Pasta Frolla Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

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

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

PASTA FROLLA 1



Pasta Frolla 1 image

enough for three 8-inch tarts, two or three 9- or 10- inch tarts, depending on the thickness; one two-crust or two latticed 9- or 10- inch tarts; one 11 by 8- inch tart, with or without lattice; or then to fifteen 3 1/2- inch tartlets. Use leftover dough to make tartlets or cookies.

Provided by khah3765

Categories     Dessert

Time 2h40m

Yield 16 serving(s)

Number Of Ingredients 8

2 1/4 cups all-purpose flour (300 g)
1/2 cup sugar (100 g)
1 pinch salt
7/8 cup unsalted butter, at cool room temp and malleable (200 g)
1 egg
1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon lemon extract or 1 lemon, grated zest of

Steps:

  • Place the flour, sugar and salt in a bowl and stir to mix.
  • Cut the butter into small pieces and cut it into the flour mixture with a pastry blender.
  • Slowly stir int he first egg and then the yolk, mixing thoroughly.
  • Stir in vanilla and lemon.
  • Gather dough together and knead it roughly and briefly on a lightly floured surface just until the dough comes together.
  • At this pointe, you may pat the dough into place in a buttered tart pan and bake it immediately after chilling.
  • Otherwise, divide it into thirds or halves, depending on the size of the tart you are planning, or flatten the whole amount into a 4- to 5- inch disk.
  • chilling: Wrap the dought with plastic wrap or aluminum foil, and refridgerate at least 1 hr but no longer than 1 day.
  • shaping: let the dough stand at room temperature for 30 to 45 minutes before rolling it out.
  • Knead the dough briefly on a lightly floured surface to loosen it and make it supple enough for shaping.
  • Roll the dough out 1/4 to 3/8 inch thick with a rolling pin and ease the dough into a lightly buttered pan.
  • Trim the edge by running the rolling pin or a dough scraper over the edge of the pan to cut the dough neatly and then tidy the end with your fingers.
  • For one 11 by 8- inch tart shell, use 1 pound (450 grams, 2/3 recipe) dough and roll into a rectangle.
  • Line a buttered 11 by 8- inch tart pan with the dough.
  • For one 9- or 10- inch tart shell, use 9 to 10 ounces (250 to 300 g) dough and roll into a circle.
  • Line a buttered 9- or 10- inch pan with the dough.
  • For one 8- inch tart shell, sue 8 pz (225 g, 1/3 recipe) For ten to twelve 3 1/2- inch tartlet shells, roll out 12 to 16 ounces (340 to 450 g, 1/2 to 1/3 recipe) dough 1/4 to 3/8 inch thick.
  • Cut into 4 1/2 inch circles and line 3 1/2- inch tartlet pans with the dough.
  • For one deep 8- or 9- inch tart shell, use 12 ounces (340 g, 1/2 recipe) dough.
  • Proceed as directed for other tart shells.
  • If you find it hard to keep the dough from sliding down the side of the pan while baking, press the dought firmly against the springform sides with the back or a fork after 7 minutes; bake until lightly golden, 5 to 8 minutes longer, pressing the dough against the side of teh pan two or more times or as needed For latticed tarts, use two-thirds of the dough specified for each shell to line the pan.
  • Roll a 1/2- inch thick rope of dough between yuor hands and smooth it onto the upper edge of the bottom crust, so that the edge is substantial enough for the lattice to be attached later.
  • Partially bake the shell, if necessary, and fill.
  • Roll out the remaining dough 3/8 inch thick and cut into 1/2-inch wide strips with a straight edge and a sharp knife or ravioli cutter.
  • arrange the strips in a diagoal lattice over the filling, trim, and press onto the edges, pinching the strips lightly onto the tart shell.
  • Bake as directed in the tart recipe.
  • Storage: Store the remaining unrolled dough, including all scraps which may be used again, in the refridgerator for 1 to 3 days or the freezer up to a month.
  • Let the frozen dough thaw in the refridgerator 24 hours before rolling out.
  • Resting: refridgerate the dough-lined pan for 20 to 30 minutes to reduce shrinking when the pastry is baked.
  • Baking: heat the oven to 350F For partially baked shells: line each shell with foil and fill with dried beans or pie weights.
  • bake until set, 12 to 15 minutes for large shells or 10 to 12 minutes for tartlet shells.
  • Remove the foil and weights and let cool 5 to 10 minutes.
  • Place the tart pan on top of a smaller can, such as a coffee can for large tart shells, and gently release the side of the pan from the baked tart crust.
  • let cool completely on a rack for a 11 by 8-inch partially baked shell, bake with the weights for 8 to 10 minutes; remove the foil and weights and bake 5 minutes longer, then reduce the heat to 325F and bake until golden, 5 to 7 minutes longer.
  • For fully baked shells: Line each shell with foil and fill with dried beans or pie weights.
  • Bake until the dough is no longer shiny, about 12 to 15 minutes; remove the foil and weights, prick the bottom of the dough, and bake until fully set and golden, about 10 to 13 minutes longer.
  • Let cool 5 to 10 minutes.
  • Place the tart pan on top of a smaller can, and gently release the side of the pan from the baked tart crust.
  • Let cool completely on a rack before filling.
  • Other proportion: you can cut the recipe in half by dividing all the ingredients except the eggs in half.
  • Use 2 egg yolks.

Nutrition Facts : Calories 185.7, Fat 10.8, SaturatedFat 6.6, Cholesterol 51.7, Sodium 16.3, Carbohydrate 19.8, Fiber 0.5, Sugar 6.4, Protein 2.5

More about "pasta frolla recipes"

7 BEST PASTAFROLA RECIPES - PASTA.COM
7-best-pastafrola-recipes-pastacom image

From pasta.com
Estimated Reading Time 6 mins
  • Hazelnut Pasta Frolla Heart Cookies. These yummy cookies would rival any Valentine’s day treat. They look similar to sugar cookies, and once you decorate them with sprinkles they look so good!
  • Italian Christmas Cookies. According to this recipe, it can double as a pie crust, so whatever you have leftover from a holiday pie can be turned into these lovely cookies.
  • Pasta Frolla Jam Cookies. Here’s yet another delicious cookie recipe. This looks similar to a thumbprint cookie and you can use whatever kind of jam you like.
  • Jam Tart with Olive Oil Crust. This recipe is interesting because instead of butter that is typically used in pastafrola doughs, this one uses olive oil instead.
  • Crostata (No Butter Pasta Frolla Recipe) This is yet another way to make a variation of pastafrola using simple ingredients, but with no butter. One ingredient this recipe calls for is safflower oil and there is no kneading required for this dough.
  • Chocolate Pastafrola. Chocolate lovers will drool over this dessert! If you decide to make it, it will pretty much end up like a hand pie since they are cut into squares before serving.
  • Pasta Frola Quince Tart. This recipe tastes equally as good as it looks. You will be using a dulce de membrillo for this tart. Membrillo is a dense jelly like paste that is made from the fruit of a quince tree.


PASTA FROLLA RECIPE | ITALIAN SWEET SHORTCRUST PASTRY
pasta-frolla-recipe-italian-sweet-shortcrust-pastry image
2021-02-09 Ingredients. 250 g (8,8 oz = about 2 cups) of “00” flour. 100 g (3,5 oz = 1/2 cup) of granulated sugar. 120 g ( 4,2 0z = 1/2 cup) of unsalted cold …
From recipesfromitaly.com
5/5 (19)
Total Time 1 hr 15 mins
Category Dessert Recipes
Calories 469 per serving
  • First place the flour on a pastry board then make a hole in the center. Pour in this order: sugar, lemon zest (optional), salt and eggs at room temperature.
  • Mix the ingredients quickly for the shortest possible time, so as not to overheat the dough, until the mixture is compact and elastic. Form a loaf and wrap it in cling film. Let it rest for at least 1 hour in the fridge.


PASTA FROLA - TRADITIONAL PARAGUAYAN RECIPE | 196 FLAVORS
pasta-frola-traditional-paraguayan-recipe-196-flavors image
2018-06-23 Instructions. Preheat oven to 380 F (190˚C). In the bowl of a stand mixer, combine the flour with the butter, baking powder, sugar and lemon zest, and mix. The mixture will have a sandy texture. Add the eggs and continue …
From 196flavors.com


PASTA FROLLA - ITALIAN SHORT PASTRY — DOLCI DI FRANCI
pasta-frolla-italian-short-pastry-dolci-di-franci image
2017-07-18 Tips and tricks The classic Italian method for pasta frolla consists of first mixing the softened butter with sugar and aromatics (vanilla, lemon zest etc.) then adding the liquid in which the salt has been dissolved. Flour is …
From dolcidifranci.com


PASTA FROLA DE DULCE DE MEMBRILLO {QUINCE TART} - BAKE IT …
pasta-frola-de-dulce-de-membrillo-quince-tart-bake-it image
2020-11-18 Assemble the Pasta Frola Preheat your oven to 350ºF ( 175ºC ) along with a baking sheet that you will place the assembled tart onto. Remove the chilled dough, transfer to a floured surface, and portion into two pieces. One …
From bakeitwithlove.com


HAZELNUT PASTA FROLLA HEARTS WITH NUTELLA
hazelnut-pasta-frolla-hearts-with-nutella image
Directions. Get your Nutella HERE! Put the hazelnuts in a food processor and process until fine, about 2 minutes. Set aside. In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar and extract on medium-high …
From cookingwithnonna.com


HOW TO MAKE PASTA FROLLA, ITALY’S SWEET PASTRY DOUGH, FOR COOKIES, …
2020-05-13 In older recipes, as in two of the variations of pasta frolla shared by Italian writer Pellegrino Artusi in his legendary 1891 cookbook “ Science …
From theepochtimes.com


PASTA FROLLA RECIPE | EAT YOUR BOOKS
Pasta frolla from Baking with Julia: Savor the Joys of Baking with America's Best Bakers by Julia Child and Dorie Greenspan. Shopping List; Ingredients; Notes (0) ... If the recipe is available ...
From eatyourbooks.com


ITALIAN CROSTATA: A NO BUTTER PASTA FROLLA RECIPE
2018-07-20 Wrap in plastic wrap and refrigerate for at least 30 minutes. Place oven grate to bottom third of the oven. Preheat oven 400° F. Roll out the larger piece of dough to fit your tart pan. In order to facilitate the transfer of the dough to your tart pan, roll out the dough between two pieces of parchment paper.
From shelovesbiscotti.com


PASTRY DOUGH / PASTA FROLLA | CIAO ITALIA
Add the butter and work it in until the mixture is the texture of coarse cornmeal. Add the beaten egg, lemon juice and zest and just enough water to make a pliable dough. Do not over mix. Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour or overnight before using. This recipe was featured on Season 17 ...
From ciaoitalia.com


ITALIAN CHOCOLATE PIE CRUST/PASTA FROLLA RECIPE - AN ITALIAN IN MY …
2021-01-11 Instructions. In a large bowl, mixing bowl or food processor bowl add the flour, salt, baking powder, sugar and sifted cocoa (it can be sifted directly into the bowl), mix together with a whisk. Add the egg, yolk and butter, combine with the flat beater, pulsing or with a fork or clean hands until almost combined.
From anitalianinmykitchen.com


SWEET SHORTCRUST PASTRY - ITALIAN PASTA FROLLA - THE PETITE COOK
2021-03-24 The baking time depends on what you want to make. Bake the frolla in a static oven at 180 °C/ 360° F, with the fan option on at 160 °C/ 320 °F. Classic Italian crostata (jam tart), tarts and pies take about 30 to 45 minutes. Biscuits (cookies) and tartelettes take about 12 minutes to …
From thepetitecook.com


ITALIAN CHRISTMAS COOKIES (MADE WITH PASTA FROLLA) - RECIPES FROM …
2021-12-03 How to Make Pasta Frolla For Italian Christmas Cookies. Step 1) – Place the flour on a work surface and make a hole in the center. Pour the sugar, baking powder, salt and eggs at room temperature. Step 2) – Finally add the cold butter. Knead quickly until the dough is homogeneous and non-sticky.
From recipesfromitaly.com


ESSENTIAL RECIPE: PASTA FROLLA (EASY ITALIAN PASTRY DOUGH)
2021-06-30 Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar on low until mostly combined, then increase to medium-high and beat until pale and fluffy, 30 seconds. Add the salt, pepper, fennel, and lemon zest and beat until incorporated, 30 seconds more.
From small-pantry.com


PASTA FROLLA (SWEET PASTRY DOUGH) - RECIPE - FINECOOKING
Put the flour, sugar, salt, baking powder, if using, and zest into a food processor. Pulse briefly to combine. Distribute the butter around the bowl, and pulse until the mixture is crumbly. Add the egg and egg yolk, and process until the dough begins to clump together, about 30 seconds.
From finecooking.com


PASTA FROLA (ARGENTINIAN LATTICE TART) - TARA'S MULTICULTURAL TABLE
2020-06-22 Preheat oven to 350˚F. Lightly grease four (4.75 inch) or one large tart pan with butter. Remove the chilled pie dough from the refrigerator and place on a lightly floured surface. Divide the dough into two pieces, one 2/3 piece and another 1/3 to save for the lattice topping.
From tarasmulticulturaltable.com


PASTA FROLA (OR QUINCE TART) - EN CASA COOKING SPACE
2019-04-04 A bit of history on the Pasta Frola. If this is the first time you’ve heard of this tart, you should know it was born from different cultures. On one side, from the Genoese immigrants. They had the famous crostata, which has a frolla shortcrust with a wide range of fruit jams. However, there is also the rumour that it originated from the ...
From encasacookingspace.com


ARGENTINE STYLE PASTA FROLA (QUINCE PIE) - EL MUNDO EATS
2019-09-29 3 cups self rising flour (390 g) 2 teaspoon baking powder ¾ cup granulated sugar (150 g) 7 oz unsalted butter (200 g), cold & cut into cubes 2 lemons, the zest 2 teaspoon vanilla extract 3 large eggs , cold from the fridge The Filling 1.1 lb quince cheese (firm jam) , cut into cubes 3 tablespoon orange cognac (or juice/water) Others
From elmundoeats.com


4-STEP PASTA FROLLA RECIPE (ITALIAN SWEET PASTRY DOUGH)
2021-10-21 How to Make Pasta Frolla In alarge bowl,add in the pastry flour. Make a well inthe middle, then add in the sugar, salt, eggs, and butter cubes. Use a pastry cutter(aka dough blender) to combine the mixture until combined. Transfer the dough to a clean surface and form it into a loaf shape.
From dwellbymichelle.com


PASTA FROLLA RECIPE – JOE PASTRY
2015-11-13 Place all the dry ingredients including the zest in the bowl of a food processor and pulse to combine. Add the butter and pulse again until there are no lumps of butter visible. In a small bowl whisk together the egg, yolk, vanilla extract and cream. Add the mixture to the food processor and pulse just until the dough comes together, 3-4 times.
From joepastry.com


CAPTCHA - AUTHENTIC RECIPES FOR THE ITALIAN FOOD LOVER
We have noticed an unusual activity from your IP 157.55.39.152 and blocked access to this website.. Please confirm that you are not a robot
From pinabresciani.com


56 PASTA FROLLA IDEAS | PASTA FROLLA RECIPE, RECIPES, FOOD
Jan 31, 2018 - Pasta frolla recipes . See more ideas about pasta frolla recipe, recipes, food.
From pinterest.ca


ITALIAN SWEET SHORTCRUST PASTRY: PASTA FROLLA
2020-05-25 Sift the flour into a large bowl then add the rest of the dry ingredients, stir to combine (photos 1 & 2). Add the egg and butter and cut it into the flour mixture with a spatula or pastry scraper to form rough crumbs (photos 3 & 4). Start to bring the mixture together with your hands to form a dough.
From insidetherustickitchen.com


PASTA FROLLA RECIPE | ITALIAN SWEET PASTRY | VEGAN IN LOVE
Preheat the oven to 180 °C degrees (356 °F approx.). Remove the dough from the fridge then roll out on a floured board/worktop and shape it according to the cake tin you want to use (for this recipe I use a 20cm/ 7.87 inches cake tin) cover all the cake tin with non-stick baking paper. Then cover the cake tin with the pasta frolla dough.
From veganinlove.com


PASTA FROLLA RECIPE – ITALIAN SWEET PASTRY DOUGH
2017-12-11 Mix together the egg, yolk, salt, zest, vanilla, and heavy cream in a bowl. Add all the liquid ingredients into the mixer and mix on low until you have a smooth batter. Scrape down the sides of the bowl and mix for a few seconds more. Scrape down the sides one more time and add the flour. Mix until just combined with a little flour still unmixed.
From justalittlebitofbacon.com


ITALIAN PASTA FROLLA RECIPE: THE ITALIAN SWEET PASTRY DOUGH RECIPE
Instructions Place butter (cut in pieces), sugar and honey in the stand mixer and mix, (low/medium speed – kneading hook on). Mix egg yolks and salt in a cup, and pour them in the mixer bowl. Mix a few seconds. Carve the vanilla bean and add the beans and the lemon zest to the bowl. Again, mix a few seconds.
From gourmetproject.net


PASTA FROLLA: AN EASY GUIDE TO MAKE IT AT HOME - MARICRUZ AVALOS ...
2020-10-27 Step by Step Recipe. In a food processor add the cold butter, the sugar and the flour. Pulse two or three times until you get a sandy mixture. Add the flavoring that you prefer (vanilla, lemon zest, etc) and the eggs lightly beaten. Pulse a …
From maricruzavalos.com


PASTA FROLLA - TART PASTRY DOUGH RECIPE - FONTANA FORNI USA
2020-03-04 Place the flour , sugar and salt on a clean work surface. Mix thoroughly and with the help of one hand create a well. In the center of the well add the pliable, cubed butter. At first rub it into the dry ingredients with the help of the fingertips of three fingers, as shown in the video.
From fontanaforniusa.com


PASTA FROLLA | CIAO ITALIA
Pasta Frolla Ingredients 2 cups King Arthur unbleached all-purpose flour 1/2 cup sugar 1/4 teaspoon salt 5 tablespoons unsalted cold butter, cut into bits 1 large egg yolk 1 tablespoon white vinegar 3 tablespoons cold water 2 tablespoons apricot jam Ingredients Directions Use a food processor or your hands to make the dough.
From ciaoitalia.com


MASA DE PASTA FROLA - THERESCIPES.INFO
Receta de Pasta frola fácil y económica - RecetasGratis top www.recetasgratis.net. Sep 30, 2021Extiende la masa con los dedos, haciendo la base para la pasta frola fácil casera. 4 Corta el dulce de membrillo en pequeños trozos y aplástalo con un poco de agua caliente o vino dulce hasta que se ablande del todo.En este paso puedes usar un pasapuré o calentarlo un poco …
From therecipes.info


PASTA FROLLA — DOMENICA COOKS
2020-04-28 This recipe makes enough for one 9- or 10-inch lattice-top crostata, or two crostata shells. INGREDIENTS 3 cups unbleached all-purpose flour 1 cup confectioners’ sugar 1/4 tsp fine sea salt Finely grated zest of 1 organic lemon 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes 1 large whole egg 2 large egg yolks. INSTRUCTIONS 1.
From domenicacooks.com


PASTA FROLLA CHRISTMAS JAM COOKIES - A FAMILY FEAST®
2014-12-09 In the bowl of a stand mixer with a paddle attachment, cream butter then add both sugars and salt. Cream until fluffy, about two minutes. With mixer on low, add the eggs and egg yolks one at a time until mixed. Add vanilla and zest and mix again. With mixer on low, add each cup of flour until combined.
From afamilyfeast.com


ITALIAN PASTA FROLLA OR ITALIAN SHORTBREAD CRUST TUTORIAL
preferably overnight. 1. When ready to bake, position an oven shelf in the middle of the oven and preheat the oven to 350 degrees F. 2. Grease the bottom and sides of a 9- or 10-inch springform pan or tart pan with removable bottom. 3. With lightly floured fingertips, press the dough evenly into the bottom of the pan.
From craftybaking.com


HOW TO MAKE PASTA FROLLA (ITALIAN SWEET SHORTCRUST PASTRY)
2018-11-04 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. Add the chilled butter ( photo 2 ).
From foodandjourneys.net


PASTA FROLLA - THE WASHINGTON POST
2006-12-13 Directions. In the bowl of a food processor, combine the flour, sugar, baking powder and salt. Pulse 3 or 4 times to mix. Add the butter and process 10 …
From washingtonpost.com


PASTA FROLA DE DULCE DE MEMBRILLO QUINCE TART RECIPE
2022-03-07 Remove from heat and let cool slightly. Preheat oven to 350 F. Butter a 9-inch tart pan with a removable bottom. Roll out about 3/4 of the dough on a floured surface into a circle large enough to line the bottom and sides of the tart pan. Place the dough in the pan. Spread the filling evenly over the dough.
From thespruceeats.com


PASTICCINI DI PASTA FROLLA - SUGARLOVESPICES
2015-03-21 Instructions. Preheat oven to 200° C (390° F). In a mixing bowl with a handheld mixer, or in the stand mixer fitted with the paddle attachment, beat the soft butter and icing sugar until fluffy. Add the egg and the vanilla, continuing to beat until the mixture is well blended in the creamed butter.
From sugarlovespices.com


PASTA FROLLA ITALIAN PASTRY RECIPE: SWEET PASTRY FROM TUSCANY
How to make the Pasta Frolla. Melt all quickly in a bowl making a ball, put the pasta in the fridge and let it rest, the more the better; it preserves also for some days. Then roll out the Pasta Frolla and fill it with whatever you prefer: chocolate, marmalade, cream. Put in the oven at about 180 degrees for half an hour.
From tuscanychic.com


ITALIAN CHRISTMAS COOKIES / PASTA FROLLA RECIPE - AN ITALIAN IN MY …
2020-11-19 ½ cup sugar (100 grams) 1 teaspoon baking powder 1 large egg 1 large egg yolk ½ cup + 1 tablespoon butter (cold/salted) (131 grams) Instructions In a large bowl (or mixer with paddle attachment or food processor), whisk together the flour, sugar and baking powder, create a well in the middle and add the slightly beaten egg and yolk and butter.
From anitalianinmykitchen.com


EASY PASTA FROLLA RECIPE - SHE LOVES BISCOTTI
2022-03-14 Ingredients. ½ cup unsalted butter 113 grams, cold. 1¾ cups flour 250 grams, all purpose or "00" flour. ⅓ cup granulated sugar 67 grams. ½ teaspoon baking powder. ⅛ teaspoon salt. 2 eggs slightly beaten. extra flour for rolling.
From shelovesbiscotti.com


Related Search