SICILIAN SWEET DELIGHTS: IRIS (RICOTTA & CHOCOLATE PASTRY)

This Sicilian iris pastry recipe fills a buttery, flaky dough with sweetened ricotta and mini chocolate chips, then bakes it until golden. Prep about 40 minutes, chill 30, bake 25, and you’ll have 12 to 14 pastries. No deep-frying required.

A note on tradition: classic Iris Siciliane are fried. This version is baked for a simpler, hands-off approach, with the same ricotta and chocolate chip filling.

Why You’ll Love This Recipe

• Rich and Decadent: A creamy ricotta filling with the sweetness of chocolate chips.
• Authentic Flavors: Lemon zest and vanilla add a Sicilian touch to the buttery pastry.
• Perfectly Versatile: Enjoy as a warm dessert or a room-temperature snack.

Cooking Time

• Preparation Time: 40 minutes
• Chilling Time: 30 minutes
• Cooking Time: 25 minutes
• Total Time: 1 hour 35 minutes
• Servings: Makes 12–14 pastries

Serving Suggestions

• Dust with powdered sugar before serving for a classic finish.
• Enjoy warm or at room temperature with a cup of espresso or tea.

Tips

• Ricotta Preparation: Ensure ricotta is well-drained to prevent a soggy filling. Use a cheesecloth or fine sieve if needed.
• Dough Handling: Keep dough cold while working to maintain flakiness.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days.

Buon Appetito!
Enjoy the authentic flavors of Sicily with Iris Siciliane, a pastry that combines the best of Italian baking traditions. These sweet, flaky treats are sure to become a favorite!

Sicilian Sweet Delights: Iris (Ricotta & Chocolate Pastry)

Buttery Sicilian pastries filled with sweetened ricotta and mini chocolate chips, baked until golden and dusted with powdered sugar.

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Prep Time 40 minutes mins

Cook Time 25 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine Italian

Servings 14 Pastries

Calories 210 kcal

Ingredients

  

For the Pastry Dough

• 2 cups 240 g all-purpose flour
• 1/4 cup 50 g granulated sugar
• 1/2 cup 115 g unsalted butter, cold and cubed
• 2 large eggs
• 1/2 tsp vanilla extract
• Zest of 1 lemon
• Pinch of salt

For the Filling

• 1 1/2 cups 375 g ricotta cheese
• 1/2 cup 60 g powdered sugar
• 1/2 tsp vanilla extract
• 1/4 cup 40 g mini chocolate chips

For Assembly

• 1 egg yolk for brushing

Instructions

 

Make the Pastry Dough

• Combine Dry Ingredients:
• In a mixing bowl, whisk together the flour, granulated sugar, and a pinch of salt.
• Incorporate Butter:
• Add the cold, cubed butter to the flour mixture. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs.
• Add Wet Ingredients:
• In a separate bowl, whisk the eggs with vanilla extract and lemon zest. Create a well in the center of the flour mixture and pour in the egg mixture.
• Form the Dough:
• Mix gently with a fork until the dough comes together. Turn it onto a floured surface and knead lightly until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Ricotta Filling

• Mix Ingredients:
• In a bowl, combine ricotta cheese, powdered sugar, vanilla extract, and mini chocolate chips. Mix until smooth and creamy.
• Set Aside:
• Cover and refrigerate the filling while preparing the pastry.

Assemble the Pastries

• Preheat the Oven:
• Heat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Roll Out Dough:
• Roll the chilled dough to about 1/8 inch (3 mm) thickness on a floured surface.
• Cut and Fill:
• Use a 3–4 inch round cookie cutter to cut circles from the dough.
• Place a spoonful of ricotta filling in the center of each circle.
• Shape and Seal:
• Fold the dough over the filling to form a half-moon shape. Press edges firmly to seal, and crimp with a fork for a decorative finish.

Bake the Pastries

• Egg Wash:
• Beat the egg yolk and brush it over the tops of the pastries.
• Bake:
• Arrange pastries on the prepared baking sheet and bake for 20–25 minutes, until golden brown.
• Cool:
• Remove from the oven and let cool slightly on a wire rack.

Keyword iris siciliane, ricotta pastry, sicilian iris

Sicilian Iris Pastry FAQs

Can I freeze iris pastries before baking?
Yes. Assemble the pastries, then freeze them unbaked on a tray until solid before moving them to a freezer bag. Bake straight from frozen, adding a few extra minutes.

Why did my ricotta filling leak out?
This usually means the ricotta was not well-drained, or the pastries were not sealed tightly enough. Drain the ricotta well and press the edges firmly with a fork before baking.

How long do baked iris keep?
Store them in an airtight container at room temperature for up to 2 days.