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Pasta Frolla

Pasta Frolla

makes two crusts

Prep Time 20 minutes

Ingredients

  • 1 c. all-purpose flour, plus more for rolling out
  • 2 egg yolks
  • 1 stick butter, cut into sm. pieces, softened
  • 1/2 c. powdered sugar
  • 1/4 tsp vanilla extract
  • 1/4 tsp lemon zest, freshly grated may substitute orange zest if you prefer
  • ≤ 4 tbsp milk

Instructions

  1. Sift flour on pastry board.  Form well in center of flour.  Drop in egg yolks.  

  2. Blend in butter pieces with pastry blender or fork until mixture resembles coarse meal.  Mix in sugar, vanilla, and zest.  

  3. Gradually blend in milk, tbsp by tbsp, until dough holds together.  

  4. Gently knead into ball.  Do not overwork.  

  5. Use immediately; or divide if you prefer, wrap in plastic wrap, freeze until day before use, and thaw overnight in fridge.