PASTAFROLA FACIL PASTA FROLA ARGENTINA

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar texture.

quince paste

🥗Healthier: apricot jam

💰Cheaper: apple jelly

Apricot jam is easier to find and offers a similar flavor profile.

Start by placing almost melted butter in a large bowl.

Add 1 cup of sugar to the butter.

Mix in 1 teaspoon of vanilla essence and 2 eggs.

Add the zest of an orange or lemon and less than half a teaspoon of salt.

Sift in 2 cups of all-purpose flour and 1 teaspoon of baking powder, along with 1 cup of cornstarch.

Mix all the ingredients until combined.

Wrap the dough in plastic wrap, flatten it slightly, and refrigerate for at least 1 hour.

After an hour, remove the dough from the refrigerator and take out a third of it to set aside.

Roll out the remaining dough to about 4 millimeters thick.

Transfer the rolled dough to a non-stick tart pan, ensuring there are no air pockets underneath.

If using a regular pan, grease it with butter and flour before adding the dough.

If any parts of the dough break, press them back together with your fingers.

Cover the dough in the pan with plastic wrap and refrigerate for an additional 15 minutes.

Prepare the filling by using 450 grams of quince paste or guava.

Roll out the reserved dough to about 3 millimeters thick for the lattice top.

Before placing in the oven, brush the top with an egg mixed with half a teaspoon of sugar.

Preheat the oven to 350°F.

Bake the pasta frola for exactly 20 minutes, ensuring not to overbake it to prevent drying out.

Once out of the oven, mix 1 teaspoon of jam with half a teaspoon of water and brush it over the dough, especially the edges.

Sprinkle grated coconut on the edges where the jam was applied.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens