36 sheets filo (3x270g packs), 200mm square

250g melted butter

500g ricotta, drained

250g grated mozzarella


300g sugar

125ml water

3 cardamom pods

Juice and zest 1 lime

5ml orange blossom water

Crushed pistachios


1. Layer 6 sheets of filo x 6. Buttering well on each layer

2. Mix the cheeses and divide between the 6 batches of pastry

3. Fold into the middle from each corner to form a square

4. Flip over and place on a baking tray. Brush with more butter

5. Bake at 200C for 20 minutes

6. Syrup – boil together for 5 minutes

7. When the filo is cooked take out of the oven and pour over the syrup

8. Let it sit for 5 minutes

9. Add the nuts and eat