Pasta Frola

Paulina Cocina’s pasta frola uses a butter-rich dough with self-raising flour, sugar, a whole egg and an additional yolk. Its filling includes both quince paste and sweet-potato paste, two hundred grams of each.

Softened butter and sugar are beaten in a container until pale and homogeneous. The egg, supplied yolk, vanilla essence and supplied lemon zest join them; flour and salt are incorporated with a spatula and then gently by hand, without kneading. The dough is wrapped in film and refrigerated for thirty minutes.

Both pastes are cut into cubes, put in a bowl with a tablespoon of water and microwaved for one minute at medium power. In the selected mashing approach, a fork makes a uniform paste, with a little more water added if necessary.

For the selected mould-lining technique, film covers dough pieces as a fist presses them into the tart mould. The remaining dough is rolled between two films, chilled in the freezer for five minutes and cut into strips one to one-and-a-half centimetres wide. The strips form a lattice over the filling, with their lower film removed as they are positioned.

The pasta frola bakes at 180°C for thirty to thirty-five minutes, until its surface is golden. It cools before being unmoulded and enjoyed, completing the publisher’s two-paste version.