Pasta Frolla

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
Pasta Frolla

Source: Martha Stewart Living, November Holiday 2004

Ingredients

  • 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

Directions

  1. Pulse flour, sugar, and salt in a food processor just until combined. Add butter; pulse until mixture resembles coarse meal, 6 to 8 times.

  2. 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.

  3. Divide dough into 2 pieces, and gently press into flat disks. Wrap tightly in plastic wrap. Refrigerate at least 1 hour or overnight.

Cook's Note

Freeze up to 1 month.

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