Pastafrola
Pastafrola, also called pasta frolla, is a sweet tart with a shortcrust crust. It started in Italy and is popular in Argentina, Paraguay, Uruguay, Egypt and Greece. The crust is made from flour, butter, sugar and eggs. The tart is usually filled with jam, such as quince paste, dulce de batata (sweet potato jam), dulce de leche, guava or strawberry. A thin lattice tops the filling, showing it in diamond or square shapes. It’s typically baked in a round pan.
In Greece, many versions are filled with jam and it’s often eaten as a morning dessert. The name comes from pasta frolla, Italian for shortcrust pastry, and it’s similar to the crostata. Italian immigrants brought it to South America, where it’s sometimes called Pasta Flora in Argentina.
Similar desserts include the Austrian Linzer torte and Swiss tarts with spiced fruit fillings. In Greek, frolla was misread as flora. It’s served as an afternoon dessert with tea or mate, but you can eat it any time.
Ingredients
- Flour
- Butter
- Sugar
- Eggs
- Fillings: quince paste, dulce de batata, dulce de leche, guava, strawberry jam
This page was last edited on 2 February 2026, at 17:52 (CET).