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A close-up of freshly baked Ricotta Almond Pillows, topped with a sweet glaze, powdered sugar, and sliced almonds on parchment paper.
Daniel

Air Fryer Ricotta Almond Pillows

Delightfully light and fluffy, these air-fried Ricotta Almond Pillows are tender on the inside with a crisp, sweet almond-sugar coating. An irresistible dessert that comes together in under 30 minutes!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 pillows
Course: Dessert, Snack
Cuisine: Italian, Italian-American
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

For the Ricotta Pillows
  • 1 cup whole milk ricotta cheese strained of excess liquid
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 large egg lightly beaten
  • 1 1/2 tsp baking powder
  • 1 tsp lemon zest from one small lemon
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
For the Almond-Sugar Coating
  • 1/2 cup granulated sugar
  • 1/4 cup blanched almonds finely chopped or ground
  • 1/4 cup unsalted butter melted

Equipment

  • Air Fryer
  • Mixing Bowls
  • Whisk
  • Small Cookie Scoop
  • Fine-mesh Sieve or Cheesecloth

Method
 

Prepare the Dough and Coating
  1. Begin by straining the ricotta. Place the ricotta in a fine-mesh sieve set over a bowl and let it drain for at least 10-15 minutes to remove excess whey. This step is crucial for a light, non-soggy pillow.
  2. While the ricotta drains, prepare the coating. In a shallow bowl or dish, mix together the 1/2 cup of granulated sugar and the finely chopped almonds. Set aside. Melt the butter in a separate small bowl and set that aside as well.
  3. In a medium mixing bowl, whisk together the strained ricotta, lightly beaten egg, 2 tbsp of sugar, lemon zest, almond extract, and vanilla extract until smooth and well-combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet ricotta mixture until just combined. Do not overmix; a few small lumps are okay. The dough will be soft and sticky, similar to a thick batter.
Air Fry the Pillows
  1. Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray to prevent sticking.
  2. Using a small cookie scoop or two spoons, drop tablespoon-sized dollops of the dough into the preheated air fryer basket. Be sure to leave space between them as they will puff up. Cook in batches to avoid overcrowding.
  3. Air fry for 6-8 minutes, flipping the pillows halfway through, until they are golden brown, puffed, and cooked through.
Coat and Serve
  1. As soon as a batch is finished cooking, carefully transfer the hot pillows to the bowl with the melted butter and toss gently to coat.
  2. Immediately transfer the buttered pillows to the almond-sugar mixture and toss until they are generously coated on all sides.
  3. Serve the Ricotta Almond Pillows warm for the best texture and flavor. Repeat the process with the remaining dough.

Notes

For best results, use full-fat ricotta and be sure to strain it well to remove excess moisture. This prevents the dough from being too sticky and the pillows from becoming dense. For a traditional touch, you can deep-fry these pillows in neutral oil at 350°F (175°C) for 2-3 minutes until golden brown. Store leftovers in an airtight container at room temperature for up to 2 days, though they are best enjoyed fresh.