Name: Red Velvet Cannoli Recipe
Prep time: 1 h 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Italian-American
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

Ingredients

For 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

Step 1: In a large bowl, combine the flour, cocoa powder, sugar, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse meal.

Step 2: Mix in the white vinegar and red gel food coloring. Gradually add ice water, one tablespoon at a time, stirring until the dough comes together into a cohesive ball.

Step 3: Wrap the dough in plastic wrap and refrigerate for 1 hour to firm up.

Step 4: Roll out the dough to about ⅛-inch thickness on a lightly floured surface. Cut into 4-inch circles using a cookie cutter or glass.

Step 5: Lightly grease cannoli tubes and wrap each dough circle around a tube, sealing the edge with a little water or egg wash.

Step 6: Heat vegetable oil in a deep pot to 350°F (175°C). Fry 2–3 shells at a time for 3–4 minutes until golden and crisp. Remove carefully and drain on paper towels. Let cool completely before removing from tubes.

Step 7: For the filling, beat the softened cream cheese until smooth. Add confectioners’ sugar, vanilla extract, salt, and heavy cream. Beat until light and fluffy. Add red gel food coloring if desired and mix until combined.

Step 8: Chill the filling for 1 hour to firm up slightly.

Step 9: Transfer the filling to a piping bag and fill the cooled shells from both ends.

Step 10: Dip each cannoli end into mini chocolate chips and crushed pistachios. Dust cannoli lightly with powdered sugar and cocoa powder before serving.

Tips & Variations

For a natural red color, substitute gel food coloring with beet powder or pomegranate extract, though the shade may be deeper and less bright.

Try baking the shells instead of frying for a lighter option: brush the dough-wrapped tubes with oil and bake at 400°F for 12–15 minutes.

Make sure the oil is at the right temperature (350°F) to get crispy, non-greasy shells.

Fill cannoli just before serving to prevent sogginess.

If you don’t have cannoli tubes, tightly rolled foil tubes or metal straws can work as substitutes.

Storage

Store unfilled cannoli shells in an airtight container at room temperature for up to 2 days to keep them crisp. The cream cheese filling can be kept in the refrigerator for up to 2 days as well. Avoid filling the shells too far in advance; once assembled, eat within a few hours for best texture. Reheat shells lightly in a warm oven if they lose some crispness before filling.

FAQs

Can I make red velvet cannoli ahead of time?

You can prepare both the dough and filling up to 2 days ahead and store them separately—refrigerate the dough and the filling. Assemble the cannoli only a few hours before serving to keep shells crisp.

Why are my cannoli shells soft?

Soft shells often result from underfrying, incorrect oil temperature, or filling too early. Ensure the oil is maintained at 350°F and add the filling just before serving to retain crispness.