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Saturday, 11 September 2010

THE FROLLA PASTRY

Due to large quantities of butter, sugar and eggs that are part of the pastry ingredient this pastry has great nutritional value, a great crispness and flavor all its own.



The pastry recipe changes depending on the places in which Italy is prepared.

With the pastry can be treated conveniently packaged a variety of pastries and cakes.


RECIPE OF FROLLA PASTRY:

INGREDIENTS FOR 8 / 10 PERSONS

1 kg FLOUR
BUTTER 600 gr
350 gr sugar
YEAST 10 gr
And 2 whole eggs 2 egg yolks
Vanillin

COOKING IN THE OVEN: 190 200 ° C
Cooking time: 10 min CA. the pastry
CA 20 min. for pies and apple tarts


PROCEDURE:
Sift the flour on a marble surface and form a crown, add the yeast. In the center put the sugar, eggs and vanilla powder.


Mix eggs and sugar until they are well mixed. Add the butter cut into small pieces incorporating good hands with sugar and eggs.
Mix the flour in the center of the crown work the pastry until the dough is smooth and easy to spread with the matarello.

Be careful not to knead the dough too much or the warmth of your hands melts the butter. Also for this reason it is advisable, as mentioned above, prepared the pastry on a marble slab that keeping the cold keeps longer than the integrity of the butter.

After completion the mixture let stand the pastry for about 2 hours in the refrigerator before you roll out with rolling pin to make sweets.

With this base paste you can get many small biscuits and cookies, or pies, whith jam or apple tart with fresh fruit.

To keep the pastry crisp after cooking should be kept in a warm place and dry.

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