 | Peach CannoliYield: 30 cannoli Pastry Chef Vince Pellegri of Vinny’s Mutual Aid Bakery | Atlanta, GA |
This cannoli pulls inspiration from the traditional Sicilian dessert and highlights the final flavors of summer. Just as the peach season ends, peppers come into full force at the markets. Paired together, they make for a vibrant sweet and savory cannoli. This dessert features The Perfect Purée White Peach made into jam to combine with the whipped ricotta and roasted Jimmy Nardello peppers to balance out the sweeter notes of the filling. The cannoli is finished with a maximalist combination of confectioners’ sugar, White Peach leather, pistachios, mint, and edible flowers.
Ingredients for Cannoli Dough:
• 300 g. King Arthur all-purpose flour
• 7 g. kosher salt
• 30 g. granulated sugar
• 2 g. ground cinnamon
• 35 g. egg yolk
• 56 g. unsalted butter
• 72 g. dry white wine
• 26 g. distilled white vinegar
• egg whites, as needed for sealing
• 3 liters canola oil, for frying
Ingredients for Peach Jam:
• 650 g. The Perfect Purée White Peach, thawed
• 100 g. granulated sugar
Ingredients for Roasted Jimmy Nardello Peppers:
• 175 g. Jimmy Nardello peppers
• 3 g. kosher salt
• extra virgin olive oil, as needed
Ingredients for Peach Leather:
• 150 grams The Perfect Purée White Peach, thawed
Ingredients for Filling:
• 1.816 kg. whole milk ricotta, strained overnight
• 4 g. kosher salt
• zest of 1 lemon
To Assemble and Serve:
• roasted pistachios
• peach leather, broken into small pieces
• mint
• edible flowers
• confectioners’ sugar
Method for Cannoli Dough:
In a food processor, combine flour, salt, sugar, and cinnamon. Pulse to mix. Add butter and pulse until mixture resembles coarse sand. Transfer to a stand mixer fitted with a dough hook attachment. Create a well in the center and add egg yolks, wine, and vinegar. Mix on low speed until ingredients are combined, then increase to medium speed and knead 10 minutes, or until dough is smooth. Cover and refrigerate at least 4 hours, ideally overnight. In a deep fryer, heat oil to 335°F. Divide dough into thirds. On a clean surface, roll out each portion, then pass through a pasta roller to a No. 6 thinness. Using a 4-inch ring cutter, cut circles of dough. Reroll scraps as needed. Wrap each circle around a cannoli mold, overlapping slightly. Brush edge with egg white to seal. Fry in small batches 3 minutes, or until golden brown and bubbles have subsided. Drain on paper towels and cool completely.
Method for Peach Jam:
In a large saucepan over medium heat, combine The Perfect Purée White Peach and sugar. Bring to a rolling boil and cook 10 minutes, stirring frequently. Remove from heat, cool, and refrigerate overnight.
Method for Roasted Jimmy Nardello Peppers:
Heat oven to 400°F. In a mixing bowl, toss peppers with olive oil and salt. Transfer to a sheet tray and roast 25 minutes, or until blistered and lightly charred. Cover with plastic wrap and let steam 30 minutes. Peel skins, remove stems and seeds, then finely dice. Set aside.
Method for Peach Leather:
Heat a dehydrator to 135°F. Transfer The Perfect Purée White Peach to a piping bag and pipe a thin, even layer onto a parchment-lined sheet tray or silicone mat. Dehydrate 12 hours. Remove and peel from mat. Break into small pieces and set aside.
Method for Filling:
In a food processor, combine ricotta, salt, and lemon zest. Pulse 1 minute, or until light and smooth. Add roasted peppers and pulse to combine. Fold in Peach Jam. Transfer filling to a piping bag and refrigerate 4 hours.
To Assemble and Serve:
Pipe prepared filling into cannoli shells. Garnish both ends with roasted pistachios, peach leather pieces, mint, and edible flowers. Dust lightly with confectioners’ sugar before serving.