---------- 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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