Mikés’ pasta frola

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Mikés’ pasta frola

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Ingredients

200 gr. chilled butter cut into cubes
100 gr. powdered sugar + a little more for garnish
1 vanilla
1 pinch of salt
1 egg
300 gr. flour
zest of a fresh lemon
1 tsp. baking powder
40 ml. cold water
400 gr. strawberry jam or plum or cherry or raspberry jam
ΓΙΑ ΤΗΝ ΕΠΑΛΕΙΨΗ
1 egg yolk
  • Medium

Ingredients

  • ΓΙΑ ΤΗΝ ΕΠΑΛΕΙΨΗ

Directions

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Mikés’ pasta frola

The most delicious and authentic

The sweet secret of the Neapolitans. The sweet that is stuffed with a fruity taste and blends harmoniously with coffee… Its taste is amazing… to tell the truth I never paid attention to this humble Italian sweet… until I went to Leros, which has many Italian influences in her cuisine and pastry making and I tried this amazing pasta frola, from Miké’s bakery, in Platanos of Leros, behind the City Hall.

The lord of Leros, for his friends, Mikés Tachliambouris and his whole family, his sweetest wife and his children Nikos and Freddy and now also their brides, are engaged in baking and pastry making and are the reason that the center of Platanos overflows with aromas. The eftazimo bread(chickpea bread) and the rusks are better than anywhere else, the pies are coveted and the is pasta frola is famous. Mikés and his sons participate and organise sailing competitions and so I had the opportunity to follow them on a tour of their island. If you have not been to Leros, it is really worth it, you will be impressed as it is an island for all tastes.

Let us return to the sweet sins… of Mikés. Its real Italian name is pasta frolla, a traditional pastry dough, which is used as the base of a tart. We choose our favourite strawberry, blackberry, raspberry, orange or tangerine jam because the tart needs some acidity and we stuff our crunchy tart.

On top we put the dough laces, which according to tradition represent the crossroads of the old city of Naples… The Italians call this dessert the crostata pasta frolla. My friend Marina fills it with chocolate cream.

I thank the family of Mikés Tachliambouris because they really glorify our gastronomic tradition like frontiersmen of the Aegean. Well done.

Miké’s pasta frola

From Mikés Tachliambouris, Mikes’ Bakery, Platanos Leros

Steps

1
Done

We add the flour, salt and baking powder to the bowl of the mixer. We beat lightly to homogenize the ingredients and add the sugar and mix.

2
Done

We pour the butter into the bowl and beat hard for a minute to shape it into crumbs.

3
Done

We put the two egg yolks and one egg white, the vanilla and the lemon zest in a bowl and beat them with a fork.

4
Done

We put them in the bowl with the flour and beat with the hook. If the dough is too tight, we add a little water.

5
Done

The dough should come off the bucket easily, we take it out and shape it into a ball with our hands.

6
Done
30 - 45 minutes

We wrap it in plastic wrap and put it in the fridge for 30-45 minutes.
We butter the pie plates where the Italian dough will go and lightly flour them.

7
Done

We cut into pieces and create the bottom of the tart either for one pan or for more. We leave a piece of dough in the fridge to make the laces we will put over the pasta frola.

8
Done

We flour the counter and the rolling pin for convenience and stretch the dough for greater convenience and make the tart as thin as we want.

9
Done

We spread the dough on the pie plate or pie plates and press around with our fingers so that the dough sticks to the sides and takes the plate's shape.

10
Done

We put the jam that we like and with a spoon we spread its surface.

11
Done

With the dough we make laces either round or flattened and we create crosses that cover the whole surface.

12
Done
25 - 30 minutes

We beat a yolk with the pastry brush and spread it on the pasta frola.
We bake in a preheated oven at 190°C for 25-30 minutes until the tart is well cooked on the bottom as well.

13
Done
45 minutes

We take it out of the oven and let it cool for 45 minutes, then cut it into pieces.

14
Done

If we want, we pour a little powdered sugar.

TDriver

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Cream pie (bougatsa) with almonds
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Orange yogurt pie
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Cream pie (bougatsa) with almonds
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Orange yogurt pie

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