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Italian shortcrust pastry recipe

Italian shortcrust pastry recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Shortcrust pastry

Italian shortcrust pastry is a slightly richer, softer pastry that will melt in your mouth! It is made with an extra egg yolk and a teaspoon of baking powder. Use for sweet tarts and fill with pastry cream, jam or Nutella® as the Italians do!

17 people made this

IngredientsMakes: 1 23cm pastry case

  • 110g very soft butter
  • 80g granulated sugar
  • 1 whole egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 220g plain flour
  • 1 teaspoon baking powder

MethodPrep:20min ›Extra time:1hr chilling › Ready in:1hr20min

  1. Place softened butter and sugar in a bowl; beat with an electric mixer until frothy and pale. Add egg, egg yolk and vanilla extract; continue beating until well combined and smooth.
  2. Sift the flour and baking powder into a large bowl or onto a clean work surface. Make a well in the centre; add soft butter and egg mixture. Knead quickly with your hands to make a soft pastry dough. Wrap in cling film and refrigerate for 1 hour before using.

Suggestion

Use the pastry for any dessert recipe that calls for shortcrust pastry, or line a tart tin with the pastry and spread a layer of jam or Nutella® over the base. Bake for 30 minutes until crisp and golden.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (1)

OMG how lush...Really didn't think it would work but after it had it hour in the fridge I placed it on parchment paper to roll out. Had to use a little flour to make it easier. So worth it. The taste is amazing. My partner actually went "Mmmmmmmmmmmm". Loved it, as did I. I had made a few jars of mince for Christmas so put a whole jar in the pastry case, baked for 20 ish minutes and Voila. delicious. Will be using the recipe for all me sweet treats from now on. Thanks so much for sharing x-15 Dec 2017


Pasta Frolla - Italian Short Pastry

Pasta frolla is the base for many beloved pastries in Italy. Different parts of the country have different traditions. In the north, frolla is usually made with butter, and from the center of Italy going south, bakers often use lard. Throughout Italy, pasta frolla is used for crostate (plural of crostata), from the crostata alla confettura, which is common all over Italy, to more regional specialties like pastiera in Naples (which is made with lard instead of butter), torta della nonna in Tuscany, many versions of crostate alla ricotta, and bocconotto, just to name a few…. The same dough is used to make frollini, cookies which, as you can intuitively guess, get their name from frolla. I’d love to introduce you to all these wonderful regional recipes.

To achieve a good pasta frolla with a melt-in-your-mouth texture, it’s important to keep in mind some basic rules:

  • If the butter is too soft, the frolla will become tough.
  • If the frolla is worked too much, the gluten in the flour will develop too much, making your dough tough.
  • On the other hand, if the dough is not worked enough, it will not cook evenly.

Pasta frolla freezes very well. I like to keep some extra dough in the freezer ready to use. To defrost, remove from the freezer and refrigerate overnight.

Ingredients:

500 g sifted all-purpose flour
300 g sweet butter, diced, then softened to room temperature
200 g confectioners sugar
80 g of egg yolks (4 to 6 egg yolks, depending on the size of the eggs)
5 g honey
½ teaspoon salt

  1. In the bowl of a stand mixer, using the paddle attachment, mix together the butter, confectioners, sugar, and honey until incorporated. Don’t whip.
  2. In a small bowl, whisk the yolks together with the salt. Slowly incorporate into the butter mixture.
  3. Add the flour, and whisk just until no more flour is visible and a dough forms. Take a little bit of dough out with your hands it should feel soft but not sticky.
  4. Lay out a sheet of parchment paper, and lightly dust with flour. Remove the dough from the bowl of the stand mixer, and roll out onto the parchment into a square of 1-inch thickness. Wrap the square of dough and chill for at least two hours, or overnight.
  5. Take the dough out of the refrigerator, and let it rest at room temperature until it is pliable enough to use.

If you are wondering why I have decided to give my recipe measurements in grams you can read more about it here.

Once you’ve mastered the basics of making pasta frolla, you can adapt your recipe depending on how you plan to use the dough or how much dough you need. Over time, we will explore different versions of the recipe but, for now, advanced bakers can use the following tips to experiment with adapting the recipe for their needs.


  • 4 cups all-purpose flour
  • 1 ½ teaspoons salt, or more to taste
  • 1 ½ cups butter
  • 3 eggs
  • 1 cup cold water

Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.

Lightly beat eggs together in a separate bowl stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.

Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.


Shortcrust pastry

Shortcrust pastry, when you have a good recipe, is one of the simplest and quickest pastries to make. Here, I've given lots of tips and direction about how to use and cook your pastry, as well as three great variations to use in a variety of both sweet and savoury tarts and pies.

Preparation

Skill level

Ingredients

  • 225 g (1½ cups) plain flour
  • 1 good pinch salt
  • 150 g chilled unsalted butter, diced
  • 2-2½ tbsp iced water

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time 20 minutes

This recipe makes enough for a 23cm round tart case, a 24cm square tart case, 10 x 6cm individual tart cases, a 31cm x 10cm tart case or 24 tartlet cases (1 tablespoon capacity).

Place the flour and salt in a medium mixing bowl. Add the chilled butter. With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs.

Sprinkle 2 tablespoons of the iced water over the flour and butter mixture. Use a round-bladed knife in a cutting motion to mix until evenly combined and the mixture starts holding together. Press a little of the mixture between your fingers: if it holds together easily, there is no need to add more water. If it doesn’t, add the remaining ½ tbsp water and combine. The pastry should be soft but not sticky.

Bring the pastry together with your hands and transfer to a lightly floured, cool benchtop. Lightly knead the pastry with your fingertips for about 30 seconds or until smooth and soft. Shape the pastry into a disc, wrap well in plastic wrap and place in the fridge for 20 minutes to rest.

Baker's tips
• Making ahead - This pastry (and all the variations below) can be made up to 3 days before using. Wrap well in plastic wrap and keep in the fridge. Stand at room temperature for 20-60 minutes (depending on the weather) until softened slightly, enough to roll easily.

• Freezing uncooked pastry - Shape pastry into a disc. Wrap well in plastic wrap, then seal in a freezer bag or airtight container and freeze for up to 1 month. Transfer to the fridge to thaw completely (this will take about 1 day). Stand at room temperature for 20-60 minutes (depending on the weather) until softened slightly, enough to roll easily.

• Freezing uncooked pastry case/s - Place the pastry cases, still in the tin/s in the freezer until frozen. Either leave in tin/s or remove and seal in freezer bag/s or airtight container/s. Freeze for up to 1 month. Cook directly from the freezer or transfer to the fridge to thaw completely (this will take about 1 day) and blind bake or cook as directed in the recipe.

Lining a tart tin
Unwrap the pastry and place on a lightly floured, cool work surface. Gently pat the pastry with the palm of your hand to flatten slightly. Use a lightly floured rolling pin to roll the pastry into a disc about 3-5mm thick. Always roll from the centre of the pastry outwards and in the same direction, giving the pastry a quarter turn after each roll so that it rolls evenly and doesn’t stick to the bench. Be careful not to use too much flour or the pastry will become dry.

Carefully drape the pastry loosely around the rolling pin. Place it over an ungreased tart tin with a removable base and then unroll the pastry, being careful not to stretch it. Gently lift the edge of the pastry and ease it into the tart tin to line the base and sides, and settle it into the corners. Use your fingertips to press it gently into the corners without stretching it. Then, working around the tin, press the pastry into the side using your thumb or finger.

Roll the rolling pin over the top of the tart tin to trim any overhanging pastry. Chill for 30 minutes.

Blind baking a pastry case
Preheat oven to 200°C. Place the uncooked pastry base in the tart case/s on a baking tray. Prick the pastry base with a fork (about 12 times for a 23cm round case). This will help the pastry case from "bubbling" during baking.

Line the pastry case with non-stick baking paper and fill with pastry weights, dried beans or raw rice, making sure they press into the corners. Bake in preheated oven for 15 minutes.

Remove from oven and use the paper to lift the weights out of the case. Return the pastry case to the oven and cook for a further 5 minutes for a partially cooked pastry case or 10-12 minutes for a fully cooked pastry case. Remove the tart case from the oven and cool in the tin on a wire rack, or fill and return to the oven if directed.

Cheat’s blind baking
You can blind bake a pastry case without using paper or weights. Simply place the pastry-lined tin in the freezer for 30 minutes. Bake for the total blind baking time. This no-fuss method works particularly well for small pastry cases that are hard to line and weigh.

Making shortcrust pastry in a food processor
This method is simple and super quick. Just make sure you don’t overwork the mixture.

Put the flour, salt and chilled butter in the bowl of a food processor. Use the pulse button to process until the mixture resembles coarse breadcrumbs.

Sprinkle over the water/whisked egg yolk and use the pulse button to process briefly until the mixture just starts to cling together (don’t let it form a ball).

Turn the dough out onto a lightly floured, cool benchtop. Lightly knead the pastry with your fingertips for about 30 seconds or until smooth and soft. Shape the pastry into a disc, wrap well in plastic wrap and place in the fridge for 20 minutes to rest.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Trish Heagerty. Food preparation by Wendy Quisumbing.


Italian pasta frolla recipe (to make Nutella crostata)

Here’s the Italian pasta frolla recipe: the sweet pastry dough we use here in Italy to make crostata pies, cookies, and pastries!

You need the Italian shortcrust pastry recipe , pasta frolla , to make the delicious crostata: once you have the pasta frolla dough , all you need is a big jar of jam of your choice (like yummy amarene ) and a hot oven.

Or… you could use the pasta frolla to make a Nutella crostata!

I guess you are already kneading…

I remembered a disturbingly delicious idea for your pasta frolla recipe : crema pasticcera – pastry cream – crostata ! Or you can go one step further: try making a half Nutella and half crema pasticcera pie…

If you get pasta frolla leftovers , shape them with cookie cutters and bake them to make cookies! You can dip them in the jam or in the crema, if you are too lazy to make another pie.

For this pasta frolla recipe, we will use a food processor .


My auntie’s SHORTCRUST PASTRY

Sift flour and make a hole in the middle (keeping the remaining flour as a wall).

Add sugar and butter (softened at room temperature).

Divide egg yolks from egg whites and pour egg yolks in the hole.

Grate lemon peel (only the yellow part, do not grate the white layer underneath) and add it as well.

Mix with a fork starting from the middle (so to incorporate yolks and butter to flour), then knead everything with the hands. It would be even better to proceed with a kneading tool as shortcrust pastry doesn’t have to be warmed up (and thus worked) too much.

Once homogeneous, wrap with cling film and store in the fridge for about one hour.

Roll the dough according to your recipe (cake or biscuits), flouring both the pastry board and the rolling pin (you can also roll directly on baking paper or stick the dough to the tray piece by piece with your fingers instead of rolling).

Remove excess dough with a knife and shape the sides with a fork (or combine both actions cutting the dough with a wheel-cutter).

Do not forget to grease the tray or use baking paper: I personally use a cooking spray on the sides and cut a round piece of baking paper for the bottom (in order to make sure the dough doesn’t stick to the tray), but you can proceed in the traditional way with butter and flour.

This amount of shortcrust pastry is perfect for a 26 cm diameter tray.

Proceed as per your recipe.

If you are making a cake and you are not cooking the base together with its filling (as this latter doesn’t need to be baked), make sure to perforate the shortcrust surface with a fork, before laying some baking paper on top and then coating with dried beans.

If you are baking the filling as well, perforate the pastry with the fork before pouring it. You can cover it with leftover shaped dough (stripes or cookies).

Bake at 160°C (=320°F) in fan assisted mode or 180°C (=356°F) in regular oven: the original recipe my auntie taught me was with the regular one and I kept baking this way for ages until I moved to another house, where I had to swap to fan assisted mode as I was not happy with the result with that oven (it was always row in the middle!).

The amount of time can change according to the thickness and to the shape: I usually proceed with 25-40 minutes for the cake, while for biscuits 10-20 minutes can be enough.

Let cool down before turning it upside down (if you are not using a springform pan) or before adding the filling (in case you didn’t bake it).

This is the recipe I usually use for my lemon cake.

I use many other shortcrust pastry recipes according to the result I need to achieve, but this is the first one I learned when I was a teenager and for this reason it is my favourite one!

Thank you auntie Simona for having shared it with me!

My auntie’s SHORTCRUST PASTRY video recipe available on our YouTube channel! I made a plum jam tart as an example: the jam is obviously homemade (by my granmother-in-law)!


Shortcrust pastry recipe

Shortcrust pastry recipe is a type of pastry often used for the base of a tart, quiche or pie. This recipe can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.

Why l love to make this recipe?

– It is easy and you don’t need kithchen robot you can use your hands.

-It is fast you need only 20 minutes, 10 to make the dough and 10 to put in the pan. Add only cook time.

-It is great to make when you need to bring dessert somewhere.

-The dough is great to make tart, pie or cookies

This is an easy basic recipe in the Italian traditions. Every family has his special tips. This is my mom recipe. We made this for years and l m always happy about the result.

4 cup flour (500g)
1 cup white sugar (200)
4 yolk
1 cup butter or two sticks ( 250g)

2 tsp aroma flavour
( Lemon or vanilla)

Put the flour in a bowl make a hole in the center with your hands and add the other ingredients in the middle. Start to work the dough a little at a time until it becomes uniform. Let it rest covered for about 30 minutes in the refrigeretor.
Put butter on the baking pan that you like you use. 10 inch size suggest. Put the dough in the pan and spread equal around, add marmelade of the flavour you like and same fruit, make decor with left dough. Cook for 45 minutes at 360 F.

Shortcrust pastry recipe can be kept in the refrigerator for 3-4 days. Alternatively, it can be frozen for a maximum of 1 month.


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Shortcrust pastry sfogliatelle (sfogliatelle con pasta frolla)

Rather than the more well-known variety of sfogliatelle, with layers of filo-like pastry, these are made with thin shortcrust pastry.

Preparation

Cooking

Skill level

Two varieties of sfogliatelle are eaten in Naples – the riccia and the frolla. Riccia have fan-shaped layers of filo-like pastry and, when eaten warm, are quite crisp. Frolla are made with thin shortcrust pastry. Both have the same sweet semolina and ricotta filling with candied citrus zest. Apparently, you are either a riccia fan or a frolla fan, and the fan-shaped riccia seem to be the most popular. I swim against the tide and admit to being a frolla fan. Traditionally, strutto (pork back fat) was used to make the pastry, but I have substituted this with butter. The sfogliatelle will keep for about 3 days in a sealed container, and are even nicer if you warm them up slightly. If you have a sweet tooth, re-dust with icing sugar before eating.

Ingredients

  • 500 g (1 lb 2 oz) 00 weak (cake) flour, plus extra for dusting
  • 170 g (6 oz/¾ cup) caster (superfine) sugar
  • pinch of salt
  • ½ tsp pure vanilla essence
  • 200 g (7 oz) cold unsalted butter, diced 100 ml (3½ fl oz) cold water
  • 300 ml(10 fl oz) full-cream (whole) milk (optional), plus extra for sealing the dough
  • salt
  • 300 g (10½ oz) fine semolina
  • 250 g (9 oz) ricotta
  • 180 g (6½ oz) caster (superfine) sugar
  • 2 egg yolks
  • ¼ tsp orange blossom water
  • 1½ tbsp candied orange peel, finely chopped
  • pinch of ground cinnamon

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time: overnight

To make the pastry, place the flour, sugar and salt in a large bowl. Whisk briefly, then tip the lot onto a clean work surface and make a well in the centre. Scatter the vanilla essence and cold diced butter into the well and work into the flour quickly using your fingertips. Once the butter is incorporated and the mixture has a sandy texture, pour over the cold water, a little at a time, while you continue to work the dough. You should eventually have a cohesive smooth ball of dough. Scrape up any excess dough and pat onto the ball. Wrap in plastic wrap and set aside in the fridge overnight.

Combine the milk (if using) with 300 ml (10 oz) water in a large saucepan over medium heat. Alternatively, bring 600 ml (20½ oz) water to the boil. Add a pinch of salt, then slowly and steadily pour in the semolina, whisking constantly until it thickens. When it becomes too thick to use a whisk, change to a wooden spoon. This step is critical to ensure that your semolina is smooth and free of lumps.

Once the semolina is completely incorporated, cook for about 5 minutes, stirring the mass until thick and stiff. Scrape into a heatproof bowl and set aside to cool to room temperature.

In a separate bowl, combine the ricotta, sugar, egg yolks, orange blossom water, candied peel, cinnamon and a pinch of salt, then add the semolina. As the semolina will be fairly stiff you will need to mix it in with your hands until it is homogeneous. Cover the bowl with plastic wrap and set aside in the fridge overnight.

Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.

Bring the filling to room temperature. Divide the pastry in half, keeping the half you are not working on well wrapped in plastic wrap. On a well-floured work surface, divide one pastry half into 10 equal-sized pieces, then roll each piece out to a rectangle about 18 cm x 12 cm (7 in x 4¾ in).

Place an apricot-sized ball of the semolina mixture just off-centre on a rectangle of dough. Flatten the mixture slightly, then fold over the long edges of the pastry to obtain a pocket, about 7–8 cm (2¾–3¼ in) in diameter. Seal the edges with a little milk or water, then using a 9 cm (3½ in) cookie cutter or a glass of similar size cut out circles of sfogliatelle. Transfer to the prepared baking tray, then repeat with the remaining pastry and filling. Brush the surface of the sfogliatelle with the beaten egg yolk and milk and bake in two batches for 20–23 minutes until golden.

Set aside to cool on a wire rack for 30 minutes then dust with icing sugar. Ideally these should be served just warm and re-dusted with icing sugar.

The sfogliatelle will keep in an airtight container for 2–3 days.

This recipe is from Italian Street Food. (Smith Street Books). Photography by Paola Bacchia.


Gran Caffè Gambrinus

A visit to Naples must include a stop at the historic Gran Caffè Gambrinus. Since 1860, it has been one of the historic places of the city where high society, art, and the intellectual world merge. Gran Caffè Gambrinus is a member of the Associazione Culturale Locali Storici d'Italia , an association of historical hotels, pastry shops, bars, and restaurants which have contributed to the history of Italy thanks to the events they have hosted and their illustrious clients. It is also mentioned as one of the best pastry shops in Naples in food guides and highly recommended by customer reviews. The pastry shop is entrusted to the expert hands of Stefano Avellano: all traditional desserts are present in a classic guise and in some original reinterpretations, both to be enjoyed with coffee rigorously served in a very hot cup. The owner, Massimiliano Rosati, is committed to spreading, through the care of the gastronomic experience, the culture of this wonderful city known and envied around the world.


Watch the video: Κιγιέ Ιταλική Μαρέγκα. Katerina Sweet Cooking (January 2022).