Minne di Sant'Agata (Sicilian Pastries)
Minne di Sant'Agata are the most delicious little Sicilian pastries made with a simple pasta frolla (pastry dough) and creamy sweet ricotta filling with chocolate chips and candied fruit.
Servings: 10 pastries
Equipment
- 3 inch ring pastry cutter
- 2.5 inch ring pastry cutter
- Plastic wrap (cling film)
- Cooling rack
Ingredients
Pastry
- 250 g Italian 00 flour (2 cups, spooned and levelled) can also use all-purpose flour
- 80 g (1/2 cup) sugar
- 125 g (9 tablespoons) butter
- 1 whole egg
- 1 egg yolk
Filling
- 500 g (2 cups) ricotta
- 145 g (1 cup) powdered sugar (icing sugar)
- 80 g (1/3 cup) chocolate chips
- 40 g (1/4 cup) candied peel chopped
Icing
- 290 g (2 cups) powdered sugar (icing sugar)
- 4 tablespoons milk
- Candied cherries for topping
Instructions
Pastry
- Put all the pastry ingredients in food processor and blitz until a dough has formed. Very briefly knead on clean surface until it comes together into a ball then shape it into flat disc, wrap in plastic wrap and refrigerate for at least 30 minutes.
Filling
- Drain excess liquid from ricotta then put in a bowl with the sugar and whisk until smooth. Add the chocolate chips and candied peel and stir to combine. Refrigerate until needed.
Assemble
- Roll the dough out until 2-3mm thick. Cut large circles out for the bases (using 3 inch cutter) and line 1 mould (6 domes). Put the mould on a baking tray.
- Fill each dome with filling but leave a little space at the top.
- Cut out smaller circles (2.5 inch cutter) for the tops. Place them on top of each pastry and gently press the edges together to seal. Trim off any excess pastry.
- Bake in the oven at 180C/350F for 25-30 mins. Let them cool for 5-10 mins then move to a cooling rack to cool fully.
- To make another batch of pastries you’ll need to form the the pastry back into a flat disc and place it back in the fridge to firm up. We let it chill while the first batch are baking.
Icing
- Put the powdered sugar in a mixing bowl and add the milk, whisk until smooth and lump free. Spoon the icing glaze over each pastry then place one candied cherry on top of each.
- Let the icing set at room temperature then serve.
Notes
- Mould - to get the classic dome shape we used a silicone mould bought online. Alternatively, you can use a muffin/cupcake tin (nonstick).
- Storage - Once cooled completely, you can store the pastries in the fridge (with or without icing) for up to 5 days.
Nutrition
Calories: 480kcal | Carbohydrates: 66g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 89mg | Sodium: 137mg | Potassium: 125mg | Fiber: 1g | Sugar: 45g | Vitamin A: 595IU | Calcium: 129mg | Iron: 2mg
