Breasts of Saints Agatha

( Cassatine o cassatelle di Sant’ Agata )

Saint Agatha, the Patron Saint of Catania, had dedicated her virginity to God. Because she rejected the amorous proposals of a Roman prefect, she was persecuted. Being a Christian she was tortured and had her breasts severed off. To commemorate this occurrence, pastries are baked and made in Catania in honor of their saint patron and are called Saint Agatha Breasts or cassatelle for modesty and respect. At one time, these pasties were baked by the nuns in the convents, however, at present, they can only be bought in pasty shops and bakeries.

In fact, the majority of the nuns are dedicated to teaching and nursing and because of the scarce number of new nuns available, many monasteries are closed and only a few are left open, mostly in the countryside, baking and selling few delicacies to the public. The breasts of Saint Agatha consist of a delicate outer layer of pasta frolla (shortbread dough) in the shape of a breast, stuffed with custard, Zuccata, chopped almond or pistachio, covered with pink icing and topped with a half candied cherry; another version is filled with ricotta and covered with white icing and topped with a half candied cherry or a chocolate chip. Some bakers use different filling and make the icing in a variety of colors.

I will present the recipes for two types of Saint Agatha Breasts: one with custard cream and one with ricotta cream.

Yield8 to 12 Cassatelle
Sicilian DessertsCassatelle - Saint Agatha's Breasts

Ingredients

For the Dough

1 lb. all purpose flour + 1 tablespoon (4 cups sifted)
½ lb. granulated sugar (1 cup)
½ lb. sweet butter at room temperature (1 cup or 2 sticks)
1 tablespoon of honey
5 medium egg yolks, lightly beaten
grated rinds from 1 lemon
½ teaspoon of baking powder
pinch of salt
2 drops of vanilla extract
Extra ¼ of a cup all purpose flour
Diced citron
Chopped almonds or pistachio
2 eggs beaten with 4 tablespoons of milk for the egg-wash

For the filling of Custard Cream Cassatelle Saint Agatha

Prepare 1 lb. of the Zuccata (pumpkin preserve) recipe.
Prepare half of the custard cream recipe.
Prepare the glaze recipe
Diced candied citron
Almond and pistachio nuts
Egg Whites
Candied cherries or chocolate chip to garnish

For the Filling for the Cassatelle Saint Agatha with Ricotta

Prepare half of Ricotta Cream recipe, then add a pinch of ginger and stir with a wooden spoon.
Prepare the glaze recipe
Diced candied citron
Candied cherries to garnish
Egg whites

Instructions

For the Dough

Mound flour on a flat surface and form a well or place into a bowl. Add the sugar, butter, eggs, salt, honey and zest of a half of the lemon.
Use your hands and mix it until it will shape into coarse crumbs of diverse sizes.
Knead and bring the mixture together to form a ball. Fold and press with the palm of your hands; if dough is sticky, add some more flour, if it is too dry add a few tablespoons of water, to moisten it. Do not over mix. Do not handle dough more than necessary.
Form dough into a single mass and cover with a clean kitchen rag or with plastic wrap.
Refrigerate dough from 30 minutes to 1 hour.

THE CASSATELLE SAINT AGATHA

Divide dough in 2 pieces and knead each piece briefly to compact
On a floured working surface, roll out one piece to 3/8 of an inch thick. Using a round cutter (or the rim of a glass) 3 inches across, cut 10 to 12 circles and set on a floured pan.
Knead the other piece of dough with any scrapes, compact it and roll it out 3/8 of an inch thick.
Using a round cutter (or the rim of a glass) 3 inches across cut 10 to 12 circles and set on a floured pan.
Preheat oven to 375 degrees and grease a baking sheet or line it with parchment paper.
Brush half of the disks with the egg wash
Place in the center of each disk the stuffing depending on which recipe you are choosing and then cover with another disk and press all around to seal.
Bake as per instructions below.

For the Cassatelle Saint Agatha with Custard Cream

On the center of each disk place one tablespoon of custard cream and a full teaspoon of Zuccata (pumpkin preserve)
Sprinkle a few pieces of diced candied citron and some roasted chopped almonds or pistachio nuts.
Place each pastry onto a greased baking pan, 2 inches apart and as you transfer them, with your cupped hands, try to shape into a semi-sphere, to resemble the breast of a woman.
Wash the pastries with egg white.
Bake the pastries for 15 to 20 minutes or until they are a golden color. Place pastries on a rack on top of a clean baking pan.
Pour over each pastry the warm glaze to coat and allow excess to drip on the pan. If glazing is too thin, collect the dripping with a spatula, add more confectionery sugar, reheat and when warm repeat the operation.
Garnish each pasty with half of a candied cherry and place on a small paper doily or a small serving dish.
Serve at room temperature.

For the Cassatelle Saint Agatha with Ricotta Cream

Place in the center of each disk a tablespoon of ricotta cream and a few pieces of diced candied citron.
Place each pastry onto a greased baking sheet 2 inches apart and as you transfer them, with your cupped hands, try to shape into a semi-sphere, to resemble the breast of a woman.
Wash the pastries with egg white. Bake the pastries at 375F for 15 to 20 minutes or until they are a golden color.
Place pastries on a rack on top of a clean baking pan.
Pour over each pastry the warm glaze to coat and allow excess to drip on the pan. If glazing is too thin, collect the dripping with a spatula, reheat and when warm repeat the operation.
Garnish each pastry with a half of a candied cherry or a chocolate chip and place on a small paper doily or a small serving dish.
Serve at room temperature.