Pasta frolla is universally known in some form or another as sweet shortcrust pastry. The following recipe is well known and adapts itself to a multitude of outcomes. The Italians are particularly adept with its use as biscuits, pasticcini (small dry or filled goods to accompany coffee or spumante for a festive occasion) or as the base for tarts and individual sweet items. The technique differs from the traditional ‘rub in’ method to incorporate the butter; instead, the butter is creamed with sugar and eggs, then flour is added to finish the dough. The pastry must be chilled before use as freshly made, it resembles a paste.

Makes 650 g (1½ lb)

Ingredients

200 g (7 oz) unsalted butter
100 g (3 ½ oz) castor (superfine) sugar
1 egg (optional)
300 g (10 oz) plain (all-purpose) flour

Method

Cream the butter and sugar until the mixture is a pale yellow. Add the egg, if using, then fold in the flour, mixing until absorbed. Or, add the flour to the creamed base and pulse until combined. Do not overmix. The pastry is soft and paste-like at this stage and requires chilling before use.

To use the dough, remove the pastry from the refrigerator, cut or break into pieces and apply some pressure to soften. Lightly knead this softened, cool dough and roll the pastry from top to bottom and side to side to extend. (This will ensure even shinkage when baked.)
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I love this recipe. Enjoy!

Five stages required to this recipe. Stage I. Joconde/Almond Spongecake
Stage II. Mocha Italian Butter Cream
Stage III. Coffee Simple Syrup
Stage IV. Ganache Filling
Stage V. Special Opera Glaze

Opera Torte Building Procedure

I. Joconde/Almond Spongecake
3 SHEETPANS BAKED IN VERY THIN LAYERS.
EGGS 16
SUGAR 16 OZ.
EGG WHITES 16 OZ.
CREAM OF TARTAR 1 1/4 tsp.
SUGAR 5.5 OZ.
ALMOND FLOUR or ground nuts 21 OZ.
PASTRY FLOUR – sifted 5.5 OZ
BUTTER – melted & cooled 5.5 OZ.
METHOD: SEPARATION EGG FOAMING METHOD

1) Grease & flour parchment well, or use a silicon mat.

2) Combine 16 whole eggs with 16 oz. sugar. Warm mixture to 120F over a simmering water bath. Whip on 3rd speed until fully volume is reached; about 10 minutes.

3) Whip whites with the cream of tartar till soft peaks; then slowly add 5.5 oz. of sugar and whip till firm peaks.

4) Sift together the flour and almond flour.

5) ** Carefully fold-in the dry ingredients, while alternating with the meringue into the egg foam.

6) Remove about 2 cups of the batter and place in a bowl. Add the melted butter to this, and blend together till just combined. Now carefully fold this back into the egg foam.

7) Spread evenly and thinly over the prepared sheetpans.

Bake @ 400 degrees until lightly golden brown, but not dry; about 7 minutes.

9) Slide the joconde off the sheetpan onto a cooling rack. While still warm, invert joconde and loosen the parchment – but do not remove. Reinvert. Allow to cool and cover to prevent drying.
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almond cream puff ring! yummm

INGREDIENTS
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1 (3.4 ounce) package instant vanilla pudding mix
1 1/4 cups milk
1 cup heavy cream, whipped
1 teaspoon almond extract
1/2 cup semi-sweet chocolate chips
1 tablespoon butter
1 1/2 teaspoons milk
1 1/2 teaspoons light corn syrup
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.
In 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.
Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.
To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.
To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.
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Raspberry Cream Cheese Turnovers recipe
Pastry
2/3 cup butter (no substitute)
2 1/2 cups all-purpose flour
1/2 cup sour cream (lite or regular)
4 to 6 tablespoons water

Filling
3 ounces cream cheese, softened
1 large egg yolk
2 tablespoons granulated sugar
1 teaspoon all-purpose flour
1/2 teaspoon almond extract
1/4 cup raspberry preserves

Topping
2 tablespoons butter, melted
2 tablespoons granulated sugar

Glaze
1/2 cup confectioners’ sugar
1 tablespoon milk
1/4 teaspoon almond extract

Place flour in large bowl. Cut in 2/3 cup butter with pastry blender until mixture resembles coarse crumbs, then stir in sour cream. Mix in water with fork, 1 tablespoon at a time, just until flour mixture is moistened. Divide dough in half; shape into 2 balls and flatten. Cover; refrigerate 30 minutes.

Preheat oven to 400 degrees F. Lightly grease baking sheets

Stir together all filling ingredients except raspberry preserves in medium bowl until smooth. Roll out half of dough on lightly floured surface (keeping remaining dough refrigerated) into a 12 x 8-inch rectangle. Cut into six 4-inch squares. Place 2 teaspoons filling and 1 teaspoon raspberry preserves in center of each square. Fold one corner dough over filling to form a triangle. Seal edges with fork. Place on prepared baking sheets. Repeat with remaining dough and filling. Brush tops of turnovers with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar. Bake for 20 to 25 minutes of until light golden brown.

Stir together all glaze ingredients in small bowl until smooth; drizzle over warm turnovers. Serve warm.

Makes 12 servings.

and super easy
Quick Cherry Turnovers recipe
1 (8-count) can refrigerated crescent rolls
1 can cherry pie filling
1/2 cup confectioners’ sugar
3 teaspoons water

Heat oven according to package directions on rolls. Separate dough and place in triangles onto cookie sheet. Place 2 spoonsful of filling into center of triangle. Fold over and crimp seal edges with a fork or a pastry crimper. Bake according to package directions.

Blend sugar and water for glaze, and drizzle over warm turnovers.

NOTE: You can use any pie filling you desire

This makes a great light lunch or afternoon snack.