Red Velvet Cannoli Recipe

Introduction

Red Velvet Cannoli offer a delightful twist on the classic Italian dessert, combining the rich flavors of red velvet cake with creamy, dreamy cannoli filling. These crisp shells filled with luscious cream cheese make for an impressive yet approachable treat perfect for any occasion.

Ingredients

• 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

1. Step 1: In a large bowl, combine the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse meal.
2. Step 2: Mix in the white vinegar and red gel food coloring. Gradually add ice water, one tablespoon at a time, until the dough comes together in a cohesive ball.
3. Step 3: Wrap the dough in plastic wrap and refrigerate for 1 hour to rest and firm up.
4. Step 4: On a lightly floured surface, roll the dough out to about ⅛-inch thickness. Cut into 4-inch circles.
5. Step 5: Wrap each dough circle around a greased cannoli tube, sealing the edge with a bit of water or egg wash to hold in place.
6. Step 6: Heat vegetable oil in a deep pan to 350°F (175°C). Fry 2–3 shells at a time for 3–4 minutes until golden brown and crisp. Drain on paper towels and allow to cool before removing from the tubes.
7. Step 7: For the filling, beat the softened cream cheese until smooth. Add sifted confectioners’ sugar, vanilla extract, salt, and heavy whipping cream. Beat until fluffy and smooth. Optionally, add red gel food coloring for a festive touch.
8. Step 8: Chill the filling in the refrigerator for 1 hour to firm up before using.
9. Step 9: Transfer the filling to a piping bag and carefully fill each cooled cannoli shell from both ends.
10. Step 10: Dip the ends of each filled cannoli into mini chocolate chips and crushed pistachios. Finish by dusting with powdered sugar and Dutch-process cocoa powder before serving.

Tips & Variations

• For a lighter shell, bake the dough-wrapped cannoli tubes at 400°F for 12–15 minutes instead of frying.
• Use beet powder or pomegranate extract as natural alternatives to red gel food coloring for a more subtle hue.
• Fill the cannoli shells just before serving to keep them crisp and prevent sogginess.
• Try adding a splash of espresso powder to the filling for a mocha-inspired twist.

Storage

Store unfilled cannoli shells in an airtight container at room temperature for up to 3 days. Keep the cream cheese filling refrigerated for up to 2 days. Assemble the cannoli just before serving to maintain the crisp texture of the shells. Leftover filled cannoli are best eaten immediately and are not recommended for freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make red velvet cannoli ahead of time?

You can prepare the dough and filling up to 2 days in advance and store them separately—the dough chilled and the filling refrigerated. Assemble the cannoli only a few hours before serving to keep the shells crisp.

Why are my cannoli shells soft?

Soft shells often result from underfrying, oil at the wrong temperature, or filling the shells too far ahead of time. Make sure the oil is heated to 350°F and fill the shells close to serving time.

Can I bake the shells instead of frying?

Yes, you can bake the dough-wrapped cannoli tubes at 400°F for 12–15 minutes. While baked shells are less crispy than fried ones, they offer a lighter, less oily alternative.

Is red food coloring safe?

Most commercial gel food colorings are FDA-approved and safe to use. For a natural option, try beet powder or pomegranate extract, though these result in a more maroon shade rather than bright red.

Can I freeze filled cannoli?

Freezing filled cannoli is not recommended because condensation during thawing will make the shells soggy. Instead, freeze unfilled shells separately for future use.

What can I use instead of cannoli tubes?

If you don’t have cannoli tubes, you can carefully fashion ones from aluminum foil or use small metal cookie cutters as molds, greased well to prevent sticking.

Red Velvet Cannoli Recipe

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★★★★★

4.8 from 93 reviews

• Author: Victor
• Total Time: 1 hour 40 minutes
• Yield: 12 cannoli 1x
• Diet: Vegetarian

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Description

Red Velvet Cannoli combines the classic Italian pastry shell with the rich flavors of red velvet cake. These crispy fried shells are filled with a luscious, creamy cream cheese filling tinted red for a festive look. Finished with a coating of mini chocolate chips, crushed pistachios, and dusted cocoa powder, this dessert offers a delightful crunch and a smooth, sweet bite perfect for celebrations or an elegant treat.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Prepare the Shell Dough: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt. Use a pastry cutter or fingers to cut in cold cubed butter until the mixture resembles coarse meal. Stir in white vinegar and red gel food coloring. Gradually add ice water, one tablespoon at a time, until the dough comes together into a cohesive ball.
2. Chill the Dough: Wrap the dough ball tightly in plastic wrap and refrigerate for 1 hour to firm up, making it easier to roll out.
3. Roll and Cut the Shells: On a lightly floured surface, roll the dough out to a thickness of about ⅛ inch. Using a 4-inch round cutter, cut circles from the dough. Carefully wrap each circle around a greased cannoli tube, sealing the edges with a little water or egg wash to hold the shape.
4. Fry the Shells: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry 2 to 3 cannoli shells at a time for 3-4 minutes, turning occasionally, until they puff up and achieve a golden color. Remove with a slotted spoon and drain on paper towels. Allow shells to cool completely before removing from the tubes.
5. Make the Cream Cheese Filling: Using a stand mixer or hand mixer, beat softened cream cheese until smooth. Add confectioners’ sugar, vanilla extract, salt, and heavy whipping cream. Beat until the mixture is light and fluffy. Optionally, add 2–3 drops red gel food coloring to tint the filling red. Chill the filling in the refrigerator for 1 hour to firm up.
6. Fill the Cannoli: Transfer the chilled cream cheese filling to a piping bag fitted with a medium round tip. Pipe the filling into the cooled cannoli shells from both ends to ensure even distribution without cracking the shells.
7. Garnish and Serve: Dip the ends of each filled cannoli into mini chocolate chips and crushed pistachios to decorate. Dust the finished cannoli lightly with powdered sugar and Dutch-process cocoa powder. Serve immediately or store unfilled shells and filling separately until ready to assemble.

Notes

• For make-ahead convenience, prepare dough and filling up to 2 days in advance and store separately chilled.
• Fill cannoli just before serving to maintain shell crispness; assembled cannoli can become soggy if left too long.
• If you prefer baking shells over frying, brush dough-wrapped tubes with oil and bake at 400°F for 12–15 minutes.
• Use FDA-approved gel food coloring or natural alternatives like beet powder for coloring.
• Do not freeze filled cannoli as freezing causes soggy shells; unfilled shells freeze well.
• If you don’t have cannoli tubes, use tightly rolled aluminum foil shaped into tubes, greased to prevent sticking.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Italian-American

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