 |
Instructions |
 |
|
|
|
|
| |
1.
|
Combine pastry ingredients, adding enough milk to give dough a soft, elastic consistency. Knead well, cover & chill for 30 minutes.
|
|
| |
2.
|
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."
|
|
| |
|
|
|
|
|
