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