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

Introduction

Red Velvet Cannoli combine the rich flavors of classic red velvet cake with the crisp, creamy delight of traditional Italian pastry. These vibrant shells filled with a smooth cream cheese mixture make an impressive and delicious treat for any occasion.

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 cold butter until the mixture resembles coarse meal.
2. Step 2: Stir in vinegar and red food coloring. Gradually add ice water, one tablespoon at a time, until the dough forms a cohesive ball.
3. Step 3: Wrap the dough in plastic wrap and refrigerate for 1 hour to rest.
4. Step 4: Roll the chilled dough to about ⅛-inch thickness. Cut into 4-inch circles.
5. Step 5: Wrap each circle around a greased cannoli tube, sealing the edges with water or egg wash.
6. Step 6: Heat vegetable oil in a deep pan to 350°F (175°C). Fry 2–3 shells at a time for 3–4 minutes or until golden brown. Drain on paper towels and let cool before removing tubes.
7. Step 7: For the filling, beat cream cheese until smooth. Add confectioners’ sugar, vanilla extract, salt, and heavy cream. Beat until the mixture is fluffy. Add red food coloring if desired.
8. Step 8: Chill the filling for 1 hour to firm up.
9. Step 9: Transfer the filling to a piping bag and fill cooled shells from both ends.
10. Step 10: Dip the filled ends into mini chocolate chips and crushed pistachios. Dust with powdered sugar and Dutch-process cocoa powder before serving.

Tips & Variations

• For a natural red color, try beet powder or pomegranate extract instead of gel food coloring.
• To make baked shells instead of fried, brush wrapped dough tubes with oil and bake at 400°F for 12–15 minutes.
• Fill cannoli shells just before serving to keep them crisp and avoid sogginess.
• Swap pistachios for chopped almonds or leave out nuts for a nut-free version.

Storage

Store unfilled cannoli shells in an airtight container at room temperature for up to 2 days. Keep the cream cheese filling refrigerated in a sealed container for up to 2 days. Assemble cannoli just before serving to maintain the crispy texture. Avoid freezing filled cannoli as the shells will become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make red velvet cannoli ahead of time?

You can prepare the dough and filling up to 2 days in advance and store them separately—dough chilled and filling refrigerated. However, assemble only a few hours before serving to keep the shells crisp.

Why are my cannoli shells soft?

Soft shells usually result from underfrying, incorrect oil temperature, or filling too far in advance. Ensure the oil is at 350°F and fill the shells shortly before serving to maintain crispness.