Can I use a different filling instead of dulce de leche?

Yes, you can use quince paste, sweet potato paste, or any other filling of your choice.

What size tart pan should I use?

A 28 cm (11-inch) removable-bottom tart pan is recommended for this recipe.

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance and store it in the refrigerator wrapped in plastic wrap.

How do I prevent the dough from sticking while rolling it out?

Lightly flour your work surface and rolling pin to prevent sticking.

What is the best way to store leftover pasta frola?

Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Pasta Frola de Dulce de Leche

Name: Pasta Frola de Dulce de Leche
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 8
Cuisine: Argentinian
Ingredients: 300 g all-purpose flour; 100 g sugar; 1 tsp baking soda; 180 g butter; 2 egg yolks; 1 tsp vanilla extract; 500 g dulce de leche

@cocinero44

Argentinian Snack Dessert Vegetarian Contains Eggs

A classic in the world of baking, pasta frola is simple to prepare and delicious in all its variations. Whether it's the traditional version filled with quince paste, or other alternatives like sweet potato paste, or the one we’re sharing today filled with dulce de leche, it’s a delightful treat...

Prep Time

40min

Cook Time

30min

Total Time

1hr 10min

How to make Pasta Frola de Dulce de Leche

Step 1
In a bowl, sift the flour and baking soda. Make a well in the center and add the sugar and butter cut into small pieces.
Step 2
Using your fingertips, combine the ingredients to create a crumbly texture.
Step 3
Add the egg yolks and vanilla extract. Gently bring the dough together, just enough to combine the ingredients, without kneading, to prevent the butter from melting.
Step 4
Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
Step 5
Roll out ¾ of the dough and use it to line a 28 cm removable-bottom tart pan.
Step 6
Fill the tart with the dulce de leche, spreading it evenly all the way to the edges.
Step 7
Roll out the remaining dough and cut it into strips about 1.5 cm wide. Arrange the strips over the filling in a lattice pattern.
Step 8
Bake in a preheated oven at 180°C for 30 minutes, or until the top is golden brown.
Step 9
Remove from the oven and allow to cool before serving.

Nutrition (per serving)

Calories

621.3kcal (31.06%)

Protein

6.1g (12.16%)

Carbs

83.9g (30.52%)

Sugars

46.6g (93.3%)

Healthy Fat

8.6g

Unhealthy Fat

18.6g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Use pastry dulce de leche for the best consistency and flavor.
Chill the dough properly to make it easier to handle and roll out.
If the lattice strips break while arranging, simply press them back together gently.

FAQS

Can I use a different filling instead of dulce de leche?
Yes, you can use quince paste, sweet potato paste, or any other filling of your choice.
What size tart pan should I use?
A 28 cm (11-inch) removable-bottom tart pan is recommended for this recipe.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and store it in the refrigerator wrapped in plastic wrap.
How do I prevent the dough from sticking while rolling it out?
Lightly flour your work surface and rolling pin to prevent sticking.
What is the best way to store leftover pasta frola?
Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

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@cocinero44

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