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Suggest a better descriptionCombine 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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Serving Size: 1 Serving (573g) | ||
Recipe Makes: 4 | ||
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Calories: 1684 | ||
Calories from Fat: 1053 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 117g | 156 % | |
Saturated Fat 61.5g | 307 % | |
Monounsaturated Fat 37.2g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 2096.5mg | 645 % | |
Sodium 841.1mg | 29 % | |
Potassium 519mg | 14 % | |
Total Carbohydrate 109.6g | 32 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 107.4g | ||
Protein 51.1g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1684
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