Pesche Dolci alla Siciliana

Name: Pesche Dolci alla Siciliana Recipe
Prep time: 180 min
Cook time: 15 min
Total time: 195 min
Ingredients: Mint leaves; 250 g – 0.5 lb flour; 125 ml – ½ cup lukewarm water; 25 g – 0.9 oz lard; 25 g – 0.9 oz sugar; 5 g – ¾ tsp salt; 5 g – 2 tsp dry yeast; 350 g – 0.75 lb ricotta; 210 g – 0.45 oz granulated sugar; 35 g – 1.25 oz dark chocolate chips; ½ tsp vanilla essence (– optional); 1 pinch salt; 40 g – 1.4 oz water; 35 g – 1.25 oz sugar; 40 g – 1.4 oz Alchermes; red food colouring (– optional); granulated sugar; mint leaves

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Bite into these soft, syrup-dipped Pesche Dolci alla Siciliana with creamy ricotta inside. They’re the prettiest little sweets to brighten your morning and a treat you want to snack on right away.

Close-up of a sugar-coated Pesche Dolce with ricotta filling and mint leaf.

Pesche Dolci alla Siciliana is one of those Regional Italian dishes that takes you straight to Sicily. These pastries are among my favourite Sicilian treats.

They may not be as well-known as cannoli, yet they are equally delicious. The filling is the same sweet ricotta mixture used for cannoli, but these are made with soft homemade buns that you dip in syrup and roll in granulated sugar so they look like peaches.

There are a few things worth explaining. Italy has other versions of “sweet pesche”, although they differ from these. The Sicilian ones are larger, made with buns and filled with ricotta. The others are smaller, more like biscuits, and often filled with crema pasticcera. They may look similar, but the flavour is different.

These pastries are quite big, and we often share one between two people, especially after a full meal. Sicily is known for generous food, so do not expect delicate pastries. You can eat a full one, of course, but I prefer to mention this so you don’t prepare a triple batch for a family of four.

They are not difficult to make, though they need a few separate steps. Totally worth the effort! The traditional colour comes from Alchermes syrup, a red Italian liqueur often used in desserts.

If you cannot find it, you can use rum with red colouring to achieve a similar peach look. Hope you enjoy them!

Reasons to Make These Sweet Peaches

Filling can be chilled ahead of time, which helps spread out the work when preparing multiple dishes.
Pastries keep well in the fridge for a short period, making them convenient for entertaining.
Extra ricotta filling works well with fresh fruit, on toast, or by the spoonful, reducing waste.

Key Ingredients for Pesche Dolci alla Siciliana

Buns

Flour, lard, sugar, salt, and yeast create a dough that bakes into soft, pale-golden buns with a light, neutral flavour. This mild base lets the ricotta and Alchermes stand out once the pastries are assembled.

Ricotta

Provides a clean, milky flavour with gentle sweetness once mixed with sugar. It has a smooth texture that pairs well with the soft buns and holds the chocolate pieces evenly.

Alchermes

Brings a warm, lightly spiced flavour along with its deep pink colour. It soaks into the buns quickly, adding both aroma and a subtle sweetness.

Dark Chocolate Chips

Add small bursts of cocoa flavour throughout the filling. They bring a deeper note that complements the ricotta and balances the sweetness of the sugar.

Find the complete list with measurements in the recipe card below.

How to Make Pesche Dolci alla Siciliana

Buns

Step 1: Dissolve the yeast in lukewarm water together with 1 tablespoon of sugar. Set it aside to activate.

Step 2: Put the remaining sugar, flour, salt, and lard in the bowl of an electric mixer fitted with a dough hook. When the yeast mixture becomes frothy, add it to the bowl and knead until the dough is smooth and pliable. Leave it to rise for 1 hour or until it doubles in size.

Collage showing flour, sugar, lard, yeast mixture, kneaded dough, and risen dough.

Step 3: Divide the dough into smaller balls about the size of a mandarin (4 to 5 cm – 1.5 to 2 inches). Place them on a baking tray lined with baking paper and press the top lightly with your hand so they are not too round.

Step 4: Bake in a preheated oven at 200°C – 390°F for 7 to 8 minutes, or until golden.

Step 5: Set the buns aside to cool.

Unbaked dough balls on a tray and baked buns cooling.

Filling

Step 1: Use the same sweet ricotta filling prepared for cannoli.

Alchermes Syrup

Step 1: Mix the water and sugar in a small pot and bring it to a boil. Turn off the heat, add the Alchermes, and let the syrup cool to room temperature.

Step 2: Add red food colouring if needed.

Bowl of red Alchermes syrup with food colouring being mixed.

Assembling

Step 1: When everything is cold, begin assembling the pastries.

Step 2: Use a small, sharp knife to make a hole in the flat side of each bun.

Step 3: Dip the buns in the Alchermes syrup so they are evenly coloured.

Step 4: Fill the hole with a generous amount of sweet ricotta so the centre looks full.

Step 5: Attach two buns together and roll the “peaches” in granulated sugar.

Step 6: Add mint leaves for decoration and serve.

Finished Pesche Dolci alla Siciliana arranged on a plate with mint leaves on top.

Frequently Asked Questions

Do I need food colouring if I use Alchermes?

Only if your Alchermes is lighter in colour. A small amount of colouring can help achieve the deeper pink tone these pastries are known for.

Can I freeze the dough?

You can freeze the dough after kneading and before shaping. Thaw it in the fridge, bring it to room temperature, then shape and bake as usual.

Can I use a different liqueur instead of Alchermes?

Yes. Use a mild liqueur with a complementary flavour profile, then add red colouring to match the traditional peach appearance.

Can I make the filling sweeter?

Yes. Add a small amount of extra sugar, mixing a little at a time until it reaches your preferred level. Keep the filling thick so it sits well in the cavities.

Extra Help from the Kitchen

Keep Ingredients at Similar Temperature – Bringing the ricotta, sugar, and chocolate chips to the same temperature helps the filling mix evenly without small lumps.

Check Dough Hydration Early – Touch the dough after a minute of kneading; if it feels dry, add a teaspoon of water so the buns stay soft once baked.

Cut Even Cavities – Keep the same depth and width for each cavity, which makes the peaches easier to pair and helps the filling sit neatly between the two buns.

Coat While Slightly Damp – Roll the pastries in sugar while the syrup is still settling, so the coating attaches in a uniform layer without clumping.

Variations and Twists

Use Crema Pasticcera Instead of Ricotta – Replace the ricotta filling with crema pasticcera for a smoother centre. Keep the same assembly steps and fill the cavities once the buns are dipped and cooled.

Prepare a Non-Alcoholic Syrup – Replace Alchermes with a simple syrup made from water, sugar, and red colouring. Dip the buns the same way to maintain the peach look.

Use Chocolate Spread – Swap the ricotta mixture for a chocolate spread to create a richer centre while keeping the dough, syrup, and sugar coating steps unchanged.

Add Citrus Zest to the Dough – Mix a small amount of lemon or orange zest into the dough during the kneading step to bring a light citrus note to the buns.

Storage and Shelf Life

Store the assembled Pesche Dolci alla Siciliana in the fridge for up to 2 days in an airtight container, as the ricotta filling needs to stay chilled. Freeze the baked buns before dipping for up to 1 month, placing them in sealed bags to protect the texture.

Thaw the frozen buns at room temperature until soft enough to handle, then dip in Alchermes syrup and fill as usual. These pastries are served cold once assembled.

5 from 2 votes