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Pasta Frola

Pasta Frolaimage
image showing recipe preparationPreparation timeelementPreparation time30 min
image showing recipe preparationCooking timeelementCooking time50 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromLatin America


 90 g of flour
 1 teaspoon of baking powder
 40 g butter
 20 g sugar
 Zest of a lemon
 1 egg
 150 g quince (or guava) paste


 In a food processor bowl, combine the flour with the butter, baking powder, sugar and lemon zest until a sandy mixture is obtained.
 Add the egg and continue to mix. Let stand 30 minutes in the refrigerator.
 Roll out the 2/3 of the dough in a pie pan. Set aside in the refrigerator
 Cut the quince (or guava) paste into small pieces and heat it in a saucepan over low heat with 2 tablespoons of water. Stir constantly until everything melts and becomes a thick jam. Remove from heat and let it cool.
 Preheat the oven at 180˚C.
 Remove the dough from the refrigerator and garnish it evenly with the jam obtained.
 Roll out the rest of the dough, and cut it into 1 cm wide strips. Cover the pie with the strips of dough, making a lattice.
 Stick the edges carefully.
 Bake in the hot oven until the dough is golden brown, about 40 minutes.
 Let cool in the pan before serving.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
216.2 Kcal 27.0 g 8.0 g 9.7 g 6.0 g 0.1 g 1.8 g 101.5 g

The nutritionist's advice:

This pasta frola should be consumed occasionally because it contains a lot of sugar. Make the pie dough preferably with wholemeal flour to increase the fibre content of the recipe and thus slow down the hyperglycemic peak after the meal.