Mazurek Recipe

Name: Mazurek
Prep time: 25 min
Cook time: 30 min
Yield: 16 servings
Cuisine: Polish
Ingredients: 300 g plain flour; 150 g cold butter, cubed; 80 g icing sugar; 3 egg yolks; 1 tbsp soured cream; 1 pinch salt; 400 g tinned sweetened condensed milk, caramelised; 100 g butter, softened; 50 g walnuts; 50 g blanched almonds; 30 g raisins; 30 g glacé cherries

Mazurek

A flat Polish Easter cake of crisp shortcrust topped with chocolate or caramel and decorated with nuts and dried fruit.

55 min prep and cooking plus time for cooling the base and setting the topping for a few hours, which the recipe does not time at least 55 min start to finish Serves 16 servings Easy

Why Mazurek Works

Pour the topping on warm, not hot. That is the quick tip for mazurek, the flat Easter cake of Poland, because a topping that is too hot soaks into the pastry and makes it soft, and a cold one will not spread. The cake is a base of crisp shortcrust with a thick layer of sweet topping, decorated with whole nuts, candied peel or dried fruit.

The pastry is flour, butter, sugar, egg yolks and a spoonful of soured cream, pressed into a lined tin and baked until pale gold. It must be crisp, so bake it until the edges colour. For the topping, a toffee of condensed milk, cooked in the tin, or a chocolate ganache, are both traditional. Spread over the cooled base and decorate while it is still soft.

Try a pattern of halved almonds, walnut halves, raisins and glacé cherries, or write Wesołych Świąt, Happy Easter, in icing. Leave it for several hours at room temperature to set, and cut into small squares, since the cake is very sweet. It keeps for a week in a tin. The flavour improves after a day.

What to Put on the Table With Mazurek

Tea
Coffee
Easter basket treats

How to Make Mazurek

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Heat the oven to 180°C / 355°F and line a 25 x 35 cm tin. Rub the cold butter into the flour, icing sugar and salt, mix in the yolks and soured cream and press into the tin.
Prick the base and bake for 30 minutes until golden at the edges. Cool completely.
Beat the caramelised condensed milk with the softened butter until smooth.
Spread over the base and decorate with the walnuts, almonds, raisins and cherries.
Leave to set for a few hours and cut into small squares.

Worth Knowing Before You Cook

Bake the base until crisp.

Spread the topping on cool but soft.

Cut small squares, as it is very sweet.

Leftovers

Keeps for 1 week in a tin.

Common Questions

How long does Mazurek take to make?

25 minutes of preparation and 30 minutes of cooking, so at least 55 minutes. The method also needs time for cooling the base and setting the topping for a few hours, which it does not time, so treat that as a minimum. The recipe serves 16.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

352Calories

6gProtein

37gCarbs

20gFat

1gFibre

21gSugar

50mgSodium

Vegetarian

Mazurek

What to Put on the Table With Mazurek

How to Make Mazurek

Worth Knowing Before You Cook

Leftovers

Common Questions

The Numbers per Serving

Your notes on this recipe

Cooked this? Keep a note for next time

What to Put on the Table With Mazurek

How to Make Mazurek

Worth Knowing Before You Cook

Leftovers

Common Questions

The Numbers per Serving

Your notes on this recipe

Cooked this? Keep a note for next time

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