Place flour in a mound on pastry board. Make a well in center; put in salt, sugar and dabs of soft butter. Add wine and with a fork, stir in center. Keep stirring until most of the flour is absorbed. Work with hands. Knead until smooth. Almost all the remaining flour will be picked up. Roll out no thicker than a noodle, cut into 3 1/2 inch squares. Place forms diagonally on squares. Wrap pasty around form, on corner over the other. Press corners together. Moisten with water if necessary (with fingers). Cover bottom of frying pan with 3/4 inch vegetable oil. Heat to very hot. Shells should blister and turn brown immediately. Turn carefully when one side is done. Remove from pan when crisp. Hold form with pliers and push off with a fork. Drain on paper towel. When form is cool, using spatula and broad knife, fill cannoli from one end and then the other. Press in gently to assure it is full. Scrape ends to smooth and dip ends in remaining fruit.
