Before I get to my post and recipe…it’s time to announce the winner of the Taste of Home Baking Book. It’s Reeni from Cinnamon Girl Recipes. Congratulations Reeni!! Email me your info and we’ll get the book out to you this week. 🙂
This is the time of the year where no matter how hot it still is here, we crave comfort dinners and desserts. This is one of my favorite comfort Italian desserts. I’m honored to have been chosen by Foodbuzz to share one of my favorite comfort food recipes to help support Electrolux’s endeavor to end ovarian cancer.
Please visit kelly-confidential.com to vote for YOUR favorite comfort foods and/or share your own. For every selection or entry, Electrolux will donate $1 tot eh Ovarian Cancer Research Fund as part of its $1 million commitment to the cause. Plus, you will be entered for a chance to win an Electrolux Induction Cooktop, which makes cooking your favorite comfort foods fast and easy thanks to induction technology.
Pasta Frolla recipe:
300 grams (10.54 ounces)pastry flour
200 grams (7.025 ounces) unsalted butter
100 grams (3.512 ounces) sugar
1 whole egg and 1 yolk ( 60 grams eggs)
1 beaten egg, to brush on before baking
2 medium apples
6 dried apricots (I used Turkish apricots)
4 tablespoons apricot jam
1 tablespoon butter
1 tablespoon sugar
2 teaspoons cinnamon
Put the flour, sugar, salt, and lemon zest in the work bowl of a food processor fitted with a metal blade. Pulse briefly to combine the ingredients. Distribute the butter around the bowl and pulse until the mixture is crumbly. Add the egg and egg yolk and process until the dough just begins to come together.
Turn the dough out onto a lightly floured work surface and gather it together. Knead it briefly and shape it into a disk. Wrap tightly in plastic and refrigerate for at least 1hour, until well chilled.