Description

These Red Velvet Cannoli combine the classic crispness of traditional Italian cannoli shells with the rich, chocolatey flavor and signature red hue of red velvet cake. The recipe includes delicate, flaky red velvet shells made by frying a cocoa and red food coloring-infused dough, filled with a creamy, smooth cream cheese mixture subtly colored for a beautiful presentation. Garnished with chocolate chips, crushed pistachios, cocoa powder, and powdered sugar, these cannoli offer a decadent dessert perfect for special occasions or indulgent treats.

Ingredients

Scale

For the Red Velvet Cannoli Shells:

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

For the Cream Cheese Filling:

16 oz full-fat cream cheese, softened
1 cup sifted confectioners’ sugar
1 teaspoon vanilla extract
Pinch of salt
¼ cup heavy whipping cream
Optional: a few drops red food coloring

For Decoration and Garnish:

Mini chocolate chips or white chocolate chips
Crushed pistachios
Dutch-process cocoa powder, for dusting
Powdered sugar, for dusting
Optional: edible gold leaf or sprinkles

Instructions

Prepare the Dough: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, salt, and baking soda. Cut in the cold, cubed unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add Wet Ingredients: Stir in white vinegar and red gel food coloring. Gradually add ice water one tablespoon at a time, mixing just until the dough comes together without overworking it.
Rest the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 24 hours, to relax gluten and chill fats for easier rolling and crispier shells.
Roll and Cut: On a lightly floured surface, roll the dough to about ⅛-inch thickness. Cut out circles approximately 4 inches in diameter. Re-roll scraps as necessary.
Shape Around Tubes: Slightly dampen cannoli tubes and wrap each dough circle around the tube, sealing the edges with water or egg wash to avoid gaps.
Fry the Shells: Heat vegetable oil to 350°F (175°C). Fry 2–3 wrapped tubes at a time for 3–4 minutes, turning occasionally, until golden and crisp. Remove with tongs, drain on paper towels, and cool completely before sliding off the tubes.
Make the Filling: Beat softened cream cheese in a mixer on medium speed for 2 minutes until smooth. Add sifted confectioners’ sugar, vanilla extract, and a pinch of salt; mix until blended. Gradually add heavy cream and beat for about 3 minutes until fluffy and spreadable. Add a few drops of red food coloring if desired.
Chill the Filling: Transfer the filling to a piping bag, seal, and chill in the refrigerator for at least 1 hour to firm up for easy piping.
Fill the Cannoli: Using a piping bag with a wide star or round tip, fill each cooled shell halfway from one end, then fill from the opposite end to ensure even distribution, avoiding overfilling.
Garnish and Serve: Immediately dip both ends of each filled cannoli into mini chocolate chips and crushed pistachios. Lightly dust with powdered sugar and cocoa powder. Serve within 1–2 hours to maintain crispness.

Notes

Use gel-based food coloring to prevent altering dough consistency since liquid food colorings contain water.
Keep all ingredients, especially butter and water, cold to achieve flaky, crisp shells.
Do not overwork the dough to avoid tough shells.
Fill cannoli just before serving to maintain shell crispiness, as the filling can soften shells over time.
Overfilling can cause shells to crack or break.
Refrigerate dough to relax gluten and improve rolling and texture.
For a gluten-free version, substitute all-purpose flour with a suitable gluten-free flour blend with binding agents, though texture may vary.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Frying
Cuisine: Italian-American

Keywords: Red Velvet Cannoli, Italian Dessert, Fried Dessert, Cream Cheese Filling, Chocolate Dessert, Festive Sweets