-DENISE BRADSHAW BDGM08B-

-FOR THE PASTRY-
2 c Flour
1 1/2 c Butter/margarine
2 tb Sugar
2 Eggs
Salt
Milk

FOR THE FILLING
1 Egg
3 Egg yolks
1/2 c Superfine sugar
1 tb Cornstarch
1 1/4 c Hot milk
1/4 ts Vanilla extract
1/2 c Ricotta cheese
2 tb Candied orange peel; diced
1 Egg; beaten
Powdered sugar

Combine pastry ingredients, adding enough milk to give dough a soft,
elastic consistency. Knead well, cover & chill for 30 minutes.
FILLING: beat 1 egg & 3 egg yolks with wuperfine sugar, add cornstarch
and graduallyl mix in milk and vanilla. Pour into a pan; place over low
heat and bring to a boil, stirring constantly. Remove from heat, allow to
cool and mix in ricotta and orange peel. Preheat oven to 375. Roll out
pastry on a floured board, then cut into rectangles. Put filling on half
the rectangles and cover with remaining rectangles, sealing edges firmly.
Brush with beaten egg. Arrange on a greased, floured baking sheet and bake
until golden brown. Dust with powdered sugar. From “The Flavors of Italy.”