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Whole crostata with a slice taken out

Italian Crostata Dough (Pasta Frolla) Recipe

This version of crostata dough (pasta frolla) is rich and buttery. The crumb and sweetness resembles shortbread when baked.

  • Total Time: 1 hr 15 minutes
  • Yield: 6-8 servings 1x


Units Scale
  • 1 1/2 cups (250 gr) unbleached all-purpose flour
  • 1/2 cup (100 gr) granulated sugar
  • 1/4 tsp. fine sea salt
  • 1 tsp. baking powder
  • 5 tablespoons (100 gr) salted butter, cut into 1/2-inch cubes
  • 1 large egg, beaten


  1.  In a medium mixing bowl combine flour, sugar, salt and baking powder. Mix with a whisk until incorporated. Add the egg and butter and mix until incorporated (the dough will be fairly "rough" at this point). 
  2. Turn the dough out onto a lightly floured work surface and gather it into a ball. Form the dough into two disks, one slightly larger than the other.
  3. Wrap each disk tightly in plastic wrap, and refrigerate for at least 1 hour, or until well chilled (overnight is fine). Remove the dough from the refrigerator 30 minutes before rolling it out. 
  4.  Use the dough to make a jam or pastry cream crostata (Recipe Below). You can also make the dough into cookies by rolling out the dough and using a cookie cutter to make shapes. Cooking time about 10 minutes at 350 F. 


  1. Be sure to chill the dough thoroughly — for at least 1 hour — after making it (overnight is fine).
  2. Remove from the refrigerator about 20 minutes before rolling out so that the butter softens and the dough becomes pliable.
  3. Do not overwork the dough and use a lightly floured surface. Too much flour and handling will result in a tough dough.
  • Author: Elena Davis
  • Prep Time: 15 min (plus chilling time)
  • Cook Time: N/A
  • Category: Sweet/ Dessert
  • Method: Italian
  • Cuisine: Italian

Keywords: crostata, dessert, Italian dessert, sweet dough, jam, tart, sweet, dessert recipe, pasta frolla