Dulce de leche mazurek is undoubtedly the king of the Easter table. This version isn’t quite festive, as it was baked in January – more of a mix of dried fruits and nuts. For Easter, I recommend decorating it with a decorative pastry edge – it will look beautiful! It’s absolutely delicious, though quite sweet (as mazurki tend to be…). It’s always the first to disappear from the table.
The mazurek in the photo was made using half the recipe in a 20 × 30 cm tin.
Ingredients for the shortcrust base:
- 350 g plain flour
- 200 g cold butter, diced
- 100 g icing sugar
- 2 egg yolks
- 1 tablespoon soured cream
- a pinch of salt
Sift the flour, add the butter and quickly chop with a knife until the mixture resembles crumbs. Add the egg yolks, icing sugar, salt and soured cream, then quickly knead into a dough (you can also use a food processor). Shape into a ball, wrap in cling film and chill in the fridge for 60 minutes.
Grease and line a 35 × 25 cm (or 40 × 25 cm) baking tin with baking parchment. Roll out the dough, transfer it to the tin and press it evenly into the base. If making a festive version, decorate the edges. Prick the base with a fork.
Bake at 180°C for about 20 minutes, or until golden. Remove from the oven and allow to cool.
Additionally:
- 1 tin sweetened condensed milk*
It’s best to prepare the caramel a day in advance so it has time to cool completely. Place the unopened tin in a large saucepan and cover fully with water. Cover with a lid and simmer for 2 hours, ensuring the tin is always covered (top up the water if needed). Remove the tin from the water, allow it to cool completely, then open. Spread the caramel over the cooled pastry base.
Decorate with dried fruits and nuts such as raisins, flaked almonds, candied orange or lemon peel, dates, dried apricots or nuts.
* You can use ready-made dulce de leche (caramel) from a tin to save time.
Tip: you can also make a chocolate version: mix the dulce de leche with melted dark chocolate (about 100 g) and spread over the base.
Enjoy!
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