Traditional Polish royal mazurek

I love reaching for my older cookbooks and baking from them… This traditional Polish royal mazurek is one of the most luxurious versions of the classic. Rich with the finest butter, almonds and fruit preserved in jam; it’s easy to see where the name comes from. It’s well worth trying the shortcrust pastry made with cooked egg yolks – it requires just a little extra effort, but the result is an exceptionally delicate, crumbly texture. This royal mazurek is both a celebration of flavour and a beautiful addition to any Easter table. You won’t be disappointed.

Ingredients for the pastry:

All ingredients should be at room temperature. Hard-boil 4 eggs, remove the yolks and press them through a sieve.

Cream the butter and icing sugar together until pale and fluffy. Add the remaining ingredients and mix until just combined. Shape the dough, cover with cling film and chill in the fridge for at least 2 hours.

Grease and line a 23 × 33 cm baking tin. Roll out two-thirds of the chilled dough and line the base of the tin. From the remaining dough, roll thin ropes (about pencil thickness) and arrange them in a diagonal lattice over the top. Chill again until firm before baking. If you like, brush lightly with beaten egg before baking (optional).

Bake at 180°C for about 20 minutes, or until golden. Remove from the oven and leave to cool completely.

To finish:

Fill the spaces between the lattice with the preserves.

Ingredients for the lemon icing:

Mix together until smooth, adjusting the consistency with more lemon juice or icing sugar as needed. Drizzle the icing over the mazurek.

Enjoy!

 

 

Recipe source: ‘W staropolskiej kuchni i przy polskim stole’ Maria Lemnis, Henryk Vitry.