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Iris | Ricotta and Chocolate Pastry
The Iris (Ricotta & Chocolate Pastry) is a golden Sicilian delight that brings Palermo’s sweet spirit straight to your table. Soft, airy brioche dough wraps around a creamy heart of ricotta and chocolate, creating a pastry that’s both comforting and indulgent. Traditionally fried for a delicate crunch and rolled in sugar, it can also be baked for a lighter touch without losing its warmth or flavor.
Each bite is a taste of Sicily — simple ingredients turned into something unforgettable. Whether enjoyed fresh in the morning with espresso or as a cozy evening treat, the Iris captures the essence of Sicilian joy: a little sweetness, a little tradition, and a lot of heart.
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Prep Time 30 minutes
Cook Time 15 minutes
Rising Time 1 hour 30 minutes
Servings: 10 pastries
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 3 ½ cups (450 g) all-purpose flour
  • 2 tsp active dry yeast
  • ⅓ cup (70 g) sugar
  • ¾ cup (180 ml) warm milk
  • 2 large eggs
  • 3 tbsp unsalted butter, softened
  • 1½ tsp vanilla extract
  • ⅛ tsp Pinch of salt
Filling
  • 1 cup (250 g) ricotta cheese, well-drained
  • ¼ cup (50 g) sugar
  • 2 tbsp unsweetened cocoa powder or ¼ cup mini chocolate chips
  • ½ tsp cinnamon (optional)
  • Zest of ½ lemon (optional)
Frying & Finishing
  • Vegetable oil (for frying)
  • Granulated sugar (for coating)

Equipment

  • Frying pan or oven

Instructions
 

  1. Make the Brioche Dough
    In a large bowl, dissolve the yeast in warm milk and let it sit for about 10 minutes until foamy. Add the sugar, eggs, butter, vanilla, and salt. Gradually mix in the flour until a soft dough forms.
    Knead the dough on a floured surface for about 8–10 minutes, until smooth and elastic. Place it in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
  2. Prepare the Ricotta Filling
    In another bowl, mix the ricotta with sugar, cocoa (or chocolate chips), and cinnamon. Beat until creamy. Taste and adjust sweetness if needed. Chill the filling while the dough rises.
  3. Shape the Pastries
    Once the dough has risen, punch it down and divide it into 10 equal pieces. Roll each piece into a ball, then flatten slightly into a disk.
    Place a spoonful of ricotta filling in the center and gently close the dough around it, sealing the edges tightly. Shape back into a smooth ball.
  4. Second Rise
    Place the filled dough balls on a tray, cover with a cloth, and let them rest for 30 minutes. This helps them puff beautifully when cooked.
  5. Fry or Bake
    To Fry: Heat oil to 350°F (175°C). Fry a few pastries at a time until golden brown, turning gently for even color. Drain on paper towels and roll in sugar while warm.
    To Bake (lighter version): Brush each pastry with a little milk or beaten egg and bake at 350°F (175°C) for 20 minutes, or until golden.
  6. Serve
    Serve immediately, the contrast between the warm dough and creamy filling is irresistible.

Notes

Use the best ricotta you can find: Fresh, full-fat ricotta makes all the difference. Drain it well before mixing so your filling stays thick and creamy, not watery.
Don’t rush the rise: The dough needs time to develop its soft, airy texture. Let it double in size.
Keep your oil steady: If frying, maintain the temperature around 350°F (175°C). Too hot, and they brown too fast; too cool, and they absorb oil.
Seal the dough completely: Pinch the edges well before frying or baking so the filling stays hidden until you take that first bite.