PASTA FROLLA

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Pasta Frolla image

Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Make 2 disks

Number Of Ingredients 8

2 1/4 cups all-purpose flour, plus more for dusting
1/2 cup sugar
1/8 teaspoon salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
1 teaspoon pure vanilla extract
1 tablespoon freshly grated lemon zest

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.

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