Just 5 ingredients pasta frola

In Greece we call it “pasta flora”. The authentic name of the dessert that dominated the petite-bourgeoisie greek cuisine during the 60s, the 70s and the 80s is pasta frola. Its Italian origin -the name refers to shortcrust pastry- made easy its spread to Greece (“una faccia una razza”) and, thanks to the Italian migration, to a lot of nations of the South America. In the super easy recipe I propose to you, with apple marmalade, you will only need to use 5 ingredients!

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  • 100 g powdered sugar
  • 200 g butter, cut into cubes
  • 1 egg
  • 300 g plain flour
  • 1 teaspoon baking powder
  • 200 g apple marmalade


  • Put all ingredients (except of marmalade) inside a bowl.
  • Using the dough hook of a mixer, knead them until you get a smooth and elastic dough.
  • Place the dough in the fridge for 20-30 minutes until it stiffens.
  • Keep aside a part of the dough for the “lines” on top of pasta frola and roll the rest of it onto a round baking pan.
  • Roll the marmalade onto the dough, taking care not to cover the edges of it (1 cm).
  • Use the dough you kept aside to make the “lines”, giving it the shape of oblong canes.
  • Place them diagonally on top of the marmalade, shaping a checked pattern.
  • Bake for 45-50 minutes in preheated oven at 170°C.
  • Allow to cool and cut in pieces.

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