How to Make Mazurek: A Step-by-Step Guide to Poland’s Beloved Easter Treat

Mazurek, a Polish Easter shortcrust pastry, is a feast for both the eyes and the palate. Imagine a buttery, crumbly crust layered with delicious fillings like almond paste, fruit preserves, and nuts. This traditional treat is not only incredibly delicious but also a beautiful centerpiece for your Easter celebrations.

Whether you’re familiar with Polish cuisine or looking to explore new baking adventures, this guide will equip you with everything you need to know to bake a stunning mazurek from scratch.

Gathering Your Ingredients for Mazurek

Before we dive into the baking process, let’s gather our ingredients:

For the Crust:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, chilled and diced
• 1 large egg yolk
• 1 tablespoon cold water
• 1/4 teaspoon salt

For the Almond Filling:

• 1 cup almond flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon almond extract

Toppings:

• 1/2 cup apricot preserves
• 1/4 cup sliced almonds, toasted
• 1/4 cup chopped candied orange peel

You can get creative with the toppings and choose from various options like:

• Different fruit preserves (plum, raspberry, or strawberry)
• Chopped nuts (walnuts, pecans, pistachios)
• Dried fruits (cranberries, apricots, raisins)
• Chocolate shavings
• Glazes (lemon, rum, or vanilla)

Feel free to personalize your mazurek based on your preferences and what’s available in your pantry!

Tools You’ll Need

Here are the essential tools to help you bake your mazurek:

• Measuring cups and spoons
• Mixing bowls
• Rolling pin
• Baking sheet
• Parchment paper
• Pastry blender (optional, but helpful for incorporating butter into the flour)
• Spatula
• Pastry brush

Step-by-Step Mazurek Baking Instructions

Now that we have our ingredients and tools ready, let’s bake our delicious mazurek:

Making the Shortcrust Pastry:

1. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, and salt.
2. Cut in the butter: Add the diced cold butter to the flour mixture. Using your fingers or a pastry blender, work the butter into the flour until the mixture resembles coarse crumbs.
3. Add wet ingredients: In a separate small bowl, whisk together the egg yolk and cold water. Pour this mixture into the flour and butter mixture.
4. Form the dough: Gently mix the ingredients until a dough starts to form. Avoid overmixing. If the dough feels too dry, add another tablespoon of cold water.
5. Chill the dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough helps prevent shrinkage during baking.

Preparing the Almond Filling:

1. Cream butter and sugar: In a mixing bowl, beat together the softened butter and sugar until light and fluffy.
2. Add egg and extract: Beat in the egg and almond extract until well combined.
3. Incorporate almond flour: Gradually add the almond flour to the wet ingredients, mixing until a smooth paste forms.

Assembling and Baking the Mazurek:

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Roll out the dough: Lightly flour your work surface. Roll out the chilled dough into a circle or rectangle, depending on your preference, about 1/4 inch thick.
3. Transfer the dough: Carefully transfer the rolled-out dough onto the prepared baking sheet.
4. Spread the almond filling: Evenly spread the almond filling over the dough, leaving about a 1-inch border around the edges.
5. Add toppings: Brush the exposed dough border with water. Arrange your desired toppings over the almond filling, gently pressing them down.
6. Bake: Bake the mazurek for 30-35 minutes, or until the crust is golden brown and the filling is set.
7. Cool completely: Let the mazurek cool completely on the baking sheet before cutting and serving.