Preheat oven to 350°F. Grease a baking sheet and set aside.
Place the phyllo on a work surface and cover with a damp kitchen towel. With a pastry brush, paint the top sheet with melted butter, and lightly sprinkle with nuts and sugar. Top with a second phyllo sheet, and repeat process. Continue with the remaining phyllo sheets, for 4 coated sheets in all.
Cut the phyllo twice lengthwise and three times across to make 12 equal sized rectangles. Bake until golden brown and just crisp, about 10 to 12 minutes. Remove from the oven and cool on the pan.
In a large bowl, beat together the ricotta and cream cheese with an electric mixer until smooth and creamy. Add the honey, orange peel and Grand Marnier, and mix well. Set aside.
In a medium saucepan, combine the figs and honey. Bring to a simmer over medium heat and cook until the figs are tender, but still hold their shape, about 3 minutes. Remove from the heat.
Spoon raspberry coulis onto 4 dessert plates. With a spatula transfer 1 phyllo stack onto each plate. Top with 2 tablespoons of the filling, then 2 tablespoons of figs. Repeat with another layer of phyllo, filling and fruit, and finish with a top layer of phyllo. Spoon raspberry coulis over each phyllo stack and serve.
Yield: Makes 4 servings
In a medium saucepan, combine the raspberries, sugar, water and lemon juice. Bring to a boil and stir until the sugar dissolves. Remove from the heat and cool slightly. Transfer to a food processor or blender and puree. Strain the mixture through a fine sieve set over a bowl, pressing to release as much juice as pulp as possible. Set aside.