Minne di Sant'Agata (Sicilian Pastries)
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Minne di Sant'Agata (Sicilian Pastries)
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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.
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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.
Equipments used:
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 Information
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Calories
480kcal
(24%)
Carbohydrates
66g
(22%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
89mg
(30%)
Sodium
137mg
(6%)
Potassium
125mg
(4%)
Fiber
1g
(4%)
Sugar
45g
(90%)
Vitamin A
595IU
(12%)
Calcium
129mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10pastries
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 66g | 22% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 89mg | 30% |
| Sodium | 137mg | 6% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 595IU | 12% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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