Sfogliatelle Napoletane

Ingredients

2 c flour
1 1/2 c butter
2 tb sugar
2 eggs
2 egg
3 egg yolks
1/2 c superfine sugar
1 tb cornstarch
1 1/4 c milk
1/4 ts vanilla extract
1/2 c ricotta cheese
2 tb candied orange peel

Instructions

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."