Yield: enough for 1 9-inch lattice-topped crostata
Pasta frolla forms the base for most crostatas. It’s a sweet pastry, typically enriched with butter and eggs or egg yolk. 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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.