Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pasta Frolla 3.1 (38) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 Make disks Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts. Ingredients 2 ¼ cups all-purpose flour, plus more for dusting ½ cup sugar ⅛ teaspoon salt 14 tablespoons (1 ¾ 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 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. Rate it Print