Red Velvet Cannoli with Cream Cheese Filling and Decorative Toppings Recipe
Introduction
Red Velvet Cannoli offer a delightful twist on the classic Italian treat by combining the rich, cocoa-infused flavor of red velvet with creamy, luscious filling. These crispy shells filled with smooth cream cheese make a beautiful and indulgent dessert perfect for any occasion.
Ingredients
- For 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
- For 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
- Step 1: In a large bowl, combine the flour, cocoa powder, sugar, baking soda, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse meal.
- Step 2: Stir in the white vinegar and red gel food coloring. Gradually add ice water, one tablespoon at a time, mixing until a cohesive dough ball forms.
- Step 3: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
- Step 4: Roll the chilled dough to about ⅛-inch thickness on a lightly floured surface. Cut into 4-inch circles.
- Step 5: Carefully wrap each circle around a greased cannoli tube, sealing the edges with a little water or egg wash to hold the shape.
- Step 6: Heat vegetable oil to 350°F in a deep pot or fryer. Fry 2–3 shells at a time for 3–4 minutes or until golden brown. Remove and drain on paper towels. Let cool completely before removing from the tubes.
- 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 light and fluffy. If desired, add red gel food coloring for extra color. Chill the filling for 1 hour.
- Step 8: Transfer the filling to a piping bag fitted with a small round tip. Fill the cooled cannoli shells from both ends, gently pressing to fill evenly.
- Step 9: Dip the ends of the filled cannoli into mini chocolate chips and crushed pistachios. Dust with powdered sugar and a light sprinkle of Dutch-process cocoa powder before serving.
Tips & Variations
- For a natural red color, substitute the gel food coloring with beet powder or pomegranate extract, though the hue will be more maroon than bright red.
- To make a lighter shell, bake the wrapped dough tubes at 400°F for 12–15 minutes instead of frying.
- Fill cannoli shells just before serving to keep them crisp and avoid sogginess.
- Add finely chopped nuts or mini white chocolate chips to the filling for extra texture.
Storage
Store the unfilled cannoli shells in an airtight container at room temperature for up to 2 days to maintain crispness. Cream cheese filling can be refrigerated for up to 2 days. Assemble the cannoli only a few hours before serving. Avoid freezing filled cannoli as moisture will soften the shells. To reheat shells, warm briefly in a low oven to restore crispness.
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 in the refrigerator. However, assemble the cannoli only a few hours before serving to ensure the shells stay crisp.
Why are my cannoli shells soft?
Soft shells usually result from frying at the wrong temperature, underfrying, or filling too far ahead of time. Make sure the oil is maintained at 350°F and fill the shells close to when you plan to serve them.
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Red Velvet Cannoli with Cream Cheese Filling and Decorative Toppings Recipe
- Total Time: 1 hour 35 minutes
- Yield: 12 cannoli 1x
Description
This Red Velvet Cannoli recipe combines the classic Italian cannoli pastry with the rich flavors of red velvet cake. Crispy cocoa-infused shells are fried to golden perfection and filled with a smooth, creamy cream cheese filling tinted red for a stunning presentation. Finished with chocolate chips, crushed pistachios, and a dusting of powdered sugar and cocoa powder, these cannoli are perfect for festive occasions or an indulgent dessert treat.
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
- Prepare the Dough: In a large bowl, combine the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or fingers until the mixture resembles coarse meal.
- Add Wet Ingredients and Chill: Mix in the white vinegar and red gel food coloring until evenly incorporated. Gradually add ice water one tablespoon at a time, mixing until a cohesive dough ball forms. Wrap the dough in plastic wrap and refrigerate for 1 hour to firm up.
- Shape the Cannoli Shells: Roll out the chilled dough to about 1/8-inch thickness on a lightly floured surface. Cut out 4-inch circles using a cutter or a glass. Wrap each dough circle around a greased cannoli tube, sealing the edges with a little water or egg wash to hold the shape.
- Fry the Shells: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry 2 to 3 cannoli shells at a time, turning as needed for even cooking, until they turn golden brown and crisp, about 3–4 minutes. Carefully remove and drain on paper towels. Allow to cool completely on the cannoli tubes before removing the tubes.
- Make the Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sifted confectioners’ sugar, vanilla extract, a pinch of salt, and heavy whipping cream. Beat the mixture until light and fluffy. Optionally, add 2–3 drops of red gel food coloring for a red velvet hue. Chill the filling for 1 hour to set.
- Assemble the Cannoli: Transfer the chilled filling into a piping bag. Carefully pipe the filling into each cooled cannoli shell from both ends to fill evenly without cracking the shells.
- Decorate and Serve: Dip each filled cannoli end into mini chocolate chips and finely crushed pistachios for texture and flavor contrast. Dust the cannoli with powdered sugar and Dutch-process cocoa powder. Serve immediately for optimal crispness and freshness. Store unfilled shells and filling separately if made ahead.
Notes
- You can prepare the dough and filling up to 2 days in advance and store them separately—dough wrapped and chilled, filling covered and refrigerated.
- Assemble the cannoli only a few hours before serving to keep shells crisp and prevent sogginess.
- If shells are soft, check oil temperature is steady at 350°F and avoid filling long before serving.
- To bake shells instead of frying, brush dough on tubes with oil and bake at 400°F for 12–15 minutes; they will be less crispy but still delicious.
- Gel food coloring is generally FDA-approved; natural alternatives like beet powder may give a deeper maroon color.
- Do not freeze filled cannoli; freeze unfilled shells only to preserve crispness.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian-American
Keywords: Red Velvet Cannoli, Cream Cheese Cannoli, Fried Dessert, Italian Dessert, Red Velvet Dessert, Cannoli Recipe
