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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|Serving Size: 1 Serving (573g)|
|Recipe Makes: 4|
|Calories from Fat: 1053 (63%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1684
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