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Cooking > Basic preparation > Short pastry (Pasta frolla )
Short pastry - Pasta frolla Step-by-step instructions for realizing short pastry by your hands

By: Loretta Sebastiani

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Pasta frolla

Short pastry   Authentic Italian recipes


Ingredients / Serves 6

  • 200g (7 ounces) all-purpose flour
  • 100g (3 1/2 ounces) sugar
  • 100g (3 1/2 ounces) unsalted butter
  • 2 egg yolks
  • Pinch of salt
  • Pinch of powdered vanilla
  • Time:
    preparation: 25 minutes
    plus resting time
    total: 25 minutes
  • Difficulty:
    medium difficulty
  • Nutrition Facts (amount per serving):
    Calories: 323 (kCal) 17 % GDA - 1353 (kJ)
    Protein: 4.7 (g) 10 % GDA
    Total fat: 15.8 (g) 23 % GDA
    Total carbohydrate: 42.5 (g) 16 % GDA
    Sugars: 17.3 (g) 20 % GDA

This pastry is used for a great number of recipes such as tarts, pies or little cookies. The amount of pastry here is for a 20 cm (8in) pie or tart tin.
Let butter soften out of the refrigerator for at least 30 minutes before short pastry preparation.
Sift flour, sugar, powdered vanillina and salt over a working surface. Sprinkle the pieces of butter over the flour and add egg yolks in the center. With your fingers work the flour with the fat and the other ingredients until the mixture forms coarse crumbs. At this point knead very well and quickly until the mixture becomes homogeneous. Gather the dough into a rough ball and put on to a sheet of cling film. Let it rest for about 30 minutes in a cool place.

Note

  • - The secret for a good pastry is not to over-work or allow to become warm. Be careful in summer: it's very difficult to obtain a good result. Think about it when you choose the cake you want to do.
  • - For cooking time and filling, consult our recipes.
  • - If you want a low fat recipe, consult our page about light recipes.
  • - If you want, you can use grated lemon peel instead of powdered vanilla.

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Last update
10/01/2013

Counting since
4-30-2009
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