Baked Sicilian Iris with Ricotta as found in cafés and bars all over Sicily are soft brioche like buns stuffed with a creamy ricotta and chocolate chip filling. They're perfect for breakfast or a snack any time of day.

What are Sicilian Iris?
Iris are soft brioche type buns filled with a creamy ricotta and chocolate chip mixture. Although the original version of this recipe is covered in breadcrumbs and fried until crisp (which reminds me of arancini), this baked lighter version (known as Iris al forno) is just as tasty!
Iris with ricotta are made with the same dough used to make rosticceria or pezzi di rosticceria as they are called in Sicily. These are tasty savory treats such rollo con wurstel, mini calzone or pizzette that you'll find in cafés and bars all over Sicily when you're looking for a quick lunch or snack.
The only difference in this sweet version of rosticceria is that I swapped out the water for milk and added more sugar to the dough.
Origins of this Sicilian pastry
This Sicilian dessert was first created by pastry chef Antonio Lo Verso of Palermo in 1901 in honor of the première of the opera "Iris".
Ingredient list
For the dough
- All-purpose flour
- Active dry yeast
- Milk
- Granulated sugar
- Salt
- Butter: the traditional recipe is made with strutto or lard but I use butter instead.
- Egg beaten with a spoonful of milk: for eggwash (not shown)
For the ricotta filling
- Whole milk ricotta: In Sicily sheep's milk ricotta is typically used in this recipe. As it is not commonly found in North America, I substituted cow's milk ricotta. Be sure to drain your ricotta while the dough rests to avoid soggy Iris.
- Chocolate chips: of your choice. I used dark chocolate chips
- Powdered sugar: as opposed to granulated sugar dissolves easily in the ricotta mixture to create a smooth consistency.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Prepare the dough
- Proof the yeast: heat milk until lukewarm, pour into a bowl and add yeast and 1 teaspoon of sugar (taken from the total amount of sugar). Let sit for about ten minutes until it is foamy.
- Meanwhile combine flour, salt and remaining sugar in the bowl of your stand mixer with the paddle attachment. Add cold cubed butter and mix on low speed for a minute until it is dispersed in the flour.
- Once the yeast is foamy, add to the flour mixture. Remove the paddle attachment and replace with the dough hook. Mix on low speed for one minute until a dough begins to shape. Increase to medium speed and knead for about eight minutes until a smooth elastic dough is formed.
- Shape into a ball and place in a lightly greased bowl. Cover tightly with plastic wrap and place in a warm place, free of draft, to rise until doubled in bulk, about two hours. I often place the bowl in my unlit oven.
Prepare the filling
- While the dough is resting drain the ricotta by placing it in a fine meshed sieve or colander covered with cheese cloth placed over a bowl. Place in the refrigerator.
- When it is well drained, place the ricotta and powdered sugar in a bowl and stir until smooth. Stir in the chocolate chips. Keep refrigerated until you are ready to fill the dough.
To assemble
- When the dough has doubled in bulk (about 2 hours), use a kitchen scale to divide it into 12 -60 gram balls.
- Place each ball on a parchment paper covered baking sheet, cover and let sit for one hour or until they have doubled in bulk.
- Use your fingertips to flatten each ball of dough into a circle approximately 5 inches wide.
- Place about 2 tablespoons of the ricotta mixture in the center of the dough.
- Gather the edges of the dough toward the center over the ricotta, twist them together and pinch to seal. Place seem side down on the baking sheet.
- Repeat with the remaining balls of dough, cover and let rest for one hour.
- Meanwhile preheat the oven to 350 degrees F.
- When ready to bake brush each Iris with an egg beaten with a spoonful of milk.
- Bake until golden on top and underneath, 25-30 minutes.
- Transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Recipe Notes
-Do drain the ricotta to avoid a watery filling.
-Avoid overfilling the Iris to prevent the ricotta from oozing out during baking.
-Taste your ricotta filling and adjust the amount of sugar added to your taste.
-If you are lactose intolerant, try my dairy free ricotta cheese recipe.
Yes it can. Combine the flour, sugar and salt in a large bowl. Use a pastry cutter or your fingers to cut the butter into the flour. Stir in the proofed yeast and use your hands to shape the mixture into a dough. Knead for about 10 minutes until smooth and elastic. Proceed with the recipe as outlined.
-Other flavorings may be added to the ricotta filling such as vanilla extract or candied orange peel.
-The chocolate chips may be omitted in the filling.
In my opinion, Iris are best enjoyed the day they are made. however, due to the ricotta filling, iris can be stored in the refrigerator for up to 3 days. Bring to room temperature before serving with a dusting of powdered sugar.
Once cooled, baked Iris may be frozen, well wrapped, for up to 1 month. Defrost in the refrigerator and bring to room temperature before serving with a dusting of powdered sugar.
Did you try out this recipe?
Please let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more ricotta filled Sicilian sweets!
- Sicilian Cannoli with Ricotta Filling
- Cartocci Siciliani with Ricotta
- Cassatelle with Ricotta
- Ricotta Pistachio Roll Cake
- Baked Zeppole with Ricotta Filling
- Sicilian Ricotta Pie
- Pizzelle Cannoli
- Pear and Ricotta Cheesecake
- Lemon Blueberry Ricotta Cake
Ingredients
For the dough
- 1 cup milk
- 8 grams active dry yeast 1 packet
- 3 tbsp. granulated sugar divided
- 3 cups all-purpose flour
- 1 tsp. salt
- 3 tbsp. butter cold, cut into cubes
For the filling
- 475 grams ricotta (1 tub)
- 6 tbsp. powdered sugar plus extra for sprinkling on top
- ⅓ cup chocolate chips
For the eggwash
- 1 egg
- 1 tbsp. milk
Instructions
Prepare the dough
- Proof the yeast: heat milk until lukewarm, pour into a bowl and add yeast and 1 teaspoon of sugar (taken from the total amount of sugar). Let sit for about ten minutes until it is foamy.
- Meanwhile combine flour, salt and remaining sugar in the bowl of your stand mixer with the paddle attachment. Add cold cubed butter and mix on low speed for a minute until it is dispersed in the flour.
- Once the yeast is foamy, add to the flour mixture. Replace the paddle attachment with the dough hook and mix on low speed for one minute until a dough begins to shape. Increase to medium speed and knead for about eight minutes until a smooth elastic dough is formed.
- Shape into a ball and place in a lightly greased bowl. Cover tightly with plastic wrap and place in a warm place, free of draft, to rise until doubled in bulk, about two hours. I often place the bowl in my unlit oven.
Prepare the filling
- While the dough is resting drain the ricotta by placing it in a fine meshed sieve or colander covered with cheese cloth placed over a bowl. Place in the refrigerator.
- When it is well drained, place the ricotta and powdered sugar in a bowl and stir until smooth. Stir in the chocolate chips. Keep refrigerated until you are ready to fill the dough.
To assemble
- When the dough has doubled in bulk (about 2 hours), use a kitchen scale to divide it into 12 -60 gram balls.
- Place each ball on a parchment paper covered baking sheet, cover and let sit for one hour or until they have doubled in bulk.
- Use your fingertips to flatten each ball of dough into a circle approximately 5 inches wide. Place about 2 tablespoons of the ricotta mixture in the center of the dough.
- Gather the edges of the dough toward the center over the ricotta, twist them together and pinch to seal. Place seem side down on the baking sheet.
- Repeat with the remaining balls of dough, cover and let rest for one hour.
To bake
- Meanwhile preheat the oven to 350 degrees F.
- When ready to bake brush each Iris with an egg beaten with a spoonful of milk.
- Bake until golden on top and underneath, about 25-30 minutes. Transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
-Avoid overfilling the Iris to prevent the ricotta from oozing out during baking.
-Taste your ricotta filling and adjust the amount of sugar added to your taste. Substitutions and Variations: -Other flavorings may be added to the ricotta filling such as vanilla extract or candied orange peel.
-The chocolate chips may be omitted in the filling. -If you are lactose intolerant, try my dairy free ricotta cheese recipe. Storage: Due to the ricotta filling, iris are best stored in the refrigerated for up to 3 days. Bring to room temperature before serving with a dusting of powdered sugar. Can they be frozen? Once cooled, baked Iris may be frozen, well wrapped, for up to 1 month. Defrost in the refrigerator and bring to room temperature before serving with a dusting of powdered sugar.
tom
Top notch! Made as per recipe but added vanilla to the ricotta. A bit too sweet for my taste so 5 tablespoons of powdered sugar instead pf 6 next time I make these. I has some issues with the filling coming out during the bake so next time I will do a better job of pinching off the bottom.
Nadia
Hi Tom, so glad you enjoyed them! Anything stuffed with ricotta is always my favorite, and I like your addition of vanilla. Thank you for your comment!