PAUL SCHNEIDER
FINELLI PIZZA
ELLSWORTH, MAINE

Paul came up with several good ideas for serving desserts. “Desserts create a grab-and-go concept, so they must be displayed properly [so the customer can see them],” Paul said. His recipe for canolli has people buying them by the bagful. “I pay $66 for 200 chocolate-covered Canolli shells from Golden Canolli Company out of Somerville, Massachusetts. The chocolate covering gives them a longer lifespan on the shelf, so they won’t get soggy if they sit there for a day or two.”

Yields about 70 or 80

• Chocolate coated canolli shells
• 5 lbs ricotta (Polio brand works best because it’s dry)
• 1 lb. confectioner’s sugar
• 3 drops of cinnamon oil
• 4 tsp. of white vanilla

INSTRUCTIONS:

Fold the ingredients of ricotta, sugar, cinnamon oil, and white vanilla together carefully—being sure not to mash the cheese, which may liquefy it. Fill shells and enjoy.

 

 



- PMQ -