Ingredients
36 sheets filo (3x270g packs), 200mm square
250g melted butter
500g ricotta, drained
250g grated mozzarella
Syrup
300g sugar
125ml water
3 cardamom pods
Juice and zest 1 lime
5ml orange blossom water
Crushed pistachios
Method
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
