In the bowl of a stand mixer, combine the flour, sugar, cinnamon, and cold butter until crumbly.

Add 1 egg and 1 yolk, pour in the dry white wine, and mix until smooth. Set the remaining egg white aside - you'll need it to seal the tubes.

Put the dough in a bag and chill in the fridge for 12 hours.

Pour 400 ml of vegetable oil into a saucepan and heat it.

Roll out part of the dough on a floured surface to no more than 1.5 mm thick, cut out 9 cm circles, then roll each one with a pin into an oval about 1 mm thick.

Prick the pieces with a fork, wrap them around the metal tubes, brush the edge with egg white, and press the seam shut.

Deep-fry one tube at a time for 1-1.5 minutes, turning every 15-20 seconds, until golden.

Place the tubes on paper towels, let them cool completely, and only then remove the metal molds.

For the cream, blend the cottage cheese or ricotta with the condensed milk and lemon zest.

Fill the tubes with cream and dust with powdered sugar before serving.