step 3: Wrap the dough in plastic wrap and refrigerate for 1 hour.
Step 4: Roll out the chilled dough to about ⅛-inch thickness and cut into 4-inch circles.
Step 5: Wrap each circle around a greased cannoli tube, sealing the edges with a little water or egg wash.
Step 6: Heat vegetable oil to 350°F (175°C). Fry 2–3 shells at a time for 3–4 minutes until golden brown. Remove and drain on paper towels, then allow to cool completely before removing tubes.
Step 7: Meanwhile, beat the softened cream cheese until smooth. Add confectioners’ sugar, vanilla extract, a pinch of salt, and heavy whipping cream. Beat until fluffy. Optionally, add red food coloring to tint the filling.
Step 8: Chill the cream cheese filling for about 1 hour.
Step 9: Transfer filling to a piping bag and fill the cooled cannoli shells from both ends.
Step 10: Dip the ends of filled cannoli into mini chocolate chips and crushed pistachios. Dust with powdered sugar and a light sprinkle of Dutch-process cocoa powder before serving.

Tips & Variations

For a natural red color, substitute gel food coloring with beet powder or pomegranate extract, keeping in mind the color may be deeper maroon.
To keep shells crisp longer, assemble cannoli just before serving.
Try using white chocolate chips or chopped nuts for varied garnishes.
Bake shells instead of frying for a lighter version; brush dough-wrapped tubes with oil and bake at 400°F (200°C) for 12–15 minutes.
If you don’t have cannoli tubes, tightly rolled aluminum foil can be used as a substitute.

Storage

Store uncooked dough wrapped in plastic wrap in the refrigerator for up to 2 days. The cream cheese filling can also be refrigerated for up to 2 days. Fried shells are best kept at room temperature in an airtight container for 1–2 days to maintain crispness. Avoid storing filled cannoli as the shells will soften quickly. Reheat baked shells briefly if needed before filling.

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—the dough chilled and the filling refrigerated. Assemble the cannoli only a few hours before serving to keep the shells crisp.

Why are my cannoli shells soft?

Soft shells usually result from underfrying, incorrect oil temperature, or filling them too early. Ensure the oil is heated to 350°F and fill the shells shortly before serving to maintain crispness.

Red Velvet Cannoli Recipe

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4.6 from 98 reviews

This Red Velvet Cannoli recipe offers a delightful twist on the classic Italian treat, incorporating a rich red velvet-flavored shell with a creamy, smooth cream cheese filling. The shells are made with cocoa powder and red gel food coloring, fried until golden and crispy, then filled with a luscious whipped cream cheese mixture. Finished with mini chocolate chips, crushed pistachios, and a light dusting of powdered sugar and cocoa powder, these cannoli are perfect for festive occasions or a decadent dessert.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Yield: 12 cannoli 1x
Category: Dessert
Method: Frying
Cuisine: Italian-American

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

Make the dough: In a large bowl, combine the flour, cocoa powder, sugar, baking soda, and salt. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse meal.
Add wet ingredients: Mix in the white vinegar and red gel food coloring. Gradually add ice water, 1 tablespoon at a time, stirring until the dough forms a cohesive ball that is not sticky.
Chill the dough: Wrap the dough ball in plastic wrap and refrigerate for 1 hour to firm up and make it easier to roll.
Roll and cut dough: On a lightly floured surface, roll the dough to ⅛-inch thickness. Cut into 4-inch diameter circles using a round cutter.
Shape shells around tubes: Wrap each circle around a greased cannoli tube, sealing the edges with water or an egg wash to keep the shape intact during frying.
Heat oil and fry shells: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry 2–3 shells at a time for 3–4 minutes until golden brown and crispy. Use tongs to remove them and drain on paper towels. Allow shells to cool completely on the tubes before removing them gently.
Prepare cream cheese filling: In a mixing bowl, beat the softened cream cheese until smooth. Add confectioners’ sugar, vanilla extract, pinch of salt, and heavy whipping cream; beat until the filling is fluffy. Optionally, add 2–3 drops of red gel food coloring for a matching red hue.
Chill filling: Cover and refrigerate the cream cheese filling for 1 hour to firm up.
Fill cannoli shells: Transfer the chilled filling to a piping bag. Pipe filling into the cooled cannoli shells from both ends to ensure they’re fully filled.
Garnish and serve: Dip the filled ends into mini chocolate chips and crushed pistachios. Dust the shells lightly with powdered sugar and Dutch-process cocoa powder for a finishing touch. Serve immediately or keep components stored separately for later assembly.

Notes

You can prepare the dough and filling up to 2 days in advance; keep the dough refrigerated and the filling chilled until use.
Assemble the cannoli shells with filling just a few hours before serving to keep shells crisp.
Make sure oil temperature is steady at 350°F to ensure crispy shells and prevent sogginess.
For a baking alternative, brush dough-wrapped tubes with oil and bake at 400°F for 12–15 minutes; shells will be lighter but less crispy.
Commercial gel food coloring is FDA-approved; for natural coloring, use beet powder or pomegranate extract though colors vary.
Do not freeze filled cannoli because freezing causes condensation and soggy shells; unfilled shells can be frozen for later use.
If you don’t have cannoli tubes, tightly rolled aluminum foil tubes or metal pastry molds can be substituted carefully.

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