Introduction

Red Velvet Cannoli offer a delightful twist on a classic Italian treat, combining the rich flavors of red velvet cake with the crisp, delicate shell of traditional cannoli. Perfect for celebrations or an indulgent dessert, these cannoli are as beautiful as they are delicious.

Red Velvet Cannoli Recipe - Recipe Image

Ingredients

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, room temperature
1 cup sifted confectioners’ sugar
¼ cup heavy whipping cream
1 teaspoon vanilla extract
Pinch of salt
Red food coloring (optional)

For Decoration and Garnish:

Mini chocolate chips or white chocolate chips
Crushed pistachios
Dutch-process cocoa powder, for dusting
Powdered sugar, for dusting
Edible gold leaf or sprinkles (optional)

Instructions

Step 1: In a large mixing bowl, whisk together flour, cocoa powder, sugar, salt, and baking soda. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Step 2: 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. Avoid overworking the dough.
Step 3: Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour to relax gluten and chill fats.
Step 4: On a lightly floured surface, roll the dough to about ⅛-inch thickness. Cut circles approximately 4 inches in diameter. Re-roll scraps as needed.
Step 5: Lightly dampen cannoli tubes, then wrap each dough circle snugly around a tube, sealing edges with water or egg wash to avoid gaps.
Step 6: Heat vegetable oil to 350°F (175°C). Fry wrapped tubes 2–3 at a time for 3–4 minutes until golden and crisp. Drain on paper towels and cool completely before removing tubes.
Step 7: In a stand mixer, beat softened cream cheese on medium speed for 2 minutes. Add confectioners’ sugar, vanilla, and salt. Mix until smooth. Gradually add heavy cream and beat until fluffy.
Step 8: Optionally, add red food coloring to the filling. Transfer filling to a piping bag, seal, and refrigerate for at least 1 hour to firm up.
Step 9: Using a piping bag with a wide star or round tip, fill each cooled shell halfway from one end, then fill from the other end. Avoid overfilling to prevent shell breakage.
Step 10: Immediately dip both ends of each cannoli into mini chocolate chips and crushed pistachios. Dust lightly with powdered sugar and cocoa powder before serving.

Tips & Variations

Use gel food coloring instead of liquid to avoid altering the dough consistency and achieve a vibrant red color.
Keep your butter and ice water cold to ensure flaky, crisp shells.
Fill cannoli just before serving to maintain shell crunchiness; avoid filling more than 2 hours in advance.
For a festive touch, garnish with edible gold leaf or colorful sprinkles.

Storage

Store unfilled cannoli shells in an airtight container at room temperature for up to 3 days to keep them crisp. The cream cheese filling can be refrigerated in a sealed container for up to 3 days. Fill the shells shortly before serving to prevent sogginess. If needed, warm filled cannoli slightly in a low oven for a few minutes, but be cautious to preserve crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cannoli shells ahead of time?

Yes, you can prepare and fry the shells up to 3 days in advance. Store them in an airtight container at room temperature to keep them crisp until ready to fill.

How do I prevent the shells from breaking when filling?

Fill the shells gently using a piping bag and avoid overfilling. Filling from both ends evenly also helps reduce pressure on any one spot, minimizing the risk of cracking.

Red Velvet Cannoli Recipe

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★★★★★

4.5 from 57 reviews

This Red Velvet Cannoli recipe combines the classic Italian pastry with the rich, luxurious flavors of red velvet cake. Crisp, flaky cannoli shells tinted a vibrant red and infused with cocoa are filled with a smooth, fluffy cream cheese filling that is lightly sweetened, delicately flavored with vanilla, and optionally colored to match the red velvet theme. Garnished with mini chocolate chips, crushed pistachios, cocoa powder, and powdered sugar, these cannoli make an elegant and indulgent dessert perfect for special occasions or festive gatherings.

Author: Dana
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 1 hour 45 minutes
Yield: 12 cannoli 1x
Category: Dessert
Method: Frying
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

Red Velvet Cannoli Shells

2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 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

Cream Cheese Filling

16 oz full-fat cream cheese, room temperature
1 cup sifted confectioners’ sugar (powdered sugar)
1 teaspoon vanilla extract
Pinch of salt
1/4 cup heavy whipping cream
Optional: a few drops red food coloring

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 2 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 tablespoon granulated sugar, 1/4 teaspoon salt, and 1/2 teaspoon baking soda. Cut in 1/2 cup cold unsalted butter using a pastry cutter or fork until mixture resembles coarse crumbs.
Add Wet Ingredients: Stir in 1 teaspoon white vinegar and 2–3 drops of red gel food coloring. Gradually add 4–6 tablespoons ice water, one tablespoon at a time, mixing just until dough comes together. Avoid overworking the dough to keep it tender.
Rest the Dough: Shape dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours to relax gluten and re-chill fats, facilitating rolling and achieving a crispier shell.
Roll and Cut: On a lightly floured surface, roll dough to about 1/8-inch thickness. Cut into 4-inch diameter circles using a round cutter. Re-roll scraps as needed.
Shape Around Tubes: Slightly dampen the cannoli tubes’ surface. Wrap each dough circle snugly around a tube, sealing the edge with water or egg wash to avoid gaps.
Fry the Shells: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry 2–3 wrapped tubes at a time for 3–4 minutes, turning occasionally until golden brown and crisp. Remove with tongs, drain on paper towels, and let cool completely before removing tubes.
Make the Filling: In a stand mixer fitted with paddle attachment, beat 16 oz cream cheese on medium speed for 2 minutes. Add 1 cup sifted confectioners’ sugar, 1 teaspoon vanilla extract, and a pinch of salt; mix until smooth. Gradually add 1/4 cup heavy whipping cream and beat until fluffy and spreadable (about 3 more minutes). Optionally, add red food coloring to enhance color.
Chill the Filling: Transfer the filling to a piping bag, seal, and refrigerate for at least 1 hour to firm up for easier piping and better structure.
Fill the Cannoli: Fit a wide star tip (Wilton 1M or round tip) on the piping bag. Insert the tip into one end of the cooled shell and pipe filling halfway. Repeat from the opposite end for even distribution. Avoid overfilling to prevent shell breakage.
Garnish and Serve: Immediately dip filled ends into mini chocolate chips and crushed pistachios. Dust cannoli lightly with powdered sugar and cocoa powder. Serve within 1–2 hours of filling to maintain the shell’s crispness.