Italian Cannoli - cooking recipe

Ingredients

4 lb. flour
4 heaping Tbsp. Crisco shortening
3 eggs
3 to 4 c. red wine (Fortissimo)
oil (for frying)

Preparation

In a small bowl, mix eggs with wine; set aside.
Blend into flour the Crisco and crumble with hands until it forms small crumbly balls; make a well and add egg mixture.
Blend flour and knead.
Add more wine if too stiff.
Knead well until elastic on a floured board.
Divide into small sections and roll out paper thin into 4 x 4-inch squares (depends on roller forms).