Canoli with Cream

Description
In Romanian: Cornet cu frisca sau crema

Ingredients

 * 4 oz / 100 g butter
 * 4 oz / 100 g confectioner's sugar
 * 1 egg
 * ½ cup wine
 * 2 tablespoons oil
 * 2 tablespoons rum
 * flour as needed

Filling

 * ½ qt / 0,5 l milk
 * 2 tablespoons flour
 * 3 eggs
 * 4 oz / 100 g butter
 * 8 oz / 250 g sugar
 * 1 teaspoon vanilla
 * egg for washing

Directions

 * 1) Cream the butter with the sugar and egg, then add wine, rum, oil and the flour at the end.
 * 2) Knead a medium soft dough and let it rest for 10–15 minutes.
 * 3) Then roll into a ¼ inch thick sheet, cut into strips and wind these strips around the special canoli molds.
 * 4) Wash with egg and bake. When the canoli are done, remove and let cool.
 * 5) When cold, fill with whipped cream or other fillings.

Filling

 * 1) Set the milk to boil, then gradually add the eggs previously beaten with sugar and flour.
 * 2) Stir continuously until the filling thickens.
 * 3) When cooled, add vanilla and creamed butter.