The Iris is a typical Sicilian dessert, a fried brioche filled with ricotta cream or other variations like pistachio or chocolate. Crunchy on the outside and soft on the inside, it is a unique experience for the palate.
Prepare the dough by mixing flour, sugar, salt, and lard.
Dissolve the brewer's yeast in milk and add it to the dough.
Incorporate the eggs and knead until a soft dough is obtained.
Let the dough rise until it doubles in volume.
Roll out the dough and cut out discs.
Fill the discs with ricotta cream and seal them in pairs.
Let rise again for about 1 hour.
Dip the brioche in beaten eggs and then in breadcrumbs.
Fry in hot oil until golden brown.
Pistachio cream
Pre-made Iris
Consume hot, just fried.
The Iris was created in 1901 by the Palermo pastry chef Antonio Lo Verso on the occasion of the premiere of Pietro Mascagni's opera 'Iris'.
Italia, Sicilia
| Energy (kcal) | 268.46 |
| Carbohydrates (g) | 42.27 |
| of which Sugars (g) | 9.91 |
| Fat (g) | 7.85 |
| of which Saturates (g) | 3.65 |
| Protein (g) | 9.26 |
| Fiber (g) | 1.25 |
| Sale (g) | 0.3 |
