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!
Read also:
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- STRAWBERRY TART
- PASTA FLORA – GREEK JAM TART WITH ONLY 2 INGREDIENTS
- APPLE TART WITH CREAM CHEESE FILLING
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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
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- 200 g apple marmalade
Instructions
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- 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.
