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Pasta Frolla and Crostata (Eggless)
This is the first month I am participating in The Daring Baker's Challenge. I was really thrilled. At the daring bakers Simona of Briciole challenged us with Pasta Frolla and Crostata. This was a very new recipe and I have never prepared pies or tarts. This was the first time I am trying a pie base and I had to prepare it eggless because I don't use eggs in my dishes. I am extremely sorry about the length of the post. I couldn't avoid it. As this is a different dish I had to explain in detail. For the whole month I have been browsing the net and watching videos of Crostata and I think I did a good job. Everyone liked it. I shared it with my neighbours also.It was crispy on top and little soft inside. It tastes good when served the next day( I read it in a blog)    Eggless Pasta Frolla: Ingredients: Flour-2cups Very Cold Butter-3/4cup Sugar-4tbs Orange Juice-5tbs (I used the juice of one orange) Grated Orange Zest-1tsp (I used the zest of one orange) Salt-1/2tsp Procedure: Add all the ingredients except butter. Grate butter with a grater on top of other ingredients. Mix butter with other ingredients. Now mix the butter mixture with flour using your finger tips. Do not knead. Just gather the dough until the flour is incorporated into the dough. Cover the dough with a plastic wrap and keep it in fridge for one hour. I kept it in the freezer to chill it faster. Photo Tutorial:  Make well in centre of flour  Add the other ingredients  Mix with finger tips and prepare dough  Divide into two  Wrap with plastic wrap and refrigerate Eggless Ricotta Filling:  Ingredients: Ricotta cheese-250gm(I used cottage cheese) Sugar-50gm Condensed Milk-2tbs Juice and Zest of one lemon Raisins -1tbs Milk-2tbs Flour-1tbs Procedure: Take the paste in a bowl and mix in the lemon jest and raisins. Ricotta filling is ready. Crostata Ricetta  Procedure: Roll out the chilled pasta frolla into a circle three inches bigger than your pan. Gently lift the rolled pastry dough using the rolling pin and place it on the pan. Smooth out the dough to the shape of the pan and trim the excess dough using a knife. Decorate the edges with a fork or a spoon. Fill the pan with the ricotta filling. Roll out the excess dough into a square and cut long and thin strips using a pastry cutter. Arrange the strips on the prepared pastry so that it resembles interlaced strips. Bake at 175C for 35 minutes or till the crust is golden brown. Remove from oven and let it cool. Remove from the pan and serve. This tastes even better when served after a day. Instead of preparing it in a big pan, you can also prepare it in small cup moulds as shown in the photo tutorial. hoto Tutorial:  Lift with rolling pin  Place inside the tin carefully  Trim sides and prick base with fork  Fill with cheese filling  Cross weave the stripes  Place a rope along the side  Press with a fork  Cut dough to the size of cup, trim and press the sides  Fill with cheese and decorate centre with dough  Place a cherry in the middle Crostata Marmallata  Procedure: Roll out the pasta frolla into a circle. Place the pan on the rolled dough and mark the base on the dough. Cut it out. Place the cut circle inside the pan. Roll the remaining dough into a thin rope and place it on the circle inside the pan and along the edge. With a fork decorate the roll. Apply a layer of jam of your choice on the inner circle.. Interlace with the excess dough strips. You can also decorate it with roses prepared with the pasta frolla. Bake at 175C till the crust is golden brown. Photo Tutorial:  Roll dough  Cut along the base of tin  Place the cut dough inside  Roll out a rope  Place the rope on the base  Flatten the rope  With a fork press the edges  Apply a coating of jam  Cut the remaining dough into strips  Weave an interlaced pattern on the jam  related searches : Pasta
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