Italy Minni di Sant’Agata (Saint Agatha Pastries)
Minni di Sant’ Agata or minni di virgini, are pastries from Catania that represent the breasts of Saint Agatha, which were forcibly removed after she refused the advances of a Roman consul and was subsequently tortured and persecuted for her faith. The patron saint of Catania, Saint Agatha is celebrated every February 3–5 during one of Italy’s largest Catholic processions.
Prep Time
35 minutes
+ 1 hour 30 minutes resting
+ 1 hour 30 minutes resting
Cook Time
40 minutes
Total Time
2 hours 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 oz (30 g) candied citron or orange, finely chopped
- 2 cups (250 g) flour
- ½ cup (100 g) sugar
- 1 whole large egg
- 1 egg yolk (save the white for the icing)
- 1 cup (100 g) confectioner's sugar
- 1 Tbsp (30 ml) lemon juice
- 1 egg white (use the one leftover from making the dough)
- 6 candied cherries
Directions
- Filling:
Combine ricotta with confectioner's sugar. Beat until smooth. - Add chocolate chips and candied citron. Mix well.
- Cover and chill in refrigerator for 1 hour.
- Pastry dough:
In a bowl, combine flour and sugar. - Cut in butter (or rub in with fingers) until mixture resembles fine crumbs.
- Add whole egg and egg yolk. Mix well. Dough should be smooth and solid, but not sticky.
- Cover and chill in refrigerator for 30 minutes.
- Assembly:
Preheat oven to 375°F (180°C). - On a floured surface, roll out dough to 1/10 inch (2-3 mm) thick.
- Cut circles out of dough to fit 6 half-sphere molds in a baking tray.
- Trim edges evenly. Reserve extra dough.
- Fill each half-sphere with ricotta filling.
- Cut circles out of remaining dough to cover each mold.
- Place over filling and press down on edges to seal. (Some egg white or water can be brushed onto edge of cover to help seal.)
- Bake for 20–25 minutes, until golden.
- Remove from oven and cool in the mold.
- When cool enough to handle, invert mold over a wire rack and remove cakes.
- Cool completely.
- Icing:
Combine confectioner's sugar with lemon juice and just enough (about 2 Tbsp or 30 ml) egg white to be smooth and opaque, with a texture like pancake batter. - Place cakes on a wire rack over a tray.
- Drizzle icing over cakes until completely covered.
- Allow icing to set, then top with a candied cherry.
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