Best 2 Mazurek Migdalowy Or Orzechowy Almond Or Walnut Mazurka Recipes

Indulge in the exquisite flavors of Mazurek Migdalowy (almond Mazurek) and Mazurek Orzechowy (walnut Mazurek), traditional Polish confections that are a symphony of taste and texture. These delectable cakes are synonymous with the festive season in Poland, gracing tables during Easter and other special occasions.

Crafted with a crumbly shortcrust pastry base and a rich filling of almonds or walnuts, these Mazureks are a true testament to Polish culinary artistry. The almond filling is a symphony of ground almonds, sugar, butter, and eggs, while the walnut filling boasts a delightful combination of chopped walnuts, sugar, butter, and spices. Both fillings are then adorned with a lattice pattern of shortcrust pastry, creating a visually stunning masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

MAZUREK (POLISH EASTER CAKE)

Mazurek (Polish Easter Cake) image

This sweet sheet cake is a must in Poland on Easter. It looks beautiful with the flower decoration made out of 2 different colored jams and flaked almonds. [Recipe originally submitted to Allrecipes.pl]

Provided by mar_janna

Categories World Cuisine Recipes European Eastern European Polish

Time 2h11m

Yield 24

Number Of Ingredients 15

Ingredients

1 ½ cups unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
¾ cup white sugar
1 egg
3 hard-boiled egg yolks, mashed
3 cups all-purpose flour
1 cup ground almonds
2 teaspoons lemon zest, or to taste
1 beaten egg
¼ cup water
3 tablespoons unflavored gelatin
½ cup cherry preserves
½ cup apricot preserves
¼ cup candied cherries, halved, or more as needed
¼ cup sliced almonds

Steps:

Combine 1 1/2 cups plus 2 tablespoons butter, sugar, and egg in a bowl; beat with an electric mixer until creamy. Beat in mashed egg yolks. Add flour, ground almonds, and lemon zest. Knead into a dough. Cover and refrigerate for 1 hour.
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
Roll out 2/3 of the dough on a lightly floured surface into a rectangle the size of the baking sheet. Lay onto the prepared baking sheet. Roll remaining dough into finger-thick rolls. Press dough rolls onto the cake in a diamond-shaped pattern. Brush rolls with beaten egg.
Bake in the preheated oven until golden brown, 20 to 25 minutes.
Pour 1/4 cup water into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes.
Heat cherry and apricot preserves in 2 small pots over low heat until hot. Strain through a fine-mesh sieve. Mix half of the dissolved gelatin into each flavor. Alternate filling the diamond shapes of the cake with the 2 different flavors. Arrange sliced almonds and candied cherries into flower shapes on top.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 30.2 g, Cholesterol 73.3 mg, Fat 15 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 8.4 g, Sodium 16.7 mg, Sugar 10.1 g

MAZURKAS (POLAND)

Mazurkas (Poland) image

We tasted cookies from all over Eastern Europe, and these bars really stood out - they were beautiful, satisfying, sweet and colorful, and the dried fruit really sings Christmas. They're usually made on Christmas Eve, but their portability would make them great for bake sales or cookie swaps.

Provided by Food Network Kitchen

Categories dessert

Time 1h50m

Yield 24 bars

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 cup unsalted butter, soft, but still cool
1 cup sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
4 teaspoons cornstarch
4 teaspoons sugar
1 cup orange juice
1/2 cup dried apricots, diced
1/2 cup dried dates, quartered
1/2 cup dried cherries, each halved
1/2 cup dark or golden raisins
3 tablespoons candied orange peel, diced
1/2 cup raw peeled pistachios
Finely grated zest of 1/2 lemon

Steps:

Preheat oven to 375 degrees F. Coat a 9 by 13-inch baking pan with butter or nonstick spray. Line the bottom of the pan with parchment paper.
For the cookie: Whisk the flour, baking powder and salt in a bowl.
Beat the butter and sugar in a large bowl, with an electric mixer, at medium-high speed until creamy, about 2 minutes. Scrape down the sides and add the egg and vanilla extract. Beat well, and then scrape down the sides.
While mixing on low speed, add the dry ingredients in 3 batches. Scrape down the bowl between each addition, and mix until just blended.
Transfer the dough to the prepared pan and spread evenly with a spatula. Bake until light golden brown with spots of darker golden brown and darker edges, about 30 minutes. Cool completely, about 45 minutes.
Meanwhile, prepare the fruit: Whisk the cornstarch and sugar together in a small saucepan. Whisk in orange juice until mixture dissolves. Stir in the fruits and candied orange peel. Bring to a simmer over medium, stirring often; continue to cook, stirring until thickened into a compote, about 3 minutes more. You should be able to draw the spoon along the bottom of pan and see the pan with no liquid seeping back. Remove from heat and transfer to a bowl. Stir in the nuts and lemon zest.
Spread fruit evenly over the top of the cooled crust.
Heat oven to 350 degrees F. Bake mazurkas until golden brown around edges and fruit sets but is still slightly glossy and jewel-like, about 10 minutes. Cool in pan on rack.
Cut, using an oiled knife, into 24 bars. Serve.

Tips:

Prep Your Ingredients: Before you start baking, make sure all of your ingredients are measured and ready to go. This will help you stay organized and avoid any unexpected delays.
Use Room Temperature Ingredients: Whenever possible, use room temperature ingredients for your Mazurek. This will help them combine more easily and create a smoother batter.
Don't Overmix the Dough: Overmixing the dough can make your Mazurek tough and crumbly. Mix just until the ingredients are combined, then stop.
Chill the Dough: Chilling the dough before baking helps to develop the flavor and makes it easier to work with. Make sure to chill the dough for at least 30 minutes before rolling it out.
Bake the Mazurek Until Golden Brown: The Mazurek is done baking when the edges are golden brown and a toothpick inserted into the center comes out clean.
Let the Mazurek Cool Completely: Before you add the topping, let the Mazurek cool completely. This will help to prevent the topping from melting or sliding off.

Conclusion:

Mazurek is a delicious and festive Polish cake that is perfect for any occasion. With its rich, buttery dough and variety of toppings, there is sure to be a Mazurek that everyone will enjoy. Whether you prefer a classic almond Mazurek or a more unique walnut Mazurek, be sure to experiment with different recipes and find your favorite. No matter which recipe you choose, you are sure to enjoy this special Polish treat!