ItalianPastry
Pasta Frolla (Shortcrust Pastry)
by Giallozafferano · 2.9M subscribers on YouTube
Learn how to make perfect pasta frolla (Italian shortcrust pastry) for tarts and cookies. This recipe uses the sable method for a crumbly texture. Simple ingredients and tips for success.
- Difficulty
- easy
Ingredients
6 items- Flourpreferably low-gluten
- Cold Buttercut into small cubes
- Powdered Sugaror granulated sugar for a more alveolated texture
- Eggs
- Lemon Zestor alternatives: orange zest, vanilla seeds, sweet spices
- Honey(optional) — for a more golden dough
Method
- Pour the flour into a mixer, preferably a low-gluten flour.
- Add cold butter cut into small pieces and blend until the mixture becomes sandy.
- Add the eggs, icing sugar, and lemon zest (or other aromas like orange zest, vanilla seeds, or sweet spices). Mix at low speed just until the dough comes together.
- Transfer the dough to a work surface and compact it with your hands.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes, ideally 10-12 hours.
- Before using, beat the dough with a rolling pin to warm it slightly, then roll it out on a floured surface or between two sheets of parchment paper.
- For filled tarts, bake at 150-170°C; for cookies or blind baking, bake at 180°C.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
