Recipe of pasta frolla with and without eggs
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Pasta frolla is a type of shortcrust pastry used to make tarts and cookies. There are many recipes for pasta frolla, but the most basic one only requires four ingredients: flour, sugar, butter, and eggs.
The addition of eggs makes the dough richer and more tender, while leaving them out results in a harder pastry. Both versions of pasta frolla are delicious, so it really comes down to personal preference.
Here is a recipe for both types of pasta frolla:
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 large egg OR 2 tablespoons milk
1 teaspoon vanilla extract
Instructions:
Preheat the oven to 375 degrees F.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the butter and use your fingers to rub it into the flour mixture until it resembles coarse crumbs.
If using the egg, add it now and mix until a dough forms. If using milk, add it along with the vanilla extract and mix until a dough forms.
Use a floured rolling pin to roll out the dough to 1/4 inch thickness. Cut out shapes with a cookie cutter and transfer to a baking sheet lined with parchment paper. .
Bake for 10-12 minutes, or until golden brown. Let cool on a wire rack before serving. .
This recipe can be used to make both tart shells and cookies. If you want to make tart shells, simply bake them in the oven for a few minutes longer (until they are golden brown all over) and then let them cool completely before adding your filling.
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To make cookies, simply bake them according to the recipe instructions and then let them cool on a wire rack. You can decorate them however you like – with frosting, sprinkles, chocolate chips, etc.
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Storage: Pasta frolla will keep in an airtight container at room temperature for up to 1 week.
