Best 3 Royal Mazurka Mazurek Krolewski Recipes
**Mazurek Królewski (Royal Mazurek)** is a traditional Polish cake often served during Easter. It is a rich and decadent dessert made with a shortcrust pastry base, a layer of fruit jam, and a sweet streusel topping. This classic Polish cake is not only delicious but also visually stunning, making it a centerpiece of any Easter table.
The Royal Mazurek is believed to have originated in the 16th century, and it has been enjoyed by Polish people ever since. It is a symbol of spring and new beginnings and is often decorated with colorful eggs, flowers, and other Easter symbols.
This article provides two recipes for making Mazurek Królewski: a traditional recipe and a modern recipe. The traditional recipe uses a yeast-based dough, while the modern recipe uses a shortcrust pastry. Both recipes are delicious and will produce a beautiful and festive cake perfect for Easter or any special occasion.
**Traditional Mazurek Królewski Recipe:**
* A shortcrust pastry base made with butter, flour, sugar, eggs, and a pinch of salt.
* A layer of fruit jam, typically raspberry or apricot, is spread onto the pastry base.
* A streusel topping made with flour, sugar, butter, and nuts is crumbled over the jam.
* The cake is baked until the pastry is golden brown and the topping is crisp.
**Modern Mazurek Królewski Recipe:**
* A shortcrust pastry base made with butter, flour, sugar, eggs, and a pinch of salt.
* A layer of fruit jam, typically raspberry or apricot, is spread onto the pastry base.
* A streusel topping made with flour, sugar, butter, and nuts is crumbled over the jam.
* The cake is baked until the pastry is golden brown and the topping is crisp.
* Once cooled, the cake is decorated with a glaze made with powdered sugar, lemon juice, and water.
Both recipes are delicious and will produce a beautiful and festive cake perfect for Easter or any special occasion.
ROYAL MAZURKA (MAZUREK KROLEWSKI)
This is posted for the World Tour 2005 RecipeZaar event. I haven't had a chance to try it yet. My source is Time Life's Good Cook series "Cakes", and it's origins are from The Art of Polish Cooking by Alina Zeranska. Mazurkas are traditional Polish Easter cakes.
Provided by PanNan
Categories Dessert
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Mazurkas:.
- Preheat oven to 375°F.
- Beat eggs with sugar for 10 minutes, until light and fluffy. Mix water with lemon juice, and add to the eggs in a thin stream while beating. Beat 5 more minutes. Add flour, almonds, and butter alternately. Mix lightly to incorporate.
- Divide batter between two 9 X 13 baking pans lined with buttered parchment paper.
- Bake for 25 minutes, or until golden.
- Cool slightly, then turn them out onto a rack to completely cool.
- Meanwhile make icing (directions below).
- Spread one cake with jam, cover it with the other cake and spread the icing over the top.
- Icing:.
- Stir warm water, lemon juice and confectioner's sugar together until the sugar completely dissolves and the icing is smooth. It should be thick enough to coat the back of a spoon. Add more water if necessary. If you get it too thin, add more sugar.
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
MAZUREK MIGDALOWY OR ORZECHOWY (ALMOND OR WALNUT MAZURKA)
Polish Easter Cookies. A softer version of shortbread, topped with almonds and cut into serving-sized squares. There is a variety of traditional toppings. Mazurka is usually colourfully iced and decorated with jam, nuts and raisins. Other decorations could be eggs done in icing, willow branches made of marzipan, chocolate flowers, or "Alleluja" or "Wesolego Alleluja" (equivalent to Happy Easter) spelled out in almonds. Also called mazurek wielkanocny (Easter mazurka, pronounced mah-ZOO-rek bi-el-ka-NUTS-ny); traditionally mazurek is only served as part of the breakfast feast after Easter Mass. Will keep for 2-3 weeks in a tightly covered container.
Provided by littleturtle
Categories Bar Cookie
Time 1h40m
Yield 72 bars
Number Of Ingredients 14
Steps:
- Sift 2 cups flour and sugar together into a deep mixing bowl.
- Use a spoon to push the egg yolks through a fine sieve into the flour mixture; mix well.
- Add the almonds, vanilla, and cream to flour mixture; and beat in 1/2 lb of butter, a few tablespoons at a time.
- Knead with your hands until dough is smooth and can be formed into a compact ball.
- Wrap in waxed paper and refrigerate for at least 1 hour.
- Preheat oven to 375°F.
- Grease a large cookie sheet with the remaining tablespoon of butter; sprinkle with remaining 2 tablespoons of flour, tipping from side to side to cover completely and evenly.
- Turn the sheet upside down and tap on the bottom to shake off any excess flour.
- On a lightly floured surface, roll dough out to 1/4" thin and place on buttered cookie sheet, using fingers to spread dough so it completely covers the bottom of the pan.
- Brush entire surface with egg, then sprinkle evenly with sliced almonds, gently pressing them into the dough (or if you used walnuts in the dough, you may prefer to use the meringue topping: if you do, beat the egg whites until stiff, then gradually add the powdered sugar and vanilla, beating continuously; spread over the dough instead of the egg and nuts).
- Bake until pastry is golden brown (20-25 minutes).
- Remove from oven, and with a lightly buttered knife, cut into 2"x1" bars.
- Carefully transfer to a wire rack and let cool to room temperature.
Nutrition Facts : Calories 67.3, Fat 4.8, SaturatedFat 2.1, Cholesterol 21.5, Sodium 2.6, Carbohydrate 5.1, Fiber 0.4, Sugar 1.8, Protein 1.3
Tips for Baking Royal Mazurka:
- Use high-quality butter for the crust, as it will result in a more flavorful and flaky texture.
- Chill the butter before grating it, as this will make it easier to work with.
- Press the dough firmly into the pan, ensuring that it is evenly distributed and compact.
- Bake the crust until it is golden brown, as this will provide a sturdy base for the filling.
- Allow the crust to cool completely before adding the filling, as this will prevent the filling from becoming too runny.
- Use fresh fruit for the filling, as this will provide the best flavor and texture.
- If using a jam or preserve for the filling, ensure that it is thick and not too runny.
- Spread the filling evenly over the cooled crust, ensuring that it reaches all the edges.
- Top the filling with a lattice crust or a simple sprinkle of powdered sugar before baking.
- Bake the mazureka until the crust is golden brown and the filling is bubbling, as this will ensure that it is cooked through.
- Allow the mazureka to cool completely before slicing and serving, as this will allow the filling to set properly.
Conclusion:
The Royal Mazurka is a delicious and festive cake that is perfect for any occasion. With its combination of a flaky crust, sweet filling, and elegant appearance, it is sure to impress your guests. By following the tips and instructions provided in this article, you can easily create a Royal Mazurka that is both beautiful and delicious.
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