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!
- 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
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.
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.
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