Iris

Name: Iris
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 12
Ingredients: Whole milk 1 ¼ cup; Type 00 flour 4 ½ cups; Sugar 6 tsp; Eggs (medium) 1; Brewer's yeast 1 tsp; Butter 3 ½ tbsp; Sheep's milk ricotta cheese 1 ¼ cup; Powdered sugar 0.8 cup; Cow's milk ricotta cheese ¼ cup; Powdered sugar 6.7 tbsp; Dark chocolate chips 1.75 oz; Eggs (medium-sized) 2; Breadcrumbs 2 cups; Peanut seed oil 3 ¼ cups

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551

Calories per serving

Vegetarian

Energy Kcal 551
Carbohydrates g 66.4
of which sugars g 18.8
Protein g 12.3
Fats g 26.2
of which saturated fat g 8.48
Fiber g 1.7
Cholesterol mg 80
Sodium mg 183

Difficulty: Difficult
Prep time: 2 h
Cook time: 20 min
Makes: 12 pieces
Cost: Low
Note + the rising time (about 5 hours)

PRESENTATION

Iris pastries—yeah, those little treasures—hold a cherished place in Sicilian food culture, especially in the bright city of Palermo. These treats show off a mix of crunchy and soft textures that make so many Italian sweets really good. Created by pastry chef Antonio Lo Verso for the debut of Mascagni’s opera “Iris,” these little fried delights quickly became a street food favorite.

The dough? Slightly sweet. But the real magic lies in the filling—fresh ricotta cream, often with chocolate chips, making each bite feel super creamy and light. On the outside, you get that satisfying crunch as you bite through the golden crust. In Sicily, the iris flower is celebrated, and that same attention to detail and tradition shines through in this pastry.

You'll find people enjoying them fresh and hot—seriously good—savoring how the soft inside plays off the crisp, golden shell. In Palermo, you can find various twists on this treat, but the classic version stands out for its simplicity. Just that delicate ricotta filling and perfectly fried dough. It’s the kind of snack you want to eat warm, maybe while wandering the city or catching up with friends.

The combination of flavors and textures is like the beauty found in iris gardening or exploring different iris varieties. Just like each iris plant adds its own color and charm to a garden, every bakery in Palermo has its own touch that makes their iris special.

There's something magical about holding one of these pastries—seriously—taking in that fresh aroma, the sweet and tender ricotta making it impossible not to smile. Whether you’re into iris care or just curious about Sicilian street food, trying these pastries is a really really good way to taste local tradition. And look, you’ll experience that warm, welcoming Sicilian spirit. Iris aren’t just a snack—they’re a symbol of everyday happiness and the simple joys that make life a bit more really good. Go ahead and treat yourself to this authentic taste of Sicily.

INGREDIENTS

551

Calories per serving

Ingredients for 12 Iris: Whole milk 1 ¼ cup (280 g); Type 00 flour 4 ½ cups (550 g); Sugar 6 tsp (25 g); Eggs 1 - (medium); Brewer's yeast 1 tsp (5 g); Butter 3 ½ tbsp (50 g)

for the basic filling: Sheep's milk ricotta cheese 1 ¼ cup (300 g); Powdered sugar 0.8 cup (100 g)

to add for the classic version: Cow's milk ricotta cheese ¼ cup (50 g); Powdered sugar 6.7 tbsp (50 g)

to add for the chocolate version: Dark chocolate chips 1.75 oz (50 g)

for breading: Eggs 2 - (medium-sized); Breadcrumbs 2 cups (200 g)

for frying: Peanut seed oil 3 ¼ cups (700 g)

Preparation

How to prepare Iris

To prepare the Iris, start by making the dough. Pour the sifted flour into the bowl of the stand mixer, along with the yeast 1, then add the sugar 2, and start the machine at moderate speed with the hook attached, slowly pouring the lukewarm milk 3.

Add the egg 4 and knead the dough for about 10 minutes, then add the butter at room temperature, a little at a time, waiting for one piece to be absorbed before proceeding with the next 5, and knead until the mixture detaches from the sides of the mixer bowl, forming around the hook 6.

At this point, transfer the dough to a work surface and shape it into a sphere with your hands 7. Then place it in a container, cover it with plastic wrap 8, and let it rise for at least 4 hours in a turned-off oven with the light on (at a maximum temperature of between 78-86°F). Meanwhile, place the ricotta in a strainer and leave it in the refrigerator for 3-4 hours to drain the excess liquid 9. If you want to prepare the version with chocolate chips, pour them into a small bowl and freeze for at least 30 minutes, so they don't melt during cooking.

After the 4 hours, the dough will have doubled in volume 10, so take it and divide it into 12 pieces of about 80 grams (approximately 2.8 oz) each, working it with your hands on the work surface with a circular motion to form balls 11; place them on a tray lined with parchment paper 12 and let them rise for another hour covered with a clean cloth.

Meanwhile, prepare the filling for your Iris. Sift the ricotta, add the powdered sugar, and gently mix with a whisk 13; then divide the mixture into two bowls. In one bowl, add the extra ricotta and powdered sugar (as indicated for the classic filling) 14. For the other bowl, which will be the base for the filling with chocolate chips, no additional ingredients are needed 15.

Take the now risen balls 16 and flatten them with your fingers to form circles 17; then add a generous spoonful of the classic filling in the center of 6 of these circles 18.

The remaining 6 circles will be filled with 1 spoonful of the basic filling, and a teaspoon of chocolate chips, which you have previously taken care to freeze 19. Proceed to close all the dough circles by lifting and joining the edges as if they were bundles 20. Then flip them and try to shape them into a ball, rotating them clockwise on the work surface while applying slight lateral pressure with your hands 21.

At this point, gently pass your Iris first through the lightly beaten eggs 22 and then in the breadcrumbs (23-24).

In a large pan, pour the seed oil and bring it to a temperature of 340°F (you can measure the temperature with a kitchen thermometer); fry the Iris, a maximum of 2 at a time 25, for about 5-6 minutes, turning them halfway through cooking, to brown both sides well 26. Then place them on a tray lined with paper towels to absorb the excess oil 27. Serve your Iris still hot!