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Pasta Frolla ( Italian Sweet Shortcrust Pastry)


Pasta Frolla isn't easily translatable but it can be considered to be the Italian equivalent of Sweet Shortcrust Pastry. There are probably as many variations as there are Italian dialects but at it's core it's a mix of flour, butter, sugar and egg. The dough itself is a mainstay and forms the basis of just about every sweet pie with crostata probably being it's most popular use.


250 grams plain flour
200 grams softened butter, cut into small cubes
100 grams caster sugar
1 egg yolk
pinch of salt



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