Quince or sweet potato: homemade pasta frola in a few steps

Frola pasta recipe

Ingredients

Mass

• Flour 0000 400 g
• Raising powder 10 g
• Vanilla essence 1/2 tsp.
• sugar 180g
• Eggs 2 Units
• Butter 200 g
• Lemon zest 1/2 Unit
• Salt 1/2 tsp.

Stuffed

• Hot water (to lighten) 100 cc
• Quince or sweet potato sweet 500 g
• Port wine 50 cc

Step by step to make the pasta frola

• First of all, place the ointment butter together with the sugar and beat with a wooden spoon or whisk until the preparation is white.
• Add the essence of vanilla and lemon zest to perfume.
• Once this is done, add the eggs and beat them until you get a cream.
• Sift together the flour, salt and raising powder and make a crown with the flour.
• Place the previous mix in the center and join the components without kneading. Try not to touch the dough too much with your hands so as not to transmit too much heat to it.
• Form a square, cover it with film and let it cool in the fridge. The dough can be kept for up to 3 days in the refrigerator or 2 months in the freezer.
• For the filling, cut the sweet into cubes, heat it together with the water and wine over low heat or in the microwave. Stir until you get a paste. Let cool before assembling the cake.
• For assembly, stretch ¾ of the dough with the help of a stick until it is about 5 mm thick.
• Then, line a 26 to 28 cm diameter lunch box. Lightly press the dough around the edges of the pan and cut off the excess.
• Join the remaining dough to the reserved one and roll out until it is 5 mm thick. Cut bands 2 cm long.
• Brush with beaten egg.
• Fill the cake with the quince or sweet potato.
• Trace a lattice with the strips of dough.
• Bake at 180°C for 40 to 45 minutes.