Cannoli Shells

I LOVE CANNOI'S.   I had a friend teach me now to make cannoli shells a month or so ago.   It's a lot of work, but well worth the effort.  I also use this recipe to make a pie shell with for cannoli pie (same recipe that is used for a graham cracker crust).  If I'm using it for a pie crust, then I just roll out the dough very thin, and fry it.  I don't put it around the dowel rods.

CANNOLI SHELLS
(makes 12- 15)

Ingredients:
*2 cups all-purpose flour
*1 tablespoon brown sugar
*1/4 teaspoon salt
*3 tablespoon butter, softened
*2 large egg yolks
*1/4 teaspoon ground nutmeg
*1 teaspoon ground cinnamon
*1/4 cup + 2 tablespoons sweet red wine

Directions:
~Place, flour, brown sugar, salt, butter, egg yolks, nutmeg and cinnamon into a large mixing bowl.
~Using a pastry cutter, cut into mixture is crumbly and everything is will mixed.
~Add wine, 1 tables spoon at a time, until mixture easily forms a ball.
~Cover, and refrigerate for at least 2 hours.
~Remove dough from refrigerator.
~Heat about 6-8 cups of vegetable oil in a large stock pan.
~Allow oil to heat up to 350 degrees (do not let oil get to hot)
~Lightly flour a clean surface.
~Pour some water into a small dish.
~Break off a piece of dough.
~Roll out paper thin,
~Using a 4-5 inch biscuit cutter (or donut cutter without the center piece), cut circles in dough.
~Drape cut out dough lightly around dowel rod or cannoli tubes.
~Dip your finger into water and lightly wet one end of dough.
~Overlap ends of dough around the dowel rod/cannoli tube and seal.
~Carefully place into hot oil, rotating shell often as it cooks.
~Once shell is a golden brown remove from oil.
~Carefully remove from dowel rod/cannoli tube.
~Place on a cooling rack.
~Repeat until all the cannoli shells are done.
~Fill cannoli shells and enjoy.