<<Disclaimer: Verify this information before applying it to your situation.>> Yesterday, I used Bette Hagman's recipe for ricotta pastry to make bear claws from a batch of fresh figs a friend gave me. I am very impressed with this pastry recipe. It made a most delicious crust! (I'm sure it's also loaded with calories, but oooooooh what delicious calories.) It is suggested as a fruit pie crust. Surely, I will find a good batch of peachies before the season runs out and make an equally delicious pie! If anyone has found any other tastey uses for this dough recipe, please let me know. If you try this recipe, however, do use the plastic wrap as directed in the recipe. The dough is difficult to handle, especially if it gets warm. I found the only way to get it into the pan was to turn it upside down with the plastic and then peel if off. Happy eating! Nina :) '89FX3/Coupe (SAM)