Tuesday, April 14, 2009

Pasta Frolla

Pasta frolla - pasta means "paste" or "dough" amd frolla means "tender" - is a sweet Italian pie dough. It is indeed tender, light and crumbly too, and a crust as commendable with savory fillings as with sweet such as Sweet Ricotta Pie. Its a made-in-the-food-processor dough thats's almost indestructable. And because of relatively large amount of sugar, you dont have to worry about overworking it, nor do you need to be concerned if it cracks as it goes into the pie plate - everything is fixable.

Makes enough for a 9-inch lattice -topped pie

You'll need the following Ingredients...

2 cups all-purpose flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
1 stick (4 ounces) cold unsalted butter or 4 ounces cold lard, cut into 8 pieces
2 large eggs, lightly beaten


Put the flour, sugar, baking powder, and salt into the work bowl of a food processor fitted with metal blade; pulse a few time just to mix the ingredients. Add the butter and pulse 15 to 20 minutes, or until the mixture resembles fine cornmeal. With the machine running, add the eggs and process until the dough forms a ball on the blade, about a minute or so. Remove the dough from the food processor and knead it, folding it over on itself, until it is smooth, 1 to 2 minutes. Wrap the dough in plastic and set aside for up to 30 minutes, or chill until needed.

The dough can be made up to 3 days ahead, wrapped well, and refrigerated, or frozen, tightly wrapped, for up to a month. Thaw , still wrapped, in the refrigerator.

Try this recipe with Sweet Ricotta Pie.


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