Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Pasta Frolla (Sweet Pastry Dough)

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.

Ingredients

  • 9 oz. (2 cups) unbleached all-purpose flour
  • 2/3 cup confectioners’ sugar
  • 1/4 tsp. fine sea salt
  • 1 tsp. baking powder (optional)
  • Grated zest of 1 lemon or 1 small orange—or a little of both (about 1 Tbs.)
  • 5-1/2 oz. (11 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg, plus 1 large egg yolk

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 100
  • Fat (g): 12
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 60
  • Sodium (mg): 100
  • Carbohydrates (g): 23
  • Fiber (g): 1
  • Sugar (g): 7
  • Protein (g): 3

Preparation

  • Put the flour, sugar, salt, baking powder, if using, and zest into a food processor. Pulse briefly to combine. Distribute the butter around the bowl, and pulse until the mixture is crumbly. Add the egg and egg yolk, and process until the dough begins to clump together, about 30 seconds.
  • Turn the dough out onto a lightly floured work surface and gather it into a ball. Form the dough into two disks, one slightly larger than the other. Wrap each disk tightly in plastic wrap, and refrigerate for at least 1 hour, or until well chilled (overnight is fine). Remove the dough from the refrigerator 30 minutes before rolling it out.

Variation: Chocolate Pasta Frolla

  • Substitute 1/4 cup unsweetened cocoa powder for 1/4 cup of the all-purpose flour. Use the lemon or orange zest, or add 1/4 tsp. pure vanilla extract when you add the egg and egg yolk.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial