Fried Egg mazurek

Fried Egg mazurek is another addition to my festive desserts inspired by a fried egg. Fried Egg mazurek is made of delicious shortcrust pastry, icing, passion fruit curd piped on top to resemble the egg yolks, and chopped pistachios as the chives ;). You can, of course, use lemon curd instead of passion fruit curd – a flavour you already know and love.

Ingredients for the shortcrust pastry:

• 350 g plain flour
• 100 g icing sugar
• 200 g cold butter, cubed
• 1 tbsp thick soured cream
• 2 egg yolks
• a pinch of salt

Sift the flour into a bowl, add the butter and quickly rub in or cut with a knife until the mixture resembles breadcrumbs. Add the egg yolks, icing sugar, salt and soured cream and quickly bring together to form a dough (you can also make the dough in a food processor). Shape into a ball, wrap in cling film and chill in the fridge for 30–60 minutes.

Line a 35 × 25 cm baking tin with baking paper. Divide the dough into two portions, approximately ⅔ and ⅓ (the smaller portion will be used to make the pastry strips). Roll out the larger portion of dough and transfer it to the tin. Press it evenly into the base and smooth the surface. Roll the remaining dough into thin strips and arrange them in a lattice pattern over the pastry. Chill the pastry in the tin for a further 60 minutes before baking.

Bake the chilled pastry at 180°C for approximately 20–22 minutes, or until golden. Remove from the oven and leave to cool completely.

Ingredients for the icing:

• 1 cup icing sugar
• 3 tbsp hot water

Place the icing sugar and hot water in a small bowl and mix with the back of a spoon. The icing should be thick and bright white; if necessary, add a little more icing sugar and mix again.

To decorate:

• passion fruit curd, shop-bought or homemade, strained through a sieve to remove the seeds
• chopped pistachios

To assemble:

Transfer the cooled mazurek to a serving platter or board. Ice each individual square, spooning the icing over the top and spreading it with a skewer or cocktail stick, making sure to reach all the corners. Leave until the icing has set.

Pipe the passion fruit curd onto the icing using a piping bag, creating little yellow “yolks”. Sprinkle with chopped pistachios to resemble chives. Cut into squares and serve.

Fried Egg mazurek does not need to be refrigerated.

Enjoy!