- Dish type
Mazurek, also known as mazurka, is a flat Polish cake made with yeast or non-yeast doughs and topped with any combination of almond paste, preserves, dried fruits, nuts, meringues, and sometimes left plain. Traditionally served at Easter, this pastry is so delicious and easy to make, it now appears at tables year-round.
24 people made this
IngredientsMakes: 1 mazurek
- 175g (6 ounces) butter
- 4 tablespoons caster sugar
- 6 tablespoons (2 ounces) ground blanched almonds
- 1/2 teaspoon grated lemon zest
- 320g (11 ounces) plain flour
- 2 large hard-boiled egg yolks, pushed through a sieve
- 1 large raw egg yolk
- pinch of salt
- icing sugar to dust
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Cream together butter and sugar with an electric mixer until light and fluffy.
- By hand, stir in almonds, lemon zest, flour ( making sure to measure flour correctly) and hard-boiled egg yolks.
- Add raw egg yolk, salt and cinnamon; mix into a smooth dough. This entire process from step 1 can be done in a food processor, if you prefer.
- Place dough in cling film and chill in the fridge for at least 30 minutes.
- Preheat oven to 375 C / Gas 5.
- Cut off 1/3 dough and return, wrapped, to the fridge. Roll out 2/3 dough and place on 20 x 28cm (8 x 11 inch) baking tray. Pierce or "dock" the dough with a fork. Using a pastry brush, paint egg wash (1 beaten egg with 1 teaspoon water) over dough.
- Roll remaining 1/3 dough and cut into 6mm (1/4 inch) strips. Arrange strips lattice-style over dough. Brush lattice strips with egg wash. Bake for 20-30 minutes, or until light golden brown and crisp.
- Allow to cool completely. Place pastry on a serving plate and spoon fruit jam alternately into the open spaces of the lattice work. Sprinkle lightly with icing sugar.
See it on my blog
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Polish Easter Fig and Lemon Mazurek [mah-zoo-rehk] is a traditional Easter dessert made of shortbread crust, and a decorative topping of choice. Chocolate , caramel, dried fruit and nuts are often a choice. I wanted to make something fruity and fresh, so I’ve come up with this recipe for a fig-lemon version. Mazurek – Polish Easter Shortcrust Tart
Mazurek is a traditional polish easter pastry. It starts with shortbread style crust, followed by a layer of caramel filling which is then topped with chopped nuts and chocolate eggs. The recipe is easy and not complicated at all.
It is often decorated with fanciful patterns or by arranging delicacies in the shape of easter eggs or pussy willows.
How To Make Mazurek
The crust it is made just with flour, caster sugar, butter and egg yolks. Big plus for not needing any baking pan to prepare it.
To make the crust, place flour, sugar, and cold butter cubes one the work surfance. Using knife chop butter and flour together until you get tiny pieces of butter. Add in egg yolks, knead the dough until comes together. Shape into a ball then cover tightly with plastic wrap and place in fridge for at least 30 minutes. Take the dough out of the fridge, place on well floured parchment paper. Roll it out into rectangle then trim the dough to the A4 paper size. Roll remaining dough into finger-thick rolls. Place dough rolls onto each side. Using fork make prick all over. Bake in preheated oven for 10 minutes until golden. Take out off the oven then cool completely.
Place condensed milk into a medium pot then fill it with water. Ensure the can is completely covered with water at all times during cooking. Cook for 2-3 hour then remove from the water and allow to cool.
Place cooled caramel into heat proof bowl. Melt over pot with simmering water. Pour caramel onto cooled crust. Decorate with chopped nuts and chocolate eggs.
PS: If you make any of my recipes, don’t forget to tag me on Instagram as @myfoodaycom and use the #myfooday hashtag. It makes me so happy to see you preparing my recipes!
Mazurek, whether homemade or purchased at the many bakeries in Poland, is considered an Easter splurge after 40 days of fasting for Lent. That might be why this cake is tooth-achingly sweet.
Another reason is that Holy Week, the period from Palm Sunday to Easter Sunday, is a busy one in a Polish household.
The interior and exterior of the house are cleaned from top to bottom. In the small town of Chochołow, on the outskirts of Zakopane in southern Poland, the homes are made of beautiful wood and, every spring, the women of the household get out their brushes and pails and scrub the exterior of their homes until the wood is white.
Easter cooking and baking are often done during Holy Week. Already overwhelmed with chores, Easter desserts naturally devolved into ones that could be prepared well in advance of Easter Sunday without getting stale. Enter the mazurek, often made with an overabundance of dried fruits to keep it moist.
When the top of an Easter mazurka is frosted, it typically is emblazoned with the words "Alleluja" or "Wesołego Alleluja," the latter of which loosely translated is "Happy Easter," spelled out in almonds or icing.
Frequently, pussy willow branches (a popular sign of spring in Poland) made of marzipan, or mini chocolate chips and almonds are depicted on the cake top.
200g butter or block margarine
50g fresh yeast or 25g of dried yeast
200g of bakalie (dried fruits including currants, raisins, peel, figs, dates, prunes etc)
Warm the milk to hand heat and mix in the yeast.
Melt the butter on a gently heat.
In a bowl whisk the eggs with the sugar until they are light and fluffy.
Add the milk and yeast mixture and mix thoroughly.
Leave in a warm place for 8 hours!
Grease and line a large baking tray 33cm x 24cm
Pre-heat the oven to GM5 – 190°C
Mix the bakalie(dried fruits) with the flour.
Mix the flour and fruits with the yeast mixture.
Place the dough into the tin – spreading it out evenly.
Place the dough onto the tray and put in the oven.
Bake for around 25 – 30 minutes.
Prick the surface of the cake with a fork in several places.
Leave it to cool in the tin for a while and then remove from the tin and place on a wire rack to cool.
Pour the hot chocolate topping over the top.
2 – 3 tablespoons of water
You could double this amount if you want to it to cover all over and be a bit thicker.
In a small saucepan gently melt the butter and sugar .
Add the cocoa and water and mix it till it is all blended together.
You can decorate the top with dried fruit and nuts – you would really need to do double the topping ingredients for this,
Served on Royal Doulton – Counterpoint – 1973 – 1987
Pistachio Cake – Polish Mazurek
In Poland, like probably in so many other countries, special holidays or celebrations have not only traditions associated with them but also food prepared especially for these occasions. Some of the dishes we, of course, enjoy at other times as well but few are exclusive only to those holidays. And a cake called Mazurek, baked especially for Easter is one example.
Mazurek is a thin cake beautifully decorated with dried fruits, nuts, sprinkles or icing. And these are the only common features of all Mazurek’s. But there are many differences between the various types. Some of them are similar to tarts: a shortcrust pastry base with a topping (jam, marmalade, homemade fudge) and icing. Another consist of two layers of pastry (shortcrust and sponge) “glued” with jam or jelly. Some are rectangular in shape, others – oval.
The below Pistachio Cake recipe is based on a delicious walnut Mazurek. In this case, there is no shortcrust base, but there is a lovely topping instead that adds a different texture to the spongy but pretty heavy cake. The original, traditional recipe uses ground walnuts and a bit of plain flour. I decided to use pistachios and rice flour. Why? Because I love pistachios and their green colour matches up with spring and Easter. Additionally, I wanted to bake a gluten free cake, that’s the reason why I used rice flour. But if you are not concerned about gluten, plain flour is probably a slightly better option as the rice flour makes the cake a bit drier although it is still delicious. And even though I have written above that Mazurek is typical for Easter, I think this one is too good to be enjoyed only once per year!
Have you heard about the SIRT food diet? If yes, here is another example of&hellip
Are you a fan of Twix, but you are on a vegan or gluten-free diet&hellip
Are you a fan of chocolate mousse? Then you will love this cake that apart&hellip
How to make a Mazurek Easter Pie
Mazurek- a traditional Polish Easter pie
The mazurek cake is said to be a variation on a Turkish recipe, and has been a firm element of Polish Easter tradition since the 17th century. 'Mazurek' is also the name of a traditional dance, and Mazury (Mazuria in English) is a region in the North-East of Poland, green with forests and blue with lakes.
As usual, the pluralisation gets tricky when translated. Mazurek is one cake, mazurki are many.
Here is how to make some mazurki:
500 grams of flour
250 grams of butter
150 grams of powder sugar
3 egg yolks
Mix the flour and butter until it has the consistency of breadcrumbs.
Mix in the sugar and egg yolks until you have a dough. If it is too dry, add a little cream.
You can use an electric blender.
Wrap up in cellophane, refrigerate for about an hour.
This is your pie and cookie dough. Roll it out thin, tuck it into a pie pan, and be careful that it doesn't burn in the oven. And let the crusts cool before you take them out of the pans and pour in the filling.
The filling can be jam, caramel, kaymak. our family standard is chocolate, and you're on your own there- it's a matter of preference. The general rule is to sit a pot inside a saucepan of simmering water, and melt down a combination of dark and milk chocolate. You can add nutella, you can add fudge spread- just be careful that it doesn't get too hot and start clumping.
Pour it into the pie crusts, shake them gently to spread it evenly. And then start decorating.
Done? Congratulations! But you can't eat any of it until after the Resurrection!
Since the mazurek was supposed to be the crown of the feast which the family would wait for all through Lent, the idea is to make it as pretty as possible. As a child I used to play with cookies and that horrific coloured icing which comes in little tubes and requires samsonic force to be squeezed out. until somewhere around 2007 I discovered seeds.
Seeds look classy. They look sophisticated. They look rustic, quaint, traditional.
Most people know that a mazurek (mazurka in English) is a Polish folk dance. It is also the word for someone or something from Mazur (the region known as Mazowsze in Polish) in North Central Poland.
A tasty meaning of mazurek, is a flat Polish cake made with different bases and toppings. The varieties are seemingly endless and vary from region to region and family to family. They can be made with yeast doughs, crumbly shortbread-like doughs (ciasto kruche) or flaky, puff-pastry-like doughs.
The mazurek is usually baked in a rectangular or square shape.
The topping varieties include: almond paste, dried fruits, fresh fruits, nuts, meringues, kajmak, jam or poppy seed paste.
There is often an icing of some sort poured over the topping.
A mazurek is rarely over 2.5 cm (1 inch) in height.
It is thought that the mazurek, was inspired by sweet Turkish desserts that came to Poland via the spice trade routes from Turkey in the early 17th century .
Mazurek is traditionally served at Easter when it is considered an Easter treat after 40 days of fasting for Lent and this is maybe why this cake is so sweet.
Another reason is that Holy Week, the period from Palm Sunday to Easter Sunday, is a busy one in a Polish household as the interior and exterior of the house is cleaned from top to bottom so any baking that could be prepared well in advance of Easter Sunday without getting stale was good and the mazurek, often made with an over-abundance of dried fruits to keep it moist is well suited to this.
When the top of an Easter mazurek is iced , it typically is emblazoned with the words “Alleluja” or “Wesołego Alleluja“ (Happy Alleluja or Happy Easter).
This is not technically food. It’s more a technique of making your food pretty. The best outcome I’ve ever got with decorating Easter eggs was in a primary school using a technique, that includes melted wax and different dyes. I have good wax this year, so maybe I will try to do something prettier than last year…
Anyways, have a look at the board I created for you – some of the eggs are so beautiful.
Eggs probably should be moved to the first position on this list. There are many ways you can use eggs, especially if you went overboard with making too many pisanki. I usually go super simple and serve them with just mayonnaise and green onions. You can stuff them too, or make egg salad, or tuna, egg and avocado spread.
List of 5 Polish breakfast food item
- Bigos: This pork made food is not only popular in Poland, but also demanding in another country of the world. It needs mushroom, onion, garlic, carrot, and bacon to prepare.
- Bread: In Poland, there is a lot of ways to eat bread. But most of the time they toast it or role it. Butter, jam or honey is used to eating the bread at breakfast. Without this, they also have other bread made food item at breakfast .
- Egg: All the possible way to prepare the egg, is used in Poland. No matter boil, fry or baked egg is accepted. Even they have soupy egg which is so healthy.
- Cake: As usual polish children like cake-like Mazurek, Sernik, and Babka. Those are the type of pastry and it is creamy as people think. Even in a different festival, those are the mandatory item.
- Drinks: usually at breakfast they have coffee. But often they also drink like wine.
“Breakfast table is a fun table”- That types of Fable are conventional till now in Poland. If you have a plan to visit the country and want to have the taste of each type of food then visit them during their festival.
Because at the festival they prepare all types of foods. In fact, they treat other people even without money. None of the other parts of the year they don’t pay time to make all types of food at the same time.