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.

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Mazurek – Polish Easter Shortcrust Tart

traditional polish easter pastry
Prep Time20 mins
Total Time3 hrs 20 mins
Course: Dessert
Yield: 12
Cost: 2 €

Equipment

  • no equipment required

Materials

Crust

  • 200 g wheat flour
  • 50 g caster sugar
  • 100 g cold butter
  • 2 egg yolks

Topping

  • 400 g condensed milk
  • chopped nuts
  • chocolate eggs

Instructions

  • 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 over 220 ° C 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.

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