Cannoli - shortening

Method

• For pastry, cut shortening into flour mixture until it resembles coarse crumbs.
• Fold in sugar and cinnamon.
• gradually add wine, a few drops at a time.
• Add egg.
• Mix until pastry holds together ( a few extra drops of wine may be needed(.
• Form into a ball, cover and refrigerate 1 to 2 hours.
• Divide dough into quarters.
• On lightly floured surface, roll out dough as thin as possible (about the thickness of a dime).
• Using a piece of cardboard as a guide, cut out an oval shape 4 or 5 inches long out of the dough.
• Loosely wrap each dough piece around metal cannoli form and seal the edges with a little milk or beaten egg white.
• Deep fry in 2' deep olive oil.
• Remove when golden brown, drain and cool.
• Mix together filling ingredients, spoon into a plastic zippered bag.
• Cut off a corner and squeeze into shells.
• Garnish as desired.