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Breast-shaped Catanese pastry filled with ricotta cream honors the city's patron saint. This iconic mediterranean sweet is a family tradition during the February festival.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine flour, a pinch of salt, cut-in butter, and one beaten egg to form a soft dough. Add milk gradually for moisture management; knead just until the dough comes together, then wrap and chill for 40 minutes.
In a separate bowl, mix ricotta cheese with powdered sugar, vanilla extract, and candied orange peel until very smooth. Gently fold in the chopped dark chocolate.
Roll out the chilled dough to about 1/8 inch thickness on a lightly floured surface. Cut 12 discs (4 inches wide); reserve half for lids. Carefully line muffin molds or domes with 6 of the dough discs, leaving a little overhang.
Spoon the ricotta mixture into each pastry shell, filling almost to the top but leaving room for sealing. Cover each with the remaining discs, gently pressing edges to seal. Trim excess and pinch edges well.
Bake for 22–25 minutes until the pastry is just lightly golden; avoid overbaking to prevent a dry crust. Cool completely.
Dust the pastries with extra powdered sugar and finish by placing a maraschino cherry on top of each for the signature appearance. Allow to set before serving.
