Easy Pasta Frola
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
12 pieces
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Calories
317 kcal
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Course
Dessert
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Cuisine
Argentinian, Paraguayan
Easy Pasta Frola
Report
This Pasta Frola is a Perfect Homemade Dessert!!! Made with self-raising flour! A sweet-tart, cookie-like shortbread crust filled with dulce de leche or Guava paste, this is one of my kiddo's favorite desserts!😋
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Ingredients
- 400 g ( 3 cups ) of self-rising flour
- 400 g Guava Paste or dulce de leche * (you can use any fruit flavor preserves you like).
- 1 large egg , room temperature
- 1 large egg yolk , room temperature
- 1 Tablespoon pure vanilla
- 200 g (1 cup) granulated sugar
- 200 g (2 sticks) unsalted butter, softened
Instructions
- Using a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- At medium-high speed, add 1 egg at a time, beating well after each addition. Next, beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Remove the mixing bowl from the stand, add the sifted self-rising flour, and gently fold with a spatula until combined (do not overwork the dough!)
- Use a rubber spatula, dump the moist, crumbly dough out onto a work surface, pat it into a disc, wrap it in plastic wrap (again, don't overwork the dough), and refrigerate at least 1 hour or until firm.
- When you are ready to bake, preheat the oven to 350⁰F. Remove the pasta frola pastry from the refrigerator and let the dough sit on the countertop for 5 minutes so that it’s malleable enough to roll.
- Using a rolling pin, stretch 3 / 4 of the dough, leaving half a centimeter thick in a round 9-inch glass Pyrex mold. Flatten the dough in the mold by tapping it gently with your hands; patch it up if the pastry dough tears or breaks. (Don't grease Pie Pyrex mold).
- Fill with dulce de leche or guava paste or your favorite fruit preserves (if you're using dulce de leche or guava paste, microwave 10 seconds at a time until smooth and spreadable).
- Roll the remaining dough on a lightly floured surface, make it into a circle, and cut thin strips of dough, using them to make a lattice pattern over the top of the tart.
- Bake the Pasta Frola for 30 to 35 minutes or until golden brown on top. Remove from the oven and let it rest for a least 30 minutes. Sprinkle with powdered sugar if desired, or brush with an apricot glaze. Enjoy our Perfect Homemade Pasta Frola!
Equipments used:
Notes
- How to Store & Re-Heat
- To store Pasta Frola, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to a week. If you need to reheat a slice, preheat your oven to 350°F (175°C), place the slice on a baking sheet, and warm it for about 10 minutes until it's heated. Alternatively, you can microwave individual slices briefly to warm them. Enjoy!
- Make-Ahead
- To make Pasta Frola ahead of time, you can prepare the dough and store it in the refrigerator for up to a day before assembling and baking. Follow the recipe up to the point of refrigerating the dough in step 4. When ready to bake, simply roll out the dough, assemble the tart, and bake as directed. This allows you to have a freshly baked Pasta Frola without the hassle of making the dough on the same day. Enjoy the convenience of a make-ahead treat!
- How to Freeze
- To freeze Pasta Frola, wrap it well to prevent freezer burn, place it in an airtight container or freezer bag, and label it with the date. It can be stored for 2-3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) for a few minutes. This makes it a convenient homemade treat that can be enjoyed later.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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