Do you know what is the secret to make a pastefrola so soft and crumbly, with that perfect balance between sweet dough and slightly acidic quince? The combination of a brittle dough made with butter or oil, and the quince sweet that softens slightly when baked, creating a contrast of textures and flavors that makes it irresistible. I share this recipe of pastafrola that I prepare when I want a classic dessert, easy and that always triumphs. It is the recipe of the grandmother, the one that never fails and that turns the quince candy into a category cake. The classic lattice, with its rustic and homemade finish, makes it even more special. It is perfect for snack, breakfast or sharing on any occasion. Encourage yourself to prepare it, I assure you it will disappear in a heartbreak!
Preparation time 20 minutes
Time of rest 20 minutes
Cooking time 25-30 minutes
Total time 1 hour 10 minutes (approx.)
Portions 8-10 servings
Mold 26 cm
Difficulty Easy
Type of kitchen Homemade pastries
Why are you going to Love This Pastafrola?
Because it is the perfect combination of a soft, brittle dough with a quince filling that melts into each bite. The dough, made with butter or oil, is crumblable and slightly sweet, while the quince, when baked, becomes tender and full of flavor. The classic lattice, with its rustic finish, gives it a homemade and traditional touch that makes it unique. In addition, it is very easy to prepare with simple ingredients and does not require complicated utensils. It is the type of cake that always triumphs and that becomes a favorite on the table.
Ingredients
2 eggs
150 g sugar
100 ml oil or 150 g butter
350 g leavening flour
Vanilla essence
Lemon zest
Sweet quince
Team Needed
A big bowl to mix
A rod mixer or electric mixer
A Silicone Spatula
A 26 cm (preferably removable) mold
Baking paper or butter and flour for buttering
A knife or roller for the band-aids
A kitchen brush (optional, for syrup)
A cooling rack
Instructions
1. Cremar
In bowl, whisk butter + sugar until cremated, then add egg + essence.
Cream the butter with the sugar until the mixture is soft and pale. Add the egg and vanilla essence, mixing well so that all the aromas are integrated.
2. Incorporate the flour
Add little flour to form a soft dough. He kneads a little so that he does not disarm himself.
Add the leavening flour gradually, mixing with gentle movements. It kneads only what is necessary so that the mass unites and does not disarm itself by manipulating it. Do not over-knead so that the mass does not harden.
3. Rest
Let rest 20 minutes in refrigerator.
Letting the dough rest in the refrigerator allows it to harden slightly, which facilitates stretching and prevents it from deforming when baking.
4. Divide the dough
Separate a part for the band-aids.
Reserve one-third of the dough to make the lattice. This portion should be sufficient to cover the surface of the cake.
5. Line the mold
Stretch main dough and line mold (26 cm).
Stretch the main dough with a roller on a floured surface. Place it in the mold, pressing the edges well to cover the entire background and walls.
6. Prepare the quince
Soften quince with 4 teaspoons hot water or place on a little pot.
To make the quince easier to spread, heat it slightly with a little hot water or on a little saucepan over low heat until it softens. This will make it better distributed over the mass.
7. Spread the sweet
Spread sweet over all base.Extend the quince evenly on the dough base, reaching well to the edges so that each portion has the right amount of filling.
8. Make the lattice
With remaining mass, make band-aids and classic lattice weapon. With the mass reserved, it forms strips approximately 1-2 cm wide. Place them on the quince forming the classic lattice, slightly pressing the edges to adhere to the base mass.
9. Bake
Bring preheated oven 180°C for 25-30 minutes or until browning.
Bake the pastafrola until the dough is golden brown and the quince bubbles slightly. If the edges brown too quickly, you can cover them with foil.
10. Optional
Brush with syrup and decora with grated coconut.
If you want to give it a brighter finish and a touch of extra flavor, you can brush the pastafrola with syrup and sprinkle grated coconut before serving.
Tips for a Perfect Pastafrola
Butter or oil: If you use butter, the dough will be more brittle and with a more intense flavor. If you use oil, it will be lighter and smoother.
Ice cream rest: Do not skip rest. Cold dough is easier to handle and does not deform when baking.
Softened quince: Heating the quince slightly facilitates its extension and prevents the dough from breaking when it is spread.
Uniform lattice: Cut the dough strips of the same width so that the lattice is beautiful and uniform.
Oven just: Bake until the dough is golden brown. If the quince bubbles, it is normal, but should not be burned.
Optional decoration: The grated coconut and syrup give it a special touch, but the pastafrola is delicious even without them.
How To Serve This Pastafrola?
Serves the pastafrola at room temperature, in generous portions. It is perfect for snack, breakfast or light dessert. Accompany it with a coffee, tea or a glass of milk. You can also serve it with whipped cream or a ball of vanilla ice cream for a more special touch.
Can It Be Preserved?
Yes, the pastafrola is perfectly preserved in an airtight container for 3-4 days at room temperature. It can also be refrigerated to make it last longer. To keep it longer, you can freeze it, well wrapped in film paper and foil, for up to 2 months. To thaw, leave it at room temperature a few hours before consuming.
Don’t Have Any Ingredients?
Don’t you have leavening flour? You can use common flour (350 g) and add 1 tablespoon baking powder.
Don’t you have a butter? You can use oil (100 ml) instead.
Don’t you have quince candy? You can wear sweet potato, scarb or even fruit jam.
Don’t you have vanilla essence? You can use the zest of a lemon or orange to give it aroma.
Don’t you have grated coconut? You can skip it or replace it with laminated almonds.
Frequently Asked Questions
Why is my mass not brittle?
It may be because you over-amassed, developing gluten. Knead only what is necessary to join the ingredients.
How do I know that the pastafrola is ready?
The pastafrola will be ready when the dough is golden brown and the quince bubbles slightly. The baking time may vary depending on the oven.
Can I use another type of filling?
Yes, you can wear sweet potato, scalp, fruit jam or even pastry cream.
What do I do if the dough sticks when stretching?
Sprinkle some flour on the work surface and on the roller so that it does not stick.
How long does it last in the fridge?
Well covered, the pastafrola is preserved in the fridge for up to 4 days without losing texture or flavor.
Enjoy this delicious pastafrola! A classic of baking that never goes out of style and always triumphs at the table. 😍
