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

Scale

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