pasta frollan.

Brit.

/ˌpastə ˈfrəʊlə/, U.S.

/ˌpɑstə ˈfroʊlə/

Forms: 1800s pasta frolle, 1800s– pasta frolla.

Origin: A borrowing from Italian. Etymon: Italian pasta frolla.

Etymology: < Italian pasta frolla (1773 or earlier) < pasta pastry, dough (see pasta n.¹) + frolla, feminine of frollo soft, tender, of unknown origin: see further M. Cortelazzo and P. Zolli Diz. etimol. della lingua italiana (ed. 2, 1999) at cited word.

Cookery.

A short pastry made with flour, butter, eggs, and sugar, and used in making biscuits, sweet tarts, etc.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > pastry > [noun] > types of pastry

puff paste1598

bread pastea1654

wafer-paper1718

puff pastry1788

suet crust1809

pâte brisée1824

pasta frolla1848

chou pastry1892

puff1908

filo1946

shortcrust pastry1951

1848 Sharpe's Mag. Mar.–June 70/2 Dinner for an English family. Two polastri... A roast fowl... Pasta Frolla.

1862 C. E. Francatelli Royal Eng. & Foreign Confectioner xvi. 165 Prepare the pasta frolle.., roll it out thin, stamp out twenty-four circular flats, measuring..five inches across.

1954 E. David Ital. Food 263 Italian pastry cooks are still famous. Their pastries—pasta frolla ( a kind of short pastry made with the addition of sugar and eggs) and pasta sfoglia (flaky pastry)—are first class.

1986 Los Angeles Times (Nexis) 12 Jan. (Calendar section) 81 They make a wonderful fonduta, too, molten Fontina and egg yolks poured over pasta frolla and crowned with truffles.

2002 Daily News (N.Y.) (Nexis) 27 Mar. (Good Living section) 1 Prepare the pasta frolla; chill until needed.

This is a new entry (OED Third Edition, June 2005; most recently modified version published online March 2022).

单词	pasta frolla
释义	pasta frollan. Brit. /ˌpastə ˈfrəʊlə/, U.S. /ˌpɑstə ˈfroʊlə/ Forms: 1800s pasta frolle, 1800s– pasta frolla. Origin: A borrowing from Italian. Etymon: Italian pasta frolla. Etymology: < Italian pasta frolla (1773 or earlier) < pasta pastry, dough (see pasta n.¹) + frolla, feminine of frollo soft, tender, of unknown origin: see further M. Cortelazzo and P. Zolli Diz. etimol. della lingua italiana (ed. 2, 1999) at cited word. Cookery. A short pastry made with flour, butter, eggs, and sugar, and used in making biscuits, sweet tarts, etc. ΘΚΠ the world > food and drink > food > dishes and prepared food > pastry > [noun] > types of pastry puff paste1598 bread pastea1654 wafer-paper1718 puff pastry1788 suet crust1809 pâte brisée1824 pasta frolla1848 chou pastry1892 puff1908 filo1946 shortcrust pastry1951 1848 Sharpe's Mag. Mar.–June 70/2 Dinner for an English family. Two polastri... A roast fowl... Pasta Frolla. 1862 C. E. Francatelli Royal Eng. & Foreign Confectioner xvi. 165 Prepare the pasta frolle.., roll it out thin, stamp out twenty-four circular flats, measuring..five inches across. 1954 E. David Ital. Food 263 Italian pastry cooks are still famous. Their pastries—pasta frolla ( a kind of short pastry made with the addition of sugar and eggs) and pasta sfoglia (flaky pastry)—are first class. 1986 Los Angeles Times (Nexis) 12 Jan. (Calendar section) 81 They make a wonderful fonduta, too, molten Fontina and egg yolks poured over pasta frolla and crowned with truffles. 2002 Daily News (N.Y.) (Nexis) 27 Mar. (Good Living section) 1 Prepare the pasta frolla; chill until needed. This is a new entry (OED Third Edition, June 2005; most recently modified version published online March 2022). < n.1848
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