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
 * 1/2 cup wine,
 * 2 tablespoons oil
 * 2 tablespoons rum
 * flour as needed;

Filling

 * 0.5 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 1/4 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.
 * 6) For filling, set the milk to boil, then gradually add the eggs previously beaten with Sugar and flour.
 * 7) Stir continuously until the filling thickens.
 * 8) When cooled, add vanilla and creamed butter.