Dessert

Red Velvet Cannoli Recipe

ByElla Hart February 27, 2026February 27, 2026

Introduction

Red velvet cannoli bring a delightful twist to a classic Italian dessert, combining the rich, chocolatey flavor of red velvet with the crisp texture of traditional cannoli shells. This recipe blends vibrant red shells with a creamy, tangy filling for a stunning and delicious treat perfect for any occasion.

Three crispy, golden-brown cannoli shells are stacked closely together on a white plate with a white marbled texture background. Each cannoli is filled with a smooth, dense, rich red cream that fills the shells fully, extending slightly beyond the edges. The ends of the cream have a slightly textured surface and are dusted with a light sprinkle of white powdered sugar that sits softly on the shell and cream. The overall look is warm and inviting with a focus on the creamy red filling and the contrast between the crispy shell and the soft topping. Photo taken with an iphone --ar 4:5 --v 7

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, softened
1 cup sifted confectioners’ sugar
1 teaspoon vanilla extract
Pinch of salt
¼ cup heavy whipping cream
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

Instructions

Step 1: In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, salt, and baking soda. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Step 2: Stir in the white vinegar and red gel food coloring. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Avoid overworking the dough.
Step 3: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour, up to 24 hours.
Step 4: On a lightly floured surface, roll the dough to about ⅛-inch thickness. Use a 4-inch round cutter to cut circles. Re-roll scraps as needed.
Step 5: Slightly dampen cannoli tubes. Wrap each dough circle snugly around a tube, sealing the edge with water or egg wash to prevent gaps.
Step 6: Heat vegetable oil to 350°F (175°C) in a deep pot. Fry 2–3 wrapped tubes at a time, turning occasionally, for 3–4 minutes until golden and crisp. Drain on paper towels and cool completely before removing from tubes.
Step 7: In a mixer with paddle attachment, beat softened cream cheese on medium speed for 2 minutes until smooth. Add confectioners’ sugar, vanilla extract, and salt; mix well.
Step 8: Gradually add heavy cream and beat until fluffy and spreadable, about 3 minutes. Optionally, add red food coloring for a pinkish filling. Transfer filling to a piping bag and chill for at least 1 hour.
Step 9: Fit the piping bag with a wide star or round tip. Pipe filling into one end of each shell, then fill from the opposite end until about halfway each time. Avoid overfilling to prevent cracking.
Step 10: Immediately dip both ends of each filled cannoli into mini chocolate chips and crushed pistachios. Dust with powdered sugar and cocoa powder before serving.

Tips & Variations

Use gel food coloring instead of liquid to avoid changing dough consistency while achieving vibrant color.
Keep butter and water cold during dough preparation to ensure crisp, flaky shells.
Avoid overfilling the cannoli shells to prevent breakage and maintain their crispness.
Fill cannoli just before serving to keep shells from becoming soggy.
For a nut-free version, omit pistachios and use only chocolate chip garnish.
Enhance presentation with edible gold leaf or festive sprinkles for special occasions.

Storage

Store unfilled cannoli shells in an airtight container at room temperature for up to one week to maintain crispness. The cream cheese filling should be refrigerated and consumed within 3 days. After filling, serve cannoli within 1–2 hours to preserve shell crunch. If needed, leftovers can be refrigerated uncovered briefly to help crisp before serving again, but best enjoyed fresh.

How to Serve

Three golden-brown crispy cannoli shells are filled with smooth, rich red cream, visible at both ends of each shell, with a slightly bumpy texture on the filling’s surface. Each cannoli is lightly dusted with white powdered sugar, especially concentrated on one end of the cream. The cannoli are stacked neatly on a white plate, placed on a white marbled surface with a soft, warm light in the background creating a gentle glow. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cannoli shells ahead of time?

Yes, you can make and store the shells up to a week in an airtight container. Keep them unfilled to maintain crispness until ready to serve.

What if I don’t have cannoli tubes?

You can fashion the dough circles around clean metal rods or thick chopsticks, wrapping securely to shape. Just be careful when frying and removing to avoid burns or breaking the shells.