Pasta frola

Pasta frola

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Constanza Mira

Constanza Mira

Community member

"This is an excellent dessert, especially when you need something sweet. Here in Uruguay we love using instead of quince jelly, Dulce de leche. You should definitely try it"
Easy 👌
60 min
30 min
30 min


105¾ g
whole-wheat flour
57⅛ g
Powdered sugar
28⅝ g
butter (room temperature)
vanilla extract
¼ tbsp
lemon zest
114¼ g
quince jelly
¼ tsp
baking powder


fork, 1 baking pan (11x7 in., optional), 1 oven, 1 microwave

  • Step 1/ 8

    • 57⅛ g Powdered sugar
    • 28⅝ g butter (room temperature)
    • fork

    Mix the butter with the sugar with a fork

  • Step 2/ 8

    • eggs

    Add the eggs, one at a time and mix

  • Step 3/ 8

    • tsp vanilla extract
    • ¼ tbsp lemon zest

    Add the vanilla extract and the lemon zest, mix

  • Step 4/ 8

    • ¼ tsp baking powder
    • 105¾ g whole-wheat flour

    Add the the baking powder and the flour, if the mix is sticky you should add more flour until it is consistent. In case the mix is very dry you can add a little bit of milk

  • Step 5/ 8

    Now you should let it rest for about 30 min in the refrigerator

  • Step 6/ 8

    • 1 baking pan (11x7 in., optional)
    • 1 oven

    Now get a baking pan and put butter and flour so it doesn’t stick. preheat the oven at 180 C. Once this is done get some of the mix and knead it on the pan, be careful it must not be neither to thick nor to thin

  • Step 7/ 8

    • 114¼ g quince jelly
    • 1 microwave

    Microwave the quince jelly for about 30 sec with a little bit of water and smash it with a fork. One you have done this put this mixture on top of the base previously done. Lastly, with the dough that was left aside make lines and put them horizontally and then vertically

  • Step 8/ 8

    Put it in the oven, wait and then enjoy!

  • Enjoy your meal!

    Pasta frola


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