Heat oven to 400 degrees and line cookie tray with parchment paper

Cut pastry to 4 rectangles, measuring 3" by 6" each

Place each rectangle on prepared cookie sheet and pierce all over with a fork. Cover with another sheet of parchment and place another cookie sheet on top.

Place this in the oven and bake for 15 minutes.

Remove top cookie sheet and parchment paper and continue baking for approximately 2 to 5 minutes (it took mine 3 1/2 minutes) or just until golden.

Remove from oven and allow to cool completely.

Meanwhile in a mixing bowl, stir together ricotta cheese, vanilla extract, 3 tbsp. confectioners sugar and orange zest.

Divide the cheese mixture between two of the pastry rectangles, spreading just to edges. Sprinkle each with pistachios and then arrange raspberries over pistachios.

Cover raspberries with the remaining two pastry rectangles.

Sprinkle each with remaining tbsp. of confectioners sugar.