Recipe: Delicious Pasta frolla

Pasta frolla. Our recipe yields enough dough for two desserts. Pasta frolla is the base for many beloved pastries in Italy. Different parts of the country have different traditions.

This is the basic recipe for the preparation of numerous tarts and biscuits. The shortcrust pastry recipe is among the most used in confectionery, quick and easy, will allow you to prepare many tasty desserts. Among the most used bases in pastry, pasta frolla is a mixture that is normally prepared with flour, fat, eggs and sugars. You can have Pasta frolla using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pasta frolla

1. You need 2 of uova.
2. It's 100 g of zucchero.
3. It's 80 g of olio di semi di girasole.
4. It's 320 g of farina.
5. It's 1/2 bustina of lievito.
6. Prepare of Mezza scorza di limone (a vostro piacimento).

Perfect for many sweet and savory preparations from biscuits to. Use a food processor or your hands to make the dough. Pulse the flour, sugar, salt, and butter together in the bowl of a food processor fitted with the dough blade, or blend the ingredients together in a large bowl with a fork or pastry blender until the butter is in small bits. Pasta frola (Greek: Πάστα Φλώρα), is a type of sweet tart common to Argentina, Paraguay, Uruguay, Egypt and Greece.

Pasta frolla step by step

1. Rompere le 2 uova in un contenitore.
2. Aggiungi lo zucchero e mescola.
3. Aggiungi il lievito, l'olio di semi di girasole e la scorza di limone.
4. Aggiungi di volta in volta un po' di farina.
5. Quando è un po' più solida, posizionare la pasta su un piano rigido infarinato e aggiungere farina finché non è più appiccosa al tatto.
6. Adesso sbizzarritevi con le vostre ricette 😉.

It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg. Common fillings include quince cheese, dulce de batata (sweet potato jam), dulce de leche, guava, or strawberry jam. The covering of the tart is a thin-striped lattice which. This is the basic recipe for pasta frolla that I learned from my mum years ago. She would use it to make crostate or biscotti, and I often do the same, finding comfort in following a reliable path.