½ cup raisins
3 tbs. orange blossom water
3 tbs. Cointreau
1kg of ricotta
400g of mascarpone
½ cup castor sugar
Zest of 1 lemon
2 egg yolks
10 sheets of fillo
1/3 cup honey
2/3 cup of water
1tbs. orange blossom water
60g pistachios, roughly chopped
Soak the raisins in the orange blossom water and Cointreau for 15 minutes.
Preheat the oven to 180C. Grease a baking dish with some melted butter. Layer 5 sheets of the fillo on the base of the prepared dish, buttering each layer.
Place the ricotta, mascarpone, sugar, lemon zest and egg in a food processor and blend until smooth. Now fold through soaked rains and their soaking liquid.
Spread the ricotta mix evenly over the fillo. Now layer with the last 5 sheets of fillo, ensuring to butter each layer again and covering all the ricotta. Using the tip of a small knife lightly cut a diagonal shape into the pastry.
Bake in the oven for 45 minutes – 1 hour.
Meanwhile for the glaze, heat the honey and water for five minutes in a small saucepan. Turn the heat off and add the orange blossom water.
Pour over the slice while it’s still hot and the sprinkle the pistachios on top.