Description

This red velvet cannoli recipe combines the classic Italian pastry with the beloved flavors of red velvet cake, featuring crisp, deep-fried shells tinged with cocoa and vibrant red color, filled with a luscious cream cheese filling enhanced by vanilla and optionally tinted to match. Garnished with mini chocolate chips, crushed pistachios, and dusted with cocoa and powdered sugar, these cannoli are perfect for special occasions or a decadent treat.

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 full-fat cream cheese, softened
1 cup sifted confectioners’ (powdered) sugar
1 teaspoon vanilla extract
Pinch of salt
¼ cup heavy whipping cream
Optional: a few drops red food coloring for 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

Instructions

Prepare the Dough: In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, salt, and baking soda. Cut in cold unsalted butter until the mixture resembles coarse crumbs.
Add Wet Ingredients: Stir in the white vinegar and red gel food coloring. Gradually add ice water, one tablespoon at a time, mixing just until the dough forms. Avoid overworking the dough to keep it tender.
Rest the Dough: Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours. This rest allows gluten to relax and fats to firm for crisp shells.
Roll and Cut the Dough: On a floured surface, roll dough to ⅛ inch thickness. Cut into 4-inch circles using a round cutter. Re-roll scraps as needed.
Shape Around Tubes: Slightly dampen cannoli tubes, place dough circles over tubes, wrap snugly sealing the edges with water or egg wash to prevent gaps.
Fry the Shells: Heat vegetable oil to 350°F (175°C). Fry wrapped tubes 2–3 at a time for 3–4 minutes, turning occasionally until golden and crisp. Drain on paper towels and cool completely before removing shells from tubes.
Make the Filling: Beat softened cream cheese until smooth. Add confectioners’ sugar, vanilla, and salt, mixing until smooth. Slowly add heavy cream, beat until fluffy and pipeable (about 3 minutes). Add red food coloring if desired for color enhancement.
Chill the Filling: Transfer filling to a piping bag, seal, and refrigerate at least 1 hour to firm and make piping easier.
Fill the Cannoli: Using a star or round tip, pipe filling into one end of cooled shell halfway, then fill from opposite end for even distribution. Avoid overfilling to prevent cracking.
Garnish and Serve: Dip both ends of filled cannoli into mini chocolate chips and crushed pistachios. Dust with powdered sugar and cocoa powder. Serve within 1–2 hours for best crispness.

Notes

Use gel food coloring to avoid altering dough moisture and consistency.
Keep ingredients cold, especially butter and water, for crisp shell texture.
Do not overfill cannoli shells to prevent breakage.
Fill cannoli just before serving to maintain crispness as shells absorb moisture.
Resting the dough improves texture and makes rolling easier.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Frying
Cuisine: Italian-American

Keywords: Red velvet cannoli, cannoli recipe, Italian dessert, cream cheese filling, fried pastry, red velvet dessert