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2 Tasse | flour |
1 1/2 Tasse | Butter or margarine |
2 Esslöffel | sugar |
2 | eggs |
| salt |
| milk |
1 | egg |
3 | egg yolks |
1/2 Tasse | sugar Superfine |
1 Esslöffel | cornstarch |
1 1/4 Tasse | Milk hot |
1/4 Teelöffel | vanilla extract |
1/2 Tasse | ricotta cheese |
2 Esslöffel | candied orange peel diced |
1 | egg beaten |
| sugar powdered |
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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