PASTA FROLLA (ITALIAN PASTRY DOUGH)

Pasta Frolla (Italian Pastry Dough) image

This simple recipe for Italian sweet dough is used for torte, crostate, or even plain for cookies. It has a bit of baking powder which makes it light and fluffy. Italians love their lemon zest and it really shines in this dough. Make sure your lemon is organic and/or states that the peel is edible. The dough can be frozen for up to one month.

Provided by Buckwheat Queen

Categories Desserts Pies Pie Crusts Pastry Crusts

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

4 cups Italian-style tipo 00 flour
2 medium eggs
¾ cup superfine sugar
2 tablespoons superfine sugar
1 medium lemon, zested
1 stick cold, unsalted butter, cut into cubes
5 tablespoons cold, unsalted butter, cut into cubes
1 teaspoon baking powder

Steps:

Put the flour in a mixing bowl. Make a well in the center. Add eggs, 3/4 cups plus 2 tablespoons sugar, and lemon zest. Mix by hand, working in circles, pulling in the flour little-by-little until all the ingredients are incorporated into a dough.
Add 1 stick plus 5 tablespoons cubed cold butter and baking powder. Quickly work the dough with your hands until a smooth ball is formed.
Wrap in plastic wrap and refrigerate for at least 20 minutes before rolling out.

Nutrition Facts : Calories 487.2 calories, Carbohydrate 67 g, Cholesterol 96.1 mg, Fat 21 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 12.4 g, Sodium 82.6 mg, Sugar 22.2 g