|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 5g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mazurka wafers, which have the same name as a traditional Polish folk dance, are flat and crispy cookies (wafle) that are usually part of other richer desserts and act as layers between creamy and sugary fillings. There are other pastries and cakes by the same name, but of different appearance, that are commonly found in Catholic households during Easter to mark the end of the forty days of lent. One can understand the overly rich and sugary preparations that accompany these wafers being served after that time of reflection and repent.
Although their origin is uncertain, mazurkas of many types are found in all countries of Eastern Europe. It's thought the cookies came to Poland via the Turkish during the 17th century. Delicious on their own, these wafers are even better if sandwiched around a thin layer of honey, jam, or chocolate spread and sprinkled with confectioners' sugar.
These crispy wafer cookies need very few ingredients, which you might have in your pantry and are easily mixed. The batter of eggs, sugar, vanilla, clarified butter, and flour is cooked in a Polish wafer iron—if you don't have access to one a Scandinavian goro or krumkake iron will work perfectly. The cookies are then cooled off before assembling them in a cake, although nothing beats a fresh wafer with a cup of coffee or tea. These cookies are very fragile and can become soggy if not stored in an airtight container.
Gather the ingredients.
In a standing mixer or big mixing bowl, cream the egg yolks with the confectioner's sugar until light in color.
Stir 4 ounces of clarified butter and the vanilla extract into the egg yolk mixture. Mix well.
Add the flour and beat vigorously until you get a batter that is thick in texture but pourable, like a pancake batter. If too thick, dilute with half and half, a spoonful at a time.
In a medium bowl, whip egg whites to soft peaks.
Carefully fold egg whites into the prepared batter.
Place the wafer iron over a gas or electric burner on medium heat. Brush with the remaining clarified butter and spoon in just enough batter to cover the surface.
Close the iron lid and cook for approximately 90 seconds. Flip and cook for an additional 90 seconds.
Carefully remove the cookie to a platter to cool. Repeat with remaining batter. Serve right away, or store tightly covered to avoid becoming soggy.
What is Clarified Butter?
Similar to ghee, but of a slightly different flavor, clarified butter is made by simmering unsalted butter and skimming the milk solids and water. The leftover golden-colored fat is clarified butter, great for cooking and sautéing as its smoke point is higher than regular butter. Ghee is further cooked, so although similar in principle, it has a nuttier flavor because it's been simmered for longer than plain clarified butter.
How to Assemble a Wafer Mazurka Torte or Filled Cookie
For an easy and delectable filled cookie made out of these sweet wafers you need just a few additional ingredients:
To make a sandwich cookie, spread one plain side of a wafer with the filling once the wafers are completely cool. Top with another wafer, plain side down. Dust with confectioners' sugar just before serving.
To use these cookies to build a torte of 6 to 8 layers, you need:
- 1 cup of filling of your choice
- 8 ounces of melted chocolate
Build the torte alternating cookies and filling, and then pour the melted chocolate over the top. When set, cut into small squares to serve.