Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts.
- Yield: Make 2 disks
Source: Martha Stewart Living, November 2004
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1/2 cup sugar
- 1/8 teaspoon salt
- 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
- 1 large egg, lightly beaten
- 1 large egg yolk, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 tablespoon freshly grated lemon zest
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.