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Hand shortcrust pastry

Shortcrust pastry is among the most used in pastry, I introduce you to a recipe with a crumbly and delicate dough that melts in the mouth.


1/2 kg of Shortbread


10min preparation

1 hour rest







By: Sweet Shades & Delights

Unlike the classic recipe, this shortcrust pastry recipe involves using icing sugar instead of caster sugar and egg yolks instead of whole eggs and flour.

Pasta Frolla


  • 250 g flour
  • 150 g butter
  • 100 g icing sugar
  • Vanilla
  • 3 egg yolks
Pasta frolla
Pasta frolla

La Pasta Frolla

For this recipe we were inspired by the great Chef Luca Montersino.

Pasta Frolla


Step 1

Sift through the Flour and arrange it in a fountain; then add the softened butter, icing sugar, vanilla and 3 egg yolks in the center.

If desired, you can add lemon zest.

Step 2

Work the center without incorporating the flour.Afterwards, knead everything quickly, until you get a smooth and homogeneous mixture.

Step 3

Wrap it in baking paper or Cling film and put it in the fridge for about 1 h

Step 4

After the rest time, dust the cutting board/ work bench with a little flour and spread the dough up to 1 cm.


You can store covered Frolla Pasta for 3/4 days.

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