Minne di Sant’Agata (Saint Agatha’s Breasts) Recipe
Category: Desserts
Servings: 1 (yield 6-8 pieces)
Preparation Time: 1 hour
Cooking Time: 20 minutes
Total Time: 1 hour 20 minutes
Minne di Sant’Agata is a traditional Sicilian pastry, originally from Catania, named after Saint Agatha, the patron saint of the city. These delightful, sweet-filled pastries are rich, soft, and perfect for any festive occasion. This recipe combines a delicate shortcrust pastry shell filled with a creamy ricotta and candied orange mixture, finished with a glossy sugar glaze and a cherry on top. The result is a truly indulgent treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 Flour (all-purpose flour) | 485g |
| Unsalted Butter | 190g |
| Icing Sugar | 150g |
| Egg Yolks | 3 |
| Vanilla Bean | 1 |
| Sheep’s Ricotta | 600g |
| Candied Orange Peel | 80g |
| Dark Chocolate | 100g |
| Icing Sugar (for glazing) | 525g |
| Egg Whites | 3 |
| Lemon Juice | 3 tbsp |
| Candied Cherries | 10g |
Instructions
Step 1: Prepare the Shortcrust Pastry
- Begin by preparing the shortcrust pastry. In a large mixing bowl, combine the 00 flour, unsalted butter, and icing sugar. Work the ingredients together until the mixture resembles coarse crumbs.
- Add the egg yolks and scrape the seeds from the vanilla bean into the mixture. Continue mixing until a dough forms.
- Knead the dough lightly on a floured surface until smooth. Wrap it in plastic wrap and refrigerate for about 30 minutes to firm up.
Step 2: Prepare the Filling
4. While the dough chills, prepare the filling. Finely chop the candied orange peel into small pieces.
5. Pass the sheep’s ricotta through a fine mesh sieve to ensure it’s smooth and free of excess moisture. Add the icing sugar to the ricotta and mix well.
6. Melt the dark chocolate in a heatproof bowl over a simmering pot of water (double boiler method), then add it to the ricotta mixture. Stir until smooth and fully incorporated.
7. Gently fold the chopped candied orange peel into the ricotta-chocolate mixture. Set the filling aside.
Step 3: Shape the Pastries
8. Preheat your oven to 200°C (392°F) for a static oven or 180°C (356°F) for a convection oven.
9. Roll out the chilled shortcrust pastry on a floured surface to a thickness of about ½ cm. Using a round cutter (approximately 8 cm in diameter), cut out small circles of dough.
10. Take a small amount of the ricotta filling and place it in the center of each pastry circle. Carefully fold the edges of the dough up to form a half-sphere shape. Pinch the edges together to seal them securely.
11. Place the filled pastries on a baking sheet lined with parchment paper, ensuring they are well spaced.
Step 4: Bake the Minne
12. Place the tray in the oven and bake the pastries for 15-20 minutes, or until they are golden brown on the surface. If using a convection oven, reduce the temperature to 180°C (356°F).
13. Once the minne are golden and cooked through, remove them from the oven and let them cool in the molds for 10 minutes. Then, carefully remove the pastries and let them cool completely on a wire rack.
Step 5: Prepare the Glaze
14. While the pastries cool, prepare the sugar glaze. In a mixing bowl, beat the egg whites with an electric mixer until soft peaks form.
15. Gradually add the icing sugar, one tablespoon at a time, until the mixture becomes thick and glossy. Add the lemon juice and mix until well combined. The glaze should have a consistency that “writes”—it should leave a trail when drizzled from a spoon but not be too stiff.
Step 6: Glaze and Decorate the Minne
16. Once the minne have cooled completely, dip each pastry in the glaze, ensuring they are fully coated. You can use a spoon to help drizzle the glaze over the pastries if needed.
17. After glazing, top each pastry with a single candied cherry for a traditional touch.
18. Let the minne dry on a wire rack for about 20 minutes, allowing the glaze to set and any excess to drip off.
Step 7: Serve and Enjoy
19. The Minne di Sant’Agata can be served immediately while the glaze is still soft, or you can wait for it to dry completely for a firmer finish. These pastries are best enjoyed at room temperature.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 5g |
| Carbohydrates | 45g |
| Fat | 15g |
| Saturated Fat | 9g |
| Cholesterol | 80mg |
| Sodium | 45mg |
| Fiber | 2g |
| Sugar | 28g |
Minne di Sant’Agata are an extraordinary Sicilian treat, perfect for any celebration or a sweet indulgence after a meal. The rich ricotta filling, paired with the buttery shortcrust pastry and glossy glaze, makes for a deliciously refined dessert that is sure to impress anyone who has the pleasure of tasting it!
