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Sfogliatelle Napoletane

2 cups flour
2 eggs
1 1/2 cups butter/margarine
salt
2 tablespoons sugar
milk

1 egg
1/4 teaspoon vanilla extract
3 egg yolks
1/2 cup ricotta cheese
1/2 cup superfine sugar
2 tablespoons candied orange peel, diced
1 tablespoon cornstarch
1 egg, beaten
1 1/4 cups hot milk
powdered sugar

Prepare pastry: Combine pastry ingredients, adding enough milk to
give dough a soft, elastic consistency. Knead well, cover and chill
for 30 minutes.

Beat 1 egg and 3 egg yolks with superfine sugar, add cornstarch
and gradually 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.

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