​What is Pasta Frola?

Pasta Frola is a traditional sweet tart from Argentina and Uruguay, featuring a pastry base typically filled with quince paste. It can also be made with sweet potato paste, dulce de leche, or pastry cream. This iconic dessert is well-known worldwide for its unique lattice design on top. Additionally, this traditional treat is a popular choice to enjoy with mate.

There are numerous recipes online to make Pasta Frola. Today, we are sharing a super simple recipe that, for us, is the perfect combination.

Get everything you need online to make a delicious Pasta Frola

At Pampa Direct, you can find the products you need to make Pasta Frola and keep the Argentine and Uruguayan tradition alive, making you feel a bit closer to home.


Pasta Frola Recipe

-In a bowl, mix the flour, sugar, salt, lemon zest, and vanilla extract.

-Add the butter in small pieces and mix until you get a crumbly texture

-Add the whole egg and the yolk, and continue kneading until the dough is smooth.

-Wrap the dough in plastic wrap and refrigerate for 30 minutes.

-While the dough is chilling, cut the chosen filling into small cubes (if using dulce de leche, no need to cut it).

-Divide the dough into two parts: one for the base and the other for the lattice strips.

-Roll out the dough for the base to a medium thickness.

-Cut the remaining dough into strips for the lattice.

-Grease a baking pan with butter and a bit of flour.

-Place the dough in the pan and prick it with a fork to prevent it from puffing up.

-Add the filling and place the strips on top, forming a lattice.

#PampaTip: Brush with egg and sprinkle with shredded coconut if desired.

Bake at 180°C (350°F) for 30-40 minutes or until the crust is golden. Let it cool in the fridge before serving to allow the filling to set.

Are you ready to make it? If you order online today at from the United States, Canada, Australia, France, Ireland, or any other country, you'll receive Argentine and Uruguayan products at your doorstep in just a few days.

7th Jun 2024

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