Bonus Recipe: Pasta Frola

Pasta Frola was one of my favorite desserts I remember eating on my mission in Argentina. It's a special treat we would sometimes get at a bakery. I've made it a few times since my mission but this recipe is the best one yet that I've tried.

1 1/2 c flour
1/2 c sugar
1 tsp baking powder
1 tsp baking soda
1/4 c butter, softened
1 egg
2-3 tbsp of milk
quince paste or jam (or another flavor jam of your choice)

Pre-heat the oven to 350F. Butter and flour your pan (either a 9x9 square or 9" round). Mix together flour, sugar, baking soda and baking powder. Add the butter and mix until it's uniform and resembles coarse sand. Add the egg and 2 tbsp milk then mix. It shouldn't be too dry or too sticky. Add a little more flour if needed.

Place 2/3 of the dough in the pan. Push the dough out to the edges so it covers the bottom and goes up the sides a little. The dough should be about 1/2 inch thick. Spread a few spoonfuls of jam over the dough. If using quince paste, stir in some warm water to soften the texture before spreading it on the dough.

Roll out remaining 1/3 of dough and cut into strips with a pastry cutter or knife. Lay across the top of the jam and dough in a lattice (criss-cross) pattern. Brush lattice dough lightly with some milk. Bake for about 20 minutes or until slightly browned on top. Enjoy!