Easiest Way to Prepare Favorite Pasta frola o Pastafrolla
Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, pasta frola o pastafrolla. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Pasta frola is a wonderful dessert made with a cookie-like shortbread crust and dulce de membrillo (quince paste) filling. Pasta frola is another example of the influence of Italian food on Argentinian and Uruguayan cuisine - its name comes from the Italian word for the shortbread crust, pasta frolla, that is used to make Italian crostate (jam pies). ). The filling has evolved to match South. Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy.
Pasta frola o Pastafrolla is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Pasta frola o Pastafrolla is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have pasta frola o pastafrolla using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pasta frola o Pastafrolla:
- Take 200 g harina 0000
- Get 100 g azúcar
- Make ready 8 g polvo de hornear
- Make ready 100 g manteca
- Get 1 cdta esencia de vainilla
- Make ready ralladura de 1/2 limón
- Make ready 1 huevo
- Prepare 25 ml leche
- Get para el relleno
- Make ready 400 g dulce de leche repostero o 400g dulce memb/batat + cda agu
It's delicate yet easy to roll out and easily patched together if it tears. If you're concerned about using too much flour when rolling out the dough, roll the dough between sheets of parchment. In a bowl, whisk together the flour, sugar, salt, and zest. Cut in the butter, until it resembles coarse meal.
Instructions to make Pasta frola o Pastafrolla:
- Batir la manteca con el azúcar hasta cremar. Agregar el huevo, la esencia de vainilla, la ralladura y la leche y mezclar hasta unificar. Por último, añadir la harina tamizada con el polvo de hornear.
- Integrar bien sin amasar, envolver en papel film (o en un paquete de azúcar vacío, por ejemplo) y llevar a la heladera por media hora (puede reservarse hasta 3 días)
- Enmantecar y enharinar un molde de 22-24cm de diámetro y estirar 2/3 de la masa unos centímetros más grande que el molde. Forrar el molde prolijamente. Luego, con el tercio de masa que sobró formar los tiritas.
- Rellenar con el dulce de leche repostero o derretir a baño María el dulce de membrillo o de batata con una cucharada de agua hasta que se ablande. Luego, verter sobre la masa cruda y enrejar con las tiritas. Si se desea, pincelar con huevo.
- Llevar al horno a 180° por 30'. Se puede decorar con coco rallado o ralladura de limón.
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. Use a food processor or your hands to make the dough. Pulse the flour, sugar, salt, and butter together in the bowl of a food processor fitted with the dough blade, or blend the ingredients together in a large bowl with a fork or pastry blender until the butter is in small bits.
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