Como hacer PASTAFROLA de membrillo con HARINA LEUDANTE SUPER FACIL!!!

quince paste

🥗Healthier: fruit preserves

💰Cheaper: apple butter

Fruit preserves provide a similar sweetness and texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds ingredients.

In a bowl, combine 100 grams of butter and 100 grams of sugar, mixing until uniform.

Optionally, add lemon zest or vanilla extract and mix until incorporated.

Add 1 egg and mix well; the mixture may look curdled due to the moisture from the egg, which is normal.

Gradually add 230 grams of self-raising flour, mixing until the dough becomes difficult to handle with a whisk.

Switch to a spatula and press the mixture against the sides of the bowl until it forms a uniform dough.

Refrigerate the dough for at least 1 hour in the coldest part of the fridge.

Prepare the quince paste by mashing it with 2 tablespoons of water until it reaches a jelly-like consistency, then heat until melted.

After chilling, separate one-third of the dough to make strips for the lattice.

Roll out the remaining dough on a floured surface to the desired thickness, keeping in mind it will rise in the oven.

Transfer the rolled dough to a tart pan, pressing it into the edges and trimming excess.

Spread the melted quince paste evenly over the dough.

Cut the reserved dough into strips about 1 centimeter wide to create a lattice pattern on top of the quince paste.

Optionally, brush the lattice with beaten egg or additional quince paste for shine.

Bake in a preheated oven at 200°C (about 392°F) for 20-25 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens