Red Velvet Cannoli with Cream Cheese Filling and Chocolaty Garnishes Recipe

Introduction

Red Velvet Cannoli combine the rich, velvety flavor of classic red velvet cake with the crispy, creamy delight of traditional Italian cannoli. These vibrant, eye-catching treats are perfect for special occasions or any time you want a unique dessert that stands out.

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 flour, cocoa powder, sugar, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Step 2: Mix in the vinegar and red gel food coloring. Gradually add ice water, one tablespoon at a time, stirring until the dough comes together into a cohesive ball.
3. Step 3: Wrap the dough in plastic wrap and refrigerate for 1 hour to firm up.
4. Step 4: Roll the chilled dough out to about ⅛-inch thickness. Use a 4-inch round cutter to cut circles.
5. Step 5: Wrap each dough circle around a greased cannoli tube, sealing the edge with a little water or egg wash to hold its shape.
6. Step 6: Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry 2–3 shells at a time for 3–4 minutes until golden and crisp. Carefully remove and drain on paper towels. Let cool before removing the cannoli tubes.
7. Step 7: For the filling, beat the softened cream cheese in a bowl until smooth. Add confectioners’ sugar, vanilla extract, salt, and heavy cream. Beat until the filling is light and fluffy. Add red food coloring if you want a more vibrant filling color.
8. Step 8: Chill the filling in the refrigerator for about 1 hour to firm up.
9. Step 9: Transfer filling into a piping bag. Pipe the cream cheese filling into each cooled shell from both ends until filled.
10. Step 10: Dip the ends of each filled cannoli into mini chocolate chips and crushed pistachios. Dust the cannoli with powdered sugar and a light sprinkle of Dutch-process cocoa powder before serving.

Tips & Variations

• Use cold butter and ice water to keep the dough tender and flaky.
• If you prefer, bake the cannoli shells instead of frying by brushing dough-wrapped tubes with oil and baking at 400°F for 12–15 minutes.
• For a natural red color, substitute red gel food coloring with beet powder or pomegranate extract.
• Fill cannoli shells just before serving to maintain their crispness.

Storage

Store unfilled cannoli shells in an airtight container at room temperature for up to 3 days. Keep the filling refrigerated in a sealed container for up to 2 days. Assemble the cannoli shortly before serving to prevent the shells from becoming soggy. Leftover filled cannoli should be eaten within a few hours; avoid freezing filled shells, as moisture will soften them.

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

Why are my cannoli shells soft?

Soft shells usually result from underfrying, oil that’s not hot enough, or filling the shells too early. Make sure the oil is at 350°F and fill the shells close to serving time to keep them crispy.

Red Velvet Cannoli with Cream Cheese Filling and Chocolaty Garnishes Recipe

Print Recipe

★★★★★

4.7 from 87 reviews

Indulge in a festive twist on a classic Italian dessert with these Red Velvet Cannoli. Featuring crisp, cocoa-infused fried shells tinted with vibrant red food coloring, filled with a luscious cream cheese mixture lightly flavored with vanilla, and garnished with mini chocolate chips and pistachios, these cannoli offer a delightful combination of textures and flavors perfect for holidays or special occasions.

• Author: Ria
• 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 cubed butter using a pastry cutter or fingers until the mixture resembles coarse meal.
2. Add Liquids: Mix in the white vinegar and red gel food coloring. Gradually add ice water, one tablespoon at a time, stirring until the dough comes together in a cohesive ball.
3. Chill Dough: Wrap the dough in plastic wrap and refrigerate for 1 hour to firm up, making it easier to roll out.
4. Form Shells: Roll the chilled dough out to ⅛-inch thickness on a lightly floured surface and cut into 4-inch circles.
5. Wrap Around Tubes: Wrap each dough circle around a greased cannoli tube, sealing the edge with a little water or an egg wash to keep it in place while frying.
6. Heat Oil: Heat vegetable oil in a deep fryer or deep pot to 350°F (175°C).
7. Fry Shells: Carefully fry 2–3 dough-wrapped tubes at a time in the hot oil for 3–4 minutes or until golden and crisp. Remove and drain on paper towels. Let cool completely before removing tubes.
8. Make Filling: In a bowl, beat softened cream cheese until smooth and creamy. Add confectioners’ sugar, vanilla extract, a pinch of salt, and heavy cream; beat until mixture is light, fluffy, and smooth. Optionally add 2–3 drops of red gel food coloring for a more vibrant filling color.
9. Chill Filling: Refrigerate the cream cheese filling for at least 1 hour to firm up.
10. Fill Shells: Transfer chilled filling to a piping bag and pipe into both ends of each cooled cannoli shell until filled.
11. Garnish and Serve: Dip the filled ends of each cannoli into mini chocolate chips and crushed pistachios. Dust with powdered sugar and a light sprinkle of Dutch-process cocoa powder. Serve immediately or store unfilled shells and filling separately until ready to assemble.

Notes

• You can prepare the dough and filling up to 2 days in advance and store separately—wrap dough tightly and refrigerate; keep filling covered in the fridge. Assemble just before serving to keep shells crispy.
• Ensure frying oil temperature stays at 350°F for crisp shells; under-frying or incorrect temperature softens shells.
• You can bake the cannoli shells by brushing dough-wrapped tubes with oil and baking at 400°F for 12–15 minutes for a lighter, less crispy alternative.
• Use FDA-approved red gel food coloring for safe, bright colors or natural alternatives like beet powder, noting natural color may be more muted.
• Do not freeze filled cannoli as moisture will make shells soggy; freeze only unfilled shells if needed.
• If cannoli tubes are unavailable, sturdy metal or wooden tubes or even thick cardboard tightly wrapped with foil can substitute in a pinch.

Keywords: red velvet cannoli, cream cheese filling, fried dessert, Italian dessert, red velvet dessert, homemade cannoli, holiday dessert