Cannoli Shell Recipe

4 sifted cups flour
1 tablespoon sugar
¼ teaspoon cinnamon
¾ cup red wine
1 egg yolk, beaten slightly

Resift flour with sugar and cinnamon in a small heap on bread board.
Make a well in center and pour wine into it. 
Stir from center out to mix.

Knead dough until smooth and stiff, about 15 minutes.
(Kneading and rolling work best on a  http://www.fantes.com/pastry-boards.html" rel="nofollow - marble board  or a regular board with a stiff cotton cover.)
If dough still seems moist and sticky, knead in more flour.
It must be quite stiff.
If too dry to roll easily, add a few more drops of wine and knead in.

Cover dough with a warm bowl and let stand two hours in a moderately cool place.

Roll out the dough as thin as paper.
Cut into five-inch rounds and wrap each around a metal cannoli tube.
(Cut smaller, about 3", if to be used on the smaller cannoli tubes.)

Wrap dough loosely around form so that about .25" of the form protrudes at each end.
Seal by brushing a little egg yolk (a feather brush works best) on the overlapping edge.

Fry two at a time in deep hot fat for one minute, or until browned on both sides.
Lift out very carefully with a slotted spoon or tongs.
Drain on absorbent paper.

When cool, gently remove from the form and fill with the desired filling.
Refrigerate after filling.
Unfilled shells will keep about 6 weeks, boxed, in a cool dry place.
Filled shells should be served soon after making.