Pasta frolla is one of the main basic Italian sweet pastry doughs. What’s easier and tastier than pasta frolla biscuits to offer to a guest or to make family breakfast? The secret is in a good dough, which recipe you can find here, and in a correct cooking.
Time of cooking
15 minutes
Servings
6
What did I use
A glass of water, a glass for liquors, a rolling pin, a wooden plank, 2 baking trays, 2 sheets of oven paper
Ingredients
Pasta frolla
Oranges jam
Strawberry jam
Nutella
Sugar grains
How did I do
I preheated the oven at 200°C.
I scattered the plank with flour and I stretched out the dough, tall 1 cm.
I used the glass for water to obtain a pair number of circles.
I used the glass for liquors to take off a concentric circle of dough from a half of the bigger circles.
I spreaded on some circles the orange jam, of some the strawberry jam and on others the nutella and I closed them with the perforated circles.
I stuck the borders so that during the cooking the contents didn’t go out.
I united in pairs the little remained circles filled with jam or nutella and I put the sugar grains on the surface of them.
I put the biscuits on the trays with oven paper, not too near so that during the cooking they didn’t unite.
I cooked for about 10/13 minutes or until they resulted well brown.
To cook them at high temperature and for a limited time is necessary for this version of pasta frolla with baking powder so they resulted crunchy outside and soft inside.
I served cold.
Buon appetito!
