Pasta Frolla: Italian Sweet Shortcrust Pastry

Pasta Frolla is the Italian version of sweet shortcrust pastry, which is a staple Italian pastry dough made simply with flour, butter, eggs, and sugar. This versatile dough can be used to make a variety of delicious baked goods, such as tarts, cookies, tartlets, and more. It has a lovely crumbly, buttery texture that is great with either fruit or cream fillings.

👥 1 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Nicole Gaffney📖 coleycooks

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
food processor

📝 Preparation Steps

Add the flour, sugar, salt and cold butter to the bowl of a food processor. Pulse several times until the butter is broken up into bits the size of peas.

Add the egg, vanilla zest and water, then pulse 5-6 more times until the mixture comes together and resembles coarse sand and holds together when pressed with your fingers. Add more water 1 tablespoon at a time if needed.

egg (large, room temperature)1

Transfer to a work surface and use your hands to gently knead a few times until it forms a ball. Be careful not to over work the dough or it will become tough.

Split the dough into two pieces, form into a disc and wrap tightly with plastic wrap. Refrigerate for at least ⏱️ 30 minutes or up to 2 days. Freeze for up to 3 months for longer storage.

When ready to use, remove from the refrigerator, then dust a work surface with a little bit of flour. Place the unwrapped dough on the work surface, then dust it with a little more flour.

Dust a rolling pin with flour, then roll it out to slightly larger than your pie

Nutrition Facts

calories

2802 kcal

fat Content

144 g

serving Size

1 serving

fiber Content

8 g

sugar Content

101 g

sodium Content

1255 mg

protein Content

39 g

trans Fat Content

6 g

cholesterol Content

525 mg

carbohydrate Content

339 g

saturated Fat Content

88 g

unsaturated Fat Content

44 g

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