Ingredients

2 cups all-purpose flour

2 tablespoons unsweetened cocoa powder

1 tablespoon granulated sugar

¼ teaspoon salt

½ teaspoon baking soda

½ cup cold unsalted butter, cubed

1 teaspoon white vinegar

2–3 drops red gel food coloring

4–6 tablespoons ice water

Vegetable oil, for frying

16 oz full-fat cream cheese, room temperature

1 cup sifted confectioners’ sugar

1 teaspoon vanilla extract

Pinch of salt

¼ cup heavy whipping cream

Red food coloring (optional, for filling)

Mini chocolate chips or white chocolate chips, for garnish

Crushed pistachios, for garnish

Dutch-process cocoa powder, for dusting

Powdered sugar, for dusting

Edible gold leaf or sprinkles (optional)

Instructions

Step 1: In a large bowl, whisk together the flour, cocoa powder, sugar, salt, and baking soda. Cut in the cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs.

Step 2: Stir in the vinegar and red gel food coloring. Gradually add ice water one tablespoon at a time, mixing just until the dough forms. Avoid overworking.

Step 3: Shape the dough into a ball, wrap in plastic, and refrigerate for at least 1 hour or up to 24 hours to rest and chill.

Step 4: On a floured surface, roll the dough to ⅛-inch thickness. Cut out 4-inch circles using a round cutter. Re-roll scraps as needed.

Step 5: Lightly dampen cannoli tubes. Wrap each dough circle around a tube, sealing edges with water or egg wash, ensuring no gaps.

Step 6: Heat vegetable oil to 350°F (175°C) in a deep pot. Fry 2–3 wrapped tubes at a time for 3–4 minutes, turning occasionally until golden and crisp. Drain on paper towels and cool completely before removing tubes.

Step 7: In a mixer, beat cream cheese for 2 minutes until smooth. Add confectioners’ sugar, vanilla, and salt; mix well. Gradually add heavy cream and beat until fluffy (about 3 minutes). Add red food coloring if desired.

Step 8: Transfer filling to a piping bag, seal, and chill for at least 1 hour to firm up.

Step 9: Using a piping bag fitted with a wide star or round tip, fill each cooled shell halfway from one end, then the other to evenly fill. Avoid overfilling.

Step 10: Dip both ends of each cannoli into mini chocolate chips and crushed pistachios. Dust with powdered sugar and cocoa powder. Serve within 1–2 hours for best crunch.

Tips & Variations

Use gel food coloring to achieve vibrant red shells without altering dough consistency.

Keep butter and water cold to ensure a crisp, flaky shell.

Avoid overfilling cannoli to prevent cracking and sogginess.

Fill just before serving to maintain shell crispness.

Try adding chopped candied cherries or swapping pistachios for toasted almonds for different flavors and textures.

Storage

Store unfilled cannoli shells in an airtight container at room temperature for up to 3 days to keep them crisp. The filling can be refrigerated for up to 3 days in a sealed container. Assemble and fill the shells just before serving to prevent them from becoming soggy. Leftover filled cannoli should be eaten within a few hours and refrigerated if needed, but note the shells will soften over time. Reheating is not recommended as it can affect texture.

FAQs

Can I make the shells ahead of time?

Yes, you can prepare and store the fried shells in an airtight container at room temperature for a few days. Fill them just before serving to keep them crisp.

What can I use if I don’t have cannoli tubes?

If you don’t have cannoli tubes, you can use clean metal or silicone tubes from kitchen supply stores, or try shaping the dough around tightly rolled aluminum foil. Just be sure to remove them carefully once fried and cooled.