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    Home » How-Tos

    How to Make Pasta Frolla (Italian Sweet Shortcrust Pastry)

    Published: Nov 4, 2018 · Modified: Jun 8, 2021 by Neriz

    • 8
    Jump to Recipe

    Ditch the food processor! All you need is a fork to prepare ‘Pasta Frolla,’ otherwise known as Italian sweet shortcrust pastry.  You can use this for pies, tarts, or cookies — easy to prepare and even easier to handle!

    An overhead shot of a disc of pasta frolla, dusted with flour.

    (*This post contains some affiliate links)

    Besides mascarpone cream, pasta frolla is another staple that you will need if you are interested in traditional Italian desserts and pastries.

    Although also known as ‘Italian sweet shortcrust pastry,’ it’s not really that sweet. It’s a perfect balance of sugar, butter, and just enough crispiness to complement any sweet pie or tart filling you have in mind.

    TO GIVE YOU MORE IDEAS ON HOW TO USE PASTA FROLLA, HERE ARE SOME AUTHENTIC ITALIAN PASTRIES THAT YOU CAN TRY!

    • Torta della Nonna (Italian Custard Pie)
    • Italian Cream Filled Pastry (Pasticciotto)

    Ingredients

    An image showing all the ingredients you need to prepare pasta frolla.
    • Flour – all you need is all-purpose flour for making this sweet shortcrust pastry.
    • Salt – you might need to use less if you are using salted butter.
    • Lemon – you would only be using the skin of the lemon.
    • Baking powder – use whatever brand you have on hand.
    • Sugar – regular white sugar is perfect for this pasta frolla recipe.
    • Butter – unsalted, chilled, and cut into small cubes.

    Preparation

    Start by using a large mixing bowl and combining flour, sugar, salt, baking powder, and lemon zest (photo 1).

    Mix all the dry ingredients with a fork until evenly combined.

    First part of a collage of images showing how to make pasta frolla.

    Add the chilled butter (photo 2).

    Continue mixing with a fork until you see pea-sized crumbs forming.

    Create a slight dent in the center, then add the egg and egg yolk (photo 3).

    Second part of a collage of images showing the step by step process on how to make Italian Sweet Shortcrust Pastry.

    Mix until the egg is just combined with the rest of the ingredients (photo 4).

    Transfer the mixture to a flat surface (photo 5).

    Use your hands to knead lightly and start forming a dough.

    Last part of a collage of images showing the step by step process on how to make pasta frolla at home.

    Form the dough into a disc (photo 6).

    Wrap your pasta frolla with plastic and place in the refrigerator for at least thirty minutes to chill before starting with your pie (or tart) preparation.

    Helpful tips

    • Make sure your butter is chilled.  During the height of summer, leave them in the freezer for at least 30 minutes; anything to keep them from melting right away.
    • ALWAYS use a fork or some other sturdy pastry mixing tool that you are comfortable with — the less contact with your hands, the better. The warmth from our hands does not help in keeping the butter from softening (or melting).
    • When ready to use, dust your counter and your rolling pin with enough flour before rolling your pasta frolla. 
    A closer shot of a disc of Italian Sweet Shortcrust pastry, dusted with flour, with a rolling pin, and lemon on the background.

    Recipe variation

    • Vanilla.  You can replace the lemon zest with a bit of vanilla extract.
    • Using a food processor. If you are more comfortable preparing this pasta frolla recipe in a food processor, that is completely fine. You can follow these steps instead:

    Step #1: Combine flour, baking powder, sugar, salt, lemon zest, and butter in a food processor; pulse until you see pea-like crumbs formed.

    Step #2:  Add egg and yolk and continue to pulse — just enough to combine.

    Step #3: Transfer the mixture to a flat surface and use your hands to form the dough into a disc.

    Step #4:  Wrap the disc with plastic and place it in the refrigerator to chill for at least 30 minutes before using it in your pie or tart preparation.

    FAQs 

    Can I use this for both pies and tarts?

    Absolutely.

    It’s not a sticky dough, so I find it easier to arrange on pie or tart tins.  Just make sure you dust your counter properly with flour before rolling the dough.  

    Why is there baking powder in this shortcrust pastry recipe?

    The baking powder gives the crust a nice bit of crunch once cooked.

    How long can I keep this in the refrigerator?

    I usually keep it in the refrigerator for two days, max. 

     If you want to keep it longer, place it in a Ziploc bag and store it in the freezer for no more than 30 days.  Once you’re ready to use it, take it out of the freezer and keep it in the refrigerator overnight to thaw.

    So, give it a try for your next pastry recipe, and let me know what you think in the comment section below! 🙂

    Text for Roundup Sections
    • 20+ Easy Italian Desserts & Pastries Recipes
    • Authentic Italian Cookie Recipes
    An overhead shot of a disc of pasta frolla, dusted with flour.

    Pasta Frolla Recipe (Italian Sweet Shortcrust Pastry)

    A staple in Italian desserts, Pasta Frolla (Italian Sweet Shortcrust Pastry), is so easy to prepare. All you need is a fork — and you're all set to make Italian pies, tarts, or cookies! Quick to prepare and even easier to handle!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Resting Time: 30 minutes
    Total Time: 50 minutes
    Servings: 10
    Calories: 224kcal
    Author: Neriz

    Equipment

    • Mixing Bowls
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Rolling Pin

    Ingredients

    • 2 cups flour, (264 grams)
    • 1/2 cup sugar
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1 stick butter, (113 grams), unsalted, cubed and chilled
    • 1 large egg
    • 1 large egg yolk
    • 1 tsp lemon zest

    Instructions

    • Combine flour, sugar, baking powder, salt, and lemon zest in a large bowl.
    • Mix with a fork.
    • Add butter and continue mixing until you see pea-sized crumbs in the mixture.
    • Make a dent in the center of the mixture and add the egg and yolk.
    • Continue mixing, just enough to combine the eggs with the rest.
    • Transfer the mixture on top of a flat surface and gather (knead) it a bit to start forming a dough.
    • Form the dough into a disc and wrap it with plastic.
    • Refrigerate and let your pasta frolla chill for at least 30 minutes before using. 

    Notes

    • Cook’s Tip #1:  Make sure your butter is chilled.  During the height of summer, leave them in the freezer for at least 30 minutes; anything to keep them from melting right away.
    • Cook’s Tip #2:  ALWAYS use a fork or some other sturdy pastry mixing tool that you are comfortable with — the less contact with your hands, the better. The warmth from our hands does not help in keeping the butter from softening (or melting).
    • Cook’s Tip #3:  When ready to use, dust your counter and your rolling pin with enough flour before rolling your pasta frolla.
    • Cook’s Tip #4:  To use a food processor instead, see Recipe Variation above.
    • Cook’s Tip #5:  This single crust dough can be used on any 8-inch to 10-inch form.

    Nutrition

    Calories: 224kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 190mg | Potassium: 39mg | Fiber: 1g | Sugar: 10g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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    Neriz

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