Italian Sweet Pastry Dough (Pasta Frolla)
Pasta Frolla is a classic Italian sweet pastry dough celebrated for its rich, buttery flavor and tender texture. This versatile dough serves as the perfect foundation for a variety of desserts, from tarts to cookies, and pairs exquisitely with fruits, chocolates, and creams. It can be used in numerous traditional Italian recipes, including the beloved Almond Tart. Whether preparing a special occasion dessert or a simple treat, this pastry dough will elevate your creations and delight your taste buds. Originating from a treasured recipe booklet provided by Alitalia Airlines, this dough will make your baking experience authentically Italian.
1
Servings
N/A
Calories
7
Ingredients
Ingredients
all-purpose flour
1 1/3 cups (Sifted)
sugar
3 tablespoons
salt
1/2 teaspoon
lemon zest or orange zest
1 lemon or orange (Freshly grated)
cold unsalted butter
1/2 cup (Cut into small bits)
large egg
1 (Beaten lightly)
vanilla extract
1 teaspoon
Instructions
1
In a mixing bowl, combine the sifted all-purpose flour, sugar, salt, and freshly grated lemon or orange zest. Whisk together until the dry ingredients are well-mixed.
2
Add the cold, cut-up unsalted butter to the dry mixture. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs or a meal.
3
Pour in the beaten egg and vanilla extract. Gently toss the mixture with a fork to combine until it starts to come together.
4
Transfer the mixture to a lightly floured surface. With floured hands, knead the dough very gently just until it forms a cohesive disk. Avoid overworking the dough to ensure a tender crust.
5
Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or for best results, overnight to allow the flavors to meld and the dough to firm up.
6
When ready to use, remove the dough from the refrigerator and let it sit at room temperature for about 10-15 minutes, until softened slightly but still firm enough to roll out. Roll into the desired thickness for your tart or dessert.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Italian Sweet Pastry Dough?
Known as Pasta Frolla, it is a classic Italian sweet pastry dough celebrated for its rich, buttery flavor and tender texture.
What are the primary uses for Pasta Frolla?
This versatile dough serves as a foundation for various desserts, including tarts, cookies, and specifically the traditional Almond Tart.
What are the main ingredients required?
The recipe calls for all-purpose flour, sugar, salt, lemon or orange zest, cold unsalted butter, a large egg, and vanilla extract.
How should the flour be prepared?
The 1 1/3 cups of all-purpose flour should be sifted before being mixed with other dry ingredients.
Can I use different types of citrus zest?
Yes, you can use either freshly grated lemon zest or orange zest depending on your flavor preference.
What is the role of butter in this recipe?
The butter provides a rich flavor and tender texture; it must be cold and cut into small bits before being incorporated.
How do I mix the butter into the flour?
Use a pastry cutter or your fingertips to cut the cold butter into the flour mixture until it resembles coarse crumbs or meal.
Is the egg added whole?
The recipe requires one large egg that has been lightly beaten before being added to the mixture.
How do I combine the wet and dry ingredients?
After adding the egg and vanilla, gently toss the mixture with a fork until it starts to come together.
What is the proper way to knead Pasta Frolla?
Knead the dough very gently on a lightly floured surface only until it forms a cohesive disk.
Why shouldn't I overwork the dough?
Avoiding overworking the dough ensures that the resulting crust remains tender rather than tough.
How long does the dough need to chill?
The dough should be refrigerated for at least 1 hour, though overnight is recommended for the best results.
How should the dough be stored in the fridge?
The dough should be wrapped tightly in plastic wrap before being placed in the refrigerator.
What should I do before rolling out the chilled dough?
Remove it from the refrigerator and let it sit at room temperature for about 10-15 minutes until it softens slightly.
What is the origin of this recipe?
This recipe comes from a treasured booklet provided by Alitalia Airlines.
Does this dough pair well with fruit?
Yes, Pasta Frolla pairs exquisitely with various fruits, as well as chocolates and creams.
How much sugar is in the recipe?
The recipe uses 3 tablespoons of sugar.
What kind of butter is best?
Unsalted butter is specified to allow for better control of the salt levels in the pastry.
What is the texture of the finished dough?
The finished pastry is known for being buttery and tender.
Can I make cookies with this dough?
Yes, Pasta Frolla is an excellent base for making Italian cookies.
How much vanilla extract is needed?
The recipe calls for 1 teaspoon of vanilla extract.
Should I use a floured surface for kneading?
Yes, a lightly floured surface and floured hands are recommended to prevent sticking.
What size should the butter be cut into?
The cold butter should be cut into small bits before being added to the dry ingredients.
Is there salt in this sweet dough?
Yes, 1/2 teaspoon of salt is included to balance the sweetness.
How many servings does one batch make?
One batch is considered 1 serving/unit of dough for a standard tart or dessert.
Can I prepare this dough a day in advance?
Yes, letting the dough sit overnight in the fridge is actually recommended for better flavor and texture.
Is this a traditional Italian recipe?
Yes, Pasta Frolla is a staple of traditional Italian baking.
What is the first step of the recipe?
The first step is to whisk together the sifted flour, sugar, salt, and zest in a mixing bowl.
Does the dough need to be firm when rolling?
It should be firm enough to roll out but softened enough that it does not crack.
Can this be used for an almond tart?
Yes, the recipe explicitly mentions it as the perfect foundation for an Almond Tart.