In a food processor, combine ricotta, mascarpone, orange flower water, orange zest, and lemon zest.

Pulse until smooth and creamy.

Transfer the cheese mixture to a bowl, cover, and refrigerate.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

In a large bowl, mix flour, confectioners sugar, sea salt, and lemon zest.

Cut cold butter into the dry ingredients until it resembles coarse crumbs.

Combine egg yolks, orange flower water, and heavy cream.

Quickly mix the liquids into the butter and flour mixture to form a rough dough.

Press the dough into a smooth disk on plastic wrap.

Wrap the dough in plastic wrap and refrigerate for 1 hour or freeze for 20 minutes.

Roll the dough between sheets of plastic wrap to 1/4 inch thickness.

Cut out 5-inch circles from the dough.

Place half of the dough circles on parchment-lined baking sheets.

Mound 2 tablespoons of cheese filling in the center of each circle.

Cover with another dough circle.

Fold the bottom circle over the edges of the top circle and crimp to seal.

Bake for 18-20 minutes until golden brown.

Remove sebadas from oven.

Brush warm honey over the baked sebadas.

Let them rest for a few minutes, then brush again with honey.

Cool slightly on racks before serving warm or at room temperature.