Mazurek is a sweet pastry usually baked for Easter. Mazurek is based on shortcrust or sponge pastry, which is covered with filling once baked. Popular fillings to use for decorating the mazurek include dulce de leche, jam, milk cream, marmalade and nut cream. If you are baking mazurek, you surely know that the decoration is as important as their taste. Candied fruits, dried fruits, frosting and chocolate can all be used to decorate the mazurek.
The Easter mazurek, for which I share the recipe with you below, is a mazurek with dulce de leche, decorated with dried cranberries and almond flakes. Its preparation is really very simple. The shortcrust pastry is made in five minutes, it is just as quick to roll it out and place it on a baking tin. The cake decoration, if not fancy, is just as quick. If you know this type of cake, you must know that it is quite sweet, which is why those who like this type of sweets will like it the most. I recommend the following recipe for mazurek cake and I wish you successful baking 馃檪
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Ingredients for Mazurek cake.
- 180 g all-purpose flour
- 80 g butter
- 50 g icing sugar
- a pinch of salt
- 1 small egg
- 1 tablespoon of sour cream
- 250 g dulce de leche
- 40 g dry cranberries
- 20 g almond flakes
Additionally:
- margarine and flour for greasing the tin
How to make Mazurek cake.
Sift the flour, icing sugar and a pinch of salt onto the pastry board. Add diced cold butter and chop it with a knife for a few minutes, until the ingredients begin to stick together. At that point, add the egg and the sour cream and make a dough. Wrap the pastry in cling film and place it in the refrigerator for 30 minutes. After removing it from the refrigerator, roll out the shortcrust pastry to a thickness of about 0.5 centimetres.
Brush the metal mazurek tin lightly with margarine and sprinkle it with a little flour. Carefully line the bottom and sides of the tin with the previously rolled out pastry. Additionally, after placing the pastry, prick it with a fork in several places, then put it in an oven preheated to 180 degrees Celsius. Bake the shortcrust pastry for 25-28 minutes. After baking, remove it from the oven and let it cool down.
When the shortcrust pastry case is cold, spread the dulce de leche evenly on it and decorate the mazurka with chopped dried cranberries and almond flakes.
Good to know when making Mazurek cake.
I used a narrow, rectangular mazurek tin measuring 35 by 11 centimetres. This tin had a removable bottom, which made it easier for me to remove the pastry from it.
When choosing dulce de leche, I recommend advocaat or traditional flavour. I usually make Easter mazurek with advocaat flavour.
After kneading, you can freeze the shortcrust pastry. Just wrap the pastry with cling film and place it in a freezer. You can also put it in a tightly closed plastic container after wrapping it in foil, to avoid the smell from the freezer affecting the pastry. The pastry can be stored in the freezer for up to 3 months. It goes without saying that after removing it from the freezer, defrost the pastry before baking. I often defrost pastry frozen overnight in the refrigerator. If the next day the pastry is not completely defrosted, I finish the defrosting at room temperature.
Are you looking for Easter desserts? If so, try our recipe for Cooked kouglof.
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