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Red Velvet Cannoli

Crisp red velvet shells filled with creamy, sweet ricotta and cream cheese filling, studded with chocolate chips, perfect for festive occasions and parties.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 8 cannoli
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cannoli Shells
  • 1.5 cups all-purpose flour
  • 2 tbsp cocoa powder
  • 2 tbsp sugar
  • 0.25 tsp salt
  • 3 tbsp unsalted butter cold, diced
  • 1 egg yolk
  • 3-4 tbsp cold water
  • 0.5 tsp vanilla extract
  • as needed red gel food coloring
Filling
  • 1 cup ricotta cheese
  • 0.5 cup cream cheese softened
  • 0.5 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 0.25 cup mini chocolate chips

Equipment

  • Mixing bowls
  • Cannoli tubes
  • Deep fryer or pan
  • Whisk or hand mixer

Method
 

  1. Whisk flour, cocoa, sugar, and salt. Cut in butter until coarse crumbs form.
  2. Mix egg yolk, vanilla, and food coloring; add to dry ingredients with cold water until dough forms.
  3. Wrap dough and chill 30 minutes.
  4. Roll dough thin, cut squares, wrap around cannoli tubes, seal edges.
  5. Heat oil to 350°F (175°C) and fry shells 2–3 minutes per side until crisp; cool.
  6. Beat ricotta, cream cheese, powdered sugar, and vanilla until smooth; fold in chocolate chips.
  7. Pipe filling into cooled shells; dust with cocoa or extra chocolate chips before serving.

Notes

Serve immediately for best crunch. Can refrigerate unfilled shells up to 24 hours.