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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Notes

  • Use gel-based food coloring to avoid altering dough consistency.
  • Keep butter and water cold when making dough to prevent tough shells.
  • Do not overfill cannoli shells to avoid cracking.
  • Fill cannoli just before serving to maintain crisp texture.
  • Resting dough improves texture and makes rolling easier.

Keywords: Red Velvet Cannoli, Italian dessert, fried pastry, cream cheese filling, red velvet dessert, festive dessert

Find it online: https://dishedbydana.com/red-velvet-cannoli-recipe/