Pasta Frola
Pasta Frola is a sweet Italian pastry perfect for special occasions, with a hint of vanilla and butter.
Ingredients
Instructions
- Cream softened butter and sugar; add yolks, vanilla and flour.
- Roll out on ungreased cookie sheet (10 x 15-inch).
- Bake for 1 hour.
- Halfway through cooking take out and cut in 2-inch squares and return to oven and bake until done.
- Bake for an additional 1 hour at 275°.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also add a pinch of salt to enhance the sweetness. If you don't have vanilla extract, vanilla bean paste or even almond extract can serve as a substitute. Keep an eye on the baking time, as ovens can vary; check for a light golden color.
Serving Suggestions
Pasta Frola is delightful on its own but can be paired with a scoop of vanilla ice cream or fresh berries for a refreshing contrast. It makes a lovely addition to a dessert platter alongside Italian recipes like 'Lift Me Up' Torte - Tiramiso. Serve with coffee or tea for a perfect afternoon treat.
Storage & Reheating
Once cooled, store Pasta Frola in an airtight container at room temperature for up to a week. For longer storage, you can freeze the squares, separated by parchment paper, for up to three months. To reheat, place in a preheated oven at 275°F for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta Frola contains roughly 212 calories, with 6g protein, 40g carbohydrates, and 3g fat. It is a good source of iron (13% of the Daily Value) and protein (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just the yolk?
Using whole eggs might alter the texture slightly, making it more cake-like. If you prefer a richer pastry, stick to just the yolk. However, if you do use a whole egg, reduce the flour by a couple of tablespoons to maintain the right consistency.
What can I substitute for sweet butter?
If you don't have sweet butter, unsalted butter works well; just add a pinch of salt to balance the sweetness. You can also try margarine as a dairy-free alternative, though it may slightly change the flavor and texture of the dish.
How do I know when the Pasta Frola is done baking?
The Pasta Frola is done when it has a light golden color on the edges and a firm texture. It should not be overly soft in the center. To ensure it’s baked properly, you can insert a toothpick in the center; it should come out clean or with a few crumbs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).