Pasta Frolla - Sweet Shortcrust Pastry
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5
6 reviews
Excellent
Pasta Frolla - Sweet Shortcrust Pastry
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This is the classic recipe for pasta frolla or Italian sweet shortcrust pastry dough. Use it for tarts, pies, crostata and cookies!
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Ingredients
- 170 g butter
- 120 g sugar
- orange or lemon zest, zest of 1 organic
- 2 egg medium, yolk
- 1 egg medium
- 330 g all-purpose flour + 1 tbsp
Instructions
- Place the butter, sugar and orange zest in a stand mixer, and using the whisk attachment whip them until creamy and lightly foamy, for about 3-4 minutes.
- Add one egg yolk at a time, until each is fully incorporated, followed by the whole egg. Continue to mix until you reach a creamy texture, for about 2 minutes.
- Add in all the flour, and then mix everything with the hook attachment or by hand with a spatula.
- The dough will still be sticky at this point, dust it with 1 tablespoon of flour and form the dough into a ball without over-working it.
- Transfer the ball onto a sheet of cling film, flatten it into a disk and wrap it well. Let the dough rest in the refrigerator for at least 1 hour.
- Once ready, transfer the dough on a clean and lightly floured working surface. Dust the rolling pin lightly will flour and roll the dough to form a large disk.
- Use the disk to line a tart or baking pan, or cut it with a cookie cutter for cookies.
Notes
- The dough is enough to make about 30 small cookies or to line a regular 25 cm/10-inch tart tin.
- Recipe tips:
- Recipe tips:
- Storage tips:
- Storage tips:
- You can store the dough wrapped in cling film in the fridge, or roll it out into pie or tart pan and store it in the fridge, for up to 2 days.
- You can freeze the dough wrapped in cling film and stored in a freezer-friendly container for up to 30 days.
- Baking tips:
- Baking tips:
- Bake the pasta frolla in a static oven at 180 °C/ 360° F, with the fan option on at 160 °C/ 320 °F.
- Crostata, tarts and pies take about 30 to 45 minutes.
- Biscuits (cookies) and tartelettes take about 12 minutes to 15 minutes.
- The less you work the dough with your hands the better, because their warmth will make the butter soften faster.
- If the pastry is too crumbly, it means you have overworked the dough. Add a teaspoon of cold water, mix everything quickly, if necessary, with a pinch of flour and immediately place in the fridge!
- Dust your counter and your rolling pin lightly with flour before rolling the dough.
- Alternatively, place the dough between two sheets of baking paper, so it won’t stick to the counter or rolling pin.
Nutrition Information
Show Details
Calories
255kcal
(13%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
77mg
(26%)
Sodium
108mg
(5%)
Potassium
41mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
417IU
(8%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 108mg | 5% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 417IU | 8% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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