Best 2 Pasta Frolla Recipes
Pasta frolla, also known as Italian sweet shortcrust pastry, is a versatile dough used in a wide variety of Italian desserts, from cookies and pies to tarts and cakes. This classic pastry is characterized by its crumbly texture and delicate flavor, making it a favorite among both novice and experienced bakers. With its simple ingredients and straightforward preparation, pasta frolla is an accessible and rewarding pastry to master. In this comprehensive guide, we will delve into the secrets of creating the perfect pasta frolla, providing you with step-by-step instructions, essential tips, and expert insights to help you elevate your baking skills and create delectable desserts that will impress your family and friends.
Let's cook with our recipes!
PASTA FROLLA--ITALIAN SWEET PASTRY DOUGH
Very versatile sweet dough...use with Almond Tart recipe which is among mine posted. From a booklet given to me by Alitalia Airlines.
Provided by Mamie37
Categories Dessert
Time 15m
Yield 1 single crust
Number Of Ingredients 7
Steps:
- In a bowl, whisk together the flour, sugar, salt, and zest.
- Cut in the butter, until it resembles coarse meal.
- Add the egg and the vanilla and toss the mixture until incorporated.
- Turn out onto a lightly floured surface and knead very lightly, forming into a disk.
- Chill, wrapped in plastic at least 1 hour or overnight.
- Let the dough stand at room temperature until softened, but still firm enough to roll out.
PASTA FROLLA
Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Make 2 disks
Number Of Ingredients 8
Steps:
- Pulse flour, sugar, and salt in a food processor just until combined. Add butter; pulse until mixture resembles coarse meal, 6 to 8 times.
- Whisk together egg, egg yolk, vanilla, and lemon zest. With processor running, add egg mixture; process just until dough begins to come together. Turn dough out onto a floured work surface; lightly knead to form a ball.
- Divide dough into 2 pieces, and gently press into flat disks. Wrap tightly in plastic wrap. Refrigerate at least 1 hour or overnight.
Tips:
- Choose the right flour: Pastry flour is the best choice for pasta frolla, as it has a lower protein content than all-purpose flour, resulting in a more tender and crumbly crust.
- Use cold butter: Cold butter will help prevent the dough from becoming greasy and will also make it easier to work with.
- Work the dough quickly: Overworking the dough will make it tough, so work it just until it comes together.
- Chill the dough before baking: Chilling the dough will help it to firm up and will also prevent it from spreading too much in the oven.
- Bake the dough at a high temperature: This will help to create a crispy crust.
- Don't overbake the dough: Overbaking will make the crust dry and crumbly.
- Let the dough cool completely before filling: This will help to prevent the filling from making the crust soggy.
Conclusion:
Pasta frolla is a delicious and versatile pastry that can be used for a variety of desserts. With its tender and crumbly crust, it is the perfect base for fruit tarts, pies, and cookies. By following these tips, you can make perfect pasta frolla every time.
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