Red Velvet Cannoli – Globnem
Crisp red velvet cannoli shells filled with tangy cream cheese filling and finished with chocolate chips and pistachios.
Ingredients
Ingredients
- 2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tbsp granulated sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup cold unsalted butter cubed
- 1 tsp white vinegar
- 3 drops red gel food coloring
- 5 tbsp ice water
- Vegetable oil for frying
- 16 oz full-fat cream cheese softened
- 1 cup confectioners’ sugar sifted
- 1/4 cup heavy whipping cream
- 1 tsp vanilla bean paste
- 1/8 tsp salt
- 3 drops red gel food coloring optional, for filling
- 1/2 cup mini chocolate chips
- 1/4 cup finely crushed pistachios
- 2 tbsp powdered sugar for dusting
- 1 tbsp Dutch-process cocoa powder for dusting
Instructions
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, and 1/4 tsp salt.
- Cut in the cold cubed butter with a pastry cutter or your fingertips until the mixture resembles coarse meal with a few pea-sized bits of butter.
- Stir in the white vinegar and 3 drops of red gel food coloring.
- Add the ice water 1 tbsp at a time, stirring after each addition, until the dough forms a smooth, cohesive ball.
- Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.
- After chilling, lightly flour a cool work surface and roll the dough to 1/8 inch thickness.
- Cut the dough into 4 inch circles using a round cutter or a template and knife.
- Wrap each dough circle around a greased metal cannoli tube, overlapping the edges slightly. Brush the overlap with a little water or egg wash and press to seal firmly.
- Pour vegetable oil into a deep, heavy pot to a depth of about 2 inches and heat to 350°F over medium heat.
- Fry the wrapped cannoli shells 2 to 3 at a time for 3 to 4 minutes, turning occasionally, until crisp and deep golden.
- Carefully remove the shells from the oil with tongs or a slotted spoon and drain on a paper towel lined rack. Let cool slightly, then gently slide out the cannoli tubes and let the shells cool completely.
- For the filling, place the softened cream cheese in a mixing bowl and beat with an electric mixer on medium speed until completely smooth and creamy.
- Add the confectioners’ sugar, vanilla bean paste, and 1/8 tsp salt. Beat on low at first, then increase to medium until smooth and combined.
- Pour in the heavy cream and beat until the filling is thick, fluffy, and holds soft peaks.
- If desired, tint the filling with 3 drops of red gel food coloring and mix until the color is even.
- Cover the bowl and refrigerate the filling for 1 hour to firm up.
- Once the shells are fully cool and the filling is chilled, transfer the filling to a piping bag fitted with a large round or star tip.
- Pipe the cream cheese filling into each cannoli shell from one end until filled halfway, then pipe from the opposite end to fill the center.
- Immediately dip each end of the filled cannoli into mini chocolate chips and crushed pistachios so they adhere to the filling.
- Arrange the cannoli on a serving platter and dust the tops with powdered sugar and Dutch-process cocoa powder just before serving.
Notes
- Use gel food coloring; liquid food coloring can change the dough texture.
- Keep the butter and water cold to help the shells fry up crisp and flaky.
- Do not overfill the shells; excess filling can crack them.
- Fill shells close to serving time; aim to fill no more than 2 hours before serving for maximum crunch.
- Maintain oil temperature between 345°F and 355°F while frying for even cooking.
- Unfilled shells keep in an airtight container at room temperature for up to 1 week or frozen for up to 3 months; re-crisp in a 300°F oven for 3 to 5 minutes if needed.
- For extra flavor, add a splash of buttermilk or a drop of almond extract to the cream cheese filling.
- Keep the butter and water cold to help the shells fry up crisp and flaky.
- Do not overfill the shells; excess filling can crack them.
- Fill shells close to serving time; aim to fill no more than 2 hours before serving for maximum crunch.
- Maintain oil temperature between 345°F and 355°F while frying for even cooking.
- Unfilled shells keep in an airtight container at room temperature for up to 1 week or frozen for up to 3 months; re-crisp in a 300°F oven for 3 to 5 minutes if needed.
- For extra flavor, add a splash of buttermilk or a drop of almond extract to the cream cheese filling.