Description

This Red Velvet Cannoli recipe offers a delightful twist on the classic Italian dessert by incorporating the rich flavors of red velvet into crisp, fried cannoli shells filled with a smooth, creamy cream cheese filling. Perfect for special occasions or an indulgent treat, these cannoli are garnished with mini chocolate chips, crushed pistachios, and a dusting of powdered sugar and cocoa powder for extra decadence.

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

Prepare the Dough: In a large bowl, combine the flour, cocoa powder, sugar, baking soda, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse meal. Add vinegar and red gel food coloring, then gradually mix in ice water one tablespoon at a time until a cohesive dough ball forms. Wrap the dough in plastic wrap and refrigerate for 1 hour to firm up.
Shape Shells: Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut the dough into 4-inch circles. Carefully wrap each circle around a greased cannoli tube, sealing the edges with a little water or egg wash to prevent opening during frying.
Fry Cannoli Shells: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry 2–3 shells at a time, turning occasionally for even color, until they become golden brown and crisp, about 3–4 minutes. Remove with a slotted spoon and drain on paper towels. Allow shells to cool completely before removing from tubes.
Make the Cream Cheese Filling: Beat the softened cream cheese until smooth and creamy. Add sifted confectioners’ sugar, vanilla extract, and a pinch of salt, then gradually beat in the heavy whipping cream until the filling is fluffy and smooth. Optionally, add 2–3 drops of red gel food coloring and mix until evenly tinted. Chill the filling for 1 hour to firm up.
Fill Cannoli Shells: Transfer the cream cheese filling to a piping bag. Pipe the filling into the cooled cannoli shells from both ends to ensure they are well filled without breaking the shells.
Garnish and Serve: Dip the ends of each filled cannoli into mini chocolate chips and crushed pistachios. Dust the cannoli lightly with powdered sugar and Dutch-process cocoa powder. Serve immediately for best texture, or store unfilled shells and filling separately until ready to assemble.

Notes

Prepare dough and filling up to 2 days ahead, storing dough refrigerated and filling covered in the fridge. Assemble close to serving time to keep shells crisp.
Ensure oil temperature is consistently 350°F to avoid underfrying and soggy shells.
You can bake the shells at 400°F for 12–15 minutes brushed with oil for a lighter, less crispy version.
Most commercial red gel food colorings are FDA approved; for natural options, beet powder or pomegranate extract may be used but yield a darker hue.
Freeze only unfilled shells; do not freeze filled cannoli as condensation will soften shells.
If you don’t have cannoli tubes, you can use tightly rolled aluminum foil cylinders lightly greased as a substitute.

Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Frying
Cuisine: Italian-American

Keywords: Red Velvet Cannoli, Cannoli, Cream Cheese Filling, Fried Dessert, Italian Dessert, Red Velvet Dessert