Easy Pasta Frolla Recipe

Sweet shortcrust pastry dough is known as pasta frolla in Italian. It is one of the most simple and versatile Italian pastry doughs used for a variety of delicious desserts.

This easy recipe ensures the best results, whether using the food processor or a more traditional method of mixing by hand. The results will be amazing, even if you’re not a professional baker!

Jump to:

• Introduction
• What is pasta frolla?
• What are the ingredients?
• Making the dough
• Refrigerating the dough
• Rolling and forming the dough
• Baking the tart shell
• Tips
• FAQ
• Italian desserts made with pasta frolla dough
• Recipe origins
• Recipe

Introduction

In the world of desserts, across all cultures, there are only a few recipes as iconic as Italian sweet shortcrust pastry dough.

This simple yet versatile Italian recipe can be used in various delicious desserts and is a favorite of amateur and professional bakers.

Create the most delicious apple crostata or fill it with pastry cream to create a mouthwatering Italian dessert called torta della nonna.  A lattice top provides a magnificent appearance for an Italian crostata, a ricotta chocolate tart, pastiera Napoletana and the ever-popular ricotta pie.

As you can see, Italian pasta frolla is the perfect foundation for many amazing desserts.

Let’s take a closer look at some of the ingredients and how to make this basic recipe using either a food processor or mixing by hand. But first, let us define pasta frolla.

What is pasta frolla?

The term pasta frolla translates as “tender dough.” It’s a flavorful and sweet shortcrust pastry dough that is simple to prepare, versatile in application, and delicious to eat.

As was mentioned, it is used in many Italian pies to showcase fillings. It can also be used to create delicious cookies.

What are the ingredients?

The ingredients for pasta frolla are few and simple, which is one of the reasons this recipe is so popular.

The basic ingredients include flour, sugar, salt, butter, and eggs.

It is interesting to note that the proportions of these ingredients may vary from one recipe to the next, depending on the type of texture desired.

Flour type and whether baking powder, vanilla extract or citrus zest are used are variables. For example, adding a leavening agent, such as baking powder, creates a crisper and lighter crust; using “00” flour produces the same effect.

Frequently, the flavor of the filling dictates whether vanilla extract, orange or lemon zest should be used in the pastry dough.

Making the dough

This tutorial will cover two methods for producing this sweet pastry dough: one using a food processor and the other mixing it by hand.

Food Processor Method

A food processor is a great option for making shortcrust pastry. With a prep time of 5 minutes, it does most of the work for you.

Prepare the butter: Cut ½ cup of cold unsalted butter into 18 small pieces and place it in the freezer for about 10 minutes.

1. Combine 1¾ cups flour (250 grams), ⅓ cup granulated sugar (67 grams), ½ teaspoon baking powder, and ⅛  teaspoon of salt in the bowl of a food processor.
2. Pulse several times to combine.
3. Distribute the cold butter evenly over the dry ingredients.
4. Pulse about 12 times at 1-second intervals until the mixture is fine and powdery.
5. Add 2 lightly beaten eggs. Note: if using, add vanilla extract, orange or lemon zest at this point.
6. Process until the dough clumps together and forms a smooth ball, about 30 seconds. Be careful not to overprocess the dough.

Hand Mixing Method

If you don’t have a food processor, don’t worry! You can mix this basic dough by hand using a fork and your fingers.

The key is to work quickly so that the heat from your fingers doesn’t soften the butter.

Prepare the butter: Place a box grater and ½ cup of butter (113 grams) in the freezer for about 10 minutes.

1. Combine 1¾ cups flour (250 grams), ⅓ cup granulated sugar (67 grams), ½ teaspoon baking powder, and ⅛  teaspoon of salt in a large bowl.
2. Whisk the dry ingredients together thoroughly.
3. Create a well in the center of the dry ingredients. Remove the icebox grater and butter from the freezer.
4. Using the large holes of a box grater, quickly grate the cold butter.
5. Quickly but gently toss the grated butter with the dry ingredients with your fingertips.
6. Then rub the mixture together for the butter to coat the flour particles. The mixture will become coarse.
7. Create a well, and add 2 lightly beaten eggs. Note: if using, add vanilla extract, lemon or orange zest at this point.
8. Use a fork to incorporate the eggs. Work quickly and continue stirring until coarse crumbs form about 30 seconds.
9. Gather into a ball. Be careful not to overwork the dough.

Refrigerating the dough

Once you have your ball of dough, press it together into the shape of a disc. Wrap it properly with cling wrap and refrigerate it for a minimal time of 30 minutes before using it. Pasta frolla will last up to three days when stored in an airtight container in the fridge.

Rolling and forming the dough

Once your dough has chilled, you can roll it out and form it into the desired shape before baking it.

Rolling the dough

The most common method of preparing pasta frolla is to roll it out using a rolling pin.

When you’re ready to roll the dough, butter and flour the bottom and sides of a 9-inch round tart pan with a removable bottom.

Sprinkle flour lightly over a sheet of parchment paper, then place the disc of dough in the center. To avoid sticking, lightly flour the dough and the rolling pin before beginning to roll.

To roll, hold the rolling pin horizontally and press down evenly as you roll forward in short, even strokes, from the center outward. Then turn the dough a quarter of a turn, and repeat the process.

Be sure to lightly flour your work surface and your rolling pin to prevent sticking.

Lift up the parchment paper occasionally to ensure it isn’t sticking, and sprinkle lightly with flour if necessary.

Roll it out into a circle that is roughly 2 inches larger in diameter than the pan, about ¼ inch (½ cm) thick.

Transferring the dough

It’s time to transfer the dough to your prepared tart pan once you’ve rolled it out.

The quickest approach to accomplish this is to fold the dough in half. To support it, carefully slide both hands underneath it. Place it in the pan, then gently unfold it.

Alternatively, fold the pastry dough carefully over your rolling pin, lift gently and place it over your tart pan.

If the dough tears, don’t worry! Just patch it up and continue.

Also, if your dough has become too warm and is difficult to work with, place it in the fridge for 15-20 minutes to firm up before continuing.

Once your dough is transferred to the pan, gently press it into the sides and bottom. Take care not to stretch it too much, or you will risk having a thinner crust.

Trimming the dough

After you’ve pressed the dough into place, use your rolling pin to gently roll over the top of the tart case to trim the excess dough. Alternatively, use a knife.

Baking the tart shell

After the dough has been placed in the tart shell, chill it for 10-15 minutes to minimize shrinkage before baking.

Baking the shell unfilled

Sweet shortcrust pastry should be baked without any filling when it is to be used with custard and/or fresh fruit filling.

To blind bake the pasta frolla (without the filling):

• Preheat the oven to 375°F.
• Using a fork, pierce the dough (poke holes) at 1-inch intervals.
• Line with parchment paper and fill it with pie weights or dried beans.
• Bake for 10 -12 minutes or until the crust feels dry.
• Remove the weights and parchment paper, then continue to bake until the crust is golden brown. This will take an additional 8-10 minutes.
• Remove the crust from the oven, then leave it to cool completely before adding your filling.

Baking the shell filled

There is no need to pre-bake the crust if you’re baking your pasta frolla with a filling. Simply remove it from the refrigerator, fill it and proceed with your recipe instructions.

Tips

• This pastry dough recipe is for a 9-inch round-tart pan (with a removable bottom) with a lattice top.
• Chilling the butter and the box grater makes it easier to incorporate it quickly into the dry ingredients.
• Chilling the dough for at least 30 minutes makes rolling it out much easier.
• To prevent the dough from drying in the refrigerator, wrap it tightly in plastic.
• When rolling out the dough, make sure your surface is lightly floured so that the dough doesn’t stick. Remember to use a minimal amount of flour. 
• Rolling out the dough on a sheet of floured parchment paper helps to prevent the dough from sticking to the counter.
• Avoid overworking the dough, which leads to an overly developed gluten structure, making your dough tough.
• To make a dough with a finer texture, replace the granulated sugar with icing sugar as it is more evenly distributed throughout the dough.

FAQ

Italian desserts made with pasta frolla dough

Other classic recipes include this berry crostata topped with fresh strawberries, raspberries and blackberries and peach crostata, perfect for summer entertaining. 

Recipe origins

Nick Malgieri is, without a doubt, one of my favorite bakers. His pasta frolla is my go-to recipe for this classic Italian pastry dough.

I have tried so many of his recipes and have documented both his ricotta strudel and ricotta pie recipes.

The baking blind method was inspired by this source.

I hope you found this tutorial helpful!

If you have any questions, please feel free to leave them in the comments below.

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★★★★★ If you have made this sweet pastry dough, I would love to hear about it in the comments below and be sure to rate the recipe!

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