Red Velvet Cannoli Recipe

Introduction

Red Velvet Cannoli offer a delicious twist on the classic Italian dessert, combining the rich flavor of red velvet with the crisp, creamy delight of traditional cannoli. These festive treats are perfect for special occasions or whenever you want to impress with something unique and indulgent.

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 (for garnish)
• ¼ cup finely crushed pistachios (for garnish)
• Powdered sugar, for dusting
• Dutch-process cocoa powder, for dusting

Instructions

1. Step 1: In a large bowl, combine flour, cocoa powder, sugar, baking soda, and salt. Cut in cold butter until the mixture resembles coarse meal.
2. Step 2: Mix in vinegar and red gel food coloring. Gradually add ice water, one tablespoon at a time, until the dough forms a cohesive ball.
3. Step 3: Wrap the dough in plastic wrap and refrigerate for 1 hour.
4. Step 4: Roll the chilled dough to about ⅛-inch thickness and cut into 4-inch circles.
5. Step 5: Wrap each dough circle around a greased cannoli tube, sealing the edges with water or egg wash.
6. Step 6: Heat vegetable oil to 350°F. Fry 2–3 shells at a time for 3–4 minutes, or until golden brown. Drain on paper towels and let cool.
7. Step 7: In a bowl, beat cream cheese until smooth. Add confectioners’ sugar, vanilla extract, salt, and heavy cream. Beat until fluffy. If desired, add 2–3 drops of red gel food coloring for a festive touch.
8. Step 8: Chill the filling for 1 hour to firm up.
9. Step 9: Transfer the filling to a piping bag and fill the cooled cannoli shells from both ends.
10. Step 10: Dip the filled ends into mini chocolate chips and crushed pistachios. Dust the cannoli with powdered sugar and Dutch-process cocoa powder before serving.

Tips & Variations

• Use beet powder or pomegranate extract as natural alternatives to red food coloring for a more subtle hue.
• For a lighter version, bake the shells brushed with oil at 400°F for 12–15 minutes instead of frying.
• Fill the cannoli just before serving to keep the shells crisp and avoid sogginess.
• Try different fillings like mascarpone or chocolate mousse for a creative twist.

Storage

Store unfilled cannoli shells in an airtight container at room temperature for up to 2 days. Keep the cream cheese filling refrigerated separately for up to 2 days as well. Assemble the cannoli just a few hours before serving to maintain the crisp texture of the shells. Filled cannoli should be eaten promptly and are not ideal for freezing, as the shells will become soggy.

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—keep the dough refrigerated and the filling chilled. Assemble only a few hours before serving to keep the shells crispy.

Why are my cannoli shells soft?

Soft shells usually result from underfrying, incorrect oil temperature, or filling them too far in advance. 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 brush the dough-wrapped tubes with oil and bake at 400°F for 12–15 minutes. The shells will be less crispy but still delicious and lighter.

Is red food coloring safe?

Most commercial gel food colorings are FDA-approved and safe to use. For natural alternatives, beet powder or pomegranate extract can be used, though the color may be more maroon than bright red.

Can I freeze filled cannoli?

It’s not recommended to freeze filled cannoli because condensation during thawing can make the shells soggy. You can freeze unfilled shells for later use.

What can I use instead of cannoli tubes?

If you don’t have cannoli tubes, you can use clean metal or wooden spoons, or even rolling pins wrapped with foil as a mold for shaping the shells before frying or baking.

Red Velvet Cannoli Recipe

Print Recipe

★★★★★

4.7 from 131 reviews

These Red Velvet Cannoli combine the classic Italian cannoli with a festive red velvet twist. Crispy, cocoa-infused shells are fried to perfection and filled with a smooth, creamy cream cheese filling tinted with red food coloring for a vibrant presentation. Finished with a decadent dip in mini chocolate chips, crushed pistachios, and dusted with powdered sugar and cocoa powder, these cannoli are perfect for special occasions or dessert lovers craving a rich, velvety treat.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 cannoli 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian-American

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

Instructions

1. Prepare the dough: In a large bowl, combine flour, cocoa powder, sugar, baking soda, and salt. Cut in the cold butter with a pastry cutter or fingers until the mixture resembles coarse meal.
2. Add liquids and form dough: Mix in white vinegar and red gel food coloring. Gradually add ice water, one tablespoon at a time, mixing after each addition until the dough forms a cohesive ball.
3. Chill the dough: Wrap the dough in plastic wrap and refrigerate for 1 hour to firm up for easier rolling.
4. Roll and cut shells: On a floured surface, roll the dough to 1/8-inch thickness. Cut into 4-inch diameter circles.
5. Shape the shells: Wrap each dough circle around a greased cannoli tube, sealing the edge with a little water or egg wash to hold the shape.
6. Heat oil and fry: Heat vegetable oil in a deep pan to 350°F. Fry 2 to 3 cannoli shells at a time for 3 to 4 minutes or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Allow to cool before removing from tubes.
7. Prepare the filling: Beat softened cream cheese in a bowl until smooth. Add sifted confectioners’ sugar, vanilla extract, salt, and heavy whipping cream. Beat until fluffy. Optionally, add red gel food coloring for a vibrant red filling.
8. Chill the filling: Refrigerate the filling for at least 1 hour to thicken and set.
9. Fill the shells: Transfer the chilled filling into a piping bag. Pipe the cream cheese mixture into the cooled cannoli shells from both ends, filling completely.
10. Garnish: Dip the ends of the filled cannoli into mini chocolate chips and crushed pistachios. Dust the finished cannoli lightly with powdered sugar and Dutch-process cocoa powder for an elegant touch.
11. Serve or store: Serve immediately for best texture. Store unfilled shells in an airtight container at room temperature and filling refrigerated separately. Assemble close to serving time to maintain crispness.

Notes

• You can prepare the dough and filling up to 2 days in advance and store them separately; chill dough wrapped tightly and refrigerate the filling.
• Avoid filling cannoli shells long before serving to prevent sogginess.
• If frying is not preferred, bake the shells by brushing with oil and baking at 400°F for 12–15 minutes for a lighter, less crispy option.
• Use FDA-approved commercial gel food coloring for safety; natural alternatives like beet powder may yield a maroon hue.
• Do not freeze filled cannoli shells; freeze only unfilled shells to preserve crispness.
• Ensure oil temperature remains steady at 350°F for perfectly crisp shells.
• If you don’t have cannoli tubes, small metal or sturdy cream horn molds can be used as substitutes.

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