Pasta Frola

Introduction:
Pasta Frola is a beloved dessert from Argentina, reminiscent of comforting home-cooked meals. This version offers a delightful combination of sweet quince paste and luscious sweet potato paste. Made in just three simple steps, this easy recipe is perfect for both beginners and seasoned bakers alike. Enjoy a slice with your afternoon tea or coffee!

Ingredients

For the Dough:
🥚 1 Egg, brand unspecified
🍳 1 Yolk, brand unspecified
🌾 400g Self-Raising Flour, brand unspecified
🍬 200g Sugar, brand unspecified
🧈 200g Butter, brand unspecified
🍦 1 tbsp Vanilla Extract, brand unspecified
🧂 1 tsp Salt, brand unspecified

For the Filling:
🍈 200g Quince Paste, brand unspecified
🍠 200g Sweet Potato Paste, brand unspecified
💧 Water, precise amount not applicable

Instructions

1- Prepare the Dough:

• In a large mixing bowl, combine the egg, yolk, and sugar. Beat until the mixture is creamy and pale.
• Gradually add the self-raising flour and salt to the mixture, stirring continuously to avoid lumps.
• Incorporate the butter and vanilla extract, kneading until you have a smooth dough. Wrap the dough in plastic wrap and let it chill in the refrigerator for about 30 minutes.

2- Prepare the Filling:

• In separate bowls, slice the quince paste and sweet potato paste into small cubes.
• Slightly soften each paste by adding a little water and gently heating them over low heat in a saucepan until they are spreadable but not too runny. Stir occasionally to prevent sticking.

3- Assemble the Pasta Frola:

• Preheat your oven to 180°C (350°F).
• Roll out two-thirds of the dough on a floured surface until it's about 1cm (0.4 inches) thick. Place this rolled-out dough into a greased pie or tart pan, pressing it evenly across the bottom and up the sides.
• Spread half of each paste (quince and sweet potato) on one side of the dough, alternating sections or creating halves as desired.
• Roll out the remaining dough and cut it into strips. Lay these strips over the filling, creating a lattice pattern.
• Bake for 25-30 minutes or until the crust is golden brown. Allow it to cool before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Calories per Serving: Approximately 350
Proteins per Serving: 5g
Fats per Serving: 16g
Carbohydrates per Serving: 46g
Equipment:

• 🎨 Mixing Bowls, brand unspecified
• 🍳 Saucepan, brand unspecified
• 🍴 Rolling Pin, brand unspecified
• 🥧 Pie or Tart Pan, brand unspecified
• 🌡️ Refrigerator, brand unspecified
• 🔪 Knife, brand unspecified

Cooking Tips

• Avoid overcooking the pastes while softening; they should remain thick and spreadable.
• If the dough feels sticky, sprinkle a little extra flour during kneading.

#dessert #pastafrola #argentinerecipes #baking #homemade

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Pasta Frola

Posted by Waivio guest: @waivio_hivecooking