Sfogliatelle Napoletane

Directions

Combine pastry ingredients, adding enough milk to give dough a soft, elastic consistency.

Knead well, cover and chill for 30 minutes.

FILLING: 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℉ (190℃).

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.