1. In a large mixing bowl, combine zest with cheese, cream, sugar and 1 tbsp. honey. Using an electric mixer, beat until soft peaks form; set cheese mixture aside.
2. Using a sharp knife, cut about ½" from both ends of each orange, exposing the flesh. Set the fruit on one end and slice off strips of peel and white pith using a steady downward motion, following the curve of the fruit.
3. Slice each orange into 7-8 thin rounds; cut rounds into quarters.
4. Spoon filling into fillo shells; top with orange pieces.
5. Drizzle with remaining honey; sprinkle with pistachios.

Tasty Tip:

• Tangerines and blood oranges work in this recipe, too.