Pasta frola recipe with oil

Pasta frola is a typical dough from countries like Argentina, Paraguay and Uruguay. It is essential for filling artisan cakes. It is very easy to prepare, because in just half an hour you will have it ready and with it you can have a fantastic cake to share with the family. The traditional frola pasta usually has butter and is filled with quince paste, but as everything evolves, in this article we bring you a very healthy recipe for frola pasta with oil and without butter. You can make it with olive oil, as long as it is mild in flavor, or with sunflower oil.

In this recipe, we propose you to make a cake filled with cocoa cream and hazelnuts, but you can also fill it with dulce de leche, jam or pastry cream, it’s up to you! What is completely certain is that you will love this delicious Argentinian dessert, especially if you have children at home. Let’s go with the recipe and see how to make pasta frola with oil!

Ingredients to make Pasta frola with oil:

• 250 grams of flour
• 150 grams of sugar (¾ cup)
• 1 dessert spoon of chemical yeast
• 1 lemon
• 75 milliliters of soft olive or sunflower oil
• 2 eggs
• For the filling:
• 300 grams of cocoa cream and hazelnuts

How to make Pasta frola with oil:

1. Put the flour, sugar and chemical yeast in a large bowl.
2.  Grate the lemon and add that too. Mix everything with a wooden spoon.
3. Tip: You can also use self-rising flour and thus do without the baking powder.
4. Add the oil and the 2 eggs.
5. Mix first with the spoon and finish mixing with your hands until you form a smooth and homogeneous mass.
6. Preheat the oven to 180ºC. Lightly flour a work surface and roll out the dough on it with a previously floured rolling pin.
7. Grease a round mold about 24 cm in diameter with a little oil and line it with the dough.
8.  Remove the excess dough and prick the surface with a fork.
9. Fill with cocoa and hazelnut creamor with the desired filling, spreading the cream well with a spatula.
10. Roll out the excess dough again with the roller and, with a sharp knife, make strips about 2 centimeters wide.
11. Go putting strips on top of the filling, first horizontally and separated from each other, and then vertically and separated from each other to make a lattice.
12.  Cut the excess pieces and roll the edges to seal the cake.
13. Bake with heat up and down at 180 ºCfor 20 minutes or until the dough is golden.
14. Let the pasta rub in oil cool before serving and enjoy.