Title: Sfogliatelle napoletane
 Categories: Desserts, Cheese/eggs, Italian
      Yield: 4 Servings
 
MMMMM------------------DENISE BRADSHAW BDGM08B-----------------------

MMMMM-----------------------FOR THE PASTRY----------------------------
      2 c  Flour
  1 1/2 c  Butter/margarine
      2 tb Sugar
      2    Eggs
           Salt
           Milk

MMMMM----------------------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.