Pasta Frolla Italian Sweet Pastry Dough
Pasta Frolla, Italy’s beloved sweet pastry dough, is a versatile must-have for creating indulgent desserts like tarts, crostatas, and cookies. This tender yet sturdy dough combines the richness of cold, cubed butter with a bright hint of lemon zest and fragrant vanilla, balanced perfectly by a touch of sugar. Easily prepared in just 20 minutes, this recipe relies on simple yet high-quality ingredients, allowing the magic of Italian baking to shine. The key technique of gently working the dough ensures its delicate, melt-in-your-mouth texture. After chilling for optimal flakiness, Pasta Frolla is ready to roll out and bake into your favorite sweet creations. Whether you're crafting a buttery tart shell or festive cookies, this dough is your gateway to a world of Italian dessert perfection.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 100 grams Granulated sugar
- 1 large Eggs (whole)
- 1 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest (optional, finely grated)
- 1 pinch Salt
Instructions
Place the all-purpose flour, sugar, and a pinch of salt in a large mixing bowl or on a clean work surface.
Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs.
In a separate small bowl, lightly whisk together the whole egg, egg yolk, vanilla extract, and lemon zest (if using).
Create a well in the center of the dry ingredients and pour in the egg mixture.
Using your hands or a spatula, gently combine the ingredients until the dough just comes together. Avoid overworking the dough to maintain a tender texture.
Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to chill and firm up.
Once chilled, roll out the dough on a lightly floured surface to your desired thickness and use as needed for tarts, cookies, or other desserts.
If baking a tart shell, preheat your oven to 180°C (350°F), blind bake the dough for 15–20 minutes, or until lightly golden, and proceed with your recipe.
Nutrition Facts
Calories |
2326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 292.6 g | 106% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 101.8 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 109 mg | 8% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 382 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
