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Red Velvet Cannoli Recipe

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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.

Ingredients

Scale

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

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