Rating: 3.08 stars
38 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 18
  • 2 star values: 8
  • 1 star values: 2
  • 38 Ratings

Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts.

Martha Stewart Living, November 2004

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Recipe Summary test

Yield:
Make 2 disks
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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Reviews

38 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 18
  • 2 star values: 8
  • 1 star values: 2