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Short Crust Pastry – the best 3 you need to know! Crumbling and wonderful!

Short Crust Pastry, The best 3 from Sorelle Simili, 
my wonderful teachers and the ones who opened Cucina Italiana Cooking School
in New Zealand and Australia.
ENJOY
LUCIANA X

1) CLASSIC MIX FOR BISCUITS AND CROSTATA

200 g flour 00
100 g butter
2 egg yolks
80 g of sieved icing sugar
a pinch of salt

2) CRISPY MIX FOR BISCUITS AND CROSTATA

500 g flour 00
200 g caster sugar
200 g butter
2 whole eggs
a pinch of salt

3) SOFT MIX FOR CAKES WITH CREAM AND FRUIT, CIAMBELLE AND BISCUITS

500 g flour 00
100 g potato starch
150 g butter
4 egg yolks
150 g sifted icing sugar
a pinch of salt

PASTA FROLLA ( SHORT CRUST PASTRY )

it can be kept in the refrigerator for up to 4-5 days while in the freezer
you can keep it for 2-3 months. 
Remember that thawing should be gentle so take it out of the freezer the night before use,
leaving it in the fridge and never at room temperature!

WHEN PASTA FROLLA ( short crust pastry ) GOES OUT OF THE REFRIGERATOR

It has a very hard dough so it must be softened by beating it
with a rolling pin and at the same time rotating the dough until all the dough
is more malleable and easy to use. 
Extract from the refrigerator only when used because otherwise the butter gets
too hot on the surface.

SHORT CRUST PASTRY CAN BE FLAVORED

With orange peel, lemon, grapefruit or mandarin but the classic taste is vanilla whose seeds
will be added to the sugar during the dough.