| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Desserts, Cheese/eggs, Italian |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 1/2 |
c |
Butter/margarine |
| 2 |
tb |
Sugar |
| 2 |
|
Eggs |
|
|
Salt |
|
|
Milk |
| 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 |
INSTRUCTIONS
DENISE BRADSHAW BDGM08B
FOR THE PASTRY
FOR THE FILLING
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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