I made this for Easter -- with some modifications -- and it turned out great. The dough is beautiful to work with. I decided to make homemade blood-orange curd for the filling. But I'd never cooked with blood oranges before. I didn't realize they lose their beautiful color under heat. Ah, well. It still tasted great, despite its grayish hue. And instead of the cream-cheese filling, I mixed some ricotta with a little sugar. Turned out great. I'll definitely use this technique again and will continue to experiment with the fillings. You GO girl! The orange version sounds great. I've been thinking of a strawberry rhubarb filling too. Happy Spring! ~ MaryJane

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