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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.
This retro dessert immediately brings back nostalgic memories of my 70s childhood. My mum's original recipe has been long since lost, but this version comes close. I love the sweet juiciness of the pineapple mixed with the crisp, crunch of the topping. And if glace cherries are not your thing, just leave them out!