Introduction
Soft, sweet, and utterly luxurious—this Ricotta Almond Pillow Pastry in ring form is the kind of dessert that instantly elevates any occasion. With a tender, buttery almond dough wrapped around a creamy ricotta filling, each slice delivers a harmonious blend of texture and flavor. Whether you’re looking for something to impress at a brunch, bring to a holiday table, or simply indulge in a moment of sweetness, this pastry checks every box.
It’s not just beautiful to look at—it’s deceptively easy to prepare. The ring shape adds a touch of elegance while still being rustic enough for cozy family dinners. Finished with a snowfall of powdered sugar and optional sliced almonds for crunch, this dessert is both visually appealing and satisfyingly rich. In this blog post, you’ll discover every detail you need to master this Italian-inspired pastry at home, from essential tools to pro tips, serving suggestions, and more.
Why You’ll Love Ricotta almond pillow pastry
- Elegant yet Easy: Despite its bakery-worthy appearance, this recipe is straightforward and beginner-friendly.
- Delicately Sweet: With subtle notes of almond and vanilla, this pastry delivers sweetness without overwhelming the palate.
- Versatile: You can serve it as a brunch centerpiece, afternoon snack, or post-dinner dessert.
- Customizable: Love citrus? Add a little orange zest. Prefer chocolate? Toss in some mini chips. The base is flexible for your creative twists.
- Make-Ahead Friendly: Both the dough and filling can be prepared ahead of time, making it a great option for entertaining.
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (divided use: 1/4 cup for dough, 1/4 cup for filling)
- 1 cup finely ground almonds (or almond flour)
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract (divided use: half for dough, half for filling)
For the Ricotta Filling:
- 1 cup ricotta cheese, well-drained
- 1/4 cup powdered sugar (reserved from above)
- 1/2 teaspoon vanilla extract
- (Optional) A pinch of salt
And for Finishing:
- Extra powdered sugar for dusting
- (Optional) Sliced almonds for garnish
Necessary Tools for Ricotta almond pillow pastry
- Mixing bowls (medium and large)
- Whisk
- Rubber spatula or wooden spoon
- Electric mixer or stand mixer (optional but helpful)
- Measuring cups and spoons
- Rolling pin
- Plastic wrap or beeswax wrap
- Baking sheet
- Parchment paper
- Wire cooling rack
- Fine mesh sieve for dusting powdered sugar
Ingredient Swaps and Additions
- Flour Alternatives: Substitute with gluten-free flour blend for a gluten-free version.
- Butter Substitute: Use plant-based butter for a dairy-free crust.
- Sweeteners: Swap powdered sugar for coconut sugar (pulse it to a fine powder).
- Filling Variations: Add lemon or orange zest to the ricotta mixture for a citrusy note.
- Texture Boosters: Fold in mini dark chocolate chips or chopped pistachios.
- Spices: Add a pinch of cinnamon or cardamom to the dough.
Step-by-Step Instructions
1. Prepare the Dough
Whisk flour, baking powder, salt, and ground almonds. In another bowl, cream the butter, 1/4 cup powdered sugar, almond extract, and half the vanilla. Combine dry and wet until a soft dough forms. Wrap and chill for 30-60 minutes.
2. Make the Ricotta Filling
Mix ricotta, 1/4 cup powdered sugar, remaining vanilla, and a pinch of salt. Adjust sweetness to taste.
3. Assemble the Pastry
Preheat oven to 350°F (175°C). Roll one dough disc into a 9-inch circle. Transfer to baking sheet. Spread ricotta filling, leaving a 1-inch border. Roll second disc, lay over filling, seal edges, and cut a small steam slit.
4. Bake
Bake 20–25 minutes until lightly golden. Cool on baking sheet for 5 minutes, then transfer to rack.
5. Decorate
Dust with powdered sugar and garnish with sliced almonds.
Pro Tips for Success of Ricotta almond pillow pastry
- Drain Your Ricotta: Use cheesecloth or a fine mesh strainer.
- Chill the Dough: Makes rolling easier and edges cleaner.
- Don’t Overbake: Light golden color is perfect.
- Use Parchment Paper: For non-stick baking and easy cleanup.
- Flavor Balancing: Always taste and adjust filling before baking.
Serving Suggestions
- Brunch Platter: Serve with berries and mimosas.
- Dessert Board: Pair with cookies, nuts, and dipped fruits.
- Coffee Companion: Perfect with espresso or cappuccino.
- Holiday Table: A festive centerpiece for Christmas or Easter.
- Romantic Night In: Pair with sweet wine or prosecco.
Storing and Reheating
- Storage: Refrigerate in plastic or foil for up to 4 days.
- Freezing: Wrap and freeze slices for up to 1 month.
- Reheating: Warm in oven at 300°F (150°C) or microwave briefly.
Nutritional Information (Per Serving)
- Calories: 310
- Total Fat: 21g
- Saturated Fat: 9g
- Carbohydrates: 24g
- Sugars: 10g
- Protein: 6g
- Fiber: 2g
- Sodium: 90mg
- Calcium: 6% DV
- Iron: 8% DV
FAQs – Ricotta almond pillow pastry
1. Can I make the dough ahead of time?
Yes, refrigerate up to 2 days or freeze up to 1 month.
2. Can I use store-bought ricotta?
Yes, just drain it well.
3. Can I make this gluten-free?
Yes, use a gluten-free flour blend.
4. Can I double the recipe?
Yes, double ingredients for two rings or one large pastry.
5. Best way to slice?
Use a serrated knife and cut like cake wedges.
Conclusion
With its dreamy ricotta-almond filling, delicate sweetness, and elegant ring presentation, this Ricotta Almond Pillow Pastry is a dessert you’ll return to again and again. It balances ease, taste, and beauty for any occasion.
