pastafrola
Sign in to savePastafrola or pasta frolla () is a type of sweet tart that originated in Italy and is common in Argentina, Paraguay, Uruguay, Egypt and Greece. It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg. Common fillings include quince cheese, dulce de batata (sweet potato jam), dulce de leche, guava, or strawberry jam. The covering of the tart is a thin-striped lattice which displays the filling beneath in rhomboidal or square sections. Pastafrola is most usually oven-baked in a circular shape. Most of the Greek versions of this dish are filled with sweet jam
In the Vinony graph
Vinony's link graph records 394 inbound references to pastafrola, and connects out to Italy, Egypt and Greece.
It sits within the topics Argentine desserts, Argentine pastries and Fruit pies.
Vinony links it to 12 Wikipedia language editions.
Key facts
- Food.name
- Pasta frolla or Pastafrola
- Food.image
- Pastafrola.jpg
- Food.caption
- An Argentine pastafrola in a baking tray
- Food.country
- Italy
- Food.type
- Dessert
- Food.main_ingredient
- Flour, butter, sugar, eggs
- Food.variations
- Streusel
via Wikipedia infobox
Wikidata facts
- Image
- Pastafrola.jpg
Show 1 more fact
- Commons category
- Pastafrola
Sources (2)
via Wikidata · CC0
~2 min read
Encyclopedic overview
2 sectionsContents
- Ingredients
- References
Pastafrola or pasta frolla () is a type of sweet tart that originated in Italy and is common in Argentina, Paraguay, Uruguay, Egypt and Greece. It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg. Common fillings include quince cheese, dulce de batata (sweet potato jam), dulce de leche, guava, or strawberry jam. The covering of the tart is a thin-striped lattice which displays the filling beneath in rhomboidal or square sections. Pastafrola is most usually oven-baked in a circular shape. Most of the Greek versions of this dish are filled with sweet jam: it is considered a morning dessert.
The name of the dish comes from (), Italian for shortcrust pastry, and is similar to the Italian crostata. Italian immigrants brought it to Paraguay, Uruguay and Argentina.
Excerpted from Wikipedia’s “pastafrola” article, available under the CC BY-SA 4.0 licence.