Cannoli Shells

3 cups of sifted all-purpose flour
1 tablespoon of  sugar
1/4 teaspoon of cinnamon
3/4 cup of port
Salad oil or shortening for deep-frying
1 egg yolk, slightly beaten

Sift flour with sugar and cinnamon onto a board. Make a well in center and fill with port. With a fork, gradually blend flour into port. When dough is stiff enough to handle, knead about 15 minutes, or until dough is smooth and stiff (if too moist and sticky, knead in a little more sifted flour). Refrigerate dough, covered for 2 hours. In deep-fat-fryer, electric skillet, or heavy saucepan, slowly heat salad oil (3-4 inches deep), to 400ºF. on deep-frying thermometer. Meanwhile, on lightly floured surface, roll 1/3 of dough to paper thinness, making a 16 inch round. Cut into 8 (5 inch) circles. Wrap a circle loosely around a 6 inch long Cannole form or dowel, 1 inch in diameter; seal with egg yolk. Gently drop dough-covered forms, 2 at a time, into hot oil and fry 1 minute, or until lightly browned on all sides (turn if necessary). With tongs or slotted utensils, lift out of oil, and drain on paper towels. Carefully remove forms. Continue until all dough is used. Cannoli shells can be made a day or two ahead and stored, covered, at room temperature. Fill shell about hour before serving. Makes 24.