Frolla Milano – A Classic Italian Shortcrust Pastry Recipe
Frolla Milano is a rich, buttery Italian shortcrust pastry known for its tender texture and aromatic flavor. It’s perfect for making various desserts, from delicate tarts to delicious biscuits. This recipe, inspired by traditional Italian baking, combines the smooth richness of butter with the sweetness of acacia honey, a touch of vanilla, and the zest of fresh lemon for a truly refined pastry experience.
Whether you’re an experienced baker or just beginning, this Frolla Milano will impress with its delicate texture and exquisite taste. The preparation requires a few simple steps, but the results are absolutely worth it. Follow along for a step-by-step guide to making this traditional shortcrust pastry, which will elevate any dessert you create.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 200g |
| Acacia Honey | 40g |
| Vanilla Pod | 1 |
| Icing Sugar | 75g |
| Egg Yolk | 1 |
| Water | 4g |
| Salt | 2g |
| All-Purpose Flour | 300g |
| Lemon Zest | 1/2 lemon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Carbohydrates | 55g |
| Protein | 5g |
| Fat | 22g |
| Fiber | 1g |
| Sugars | 25g |
Instructions:
-
Prepare the Butter Mixture
Begin by ensuring that the butter is soft but still maintains its shape. Cut the butter into small cubes to help it soften more quickly. Place the cubes in the bowl of a stand mixer fitted with the paddle attachment. Add the icing sugar to the butter. -
Mix Butter and Sugar
Turn on the stand mixer at a low speed, allowing the butter to absorb the icing sugar without whipping it. The goal is to achieve a smooth, combined mixture without introducing too much air into the dough. -
Add Honey and Egg Yolk
Once the butter and sugar are well combined, add the acacia honey. The honey will contribute a subtle sweetness that complements the buttery base. Then, add the egg yolk, which will help bind the dough together and give it a smooth texture. Mix at low speed until fully incorporated. -
Prepare Saltwater Solution
In a small bowl, dissolve the salt in 4 grams of water. Stir until the salt is completely dissolved. This step ensures that the salt is evenly distributed throughout the dough, so it doesn’t leave any noticeable granules when baked. -
Add Vanilla and Lemon Zest
Slice the vanilla pod lengthwise and scrape out the tiny seeds inside. Add the seeds to the mixture in the stand mixer. Also, zest half a lemon and add it to the dough. The citrusy aroma from the lemon zest will add a refreshing note that balances the richness of the butter. -
Incorporate the Flour
Sift the all-purpose flour into the mixer bowl to prevent any lumps and ensure an even distribution. Add the sifted flour all at once to the butter mixture. Mix on low speed until the dough begins to come together. You should see the dough clumping and pulling away from the sides of the bowl. -
Chill the Dough
Once the dough is fully mixed, remove it from the stand mixer. If your hands remain clean when handling the dough, it’s ready to be flattened and wrapped in plastic wrap. Press the dough into a flat disc shape and seal it in plastic wrap. Place it in the fridge for at least 2 hours, or ideally overnight. Chilling allows the fats and sugars to stabilize, making the dough easier to roll out and work with. -
Roll Out the Dough
After chilling, remove the dough from the fridge and unwrap it. Lightly flour your work surface and the dough itself to prevent sticking. Using a rolling pin, roll the dough out to an even thickness, about 3-4 mm (0.12-0.16 inches). If the dough is too firm, let it sit for a few minutes at room temperature to soften slightly. -
Shape the Pastry
Once the dough is rolled out, you can use it to make various desserts. For a tart, simply transfer the rolled dough to a baking tray lined with parchment paper, gently pressing it into place. Trim any excess edges. If making biscuits, use cookie cutters to stamp out your desired shapes. We recommend using flower-shaped cutters for a charming, decorative touch. Arrange the cookies evenly on the baking tray. -
Decorate (Optional)
If you like, you can use leftover dough to create decorative patterns along the edges of your tart or cookies. Roll small portions of the dough into ropes and press them into a decorative pattern, using your fingers or the back of a spoon to gently flatten the ropes into place. -
Bake the Frolla Milano
Preheat your oven to 180°C (350°F). Bake the shortcrust pastry for 10-15 minutes or until it turns a golden brown color and becomes crisp around the edges. Keep an eye on it as baking times may vary depending on the size of your biscuits or tart. The result should be a delicate, golden pastry with a buttery, melt-in-the-mouth texture. -
Cool and Serve
Allow the baked Frolla Milano to cool completely on a wire rack before serving. If you’ve made a tart, you can fill it with your favorite filling, such as custard, fruit, or chocolate ganache. For the biscuits, dust them lightly with powdered sugar before serving for an added touch of elegance.
Tips and Variations:
- Flavoring Options: If you prefer different flavors, you can infuse the butter with spices such as cinnamon or nutmeg for a warmer, aromatic pastry.
- Additions: For a touch of texture, you can mix in chopped nuts or dried fruit to the dough before rolling it out.
- Storage: The dough can be made ahead of time and stored in the fridge for up to 3 days or frozen for longer storage. Simply thaw in the fridge overnight before using.
This Frolla Milano is a perfect base for so many delicious desserts. Whether you’re baking a tart for a special occasion or creating biscuits to enjoy with tea, this pastry will surely become a staple in your baking repertoire. The subtle vanilla and lemon zest add complexity, while the acacia honey enriches the flavor, making it both a timeless and sophisticated choice for any baker.
