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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.
If you've never had membrillo, or quince paste, before you're in for a treat! You just have to get hold of some quinces which aren't often found in the supermarkets in the UK, but try Farmer's Markets in the Autumn when they're in season. Traditionally it's eaten with Manchego, a Spanish hard cheese, but to be honest it's still delicious with cheddar, or feta, or with crumbled stilton and butternut squash baked into a pie a la Ottolenghi. You can make it in large batches, and give little parcels to your friends for Christmas - it keeps for ages wrapped in greaseproof paper.