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Red Velvet Cannoli Recipe

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★★★★★

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.

Ingredients

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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

Find it online: https://messykitchenmagic.com/red-velvet-cannoli-recipe/