PASTA FROLLA RECIPE - ITALIAN SWEET PASTRY DOUGH
Looking for a pasta frolla recipe? I have a step by step method with pictures of a classic recipe for the Italian sweet pastry dough.
Provided by Just a Little Bit of Bacon
Categories Dessert
Time 1h30m
Number Of Ingredients 9
Steps:
- In the bowl of a standing mixer using the flat beater, cream together the butter and sugar on medium-low until combined.
- 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. Take the bowl off the mixer and use your spatula for the last few stirs. Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and let it rest at least 2 hours and up to 3 days in the refrigerator. (The dough can also frozen for up to 2 months, well wrapped.)
- When you are ready to use the dough, let it sit out until it is pliable and then roll it out or shape it according to your recipe. Pasta frolla can be used for tarts, cookies, and other baked sweets.
PASTA FROLLA (ITALIAN PASTRY DOUGH)
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
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--ITALIAN SWEET PASTRY DOUGH
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
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
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
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.
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ITALIAN SWEET SHORTCRUST PASTRY: PASTA FROLLA
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- Add the egg and butter and cut it into the flour mixture with a spatula or pastry scraper to form rough crumbs. You can also use your hands but make sure they are not too hot to warm the butter.
- Start to bring the mixture together with your hands to form a dough. Knead the pastry until all the flour is fully absorbed and it becomes a smooth ball. Wrap in plastic wrap and place in the fridge for 30 minutes-1 hour.
- After the dough has chilled remove from the fridge and dust a clean work surface with flour. Roll out using a rolling pin until ¼ inch (½ cm) thick if making pies and tarts or roll out to desired thickness for cookies.
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