This Pasta Frola is a Perfect Homemade Dessert!!! Made with self-raising flour! A sweet-tart, cookie-like shortbread crust filled with dulce de leche or Guava paste, this is one of my kiddo's favorite desserts!😋
How to Make Pasta Frola
Note: The full instructions are provided in the recipe card below.
Using a stand mixer fitted with a paddle attachment beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
Add 1 egg at a medium-high speed, beating well after each addition. Next, beat in the vanilla extract. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
Remove the mixing bowl from the stand, add the sifted self-rising flour, and gently fold with a spatula until combined (do not overwork the dough!)
Use a rubber spatula, dump the moist, crumbly dough onto a work surface, pat it into a disc, wrap it in plastic wrap (again, don't overwork the dough), and refrigerate for at least 1 hour or until firm. When you are ready to bake, preheat the oven to 350⁰F.
Remove the pasta from the pastry from the refrigerator and let the dough sit on the countertop for 5 minutes so it's malleable enough to roll. Using a rolling pin, stretch 3 / 4 of the dough, leaving half a centimeter thick in a round 9-inch glass Pyrex mold.
Flatten the dough in the mold by tapping it gently with your hands; patch it up if the pastry dough tears or breaks. (Don't grease Pie Pyrex mold). Fill with dulce de leche or guava paste or your favorite fruit preserves (if you're using dulce de leche or guava paste, microwave for 10 seconds until smooth and spreadable).
Roll the remaining dough on a lightly floured surface, make it into a circle, and cut thin strips to make a lattice pattern over the top of the tart.
Bake the Pasta Frola for 30 to 35 minutes or until golden brown. Remove from the oven and let it rest for a least 30 minutes. Sprinkle with powdered sugar if desired, or brush the pasta flora with an apricot glaze. Enjoy our Perfect Homemade Pasta Frola!
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Recipe
Easy Pasta Frola
Ingredients
- 400 g ( 3 cups ) of self-rising flour
- 400 g Guava Paste or dulce de leche * (you can use any fruit flavor preserves you like).
- 1 large egg , room temperature
- 1 large egg yolk , room temperature
- 1 Tablespoon pure vanilla
- 200 g (1 cup) granulated sugar
- 200 g (2 sticks) unsalted butter, softened
Instructions
- Using a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- At medium-high speed, add 1 egg at a time, beating well after each addition. Next, beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Remove the mixing bowl from the stand, add the sifted self-rising flour, and gently fold with a spatula until combined (do not overwork the dough!)
- Use a rubber spatula, dump the moist, crumbly dough out onto a work surface, pat it into a disc, wrap it in plastic wrap (again, don't overwork the dough), and refrigerate at least 1 hour or until firm.
- When you are ready to bake, preheat the oven to 350⁰F. Remove the pasta frola pastry from the refrigerator and let the dough sit on the countertop for 5 minutes so that it's malleable enough to roll.
- Using a rolling pin, stretch 3 / 4 of the dough, leaving half a centimeter thick in a round 9-inch glass Pyrex mold. Flatten the dough in the mold by tapping it gently with your hands; patch it up if the pastry dough tears or breaks. (Don't grease Pie Pyrex mold).
- Fill with dulce de leche or guava paste or your favorite fruit preserves (if you're using dulce de leche or guava paste, microwave 10 seconds at a time until smooth and spreadable).
- Roll the remaining dough on a lightly floured surface, make it into a circle, and cut thin strips of dough, using them to make a lattice pattern over the top of the tart.
- Bake the Pasta Frola for 30 to 35 minutes or until golden brown on top. Remove from the oven and let it rest for a least 30 minutes. Sprinkle with powdered sugar if desired, or brush with an apricot glaze. Enjoy our Perfect Homemade Pasta Frola!
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
