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Crispy Red Velvet Cannoli You’ll Crave

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  • Author: Emilia Stella
  • Total Time: 1 hour 5 minutes
  • Yield: 12 cannoli 1x

Description

These Red Velvet Cannoli feature crisp, golden-fried pastry shells filled with a rich, vibrant red velvet ricotta cream, complemented by a smooth, tangy cream cheese swirl. Each bite offers a delightful contrast of textures, from the delicate crunch of the shell to the velvety, sweet filling, finished with a dusting of powdered sugar. The subtle cocoa notes of the red velvet are balanced by the creamy, slightly tart cream cheese, creating a sophisticated dessert experience.

Ingredients

Scale
  • **For the Cannoli Shells:**
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1/2 cup water (or white vinegar for extra crispness)
  • Vegetable oil, for frying
  • **For the Red Velvet Ricotta Filling:**
  • 2 cups whole milk ricotta cheese, well-drained
  • 1 cup powdered sugar, sifted
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon red food coloring (or more, to desired shade)
  • **For the Cream Cheese Swirl:**
  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar, sifted
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • **For Garnish:**
  • Powdered sugar, for dusting

Instructions

  1. **Prepare the Cannoli Shells:**
  2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. In a separate small bowl, whisk the egg yolk with the water (or vinegar). Gradually add the liquid to the flour mixture, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  5. On a lightly floured surface, roll out the chilled dough very thinly, about 1/16-inch thick. Using a 3-4 inch round cutter, cut out circles. Re-roll scraps as needed.
  6. Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
  7. Lightly grease cannoli tubes. Wrap each dough circle around a cannoli tube, moistening one edge with a little water and pressing to seal.
  8. Carefully lower 2-3 cannoli into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and bubbly.
  9. Remove the fried shells with tongs and place them on a paper towel-lined plate to drain. Once cool enough to handle, carefully slide the shells off the tubes. Let cool completely before filling.
  10. **Prepare the Red Velvet Ricotta Filling:**
  11. In a medium bowl, combine the well-drained ricotta cheese, sifted powdered sugar, cocoa powder, vanilla extract, and red food coloring.
  12. Beat with an electric mixer on medium speed until smooth and creamy. Adjust red food coloring if a deeper shade is desired. Transfer to a piping bag fitted with a star tip.
  13. **Prepare the Cream Cheese Swirl:**
  14. In a separate small bowl, beat the softened cream cheese, sifted powdered sugar, and vanilla extract until smooth.
  15. Add the heavy cream and beat until light and fluffy. Transfer to a piping bag fitted with a small round tip.
  16. **Assemble the Cannoli:**
  17. Pipe the red velvet ricotta filling into one end of each cooled cannoli shell, filling about two-thirds of the way.
  18. Then, pipe the cream cheese swirl into the remaining third of the shell, creating a distinct white swirl at the opening. Repeat for the other end of the cannoli.
  19. Arrange the filled cannoli on a serving platter. Dust generously with powdered sugar just before serving.

Notes

Ensure ricotta cheese is thoroughly drained to prevent a watery filling. Place it in a fine-mesh sieve lined with cheesecloth over a bowl and refrigerate for several hours or overnight.

Roll the cannoli dough as thin as possible for the crispiest shells.

Maintain a consistent oil temperature during frying for even cooking and browning. Use a thermometer.

Fill cannoli just before serving to keep the shells crisp.

Store unfilled cannoli shells in an airtight container at room temperature for up to 3 days. Store fillings separately in the refrigerator.

  • Prep Time: 45 minutes
  • Cook Time: 20 minutes

Nutrition

  • Calories: 320 kcal
  • Fat: 16g
  • Carbohydrates: 38g
  • Protein: 8g

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Find it online: https://icefishinges.com/crispy-red-velvet-cannoli-youll-crave/