Pasta Frolla Italian Pastry Dough Recipes

PASTA FROLLA

Pasta Frolla image

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

Ingredients

2 1/4 cups all-purpose flour, plus more for dusting
1/2 cup sugar
1/8 teaspoon salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
1 teaspoon pure vanilla extract
1 tablespoon freshly grated lemon zest

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.

PASTA FROLLA--ITALIAN SWEET PASTRY DOUGH

Pasta Frolla--Italian Sweet Pastry Dough image

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

Ingredients

1 1/3 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 freshly grated lemons, zest of or 1 orange
1/2 cup cold unsalted butter, cut into bits
1 large egg, beaten lightly
1 teaspoon vanilla

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 (ITALIAN PASTRY DOUGH)

Pasta Frolla (Italian Pastry Dough) image

This simple recipe for Italian sweet dough is used for torte, crostate, or even plain for cookies. It has a bit of baking powder which makes it light and fluffy. Italians love their lemon zest and it really shines in this dough. Make sure your lemon is organic and/or states that the peel is edible. The dough can be frozen for up to one month.

Provided by Buckwheat Queen

Categories Desserts Pies Pie Crusts Pastry Crusts

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

4 cups Italian-style tipo 00 flour
2 medium eggs
¾ cup superfine sugar
2 tablespoons superfine sugar
1 medium lemon, zested
1 stick cold, unsalted butter, cut into cubes
5 tablespoons cold, unsalted butter, cut into cubes
1 teaspoon baking powder

Steps:

Put the flour in a mixing bowl. Make a well in the center. Add eggs, 3/4 cups plus 2 tablespoons sugar, and lemon zest. Mix by hand, working in circles, pulling in the flour little-by-little until all the ingredients are incorporated into a dough.
Add 1 stick plus 5 tablespoons cubed cold butter and baking powder. Quickly work the dough with your hands until a smooth ball is formed.
Wrap in plastic wrap and refrigerate for at least 20 minutes before rolling out.

Nutrition Facts : Calories 487.2 calories, Carbohydrate 67 g, Cholesterol 96.1 mg, Fat 21 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 12.4 g, Sodium 82.6 mg, Sugar 22.2 g

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