Side Pannel
Pasta Frolla "Short Pastry Dough"
Pasta Frolla "Short Pastry Dough"
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 2 c Unbleached all-purpose Flour
- 1/2 c Sugar
- 1/4 ts Salt
- 7/8 c Unsalted butter; (1 3/4
- -Sticks) at Room temperature
- 1 Whole egg
- 1 Egg yolk
- 3/4 ts Vanilla extract
- 1/2 ts Lemon extract
- Additional flour for work
- -Surface and Hands
Directions
In a large mixing bowl, combine the flour, sugar, salt, and butter. Using a
hand-held mixer set on low speed, beat until the mixture is crumbly and
forms pea-sized balls.
In a separate bowl combine the whole egg, egg yolk, and vanilla and lemon
extracts and lightly beat together with a fork. Add the egg lightly beat
together with a fork. Add the egg mixture to the flour mixture and beat on
low speed until a rough, shaggy mass forms.
Turn the dough out onto a lightly floured work surface. Dust your hands
with flour and knead the dough until it is smooth and all the ingredients
are thoroughly incorporated, about 1 minute. Wrap and chill for at least 1
hour before using, or store for up to 4 days.
If chilled for longer than 1 hour, the dough will be quite hard. Let it
warm slightly before beginning to work with it. You can press on it a few
times with a rolling pin to make it more malleable. Do not handle it too
much or it will bake up tough. (Makes about 1 1/4 pounds dough)
This butter-rich pastry, which crumbles deliciously in the mouth, is the
base for a myriad of Italian sweets, from the raisin-laden Garibaldi cookie
to a variety of fruit-filled tarts. The recipe yields enough dough to make
two ten-inch tarts. When you roll it out, note the thickness specified in
the recipe. It is important that a tart shell not be too thick, so you may
find yourself rolling a larger round than necessary to line the pan. The
pastry scraps can be used for making a few small sugar-dusted cookies. Do
not reroll the scraps more than once, however, because the dough will
toughen. This dough also can be frozen, well wrapped, for up to two weeks.
Thaw overnight in the refrigerator before using.
hand-held mixer set on low speed, beat until the mixture is crumbly and
forms pea-sized balls.
In a separate bowl combine the whole egg, egg yolk, and vanilla and lemon
extracts and lightly beat together with a fork. Add the egg lightly beat
together with a fork. Add the egg mixture to the flour mixture and beat on
low speed until a rough, shaggy mass forms.
Turn the dough out onto a lightly floured work surface. Dust your hands
with flour and knead the dough until it is smooth and all the ingredients
are thoroughly incorporated, about 1 minute. Wrap and chill for at least 1
hour before using, or store for up to 4 days.
If chilled for longer than 1 hour, the dough will be quite hard. Let it
warm slightly before beginning to work with it. You can press on it a few
times with a rolling pin to make it more malleable. Do not handle it too
much or it will bake up tough. (Makes about 1 1/4 pounds dough)
This butter-rich pastry, which crumbles deliciously in the mouth, is the
base for a myriad of Italian sweets, from the raisin-laden Garibaldi cookie
to a variety of fruit-filled tarts. The recipe yields enough dough to make
two ten-inch tarts. When you roll it out, note the thickness specified in
the recipe. It is important that a tart shell not be too thick, so you may
find yourself rolling a larger round than necessary to line the pan. The
pastry scraps can be used for making a few small sugar-dusted cookies. Do
not reroll the scraps more than once, however, because the dough will
toughen. This dough also can be frozen, well wrapped, for up to two weeks.
Thaw overnight in the refrigerator before using.
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