La Clásica y Tradicional PASTAFROLA Argentina

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.

Beat 150 grams of butter with 100 grams of sugar until soft and homogeneous.

Ensure the butter is at room temperature, not melted, known as pomade point.

Add 2 eggs (or 1 egg and 1 yolk if large) to the butter mixture and mix well.

Add 1 teaspoon of vanilla essence and zest of half a lemon, mixing a little more.

In a separate bowl, combine 350 grams of flour with 2 teaspoons of baking powder.

Make a hole in the center of the flour and pour in the butter mixture, gently incorporating until homogeneous.

If the dough is too sticky, add a little more flour.

Wrap the dough and let it rest in the refrigerator for at least 1 hour.

Cut 400 grams of quince paste into cubes and mash with a fork until uniform.

Add 2 tablespoons of hot water to the quince paste and mix until creamy.

Roll out the rested dough, reserving about a third for the lattice, to about 5 mm thick.

Use parchment paper to transfer the rolled dough to a 26 cm diameter mold without breaking it.

Spread the quince paste evenly over the base of the dough.

Roll out the reserved dough and cut strips approximately 1 cm wide for the lattice.

Arrange the strips over the filling, first horizontally then vertically, to form a lattice pattern.

Trim excess edges for a neat appearance.

Brush the edge with egg to brown it.

Preheat the oven to 180ºC and bake for 30-35 minutes until golden and firm.

Let it cool slightly and brush with a jam glaze made from heating 2 tablespoons of jam, 2 tablespoons of sugar, and 2 tablespoons of water until syrupy.

Decorate the edge with grated coconut.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens