Description
These Irresistibly Creamy Ricotta Almond Pillows are delicate, flaky pastry treats filled with a luscious ricotta and almond mixture. Perfectly sweetened and lightly scented with vanilla, they bake to golden perfection and can be enjoyed dusted with powdered sugar or drizzled with honey for an extra touch of indulgence. A fantastic dessert or snack that combines creamy texture with nutty flavors in every bite.
Ingredients
Scale
Dough
- 2 cups all-purpose flour (or gluten-free flour)
- 1 cup unsalted butter (cold, cut into cubes)
- 2 tbsp sugar (can substitute with honey or maple syrup)
- 1 tsp vanilla extract (can substitute with almond extract)
- 1/2 tsp salt
- 1/4 cup cold milk (or alternative milk)
Filling
- 1 cup ricotta cheese (well-drained)
- 1/2 cup finely ground almonds (or almond flour)
- 1/2 cup powdered sugar (can use natural sweeteners)
- 1 large egg yolk (can substitute with cornstarch for vegan option)
Optional Garnishes
- Powdered sugar for dusting
- Sliced almonds for garnish
- Honey drizzle
Instructions
- Prepare the Dough: In a mixing bowl, combine the all-purpose flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Stir in vanilla extract and cold milk, mixing gently until the dough just comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 20 minutes.
- Make the Filling: In another bowl, mix the well-drained ricotta cheese with finely ground almonds and powdered sugar. Add the egg yolk (or cornstarch if making vegan) and stir until smooth and creamy. Set aside.
- Shape the Pillows: Remove the dough from the fridge and roll it out on a lightly floured surface into a thin sheet about 1/8 inch thick. Use a round cutter or glass to cut out circles approximately 3 inches in diameter. Place a small spoonful of filling in the center of each circle.
- Seal the Edges: Fold the dough circles over to form half-moons, enclosing the filling. Press the edges firmly with a fork or your fingers to seal completely and prevent leakage during baking.
- Bake: Preheat your oven to 350°F (175°C). Arrange the ricotta almond pillows on a baking sheet lined with parchment paper, ensuring slight space between them. Optionally, garnish with sliced almonds on top. Bake for 18-20 minutes or until the pillows are golden brown on the edges.
- Cool and Serve: Allow the pastries to cool on a wire rack. Dust with powdered sugar and drizzle with honey if desired before serving. Enjoy warm or at room temperature.
Notes
- Ensure ricotta cheese is well-drained to avoid soggy filling.
- Substitute gluten-free flour to make the recipe gluten-free.
- Use cornstarch instead of egg yolk for a vegan-friendly filling.
- Honey or maple syrup can be used instead of sugar for a natural sweetener option.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
