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• 90 g of flour • 1 teaspoon of baking powder • 40 g butter • 20 g sugar
• Zest of a lemon • 1 egg • 150 g quince (or guava) paste
Instructions:
• In a food processor bowl, combine the flour with the butter, baking powder, sugar and lemon zest until a sandy mixture is obtained. • Add the egg and continue to mix. Let stand 30 minutes in the refrigerator. • Roll out the 2/3 of the dough in a pie pan. Set aside in the refrigerator • Cut the quince (or guava) paste into small pieces and pour into a saucepan over low heat with 2 tablespoons of water. Stir constantly until everything melts and becomes a thick jam. Remove from heat and allow to cool. • Preheat the oven at 180˚C. • Remove the dough from the refrigerator and garnish it evenly with the quince paste. • Roll out the rest of the dough, and cut it into 1 cm wide strips. Cover the pie with the strips of dough, making a lattice. • Glue the edges carefully. • Bake in the hot oven until the dough is golden brown, about 40 minutes. • Let cool in the pan before serving.
Energy
Total carbs
Sugar
Total fat
Saturated fat
Omega 3
Fibers
Sodium
216.2 Kcal
27.0 g
8.0 g
9.7 g
6.0 g
0.1 g
1.8 g
101.5 g
The nutritionist's advice:
This pasta frola should be consumed occasionally because it contains a lot of sugar. Make the pie dough preferably with wholemeal flour to increase the fibre content of the recipe and thus slow down the hyperglycemic peak after the meal.
Preparation time:
Cooking time:
For 4 people
Latin america
