Cannoli

1. 1

   ["SHELL: 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 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 inches.", "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"

* Per serving · 4 servings · Values may vary.