(4 servings)

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.