Popular variant of the word pastafrola, which has been justified with legends about a tribute to some Flora, or by the name of the pastry chef who created it; but they are all hoaxes.
The correct term is pastafrola. It is the name of a traditional artisan cake from Paraguay and Argentina. The original was a dough coated with quince candy, but there are currently many variants.
PASTAFLORA:PASTEL OR ARTISAN CAKE, MADE WITH FLOUR, SUGAR AND EGGS. TYPICAL OF THE CUISINE OF ARGENTINA AND URUGUAY.