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Heat the oven to 450°F Brush a shallow-rimmed baking
sheet about 11 by 14 inches with some of the melted
butter. Spread a filo sheet on top, tucking it into the corners and
allowing the edges to hang over. Brush all over with butter, top with
another sheet, and brush with butter again. Repeat the process until
you have 7 sheets evenly stacked, each brushed with butter.
Place the ricotta and goat's milk cheese in a bowl and mash together
with a fork, mixing well. Spread over the top filo sheet, leaving
3/4 inch clear around the edge. Brush the surface of the cheese
with butter and top with the remaining 7 sheets offilo, brushing
each in turn with butter.
Use scissors to trim about 3/4 inch off the edge but without
reaching the cheese, so it stays well sealed within the pastry. Use
your fingers to tuck the filo edges gently underneath the pastry
to achieve a neat edge. Brush with more butter all over. Use a
sharp knife to cut the surface into roughly 2 3/4 inch squares,
allowing the knife almost to reach the bottom but not quite. Bake for
25 to 27 minutes, until golden and crisp.
While the pastry is baking, prepare the syrup. Put the water and
sugar in a small saucepan and mix well with a wooden spoon. Place
over mediumheat, bring to a boil, add the lemon juice, and simmer
gently for 2 minutes. Remove from the heat.
Slowly pour the syrup over the pastry the minute you take it out ofthe
oven, making sure it soaks in evenly. Leave to cool for 10 minutes.
Sprinkle with the crushed pistachios, if using, and cut into portions.
Serve warm.
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