PASTA FROLLA (ITALIAN PASTRY DOUGH)
This simple recipe for Italian sweet dough is used for torte, crostate, or even plain for cookies. It has a bit of baking powder which makes it light and fluffy. Italians love their lemon zest and it really shines in this dough. Make sure your lemon is organic and/or states that the peel is edible. The dough can be frozen for up to one month.
Provided by Buckwheat Queen
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Put the flour in a mixing bowl. Make a well in the center. Add eggs, 3/4 cups plus 2 tablespoons sugar, and lemon zest. Mix by hand, working in circles, pulling in the flour little-by-little until all the ingredients are incorporated into a dough.
- Add 1 stick plus 5 tablespoons cubed cold butter and baking powder. Quickly work the dough with your hands until a smooth ball is formed.
- Wrap in plastic wrap and refrigerate for at least 20 minutes before rolling out.
Nutrition Facts : Calories 487.2 calories, Carbohydrate 67 g, Cholesterol 96.1 mg, Fat 21 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 12.4 g, Sodium 82.6 mg, Sugar 22.2 g
PASTA FROLLA
Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Make 2 disks
Number Of Ingredients 8
Steps:
- Pulse flour, sugar, and salt in a food processor just until combined. Add butter; pulse until mixture resembles coarse meal, 6 to 8 times.
- Whisk together egg, egg yolk, vanilla, and lemon zest. With processor running, add egg mixture; process just until dough begins to come together. Turn dough out onto a floured work surface; lightly knead to form a ball.
- Divide dough into 2 pieces, and gently press into flat disks. Wrap tightly in plastic wrap. Refrigerate at least 1 hour or overnight.
SWEET PASTRY DOUGH
Great pastry for tarts. This is a recipe I altered from a tea party cook book. I use it all the time. It's particularly great for a cherry almond pie.
Provided by Lady of shallot
Categories Pie
Time 25m
Yield 4 4
Number Of Ingredients 7
Steps:
- Mix flour, salt and sugar.
- Cut in butter until crumbly.
- Mix beaten egg yolks,ice water and vanilla together.
- Mix into flour mixture until pastry just holds together.
- Knead in plastic wrap until smooth.
- Flatten; chill 1 hour.
- To partially blind bake: Set oven at 400 degrees Fahrenheit.
- Bake 15 to20 minutes, weighing pastry down with a layer of foil and dried beans.
Nutrition Facts : Calories 439.3, Fat 25.5, SaturatedFat 15.4, Cholesterol 155.5, Sodium 298.9, Carbohydrate 46.1, Fiber 1.3, Sugar 10, Protein 6.3
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- Place the butter, sugar and orange zest in a stand mixer, and using the whisk attachment whip them until creamy and lightly foamy, for about 3-4 minutes.
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