01 of 08
So What Is a Polish Royal Mazurka (Mazurek Królewski), Anyway?
A Mazurek is a flat Polish pastry served either plain or topped with jam, dried fruit or fresh fruit. They were traditionally featured at Easter time, but they now appear year-round. This particular Mazurek is called royal, probably because the fruit filling between the lattice-work of the pastry resembles the jewels in a crown. Here is the Royal Mazurek Recipe in its entirety.Continue to 2 of 8 below.
02 of 08
What You Will Need to Make Polish Royal Mazurka
Polish Royal Mazurka (Mazurek Królewski) Ingredients
- 6 ounces room-temperature butter
- 4 tablespoons sugar
- 2 ounces (6 tablespoons) ground (not chopped) blanched almonds
- 1/2 teaspoon grated lemon zest
- 2 1/2 cups all-purpose flour
- 2 large hard-cooked egg yolks, pushed through a sieve
- 1 large room-temperature raw egg yolk
- Pinch salt
- Pinch cinnamon
- 1 large room-temperature egg
- 1 teaspoon water
- 6 ounces apricot preserves
- 6 ounces raspberry or cherry preserves
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- Confectioners' sugar (optional)
03 of 08
Cream Butter and Sugar in a Medium Bowl
In a medium bowl or stand mixer, cream together 6 ounces room-temperature butter and 4 tablespoons sugar until light and fluffy.Continue to 4 of 8 below.
04 of 08
Add Dry Ingredients
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- By hand, stir in 2 ounces ground (not chopped) almonds, 1/2 teaspoon grated lemon zest, 2 1/2 cups all-purpose flour, making sure to measure flour correctly, and 2 large hard-cooked egg yolks that have been pushed through a sieve. Mix until a smooth dough is achieved.
- Add 1 large raw egg yolk, a pinch of salt and pinch of cinnamon, and mix into a smooth dough. This entire process, including creaming the butter and sugar, can be done in a food processor if you prefer.
05 of 08
Refrigerate the Dough
Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
Note: This can be a difficult dough for some to work with, but it is a traditional recipe. The dough for this pastry is not meant to be like pie dough. It is a delicate dough that takes a little coaxing, but the flavor is worth it.Continue to 6 of 8 below.
06 of 08
Roll Out the Chilled Dough and Fit into a Tart Pan
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- Heat oven to 375 degrees. Cut off 1/3 of dough, wrap it in plastic and return it to the refrigerator.
- Roll out the remaining 2/3 dough to a thickness of 1/4 inch on a Silpat mat or between parchment paper 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. Using a pastry brush, egg wash (1 beaten egg with 1 teaspoon water) the dough.
07 of 08
Create Lattice and Bake
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- Remove remaining 1/3 dough from the refrigerator and roll 1/8-inch thick. Cut into 1/4- to 1/2-inch-wide strips. Arrange strips lattice-style over dough.
- Brush lattice strips with egg wash. Bake for 20 to 30 minutes, or until light golden brown and crisp. Remove from oven and cool completely on a wire rack.
08 of 08
Top the Baked and Cooled Mazurek with Preserves
- When the Mazurek is completely cool, remove it from the tart pan and place it on a pretty serving plate.
- Spoon fruit preserves alternately into the open spaces of the lattice work. Alternatively, fill two pastry bags with the preserves and pipe it into the lattice work. It will make things a lot easier.
- Sprinkle lightly with confectioners' sugar, if desired.