Crispy flaky dough surrounding a ricotta/orange filling…sounds yummy right? The overall verdict was a resounding…”Eh, it’s okay”. Then of course we starting naming ways to make it better. Learned new techniques, so not a total waste of time. https://www.epicurious.com/recipes/food/views/ricotta-filled-pastries-104911
These little squares… 
turn into 4′ strips. 
Had a few issues when stretching.
First one done, waiting to attach strip 2. 
Supposed to be 9″, I ended up with a 7 and a 10. Yes they look a little obscene.
Finally used that pasta attachment that I got for Christmas 3-4 years ago, so Bonus! on that. Had that process waaaay over complicated in my mind. Also made my own candied orange peels because I forgot to buy some..oops. They really pack a flavor punch!
YUM! 
…25,26,27…..
Best egg separator ever! 
This part of the filling felt like playdough…yummy when you were 2 right?
The pastry turned out really crispy and flaky, but basically flavorless. Crunch your way through the pastry and you get to the filling which kinda reminded me of cannoli filling. It was good, but over all not worth the effort. Surprised my pasta maker didn’t give out after the 502nd time the dough went through. Okay, slight exaggeration but it sure felt like that many.
Flatten this…. 
into this….. 
pick up, and fill…. 
without your layers separating. Had a few fails, but overall they held together. 
My finished product.
Eric sent me this with a text saying he didn’t think his looked right. Look pretty much like mine though. 
Eric’s finished product.
A mix of butter and lard gets basted on the pastries as they cook. We thought basting it with something sweet, like jam or honey or anything to add flavor to that pastry would greatly increase the enjoyment factor. I think I’ll take the win for this one, mine might not taste better, but they look better 🙂
Yep, you are right! Don’t know about the taste, but yours do look better!! :o)
🙂