Pasta Frolla: An easy guide to make it at home
Learn how to make
, an italian pastry dough very easy and versatile
to use in many italian bakery recipes.
from 1 vote
(250 gr) all purpose flour
(125 gr) butter
(about 1 stick + 1 Tbsp)
(100 gr) sugar
In a food processor add the cold butter, sugar and the flour. Pulse two or three times until you get a sandy mixture.
Add the flavoring that you prefer (vanilla, lemon zest, etc) and the eggs lightly beaten. Pulse a couple of times to integrate all the ingredients.
Add the cold water (max three tablespoons) and pulse again one or two times to form the dough.
Sprinkle a work surface with flour and transfer the dough there. Quickly knead for a few seconds to finish integrating everything.
Form a ball, wrap it in kitchen wrap and put it to rest in the refrigerator until ready to use.
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