Sfogliatelle Napoletane

---------- Recipe via Meal-Master (tm) v8.02

Title: Sfogliatelle Napoletane
Categories: Desserts, Italian, Cheese/eggs
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."

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