Categories: Desserts, Cheese/eggs, Italian 
      Yield: 4 servings 
  
--------------------------DENISE BRADSHAW BDGM08B-------------------------- 
 
-------------------------------FOR THE PASTRY------------------------------- 
      2 c  Flour                               2    Eggs 
  1 1/2 c  Butter/margarine                         Salt 
      2 tb Sugar                                    Milk 
 
------------------------------FOR THE FILLING------------------------------ 
      1    Egg                               1/4 ts Vanilla extract 
      3    Egg yolks                         1/2 c  Ricotta cheese 
    1/2 c  Superfine sugar                     2 tb Candied orange peel; diced 
      1 tb Cornstarch                          1    Egg; beaten 
  1 1/4 c  Hot milk                                 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."