Jews Cooking Part 2: Pasta Frola

Pasta Frola is a very typical Argentinian dessert, also popular in Uruguay, as far as I know. In the Part 2 of Jews Cooking my friend Silvina Holzman agreed to share her recipe on this blog. She is an awesome cook and I had the opportunity to enjoy her pasta frola so I can vouch for it. With no further ado, 

Pasta Frola
Ingredients :
300 g.  self-raising flour
150 g. sugar
150 g. butter
1 egg (yolk and white)
1 yolk
zest of 1 lemon
salt
dulce de membrillo (quince paste)
white wine

Preparation:

1. In a bowl mix together the flour, sugar and salt. Make a hole in the middle to add the wet ingredients.
2. In another bowl mix the butter with the eggs and the lemon zest.
3. Mix wet and dry ingredients very well (you can use a tbs or two of tepid water). You can also use an electric mixer or a kitchenaid type of processor.
4. Once the dough is formed, cover with a kitchen towel and let ir rest for an hour.
5. Butter and flour the mold.
6. Use 2/3 of the dough and stretch it thouroughly over the mold. That may take some time but it is crucial
7. Mash the dulce de membrillo with a fork and add to that past a little of white wine (Manischewitz wine would be nice too).
8. Pour it over the dought, carefully
9. You need to make little ropes with the rest of the dough to make the decorative "mesh" that is the trade mark of a true pasta frola. Handle them with care (wet your hands with water from time to time). The design is as shows in the picture (see below)
10. Moderate oven 350 F for around 20 minutes.

This is the Pasta Frola. Thank  you very much, Silvina!