One of my husband's favorite desserts is his Argentine-style pasta frola, also known as quince pie. It's with a flaky base and with quince jam filling, and topped with desiccated coconut. It's his family recipe for generations and we love it so much!
📮 Save this recipe for later!
We'll email this post to you, so you can come back to it.
Argentine Favourite
This is one of Marco's childhood sweet treats. He remembers how his grandmother would make it. How his mother still makes it now. It's always been the family favorite.
This pie, believe it or not, though is very famous in Argentina, it's originally from Italy. Throughout the years it has been adapted to Argentine style.
The crust is soft, crumbly pastry and the secret is adding cornstarch to the dough, the same secret to adding cornstarch to the batter of our amazing light and tender crepes. The filling is made from quince paste (firm jam) that is slightly thinned by just a small amount of liquid, and we use it in our Argentine thumbprint cookies with jam recipe, too. The beautiful golden brown laces are decorated with desiccated coconut.
I hope you'll give this unique and delicious (trust me, it is) quince pie a try. You'll love it!
In Summary
This Argentine pasta frola or quince pie is:
- a must-try for jam pie lovers out there
- only require some basic ingredients and of course, quince jam
- easy to prepare
- with soft crumbly crust and tangy filling, a perfect combo
- so DELICIOUS that it's difficult to stop munching on it!
Hungry For More?
Here are more Argentine treats for you:
- Coconut & dulce de leche tart
- Classic Argentine alfajores
- Ricotta pie with dulce de leche
- No-bake nutella and dulce de leche cheesecake
Video
📖 Recipe
Pasta Frola (Quince Pie)
Video
Ingredients
The Crust
- 1 cup cornstarch (130 g)
- 3 cups self rising flour (390 g)
- 2 teaspoon baking powder
- ¾ cup granulated sugar (150 g)
- 7 oz unsalted butter (200 g), cold & cut into cubes
- 2 lemons, the zest
- 2 teaspoon vanilla extract
- 3 large eggs , cold from the fridge
The Filling
- 1.1 lb quince cheese (firm jam) , cut into cubes
- 3 tablespoon orange cognac (or juice/water)
Others
- 1 egg yolk , for brushing
- 1 tablespoon any jam or honey , for brushing
- some desiccated coconut , to sprinkle on top
Instructions
The Crust
- Sift corn starch, self-rising flour and baking powder into a bowl. Add in sugar and mix well.
- Now add in cold butter and massage it into the flour with the tips of your fingers until the mixture becomes sand-like. Add in the rest of the ingredients and mix well using a spatula until everything is coming together.
- Pour into a floured working surface and lightly knead with your hands to bring everything together into a ball. Don't over knead.
- Place it back into the bowl, cover with cling film and chill in the fridge for 30 minutes. Meanwhile we proceed with the filling.
The Filling
- Add quince cubes and orange juice into a pot. Cook on low heat until the cubes melt and becomes a thick paste. Cool completely before using.
Assembling
- Place ¾ of dough in between 2 cling films and roll it into 13 inch (33 cm) disk. Remove the top film and sprinkle some flour on the dough.
- Swiftly yet confidently flip it into a 12 inch (30.5 cm) glass container that has been buttered and floured. Re-adjust the dough as you need and remove the film. Trim the edges so that it's ½ inch (1.3 cm) tall, more or less. Set aside to chill in the fridge.
- Use the remaining dough to make 8 lattice. Roll on floured surface for better handling. Chill in the fridge for a while if the dough is too soft to handle.
- Pour cooled quince paste into the container and spread evenly. Arrange the lattice on top. Brush the dough with egg yolk.
- Bake in a preheated oven on the lowest rack at 340ºF (170ºC) for 45 minutes or until the top is golden brown. Remove from the oven and while still hot, brush some jam on the pastry. Finally sprinkle some desiccated coconut on the pastry. Cool completely before slicing. Enjoy!
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Nicky says
I am originally from Argentina and have been looking for a recipe that felt (and tasted) like home. This one was so perfect that being in the thick of postpartum it got me so emotional and just very happy.
Thank you for this recipe, I’ll be saving it and coming back to it forever more!
Bea & Marco says
Thank you so much for sharing this, Nicky, and congratulations on your new baby 😍! Hearing that the recipe reminded you of home and brought you comfort during such a tender time truly means a lot to us.
We’re really glad it could bring you a little happiness, and we’re honored it will stay in your kitchen ❤️.
Susana says
Hola Bea,
I just made my own Membrillo cheese. My friend has a huge quince tree!! and today I chose to follow your receta to make my pasta Frola.
Salió riquísima. Soy de Buenos Aires
Muchas gracias.
Bea & Marco says
¡Hola Susana! Qué alegría leer esto. How wonderful that you made your own membrillo! I’m so happy you chose our recipe for your pasta frola and that it turned out delicious. Sending a big hug to Buenos Aires! 💛
Agostina says
Riquísima! So good 😍
Bea & Marco says
We're happy to hear that you loved it, muchas gracias, Agostina 😍!
Mirela alvarez says
Delicious 😋
Bea says
So glad you liked it! Thanks for the love 🥰
Alicia says
Perfect!!!!!!
Bea says
Yeay 🙌! Thank you Alicia!
Marta Infantino says
I made this Pasta Flora for the fist time. It tasted great. The dough was delicious. Just perfect Argentinian. Yes I am from Argentina.
Thank you. Muchas gracias.
Marta
Bea says
Hola Marta! I'm happy to know that you liked it. I learnt to make it from my husband (he's Argentine). Un saludo grande y muchas gracias!
Carla says
I am from Argentina, but 12 years ago I moved to USA and I try this recipe many times and never had good results until I found yours. This recipe help me to make the perfect pastafrola. Thank you very much for sharing.
Bea says
I'm so happy to hear that! I learnt to make this from my mother-in-law who is Argentine. Thank you!