Pasta Frola
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
8 people
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Course
Dessert
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Cuisine
South American, Greek, Argentinian, Uruguayan, Paraguayan
Pasta Frola
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Pasta frola is a delicious traditional pie prepared with quince or guava paste, that is popular in Paraguay, but also in Argentina, Uruguay and Greece.
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Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- ¾ cup butter
- ⅔ cup sugar
- zest of a lemon
- 1 egg yolk
- 1 egg
- 10 oz. quince paste (or guava paste)
- 2 tablespoons sugar
- 1 tablespoon butter , melted
- ½ cup shredded coconut
Equipment
- Stand mixer
- Pie pan
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 mixing. If the dough is too sticky, add a little flour.
- Roll ⅔ of the dough in a pie pan and place in the refrigerator.
- Cut the quince (or guava) paste into small pieces and pour into a saucepan over low heat with 2 tablespoons of sugar and 2 tablespoons of water. Stir constantly over low heat, until it melts and becomes a thick jam. Remove from heat and let cool.
- Remove the pie pan from the refrigerator and fill it with the jam, pouring it evenly.
- Roll out the rest of the dough to a thickness of ⅛ inch (2 mm) and cut into strips about ½ inch wide (1 cm).
- Cover the pie with the strips of dough, making a lattice pattern.
- (Optional) Glue the edges carefully, by applying another strip of dough all around the pie.
- Sprinkle shredded coconut around the edges of the pie after brushing with melted butter.
- Bake in a hot oven until the dough is golden brown, about 30 to 40 minutes.
- Let cool before slicing.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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