Red Velvet Cannoli with Cream Cheese Filling and Chocolate Pistachio Garnish Recipe

Introduction

Red Velvet Cannoli combines the rich flavors of classic red velvet cake with the crisp, creamy delight of traditional Italian cannoli. These festive treats feature cocoa-infused shells dyed a vibrant red and filled with smooth, sweetened cream cheese filling. Perfect for special occasions or a fun twist on a beloved dessert!

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

1. Step 1: In a large bowl, combine flour, cocoa powder, sugar, baking soda, and salt. Cut in the cold butter with your fingers or a pastry cutter until the mixture resembles coarse meal.
2. Step 2: Stir in vinegar and red gel food coloring. Gradually add ice water, one tablespoon at a time, mixing until the dough forms a cohesive ball. Wrap in plastic wrap and refrigerate for 1 hour.
3. Step 3: Roll the chilled dough to about ⅛-inch thickness. Cut into 4-inch circles using a cookie cutter or glass.
4. Step 4: Carefully wrap each circle around a greased cannoli tube, sealing the edge with a little water or egg wash to hold the shape.
5. Step 5: Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry 2 to 3 shells at a time for 3–4 minutes, turning occasionally, until they turn golden and crisp. Drain on paper towels and let cool completely before removing from tubes.
6. Step 6: For the filling, beat the softened cream cheese in a bowl until smooth. Add confectioners’ sugar, vanilla, salt, and heavy cream, then beat until fluffy. Add red food coloring if desired and mix well. Chill filling for at least 1 hour.
7. Step 7: Transfer chilled filling to a piping bag and fill each cooled shell from both ends to avoid breakage.
8. Step 8: Dip both ends of the filled cannoli into mini chocolate chips and crushed pistachios. Dust with powdered sugar and a light sprinkle of cocoa powder before serving.
9. Step 9: Serve immediately for the crispiest experience, or store unfilled shells and filling separately until ready to assemble.

Tips & Variations

• For a natural red color, try replacing gel food coloring with beet powder or pomegranate extract, but expect a deeper maroon hue.
• If you prefer baking over frying, brush the dough-wrapped cannoli tubes with oil and bake at 400°F for 12–15 minutes for a lighter, less crispy shell.
• Use white chocolate chips or chopped nuts as alternate garnish options for different textures and flavors.

Storage

Store unfilled cannoli shells in an airtight container at room temperature for up to 2 days to keep them crisp. Keep the filling refrigerated in a sealed container for up to 2 days. Assemble cannoli shortly before serving to prevent soggy shells. Avoid freezing filled cannoli, as thawing causes condensation and softens the shells.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make red velvet cannoli ahead of time?

You can prepare both dough and filling up to 2 days ahead, keeping the dough wrapped and chilled, and the filling refrigerated. Assemble the cannoli just a few hours before serving to preserve shell crispness.

Why are my cannoli shells soft?

Soft shells usually occur from frying at too low a temperature, underfrying, or filling too early. Make sure your oil is consistently at 350°F and fill the shells close to serving time to keep them crunchy.

Can I bake the shells instead of frying?

Yes, brush the dough-wrapped tubes with oil and bake at 400°F for 12–15 minutes. The shells will be less crispy but still delicious and lighter than fried.

Is red food coloring safe?

Most commercial gel food colorings are FDA-approved and safe for use. For natural alternatives, beet powder or pomegranate extract can add color but may yield a darker maroon rather than bright red.

Can I freeze filled cannoli?

It’s not recommended to freeze filled cannoli because the shells will absorb moisture and become soggy upon thawing. You can freeze unfilled shells and fill them fresh later.

What can I use instead of cannoli tubes?

If you don’t have cannoli tubes, you can create makeshift tubes by rolling thick strips of heavy-duty aluminum foil and greasing them well before wrapping the dough around.

Red Velvet Cannoli with Cream Cheese Filling and Chocolate Pistachio Garnish Recipe

Print Recipe

★★★★★

5 from 73 reviews

Red Velvet Cannoli is a delightful twist on the classic Italian dessert, featuring crisp cocoa-infused shells with a vibrant red hue, filled with a creamy, sweetened cream cheese mixture. Garnished with mini chocolate chips, crushed pistachios, and dusted with powdered sugar and cocoa powder, these cannoli offer a perfect balance of rich chocolate and smooth creaminess, ideal for special occasions or a sophisticated treat.

• Author: Zane
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 cannoli 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

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

1. Prepare the dough: In a large bowl, combine 2 cups all-purpose flour, 2 tbsp unsweetened cocoa powder, 1 tbsp granulated sugar, ½ tsp baking soda, and ¼ tsp salt. Cut in ½ cup cold unsalted butter, cubed, until the mixture resembles coarse meal. Mix in 1 tsp white vinegar and 2-3 drops red gel food coloring. Gradually add 4–6 tbsp ice water, one tablespoon at a time, until the dough forms a cohesive ball. Wrap the dough in plastic and refrigerate for 1 hour.
2. Shape the shells: Roll the chilled dough to ⅛-inch thickness on a lightly floured surface. Cut into 4-inch circles. Wrap each circle around a greased cannoli tube, sealing the edges with water or egg wash to hold the shape.
3. Fry the shells: Heat vegetable oil in a deep fryer or heavy pot to 350°F. Fry 2 to 3 shells at a time for 3–4 minutes until golden brown and crispy. Remove with tongs and drain on paper towels to cool completely before removing from tubes.
4. Prepare the filling: Beat 16 oz softened full-fat cream cheese until smooth using an electric mixer. Add 1 cup sifted confectioners’ sugar, ¼ cup heavy whipping cream, 1 tsp vanilla extract, and a pinch of salt. Continue beating until the mixture is fluffy and creamy. Optional: add 2–3 drops red gel food coloring to tint the filling. Chill the filling in the refrigerator for 1 hour.
5. Fill the shells: Transfer the chilled filling to a piping bag. Pipe the cream cheese filling into the cooled cannoli shells from both ends until filled.
6. Garnish and serve: Dip each filled cannoli end into mini chocolate chips and finely crushed pistachios. Dust with powdered sugar and Dutch-process cocoa powder before serving immediately. Alternatively, store unfilled shells and filling separately to maintain crispness until ready to assemble.

Notes

• You can prepare the dough and filling up to 2 days in advance and store them separately—dough wrapped and refrigerated, filling kept chilled. Assemble shortly before serving to preserve shell crispness.
• Ensure oil temperature is maintained at 350°F when frying to avoid soft shells.
• For a lighter option, bake the shells at 400°F for 12–15 minutes after brushing with oil instead of frying.
• Red gel food coloring is generally safe; natural alternatives include beet powder or pomegranate extract, which yield a deeper maroon shade.
• Freeze only unfilled shells if needed; freezing filled cannoli will cause soggy shells due to condensation.
• If you don’t have cannoli tubes, use smooth metal or wooden tubes shaped similarly; the shape must hold during frying or baking.

Keywords: red velvet cannoli, cannoli recipe, cream cheese filling, fried pastry, Italian dessert, red velvet dessert