Pastafrola, pasta frola or pasta flora is a traditional sweet pie that we find in both Argentinean and Uruguayan cuisines. It's eaten as a snack, when it's yerba mate time, as dessert and actually at any time because it is so delicious. It consists in a flour crust filled with quince jam, but it can be also filled with dulce de leche, sweet potatoes or raspberries.
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For those like me who are not familiar with pastafrola, this dessert derives from the Italian pasta frolla used to make crostatas, which is very similar to the Spanish pasta brisa or brisé.
No matter where it comes, this dessert is a delight and besides that: it's very easy to make.
Pastafrola with quince preserve
Makes 8 servings
2 cups of flour
1/2 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup of butter
2 eggs, lightly beaten
1 tablespoon of water
1/2 teaspoon of vanilla extract
1 teaspoon of grated lemon zest
1 pound of quince preserve, diced
1. Sift flour with sugar, baking powder and salt.
2. Put the mixture flour mixture in the bowl of a food processor with the dough blade and pulse a couple of times.
3. Stir in eggs, water, vanilla and lemon zest and continue to process until dough forms a ball.
4. Form a disc with 3/4 of the dough and cover it with plastic wrap. Form another disc with the remaining dough and cover it with plastic wrap. Refrigerate dough for 1 hour.
5. Preheat oven to 350°F.
6. On a floured surface, extend the large dough disk with the help of a rolling pin. Spread the dough in a baking dish.
7. Cut the diced quince and put it in the microwave for 45-60 seconds to soften. With a fork make a mash.
8. Fill the pastafrola with the mashed quince.
9. Spread the remaining dough and cut into strips with a knife and then extend the strips on the quince as in a net.
10. Bake for 40 minutes or until the pastafrola is golden brown. Let cool at least 20 minutes before serving.
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