Here’s the Italian pasta frolla recipe: the sweet pastry dough we use here in Italy to make crostata pies, cookies, and pastries!
You need the Italian shortcrust pastry recipe, pasta frolla, to make the delicious crostata: once you have the pasta frolla dough, all you need is a big jar of jam of your choice (like yummy amarene) and a hot oven.
Or… you could use the pasta frolla to make a Nutella crostata!
I guess you are already kneading…
I remembered a disturbingly delicious idea for your pasta frolla recipe: crema pasticcera – pastry cream – crostata! Or you can go one step further: try making a half Nutella and half crema pasticcera pie…
Yes, I know.
If you get pasta frolla leftovers, shape them with cookie cutters and bake them to make cookies! You can dip them in the jam or in the crema, if you are too lazy to make another pie.
For this pasta frolla recipe, we will use a food processor.
Measurements are both in ounces and grams.
Italian pasta frolla
- 10.6 oz 0 flour 300 gr
- 5.3 oz butter fridge-cold -150 gr
- 1 tablespoon of honey
- 5.3 oz confectionary sugar 150 gr
- 3 egg yolks
- 1 pinch sea salt
- 1 vanilla bean
Place butter (cut in pieces), sugar and honey in the stand mixer and mix, (low/medium speed – kneading hook on).
Mix egg yolks and salt in a cup, and pour them in the mixer bowl. Mix a few seconds.
Carve the vanilla bean and add the beans and the lemon zest to the bowl. Again, mix a few seconds.
Sift the flour twice and add it to the bowl.
Mix the dough for a few seconds, just the time to get a dough that won’t stick to your hands.
Cover the bowl with plastic and refrigerate it for 2 hours.
Roll out the dough and cut it out depending on your recipe.
Display it on a tray or cake mold and refrigerate it 10 minutes more.
Preheat oven to 190°C (370°F).
Bake 15-20 minutes, or until golden brown.
If you are making crostata you should riddle the base with a fork, add jam or Nutella, and bake.
For a nice border I cut out leftovers with cookie cutters. In a very romantic way, this time.
the last cookbooks
pasta frolla and a love story
Italian shortcrust pastry could be the beginning of your love story with Italian cuisine. There is so much to learn about Italian food, so many interesting stories behind the scenes…
I’m collecting them all, one season at the time, in the Simposio Mag: the Italian travel, recipe, and culture magazine for home chefs that like to drink a little wine, learn something new, listen to good music and dance a bit while they’re cooking!
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