We will start making the dough, for this in a large bowl we mix together the flour, sugar and salt. We weigh the butter and we divided it into four parts. We cut each part into small cubes about one centimeter
Add one of the portions of butter to the flour and, with a round blade knife, incorporate the butter and flour, while gradually add cold water until the mixture comes together to form an elastic dough.
Dust the kneading surface with flour and roll out the dough with a rolling pin. We roll out the dough in the shape of a rectangle, adding more flour if necessary so that it does not stick, until the dough is about 4 mm thick.
Remove excess flour from the surface of the dough and place the next portion of butter on two-thirds of the rolled dough evenly (according to the step-by-step photo).
we fold the dough in three portions, bringing the unbuttered end to the center, then folding the other third. Press the edges of the puff pastry with your fingers, turn the puff pastry over and roll it out again slightly until the puff pastry is 4mm thick, that is, the same size it was before adding the butter.
We repeat two more times, with the two remaining portions of butterthen fold in three, cover with plastic wrap and chill in the fridge for 30 minutes.
With a kitchen rolling pin, roll out the dough until form a circle of about 30 centimeters in diameter. We put it on a baking tray lined with non-stick paper and let it rest again in the fridge for 15 minutes. Preheat the oven to 190 degrees Celsius.
Remove the dough from the refrigerator and score a 1-inch border around the dough with a knife. Prick the center of the puff pastry with a fork. so that it does not rise excessively and that only the edges rise. Bake for 15 to 20 minutes until we see it golden.
In a bowl, combine the ricotta, 2 tablespoons of honey, the cream and the egg yolks. Add the orange zest and cardamom, as well as the salt. Spread the mixture in the center of the dough, leaving the edge free. We bake for 15 minutes. Let it cold down.
we place quartered figs over the filling of ricotta. Lightly heat the remaining honey with a teaspoon of water and varnish the figs with this mixture.