Sicilian Iris are true treasures of sweetness, with their round shape, irresistibly soft texture, and a rich, indulgent heart made of fresh sheep’s ricotta and chocolate shavings. In short, a dessert that wins you over at the very first bite!
They can be made either fried or baked and today our Cesarini Chiara and Francesco from Turin, but with Sicilian roots, have chosen to share their baked version with us (and if you're curious to learn more about the story behind this dessert, don’t miss the interview we did with our Cesarini).
In Sicily, no birthday or celebration is complete without the classic savory pastries like arancine and ravazzate. And from that same savory dough, many sweet delights can also be made, including Iris. Iris perfectly embody the spirit of Sicilian cuisine: the ability to turn simple ingredients into true culinary wonders.
For our Cesarini, eating an Iris is like diving back into the joyful memories of childhood: the familiar scents of home, after-school snacks… It’s a dessert that tastes like family, warmth, and tradition. So, are you ready to roll up your sleeves, get your hands in the dough, and bring this traditional Sicilian dessert to your table, wherever you are?
Baked Sicilian Iris
Soft little buns filled with ricotta and chocolate for an unforgettable flavor
DifficultyHard
Preparation time2h
Cooking time20m
€
CostLow
Ingredients
- For the dough (makes about 12–15 pieces):
- 500 g all-purpose flour
- 40 g sugar
- 25 g fresh brewer’s yeast
- 60 g lard
- 125 g water
- 125 g milk
- 6 g salt
- For the ricotta filling:
- 1 kg sheep’s milk ricotta (sieved)
- 200 g sugar
- Chocolate chips, to taste
Method
- In a mixing bowl or stand mixer, briefly combine the flour, sugar, and lard.
- Dissolve the fresh yeast in the lukewarm water and milk mixture.
- Add the liquid with the dissolved yeast to the flour mixture.
- Knead until you get a smooth, soft dough.
- Cover and let it rise for about 1 hour, or until doubled in size.
- Once risen, divide the dough into 60 g balls.
- Cover them with a tea towel and let rest for 20 minutes.
- After the second rise, roll out each ball into a disk using a rolling pin.
- Place a tablespoon of ricotta filling in the center of each disk.
- Fold the edges over the filling and shape into a smooth ball (pirlate).
- Arrange the Iris on a baking sheet lined with parchment paper.
- Bake in a preheated static oven at 180°C (350°F) for about 20 minutes, or until golden.
For the ricotta filling:
- Sieve the ricotta to make it smooth.
- Mix in the sugar.
- Let the mixture rest in the fridge for at least 2 hours.
- Add the chocolate chips only just before filling the dough.
Traditional Sicilian Desserts
Cannoli, cassata, granita, Biancomangiare... Sicily offers a feast of specialties when it comes to sweets and desserts. Here is a selection of experiences where you can taste and learn to make the most typical sweets of authentic Sicilian tradition. Whether it's a refreshing granita, a crispy Sicilian cannolo, or a rich cassata with candied fruit, the key is to let yourself be carried away by the flavors that only this land can offer.
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