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The Traditional Quince Pie (Pasta Frola Argentina)

Pasta Frola is an argentinian pie, with quince as its red filling and covered with strips of dough. I tried many recipes for the argentinian pasta frola and finally found what I was looking for, I love the texture and flavor of the dough combined with the Dulce de Membrillo (quince paste in english). The good thing is that this dough for pasta frola can easily be used for whatever recipe for any sweet pie.
Argentinian Quince Pie


* 4 tablespoons [60 g.] Cornstarch
* 2 cups [250 g.] All-purpose white flour,
* 1 teaspoon Baking powder,
* 3/4 cups [160 g.] granulated sugar,
* 1 teaspoon Vanilla,
* 3 egg yolks,
* 1/2 cup [150 g.] softened butter,
* 3 and 1/2 cups [600 g.] Quince paste or sweet potato

To garnish:

* 2 tablespoons peach or apricot jam,
* 3 tablespoons water,
* Some grated coco, as necessary


1) In a large bowl tread the butter and sugar until a cream, add the yolks one by one, the Vanilla extract and mix. Sift the flour with the cornstarch and baking powder and add to other ingredients.

2) Mix this dough by hand, kneading as little as possible and then allow to rest for 30 minutes, on a hot day leave it in the fridge.

3) Meanwhile place the quince in a nonmetallic bowl and heat it up in the microwave oven for a minute and a half, then mash well until creamy.

4) Take about a quarter of the dough aside, and roll the remaining dough to a circle shape for pie, approximately 10 and 1/4 inches [or 26 cm.] diameter, and place on a previoulsly greased and floured pie dish. Sometimes a trick to make things easier is I put the dough ball at the center of the pie dish and I push towards the edges.

5) Pinch the edges of the dough in a decorative way; fluting with your fingers will look good with this pie. Spread the warm quince evenly across the surface and over it arrange the remaining dough strips; place a first layer all going in same direction, then over it another layer going opposite direction, looking like a lattice.

6) Bake in the preheated oven at 350 °F [or 180 degrees C] for 25 to 30 minutes; you should see the crust becoming well browned on the base and surface strips.

7) Now the garnish glaze; for a more profesionnal look, pour the jam and some water in a small pot over low heat, stir until dissolved completely and with a brush paint the entire surface of our pasta frola and immediately sprinkle the edges with the grated coconut.

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