Ricotta Fillo Pastry Slice

Cook time 2 hours
Servings 8 - 10


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
30g butter
1/3 cup honey
2/3 cup of water
1tbs. orange blossom water
60g pistachios, roughly chopped

Ricotta Fillo Pastry Slice


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.