📝 About This Recipe
A centerpiece of the Polish Easter table, this Mazurek is a stunning shortcrust tart that balances a buttery, crumbly base with a rich, velvety layer of homemade caramel. Traditionally served to celebrate the end of Lent, this flat cake is as much a work of art as it is a dessert, adorned with intricate patterns of dried fruits and nuts. Its thin profile and concentrated sweetness make it the perfect sophisticated treat to enjoy with a cup of strong coffee during spring celebrations.
🥗 Ingredients
The Shortcrust Base
- 2 cups All-purpose flour (sifted)
- 1 cup Unsalted butter (cold, cubed)
- 1/2 cup Powdered sugar
- 2 pieces Hard-boiled egg yolks (pushed through a fine sieve)
- 1 piece Raw egg yolk (large)
- 1 tablespoon Sour cream (full fat)
- 1 teaspoon Lemon zest (finely grated)
The Caramel Filling
- 14 ounces Canned Dulce de Leche or Kajmak (one standard can)
- 1/2 teaspoon Sea salt (flaky)
- 1 teaspoon Vanilla extract (pure)
Traditional Decoration
- 1/2 cup Blanched almonds (whole or slivered)
- 1/4 cup Dried apricots (sliced into thin strips)
- 1/4 cup Walnut halves
- 2 tablespoons Candied orange peel (finely chopped)
- 1 ounce Dark chocolate (melted, for drizzling)
👨🍳 Instructions
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1
In a large food processor or mixing bowl, combine the sifted flour, powdered sugar, and cold cubed butter. Pulse or use a pastry cutter until the mixture resembles coarse sand.
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2
Add the sieved hard-boiled egg yolks, raw egg yolk, sour cream, and lemon zest. The hard-boiled yolks are a secret Polish technique for an extra-tender, melt-in-the-mouth crumb.
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3
Briefly knead the dough until it just comes together into a ball. Do not overwork it. Wrap in plastic film and refrigerate for at least 1 hour to allow the gluten to relax.
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4
Preheat your oven to 350°F (175°C). Line a rectangular baking sheet (approx. 9x13 inches) with parchment paper.
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5
Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Transfer it to the baking sheet.
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6
Trim the edges to form a neat rectangle. Use the scraps to roll out thin 'snakes' of dough and place them around the perimeter to create a small raised border. Press down with a fork to decorate and seal.
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7
Prick the base of the dough all over with a fork to prevent air bubbles. Bake for 18-22 minutes until the pastry is a beautiful golden brown.
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8
Remove the pastry from the oven and let it cool completely on the tray. It is very fragile while warm!
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9
In a small saucepan over low heat, gently warm the Dulce de Leche with the sea salt and vanilla extract until it is smooth and pourable.
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10
Pour the warm caramel over the cooled pastry base, spreading it evenly to the edges with an offset spatula.
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11
While the caramel is still tacky, arrange your nuts and dried fruits. Traditionally, almonds are arranged to look like 'bazie' (pussy willow catkins), a symbol of Polish Easter.
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12
Drizzle with a tiny bit of melted dark chocolate if desired, then let the Mazurek set in a cool place for at least 2 hours before slicing into small squares or diamonds.
💡 Chef's Tips
Use high-quality European-style butter with a high fat content for the best pastry texture. If the dough feels too dry to come together, add one extra teaspoon of cold sour cream. Don't skip the hard-boiled egg yolks; they provide a unique short texture that defines an authentic Mazurek. Watch the caramel carefully as it warms; you want it fluid but not boiling, or it may become too hard once cooled. You can substitute the caramel for a thick plum jam (powidła) for a more tart, traditional variation.
🍽️ Serving Suggestions
Serve with a strong, dark roast coffee or a glass of dry Earl Grey tea. Pair with a small glass of chilled cherry liqueur (Wiśniówka) for a festive touch. Display as a centerpiece on a white linen cloth surrounded by painted Easter eggs (pisanki). A dollop of unsweetened whipped cream on the side can help balance the intense sweetness of the caramel. Store in a cool, dry place covered with a kitchen towel; it actually tastes better the second day!