Sfogliatelle Napoletane

--------------------------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."