Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts. Among the most used bases in pastry, pasta frolla is a mixture that is normally prepared with flour, fat, eggs and sugars.
It's a sweet pastry, typically enriched with butter and eggs or egg yolk. It's delicate yet easy to roll out and easily patched together if it tears. If you're concerned about using too much flour when rolling out the dough, roll the dough.
Materiali che necessitano essere preparati Pasta frolla
- 3 of uova.
- 200 g of zucchero.
- 200 g of burro.
- 500 g of farina.
- 1 bustina of lievito per dolci.
Pasta frolla is the base for many beloved pastries in Italy. Different parts of the country have different traditions. In the north, frolla is usually made with butter, and from the center of Italy going south, bakers often use lard. Throughout Italy, pasta frolla is used for crostate (plural of crostata), from the crostata alla confettura, which is common all over Italy, to more regional.
Come fare Pasta frolla
- Cominciamo rompendo le uova alle quali uniamo lo zucchero e il burro e cominciamo ad impastare..
- Uniamo anche la farina e il lievito e continuiamo ad impastare fino ad ottenere un panetto omogeneo..
- Pronta per essere trasformata in mille modi.. spazio alla fantasia.. buone preparazioni 🌻🌻🌻🌻🌻!.
I've tried many pasta frolla recipes and I've learned that the secret to getting a perfect pasta frolla dough it to use a combination of whole eggs and egg yolks. The egg yolks will make the dough soft once it's baked. If you use whole eggs, the pasta frolla will be too hard. In a bowl, whisk together the flour, sugar, salt, and zest. Cut in the butter, until it resembles coarse meal.