frolla

Pasta frolla, commonly referred to as frolla, is a sweet shortcrust pastry used in Italian cuisine. It provides the base for many tarts, cookies, and other baked desserts, and is known for a tender, crumbly texture that holds its shape when baked.

Ingredients and preparation typically involve flour, sugar, and fat (most often butter, though lard may be used in some versions), with eggs or water added to bind the dough. The fat is worked into the flour to create a crumbly mixture, after which sugar and eggs or water are incorporated. The dough is usually chilled before rolling to prevent shrinkage, then rolled to line a pan or cut into shapes and baked until pale and crisp. Modern variations may include vanilla or lemon zest, and savory versions may add salt, cheese, or herbs.

Uses of frolla include forming the shells for crostate (Italian fruit t tarts), as well as cookies and pies. Once baked, the shells are commonly filled with pastry cream, fruit, jam, custard, or chocolate.

Variations and regional notes include an egg-enriched form called pasta frolla all’uovo. There are sweet (dolce) and savory (salata) versions, and some regional recipes incorporate almonds, citrus zest, or other flavorings. While closely related to other shortcrust pastries such as French pâte sablée and pâte brisée, pasta frolla generally favors a sweeter, crumblier balance between fat and sugar.