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1
Combine the components in the bowl of a food processor fitted with a steel blade, pulsing the ingredients six or eight times to smooth the ricotta and blend the cheeses to a creamy texture.
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2
Turn the prepared cheese out into a bowl, cover and refrigerate it while you make the dough.
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3
Preheat the oven to 400 degrees.
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4
In a large bowl, combine the flour, confectioners sugar, sea salt, and lemon zest.
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5
With your fingertips or a pastry blender, quickly work the cold butter into the dry components until it resembles coarse crumbs.
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6
Combine the egg yolks, orange flower water, and cream and pour the liquids over the butter and flour mixture, working it very swiftly into a rough dough.
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7
Turn the dough out onto a sheet of plastic wrap and press it until smooth.
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8
Enclose the dough in the plastic, wrapping it in a second sheet of plastic, then refrigerate it for 1 hour or place it in the freezer for 20 minutes.
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9
Roll the dough between sheets of plastic wrap to a thinness of 1/4 inch.
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10
Cut 5-inch circles from the dough, stack them between sheets of plastic, wrap them in more plastic, and leave them to rest in the refrigerator while you reroll the scraps and cut additional circles.
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11
When all the dough has been rolled and cut, position half the circles on parchment-lined baking sheets.
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12
Place 2 tablespoons of filling on each circle, mounding it in the center.
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13
Place another round of pastry over the cheese, folding the bottom circle up to cover the edges of the top circle, crimping, sealing the pastries.
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14
Bake the sebadas for 18 to 20 minutes, until they are deeply golden and crisped.
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15
Remove the sebadas from the oven.
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16
Wet a soft pastry brush in the warm honey and paint the just-baked sebadas.
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17
Permit them to rest a few minutes before giving them another pass with the honey.
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18
Remove them to racks to cool a bit, serving them warm or at room temperature.
