Red Velvet Cannoli
Cannoli are classic Italian treats, usually filled with sweet ricotta. But when red velvet meets cannoli, magic happens.
The vibrant red shells, combined with a silky, sweet cream cheese filling, make this dessert both stunning and indulgent. Perfect for parties, holidays, or a romantic dinner, Red Velvet Cannoli are a dessert that looks like it took hours to make but disappears in minutes.
This dessert is:
✔ Visually stunning
✔ Sweet and creamy
✔ Perfect for gifting or entertaining
✔ Easy enough to make ahead
Every bite combines a crisp, delicate shell with creamy, slightly tangy filling — and a hint of chocolate to keep it festive.
Why This Recipe Works
- Bright red shells make it festive
- Cream cheese filling is smooth, not overly sweet
- Mini chocolate chips add texture
- Easy to make in batches
- Perfect for serving on platters at parties
Ingredients
Cannoli Shells
- 1 ½ cups all-purpose flour
- 2 tbsp cocoa powder
- 2 tbsp sugar
- ¼ tsp salt
- 3 tbsp unsalted butter, cold and diced
- 1 egg yolk
- 3–4 tbsp cold water
- ½ tsp vanilla extract
- Red gel food coloring
Filling
- 1 cup ricotta cheese
- ½ cup cream cheese, softened
- ½ cup powdered sugar
- ½ tsp vanilla extract
- ¼ cup mini chocolate chips
Optional Garnish
- Cocoa powder for dusting
- Extra mini chocolate chips
Instructions
- In a bowl, whisk flour, cocoa powder, sugar, and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Mix egg yolk, vanilla, and red food coloring in a small bowl. Add to dry ingredients.
- Add cold water 1 tbsp at a time until dough comes together.
- Wrap dough in plastic and chill 30 minutes.
- Roll dough thin (1/8 inch) and cut into 4×4 inch squares. Wrap around cannoli tubes and seal edges.
- Heat oil in a deep fryer or large pan to 350°F (175°C). Fry shells until crisp, about 2–3 minutes per side. Remove and cool.
- Beat ricotta, cream cheese, powdered sugar, and vanilla until smooth. Fold in mini chocolate chips.
- Once shells are cool, pipe filling into shells.
- Dust with cocoa powder or sprinkle extra mini chocolate chips before serving.
Serving Tips
- Serve immediately for crispest shells
- Refrigerate filled cannoli up to 24 hours
- Perfect for Valentine’s Day, holiday parties, or special events
- Pair with coffee or dessert wine for an elegant touch
Variations
White Chocolate Red Velvet Cannoli
Mix white chocolate chips into the filling for extra sweetness.
Mini Cannoli
Use smaller shells for bite-sized desserts perfect for parties.
Nutty Twist
Dip ends of filled cannoli in crushed pistachios or almonds for crunch.
Red Velvet Cannoli
Ingredients
Equipment
Method
- Whisk flour, cocoa, sugar, and salt. Cut in butter until coarse crumbs form.
- Mix egg yolk, vanilla, and food coloring; add to dry ingredients with cold water until dough forms.
- Wrap dough and chill 30 minutes.
- Roll dough thin, cut squares, wrap around cannoli tubes, seal edges.
- Heat oil to 350°F (175°C) and fry shells 2–3 minutes per side until crisp; cool.
- Beat ricotta, cream cheese, powdered sugar, and vanilla until smooth; fold in chocolate chips.
- Pipe filling into cooled shells; dust with cocoa or extra chocolate chips before serving.
