FILLING:

1 c. sugar
3/4 c. cornstarch
1 qt. half and half cream
1 egg yolk
1 piece cinnamon stick
1/2 c. chopped Hershey bar
1 tbsp. vanilla
Crushed almonds

Mix sugar, corn starch, half and half cream, egg, and cinnamon stick; cook over stove, stirring continually. Let cream boil and cook 5 minutes longer or until firm.

Remove from stove and remove cinnamon stick. Put cream in a glass bowl and cover with Saran Wrap; put in refrigerator to cool.

When ready to fill shells, take cream from refrigerator and add 1 tablespoon vanilla. Mix well with mixer until creamy. Fill shells and roll ends in chocolate and almonds.

SHELLS:

2 1/4 c. flour
1/4 c. sugar
1/2 tsp. ground cinnamon
1/3 c. Crisco
2 well-beaten eggs
1/3 c. dry white wine
Pinch salt

Mix flour, sugar, cinnamon, and salt; blend in Crisco. Mix in eggs; mix in wine.

Set dough for 1 hour before rolling. Roll dough into thin layer. Use a jar lid and press out circle. Roll circle on steel tube; pinch ends together. (Either dab milk or beaten egg on pinched ends.)

Fry in Wesson light oil in large pan or deep fryer about 2-3 minutes or until golden brown.