Best Pasta Frolla Recipes

PASTA FROLLA--ITALIAN SWEET PASTRY DOUGH

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 (ITALIAN PASTRY DOUGH)

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.

PASTA FROLLA

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.

CROSTATA DOUGH (PASTA FROLLA)

Steps:

• Put the flour, sugar, salt, and lemon and orange zests in the work bowl of a food processor fitted with a metal blade. Pulse briefly to combine the ingredients. Distribute the butter around the bowl and pulse until the mixture is crumbly. Add the egg and egg yolks and process until the dough just begins to come together. Turn the dough out onto a lightly floured work surface and gather it together. Knead it briefly and shape it into a disk. Wrap tightly in plastic and refrigerate for at least 1 hour, or until well chilled (overnight is fine). Remove the dough from the refrigerator and let it sit for 30 to 45 minutes, or until it is just pliable enough to roll, but not too soft to work with. Cook's Note: If you make a 9-inch crostata, you will have some leftover dough, which you can rewrap and freeze for future use, or roll out, cut into shapes and make cookies. Bake them at 350 degrees for about 10 minutes, or until lightly browned.

TORTA CRUST: PASTA FROLLA

Steps:

• Preheat oven to 350ºF. Grease 5 deep pie dishes. Beat eggs and salt with hand mixer. Add sugar while continuing to beat. Add butter and vanilla. Add flour and baking powder and mix just to incorporate the flour. Remove from bowl and gently knead. Roll out to make 5 torta crusts. Fill with torta filling. Bake at 350ºF for 45 minutes.