Minne di Sant’Agata: Sicilian Custard Pastries Recipe

Minne di Sant’Agata are small Sicilian pastries made from a tender pasta frolla filled with sweet, creamy ricotta, chocolate chips and candied fruit. They are finished with a simple icing glaze and a candied cherry on top — perfect with coffee or as a light dessert.

These pastries are a symbol of Sicilian tradition and honour Saint Agatha, martyred in the third century for her faith. The dome shape of the pastries refers to the saint’s story and has become an iconic detail of the recipe.

I first tasted Minne di Sant’Agata in Palermo at the Convento Santa Caterina, where the nuns run a bakery serving traditional sweets. Sampling their pastries — alongside other Sicilian classics — was a memorable experience that inspired this recipe.

The pastry uses a slightly enriched pasta frolla adapted to be softer and more pliable so it forms the classic dome shape. The filling is a simple mix of ricotta, powdered sugar, chocolate chips and chopped candied peel. After baking, the pastries receive a glossy powdered-sugar icing and a candied cherry for a bright finish.

These little pastries are lovely for breakfast with a cappuccino or as a sweet treat after a meal. Below you’ll find ingredient notes, a visual walk-through and the full recipe details to make about ten pastries.

Ingredients

Ingredient notes and substitutions

• Italian 00 flour: commonly used in Italian baking and equivalent to all-purpose flour for most home baking. Regular all-purpose flour works well if 00 flour is unavailable.
• Candied peel: traditional versions use candied citron (cedro). If cedro is hard to find, candied orange peel is a delicious substitute.

1. Make the pastry: combine the pastry ingredients in a food processor and pulse until the dough comes together. Knead briefly, shape into a flat disc, wrap and chill at least 30 minutes.

2. Prepare the filling: drain any excess liquid from the ricotta, whisk with powdered sugar until smooth, then fold in chocolate chips and chopped candied peel. Chill until ready to use.

3. Cut and line: roll the pastry to 2–3 mm thick. Cut six large circles (about 3 inches) and press them into a dome-shaped silicone mould or a nonstick muffin tin.
4. Fill: spoon the ricotta filling into each pastry, leaving a little space at the top so the lid will seal neatly.

5. Seal and bake: cut smaller circles for the tops (about 2.5 inches), place over each filled dome and press the edges to seal. Trim any excess and bake at 180°C (350°F) for 25–30 minutes.
6. Cool: let the pastries rest 5–10 minutes in the mould, then turn out onto a rack to cool completely.
7. Ice and decorate: whisk powdered sugar with milk until smooth, pour or spoon the glaze over each pastry and top with a candied cherry. Allow the icing to set at room temperature before serving.

Variations

Regional variations exist across Sicily. Some versions use a sponge base with a marzipan layer under the icing, similar to elements of the traditional Cassata. You can adapt the filling, use different candied fruit, or add a touch of orange zest to the ricotta for extra brightness.