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.

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 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.
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.
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.
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.
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.
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.
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