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Is Pasta Flora Easy to Make?

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paharo45

paharo45

Active member
I remember my mom making pasta flora and I used to think it looked so complicated.

I have her recipe but I haven't tried to make it yet. I have never made it with her, only watched.

I am wondering if I got it wrong - the recipe actually looks easy.

The key, I have been told, is to make sure to not overwork the dough. What exactly does this mean? It kind of seems a bit like a cross between a butter cookie and a pie crust. I want to make sure I understand the texture of the dough correctly before I dive in.
 
Pasta flora is such a yummy dessert to make. And even though many tend to shy away from it because they get intimidated from the process of making the dough, they shouldn’t. The dough is a cookie-like shortbread crust. And yes you are right, the dough should not be overworked. This way you insure that you get a tender crust. So knead the dough a couple of times to just barely mix the dough, which should not be too crumbly nor too wet.
 
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  3. Assemble the Bougatsa:
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    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
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