Best 2 Mazurek Polish Easter Cake Recipes
In the heart of Polish culinary heritage lies mazurek, an exquisite Easter cake that captivates taste buds with its rich flavors and intricate designs. This traditional treat holds a prominent place on the праздничный стол (holiday table), symbolizing renewal and rebirth. Bakers craft mazurek with a delicate shortcrust pastry base, filled with a variety of delectable fillings, from sweet fruit preserves to nutty marzipan and creamy chocolate ganache. The artistry of mazurek extends beyond its taste, as bakers adorn the cake with intricate patterns, using colorful glazes, dried fruits, and nuts to create a visual masterpiece. A slice of mazurek is not just a dessert; it's a celebration of Polish culture and heritage, a testament to the creativity and skill of Polish bakers.
This article presents a collection of mazurek recipes, each representing a unique take on this classic Easter delight. From the classic fruit-filled mazurek, bursting with the vibrant flavors of raspberry, apricot, and plum, to the indulgent chocolate mazurek, a symphony of rich chocolate and nutty praline, these recipes offer a range of options to suit every palate. For those who prefer a more traditional approach, there's the classic poppy seed mazurek, a beloved Polish Easter treat featuring a smooth poppy seed filling and a dusting of powdered sugar. Explore the recipes in this article and discover the artistry and flavors that make mazurek a cherished part of Polish Easter celebrations.
MAZUREK KRóLEWSKI: POLISH ROYAL MAZUREK RECIPE
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Steps:
- Gather the ingredients.
- Cream together butter and sugar with an electric mixer until light and fluffy.
- By hand, stir in almonds, zest , flour, making sure to measure flour correctly , and the two hard-cooked egg yolks.
- Add raw egg yolk, salt, and cinnamon, and mix into a smooth dough. This entire process, from step 1, can be done in a food processor, if you prefer.
- Place dough in plastic wrap and refrigerate for at least 30 minutes.
- Heat oven to 375 F. Cut off 1/3 dough and return, wrapped, to the refrigerator. Roll out 2/3 dough and place on an 8-inch-by-11-inch tart pan with a removal bottom or a small sheet pan. Pierce or "dock" the dough with the tines of a fork.
- In a small bowl, make an egg wash by whisking together the 1 whole egg with 1 teaspoon water.
- Roll out remaining 1/3 dough and cut into 1/4-inch strips. Arrange strips lattice-style over dough. Brush lattice strips with the egg wash.
- Bake for 20 to 30 minutes, or until light golden brown and crisp.
- Allow to cool completely. Place pastry on a serving plate and spoon fruit preserves alternately into the open spaces of the lattice work. Sprinkle lightly with confectioners' sugar.
Nutrition Facts : Calories 576 kcal, Carbohydrate 80 g, Cholesterol 185 mg, Fiber 2 g, Protein 10 g, SaturatedFat 12 g, Sodium 106 mg, Sugar 40 g, Fat 25 g, ServingSize 8 servings, UnsaturatedFat 0 g
MAZUREK (POLISH EASTER CAKE)
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
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
Tips:
- To make the mazurek dough easier to work with, chill it in the refrigerator for at least 30 minutes before rolling it out.
- If you don't have a rolling pin, you can use a wine bottle to roll out the dough.
- To prevent the mazurek from sticking to the baking sheet, line it with parchment paper.
- Bake the mazurek until the edges are golden brown and the center is set.
- Let the mazurek cool completely before adding the filling.
- If you are using a fruit filling, be sure to drain off any excess liquid before adding it to the mazurek.
- You can decorate the mazurek with a variety of toppings, such as chopped nuts, dried fruit, or chocolate chips.
Conclusion:
Mazurek is a delicious and festive Polish Easter cake that is sure to impress your family and friends. With its buttery crust, sweet filling, and colorful decorations, mazurek is a showstopper that is perfect for any Easter celebration.
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