INGREDIENTS

INSTRUCTIONS

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."  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 456
Calories From Fat: 113
Total Fat: 12.7g
Cholesterol: 337mg
Sodium: 227.2mg
Potassium: 300.6mg
Carbohydrates: 62.6g
Fiber: 1.7g
Sugar: 11.4g
Protein: 20.9g