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Italian pasta frolla

Author Claudia Rinaldi

Ingredients

  • 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

Instructions

  1. Place butter (cut in pieces), sugar and honey in the stand mixer and mix, (low/medium speed – kneading hook on).
  2. Mix egg yolks and salt in a cup, and pour them in the mixer bowl. Mix a few seconds.
  3. Carve the vanilla bean and add the beans and the lemon zest to the bowl. Again, mix a few seconds.
  4. Sift the flour twice and add it to the bowl.
  5. Mix the dough for a few seconds, just the time to get a dough that won’t stick to your hands.
  6. Cover the bowl with plastic and refrigerate it for 2 hours.
  7. Roll out the dough and cut it out depending on your recipe.
  8. Display it on a tray or cake mold and refrigerate it 10 minutes more.
  9. Preheat oven to 190°C (370°F).
  10. Bake 15-20 minutes, or until golden brown.
  11. If you are making crostata you should riddle the base with a fork, add jam or Nutella, and bake.
  12. For a nice border I cut out leftovers with cookie cutters. In a very romantic way, this time.