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Making Pasta Flora From Scratch

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axariotisxy

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I saw in another thread that pasta flora is a fairly easy Greek dessert to make to take to someone's house. I tried to make it once and I messed up the dough - it was far too dense.

Is it possible that I overworked it or maybe even used too much flour?

The recipe I used didn't give me instructions for how long to mix the dough, and then how to tell if he dough was all set - so my gut is that I overworked it. It had the texture of a cracker.
 
Hi axariotisxy,

Yes it is possible you over worked the dough. Did you rest your dough at all? Also over baking is also another factor of having it be like a cracker.
Mix your butter and sugar very well, at least 5 min. And then add your flour, and mix till it’s incorporated.
 
PemiKanavos said:
Hi axariotisxy,

Yes it is possible you over worked the dough. Did you rest your dough at all? Also over baking is also another factor of having it be like a cracker.
Mix your butter and sugar very well, at least 5 min. And then add your flour, and mix till it’s incorporated.
Click to expand...
I didn't rest my dough! I will try again and this time, I will rest the dough. How long should I?
 
PemiKanavos said:
At least 30minutes to an hour
Click to expand...
I agree, you need to rest it at least 30 minutes. When you touch the dough, it should feel like it got softer and a little warmer. This will make it easier to work with.
 
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