Name: Sweet Ricotta Pastries
Cook time: 1 1/4 hr
Total time: 2 1/2 hr
Yield: Makes 12 servings
Ingredients: 1/2 cup whole milk; 2 (3-by 1-inch) strips orange zest; 1 large egg yolk; 3 tablespoons sugar; 1 tablespoon cornstarch; 1/2 teaspoon pure vanilla extract; 1/2 pound fresh ricotta; 3/4 teaspoon orange-flower water; 2 tablespoons finely chopped candied citron; 2 1/4 cups all-purpose flour; 6 tablespoons sugar; 1/2 teaspoon salt; 2 sticks cold unsalted butter, cut into pieces; 1/2 teaspoon grated orange zest; 2 large egg yolks; 2 tablespoons cold water; 1 large egg beaten with 1 tablespoon water; Equipment: a nonstick muffin pan with 12 (1/2-cup) cups; Garnish: confectioners sugar for dusting

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Sweet Ricotta PastriesJohn Valiant

In many Italian-American bakeries, these cross-topped pies are tucked among cannoli, biscotti, and pignoli cookies. In this homemade version, pasta frolla (a tender, short crust) is filled with a creamy orange-scented ricotta custard. Served with hot espresso, these little pastries are a wonderful way to end a big family meal.

Cooks' notes:

•Dough, in muffin cups and in strips on baking sheet, can be chilled, covered with plastic wrap, up to 1 day.
•Pastries can be made 4 days ahead and chilled in an airtight container. Bring to room temperature before serving.

Recipe notes

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