Looking for a pasta frolla recipe? I have a step by step method with pictures of a classic recipe for the Italian sweet pastry dough.
Course Dessert
Cuisine Italian
Prep Time 1 hourhour30 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 2tart crusts
Author Just a Little Bit of Bacon
Ingredients
12tbsp(6 oz) unsalted butter,room temperature
1/2cup(2.5 oz) confectioners' sugar
1largeegg,room temperature
1egg yolk,room temperature
1/2tspkosher salt
2tspcitrus zest:orange, lemon, or lime
1/2tspvanilla extract
1/4cup(2 oz) heavy cream
2 1/2cups(12.5 oz) all-purpose flour
Instructions
In the bowl of a standing mixer using the flat beater, cream together the butter and sugar on medium-low until combined.
Mix together the egg, yolk, salt, zest, vanilla, and heavy cream in a bowl. Add all the liquid ingredients into the mixer and mix on low until you have a smooth batter. Scrape down the sides of the bowl and mix for a few seconds more.
Scrape down the sides one more time and add the flour. Mix until just combined with a little flour still unmixed. Take the bowl off the mixer and use your spatula for the last few stirs. Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and let it rest at least 2 hours and up to 3 days in the refrigerator. (The dough can also frozen for up to 2 months, well wrapped.)
When you are ready to use the dough, let it sit out until it is pliable and then roll it out or shape it according to your recipe. Pasta frolla can be used for tarts, cookies, and other baked sweets.
Notes
Forgot to take the eggs and butter out of the fridge? To quickly bring butter to room temperature, cut it into 1 tablespoon pieces and wait about 10 minutes. For room temperature eggs put them into a bowl of very warm water for a few minutes.
Creaming together the butter and sugar: Since you aren't trying to incorporate air in the batter as you would in a batch of cookies, just mix them together until they are combined, then stop and proceed to the next step.
Measuring: I highly recommend getting a kitchen scale and measuring the ingredients by weight. Any sort of baking is going to be much more consistent if you use weight.