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Frola paste or flora paste?

It doesn't matter how you tell him. What matters is that there are many ways to make a delicious frola pasta. We tell you which ones.

Gastronomy
Receta Pasta Flora

 Frola pasta is a classic of pastry, dessert and bakery.   However, there are many ways to make it and eat it. We tell you a base recipe, with which you will be able to play and choose the variety that you like best.

Base recipe for dough

ingredients
  • 1 girl butter, ointment
  • 1/2 cup sugar
  • 1 cup leavening flour
  • 1 egg
  • Zest of 1/2 lemon
  • Vanilla essence
  • Filling you choose
utensils
  • Bowl, for mixing
  • Wrap film or plastic bag Clean
  • Tarters
  • Knead stick (if you don't have, we do   it to the best:   clean and label-free glass bottle)

Step by step
  1. In a bowl, beat the butter ointment with sugar. Add lemon zest, egg and vanilla essence. Mix until everything is well integrated.
  2. Add the flour gradually until a homogeneous mass is obtained.
  3. Wrap the dough in a film (or clean plastic bag) and put it in the refrigerator for an hour, minimum.
  4. Once the dough is ready, separate 1/3 of the total for the surface plasters. The rest must be stretched into the box that you are going to use as a mold. Make sure it is pre-butted and floured, so that it does not stick.
  5. To the separate dough, you need to stretch it and cut it into strips to make the trellis typical of frola paste. But before I put it...  I decided which filling you're going to make it with!  

Variety of flavors: You choose!

1. Classic frola pasta

 Classic frola pasta is what they sell everywhere and is made from quince sweet.  For this recipe, you need  600 g of quince sweet, to which you are going to soften, cutting it into cubes and putting it in a frying pan with two or three tablespoons of water (or wine). If you want to do it faster, you can put it in the microwave. As it becomes softened, you have to step on it with a fork  until it is like a jam.  Once that consistency is generated, it is ready to place it on the dough and send it to the oven.

2. Frola batatera pasta

 This is a new version of Argentina's delight par excellence.   In which instead of filling the frola pasta with quince sweet, fill it with sweet potato. The procedure is exactly the same as that of classical pastafrola, only you change the main ingredient. You can also do it  with sweet potato chocolate... mmm!  

3. Pasta frola cordobesa

 The famous, the only one, the original and delicious: the sweetest frola pasta on the continent is Cordobese.  This is the  frola pasta from dulce de leche.  The main ingredient of which is the favorite of all sweets. And it's always better if it's homemade. The preparation procedure is the same. The key recommendations are: make it with dulce de leche pastry, if it is home much better and, as far as possible, place it with a sleeve on the dough. But if you don't have manga, it's all right!

 *Tip-sweet:  if you are sweet to die, to any of the varieties you can add grated coconut on top.   Also, to make your production  “better”,   you can brush the surface strips with egg,  or milk and sprinkle with sugar.

 *Cooking Tip:  Before you bring your frola pasta to the oven at 180º for 25 minutes,  remember that each oven is different, so check the frola pasta every while so that it does not burn.

Now to enjoy... no matter how you tell him. Frola pasta, flora pasta or as you want, it is only important that  you decide which filling to make it and prepare some good mattes to taste it.   It's been said to cook!

Publication Date: 03/05/2021

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We suggest you continue reading the following notes:

Pasta frola Frola pasta: for breakfast, snack or dessert
Pasta Frola fit Pasta frola... Fit and vegan

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