Sfogliatelle Napoletane

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.