Pasta Frolla Recipe (Italian Sweet Shortcrust Pastry)

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

5 from 3 votes

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!

Prep Time20

Cook Time0

Resting Time30

Total Time50

Course: Dessert

Cuisine: Italian

Servings:

Calories: 224kcal

Author: Neriz

Equipment

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.

Video

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