The Iris is a typical Sicilian dessert, a fried brioche filled with ricotta cream or other variations such as pistachio or chocolate. Crispy on the outside and soft 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 the milk and add it to the dough.
Incorporate the eggs and knead until you get a soft mixture.
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 brioches in beaten eggs and then in breadcrumbs.
Fry in hot oil until golden.
Pistachio cream
Ready-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 the opera 'Iris' by Pietro Mascagni.
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 |
