Pastafrola my friend is most certainly not a pie. Perhaps appearances may be deceiving? Though pastafrola loosely translated is probably closest to a quince pie, the dough is much more like a soft crumbly variety of shortbread.

La pastafrola is very, may I repeat again, very typical of Argentina. This little "pie" is sold in nearly every kisoko, bakery and supermarket in Corrientes and for good reason, it is absolutely delicious.

Dulce de membrillo, a quince desert made like a very thick paste, so thick you can slice it. It is commonly eaten sliced with cheese (for that salty, sweet mix) and has the texture of a thick jam. Dulce de membrillo is nearly as popular as dulce de leche, and never as deliciously reincarnated as when made into this after meal wonder, the pastafrola.

Just to mix things up this time, I think I will post the recipe in Spanish and and English and see how that goes over:


400 gramos de harina
3 yemas
200 gramos de manteca
7 cucharadas de azúcar
1 cucharadita de polovo para horenar
350 gramos de dulce de membrillo

Colocar el harina, azúcar y polvo para horenar en un bol. Luego colocar
la manteca y homogeneizar. Por último, agregar las yemas. Con esto formar
una masa y dejar enfriar media hora si está muy blanda.

Separar 3/4 partes para la base y dejar 1/4 para formar las tiritas.
Estirar la masa en un molde, cubriendo los costados. Luego, colocar el dulce
de membrillo cortado en cubitos en un recipiente y ponerlo al microondas
para que se ablande (tiene que tener la consistencia de una mermelada).

Agregar este dulce encima de la masa.
Con el resto de la masa, formar tiritas y colocarlas encima, formando un
enrejado sobre el dulce.

Cocinar en horno precalentado, moderado, duranter 30 minutos.

Pasafrola for those who don´t speak Spanish (plus with a Katy Twist)

1 3/4 cups flour
3 egg yolks
14 tablespoons of butter
1/4 cup of sugar
1/4 a teaspoon salt
2 teaspoons baking powder

1 1/2 cups dulce de membrillo, or quince jam if you can´t find it.

Cream together the sugar and the butter until smooth and fluffy, add in the egg yolks one by one.

Mix together all of the dry ingredients in a bowl and add this to the butter mixture and mix until smooth. Take 3/4 of this and push into the base of a tart or pie dish.

You can melt the dulce de membrillo in the microwave, or in a bain marie until soft enough to spread (or if using jam, simple stick it on) and spread in a layer over the dough.

Roll the remaining dough into sticks to create the lattice pattern, and use a small amount to create a boarder around the pie as well.

Bake at 350 degrees for 30 minutes or until risen and golden brown.


The UNvirgin Mary said...

I love reading your food blogs darlin, theyre quite lovely. i wish I could make stuff like that....wish I could be in Argentina tasting your creations too!! Anyway, were back from Thailand now and back to work as usual. Ill update my blog soon!! Btw, you should update your other blog too.... Im starting to think all you do is cook!

Kelvin said...

Kia Ora (Hello) from that krazy blogger down under in Nw Zealand. Hey - there's one thing you have missed - a knife, so i can cut myself a slice. I wonder if the time will come when you can put your nose to the computer screen and "smell the blog" ??? Krazy idea ? I don't think so !!!
Great blog - it really is. I have sent you an invite to be a member of my foodie blog.
All the best.

Rorie said...

Golly, this sounds fab! Especially alongside some sharp cheese ..... beautiful photos, too!

Katy said...

Angie, I hate that blog Ive given up on it I got bored of writing on it sorry.

Rorie, thanks :)

Kelvin, scrach and snill computer screens sounds great! thought I get hungry enough surfing the net as it is!

Tania said...

My sister makes this for her Argentinian husband, so I can absolutely vouche for it's deliciousness. And I'm always pleased to find more quince recipes. Yum!