This is a typical dessert of Argentina that stands out for being very rich, it can be done with quince or robe sweet, then we explain this traditional recipe.
| 🚻 4 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make frolla pasta: |
| ½ cup of sugar (100 grams) 125 grams of butter 1 whole egg unit and a yolk 2 tablespoons of milk 1 drop of vanilla essence 2 cups of leuers |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make frolla pasta:
1. Remove the refrigerator butter 1/2 hour before starting so that it is soft, mix with the sugar, milk eggs and vanilla essence, mix very well.
2. Then add the flour mixing until we can assemble it and form a bun.
3. Let the dough rest 30 minutes.
4. Divide the bun that will form the pasta frola in two (one with the 75 percent of the dough and a smaller one).
5. Enmantecar a fountain and flour and place the 75 percent of the dough stretching in the roaming by filling the edges a little.
6. Tell with a fork or straight potatoes El Dulce (a boiling water chorrillo can be placed to facilitate this process).
7. Cover the dough with sweet.
8. With the dough dough smaller frola stretch on the table with a knead , and long according to the size of our source.
9. Traditionally, the paste frola is decorated with approximately some strips, every 5 centimeters, (horizontal and vertical strips, as if it were a giant quadriculate (usually when one cuts coincides with the size of each portion.)
10. You can also do the pasta half of the sweet potato and half of the quince
