I bring you a classic of the classics! This spectacular pastafrola with whole wheat flour recipe! A real treat! Ideal for gluttons and lovers of quince paste. Made exclusively with iwhole grain ingredients but with a taste very similar to the original. You will hardly notice it! Go ahead and prepare this whole grain recipe!
This weekend I wanted to fulfill a very special request from Cris who is a follower of my recipes on Instagram. A few days ago she asked me to make a pastafrola with whole wheat flour recipe. With a little delay but here it is finally! I hope you enjoy doing it and it turns out great!
I always love receiving your comments and requests. Today there is a lot of interest in eating with whole ingredients but sometimes it is not encouraged. So I find myself experimenting day by day to make those recipes that you like so much but in an whole wheat version!
Today it was the turn of the so famous and much loved pastafrola. Of Italian origin, a recipe that is prepared with brisée dough, a shortcrust type dough, based on butter. It also has a very generous layer of quince paste. It is undoubtedly a recipe loved by those who find quince paste irresistible!
Let’s talk about the recipe:
Don’t be mistaken for thinking that whole-grain recipes contain fewer calories than refined ingredients. The fact that it is whole grain means that these ingredients are healthier, more pure because by not being passed through these refining processes, they provide those nutrients that are discarded and also generate greater satiety among other benefits.
This is a recipe that the dough has butter yes or yes and this is not replaceable. Margarine can be used, of course, the result will undoubtedly depend on the raw material and its quality of course. This is a whole grain recipe not the low calorie type. This page does not count calories or provide diets. Only recipes are provided in their whole grain version that help to eat healthier.
Shortbread pastry doughs are not kneaded and can be done by hand or as I did this time using my food processor. Once prepared and ready, it needs time in the refrigerator to be able to work with it. Since it contains butter, its handling becomes a little more difficult if it is not cold.
Ingredient amounts provided are for making a pastafrola with whole wheat flour using a No. 28 low tart tin. Aso can be done in a smaller and taller tart tin (I had this one) or the mold you have and are used to making your recipes in it.
In the photo I used a No. 28 tart tin tall. In which I used a greater amount of quince and I did it like this to take the photo but I think it is too sweet of quince, somewhat exaggerated and cloying. Although if you like it that way you can do it and this is the good thing about doing things ourselves at home.
The dough strips that go on top of the frola pasta can be placed by inserting them between them or by placing all the strips on one side first and then the others on top of the previous ones. Do it in the way that is easiest and most practical for you. If the dough takes temperature and its handling becomes difficult, store again in the refrigerator for a while and continue later (keep the pasta frola also in the refrigerator).
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- Whole wheat flour 400 g / 14.11 oz / 3 ¼ cups
- Whole cane sugar 200 g / 7,05 oz / 1 cup
- Soft butter 150 g / 5.29 oz / ¾ cup
- Eggs 2
- Baking powder 1 tsp
- Vanilla essence
- Quince paste 500 g / 17.64 oz
- Water 1 tbsp
- Place the soft butter in a bowl or in the bowl of the food processor.
- Add the whole cane sugar. Beat until creamy.
- Add the eggs one by one and the vanilla essence.
- Add the whole wheat flour in batches together with the baking powder and the pinch of salt (without constantly processing, stop the machine when placing the next batch of flour). It does not need to be completely homogeneous.
- Put the preparation in a plastic kitchen wrap. Squash so it is not thick and then it can be stretched easier. Put in the fridge for 1-2 hours.
- Take the dough out of the refrigerator and let it set for 5-10 minutes. With a little more than half of the dough, stretch with the help of a rolling pin, line a tart tin or the one you have at home (sprinkle the work space with flour).
- Heat the quince paste with the water in the microwave or in a water bath. Stir occasionally until a soft consistency is achieved and it can be spread easier on the dough.
- With the rest of the dough roll out, cut strips and place between them to give it the classic pasta frola shape.
- Bake at a low temperature (160-180 °C / 320-356 °F) for 30-40 minutes. Once cold, unmold.
- Whole wheat flours depending on their brand can absorb more or less amount of liquid. To be sure incorporate gradually.
- Butter can be replaced by other cooking oils. Its flavor may change accordingly.
- Consume preferably before 3 days.
- Can be frozen (3 months).