Buenos Aires, Buenos Aires, AR
Pasta frola is a wonderful dessert made with a cookie-like shortbread crust and dulce de membrillo (quince paste) filling. Pasta frola is another example of the influence of Italian food on Argentinian and Uruguayan cuisine - its name comes from the Italian word for the shortbread crust, pasta frolla, that is used to make Italian crostate (jam pies). The filling has evolved to match South American tastes: usually quince paste or dulce de leche.
Baltimore, Maryland, US
This pie recipe is 3 generations and it started with my great grandmother or G.G as we affectionately call her. She passed the recipe down to my mother who then taught me how to make it. It is a favorite South Carolina cuisine and will continue to be one of my favorite family desserts.
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