Mazurek Królewski: Polish Royal Mazurek Recipe
This Mazurek or Mazurka recipe is for a flat Polish cake made with a non-yeast dough and topped with preserves. Links to other mazureks are provided.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 6ounces butter (room temperature)
- 4tablespoons sugar
- 2ounces almonds (ground blanched, 6 tablespoons)
- ½teaspoon lemon zest (grated)
- 2 ½cups all-purpose flour
- 2large egg yolks (hard-boiled, sieved)
- 1large egg yolk (raw)
- Pinch salt
- Pinch cinnamon
- 6ounces apricot preserves
- 6ounces raspberry preserves (or cherry preserves)
- 1whole egg
- Confectioners' sugar (for dusting)
Instructions
Step 1
Gather the ingredients.Step 2
Cream together butter and sugar with an electric mixer until light and fluffy.Step 3
By hand, stir in almonds, zest , flour, making sure to measure flour correctly , and the two hard-cooked egg yolks.Step 4
Add raw egg yolk, salt, and cinnamon, and mix into a smooth dough. This entire process, from step 1, can be done in a food processor, if you prefer.Step 5
Place dough in plastic wrap and refrigerate for at least 30 minutes.Step 6
Heat oven to 375 F. Cut off 1/3 dough and return, wrapped, to the refrigerator. Roll out 2/3 dough and place on an 8-inch-by-11-inch tart pan with a removal bottom or a small sheet pan. Pierce or "dock" the dough with the tines of a fork.Step 7
In a small bowl, make an egg wash by whisking together the 1 whole egg with 1 teaspoon water.Step 8
Roll out remaining 1/3 dough and cut into 1/4-inch strips. Arrange strips lattice-style over dough. Brush lattice strips with the egg wash.Step 9
Bake for 20 to 30 minutes, or until light golden brown and crisp.Step 10
Allow to cool completely. Place pastry on a serving plate and spoon fruit preserves alternately into the open spaces of the lattice work. Sprinkle lightly with confectioners' sugar.