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Pasta Frolla (Easter Wheat Pie)


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  • Crust:
  • 2 C flour
  • 2 egg yolks
  • 4 Tbsp milk
  • 1/2 C powdered sugar
  • 1/2 tap vanilla or lemon extract
  • 1/4 lb butter
  • Filling:
  • 1 1/2 lb ricotta
  • 1 lb cooked wheat
  • 2 c sugar
  • 3 egg yolks
  • 3 egg whites
  • 1 c boiled milk
  • 1/2 c finely chopped citron and orange peel
  • 3/4 tsp cinnamon
  • 1 1/2 tbsp. Orange water



Step 1

Sift flour and sugar on pastry board. Form well in flour. Drop egg yolks and add butter cut in small pieces. With fork blend in butter, egg and flour. Add flavoring and just enough milk to hold together. Roll out on lightly floured board, keeping dough in circle shape, roll in circular shape. Roll from center toward the edges until dough is 1/4 inch thick. Fit into pie pan. Fill with mixture. Crisps cross top with strips remaining from pie crust. Bake in moderate oven for 1 1/2 hours.

Drain ricotta. Add sugar and egg yolks. Blend together. Add beaten egg whites, cooled boiled milk, wheat, citron and orange peel, cinnamon and orange water. Blend all together and pour into uncooked pie shell.


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