Mazurek Recipe Ideas for a Delicious Polish Dessert

If you’ve ever explored Polish cuisine, you’ve likely encountered the delightful and decadent mazurek. This traditional Polish Easter cake is a masterpiece of flavors and textures, combining a crisp, buttery base with luscious fillings and intricate decorations.

Whether you’re new to baking or a seasoned pro, this recipe offers a wonderful way to celebrate heritage or simply indulge in a unique dessert that’s both beautiful and delicious.

Mazurek is more than just a cake; it’s a work of art, often adorned with nuts, dried fruits, and colorful glazes. Its rich history and festive appeal make it a beloved treat during special occasions, but it’s so tasty, you might find yourself craving it year-round!

In this blog post, I’ll guide you through a detailed mazurek recipe that’s easy to follow and yields impressive results, perfect for sharing with family and friends.

Why You’ll Love This Recipe

This mazurek recipe stands out for its simplicity and authentic flavors. The buttery shortcrust pastry is perfectly crisp, providing a delightful contrast to the smooth and sweet filling, which you can customize to your liking.

What’s more, decorating your mazurek is a creative endeavor — you can tailor it with nuts, candied fruits, or even chocolate drizzle to match your taste and occasion.

Whether you’re looking for a festive centerpiece dessert or a sweet treat to enjoy with tea, this mazurek is sure to impress. The step-by-step instructions make the process accessible for bakers of all skill levels, and the result is a stunning, flavorful cake that embodies Polish tradition.

Ingredients

• For the pastry: 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1/3 cup (70g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• Pinch of salt
• 2 tbsp cold water (if needed)

• For the filling: 1 cup (250g) apricot jam or plum preserve
• 1 cup (120g) ground almonds or walnuts
• 1/4 cup (30g) powdered sugar
• 1 tsp lemon zest
• For decoration: mixed nuts (walnuts, almonds, hazelnuts), dried fruits (apricots, cherries, figs), and/or candied orange peel
• Optional: 1/2 cup melted dark or white chocolate for drizzling

Equipment

• Mixing bowls
• Measuring cups and spoons
• Rolling pin
• 9×13-inch (23×33 cm) baking pan or tart pan
• Baking sheet
• Parchment paper
• Wire rack
• Small saucepan (for warming jam)
• Spoon or spatula

Instructions

1. Prepare the pastry dough: In a large bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
2. Add the egg and vanilla: Crack in the egg and pour vanilla extract. Mix gently to combine. If the dough is too dry, add cold water, one tablespoon at a time, until it comes together into a firm dough.
3. Chill the dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll out the dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the dough to fit your baking pan. Transfer it carefully to the pan and press it evenly across the bottom and slightly up the sides.
5. Blind bake the crust: Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake another 10 minutes until golden. Let cool completely.
6. Prepare the filling: In a small saucepan, gently warm the apricot jam until smooth and runny. In a bowl, mix the ground nuts with powdered sugar and lemon zest.
7. Assemble the mazurek: Spread the warm jam evenly over the cooled crust. Sprinkle the nut and sugar mixture over the jam layer.
8. Decorate: Arrange nuts, dried fruits, and candied peel in decorative patterns on top. If desired, drizzle melted chocolate over the surface for extra flair.
9. Chill and serve: Place the mazurek in the refrigerator for at least 2 hours to set. Slice into squares or rectangles and serve at room temperature.

Tips & Variations

“For the best crust, keep your butter and water as cold as possible. This prevents the dough from becoming greasy and ensures a flaky texture.”

• Use different jams: Try raspberry, cherry, or plum preserves for varied tastes.
• Add spices: Incorporate cinnamon or cardamom into the nut mixture for warmth and depth.
• Gluten-free option: Substitute all-purpose flour with a gluten-free blend, adjusting water as needed.
• Decorate creatively: Use edible flowers or colorful glaze to make your mazurek truly unique.
• Chocolate base: Add cocoa powder to the pastry dough for a chocolate twist.

Nutrition Facts

Serving Suggestions

Mazurek is best enjoyed fresh at room temperature alongside a cup of hot tea or coffee. For a festive touch, serve it with whipped cream or a dollop of vanilla ice cream.

This cake pairs beautifully with fresh berries during spring and summer months, adding a refreshing contrast.

You can also slice mazurek into small squares for serving at parties or holiday gatherings — it’s a fantastic finger food dessert that guests will love. Leftovers store well in an airtight container in the refrigerator for up to 5 days.

Conclusion

Mazurek is a true celebration of Polish baking tradition — simple yet elegant, with a delightful combination of textures and flavors. This recipe offers a wonderful introduction to making your own mazurek at home, with plenty of room for creativity in fillings and decorations.

Whether you’re preparing it for a holiday or simply craving a unique dessert, this mazurek will surely become a favorite. The buttery crust, fruity jam, and crunchy nuts come together to create a dessert that’s as beautiful as it is delicious.

Give it a try — your taste buds will thank you!

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