MAZURKAS (POLAND)
We tasted cookies from all over Eastern Europe, and these bars really stood out - they were beautiful, satisfying, sweet and colorful, and the dried fruit really sings Christmas. They're usually made on Christmas Eve, but their portability would make them great for bake sales or cookie swaps.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 24 bars
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F. Coat a 9 by 13-inch baking pan with butter or nonstick spray. Line the bottom of the pan with parchment paper.
- For the cookie: Whisk the flour, baking powder and salt in a bowl.
- Beat the butter and sugar in a large bowl, with an electric mixer, at medium-high speed until creamy, about 2 minutes. Scrape down the sides and add the egg and vanilla extract. Beat well, and then scrape down the sides.
- While mixing on low speed, add the dry ingredients in 3 batches. Scrape down the bowl between each addition, and mix until just blended.
- Transfer the dough to the prepared pan and spread evenly with a spatula. Bake until light golden brown with spots of darker golden brown and darker edges, about 30 minutes. Cool completely, about 45 minutes.
- Meanwhile, prepare the fruit: Whisk the cornstarch and sugar together in a small saucepan. Whisk in orange juice until mixture dissolves. Stir in the fruits and candied orange peel. Bring to a simmer over medium, stirring often; continue to cook, stirring until thickened into a compote, about 3 minutes more. You should be able to draw the spoon along the bottom of pan and see the pan with no liquid seeping back. Remove from heat and transfer to a bowl. Stir in the nuts and lemon zest.
- Spread fruit evenly over the top of the cooled crust.
- Heat oven to 350 degrees F. Bake mazurkas until golden brown around edges and fruit sets but is still slightly glossy and jewel-like, about 10 minutes. Cool in pan on rack.
- Cut, using an oiled knife, into 24 bars. Serve.
RASPBERRY MAZURKAS
This is a super easy and delicious snack that is great for breakfast or after school! Kids enjoy helping because they get to use their hands.
Provided by Brandie
Categories Desserts Cookies Bar Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
- Mix flour, brown sugar, oats, coconut, and walnuts together in a bowl. Pour melted butter over the flour mixture and mix. The mixture should clump together easily when compressed.
- Press about half the flour mixture into the bottom of the prepared baking dish; top with a layer of raspberry preserves. Finish by topping with the remaining flour mixture, patting lightly to complete the 'crust.'
- Bake in preheated oven until browned, 20 to 25 minutes. Cool completely before cutting to serve.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 44.4 g, Cholesterol 25.4 mg, Fat 12.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 7.1 g, Sodium 81.4 mg, Sugar 27.2 g
MAZUREK KRóLEWSKI: POLISH ROYAL MAZUREK RECIPE
Steps:
- Gather the ingredients.
- Cream together butter and sugar with an electric mixer until light and fluffy.
- By hand, stir in almonds, zest , flour, making sure to measure flour correctly , and the two hard-cooked egg yolks.
- Add raw egg yolk, salt, and cinnamon, and mix into a smooth dough. This entire process, from step 1, can be done in a food processor, if you prefer.
- Place dough in plastic wrap and refrigerate for at least 30 minutes.
- Heat oven to 375 F. Cut off 1/3 dough and return, wrapped, to the refrigerator. Roll out 2/3 dough 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.
- In a small bowl, make an egg wash by whisking together the 1 whole egg with 1 teaspoon water.
- Roll out remaining 1/3 dough and cut into 1/4-inch strips. Arrange strips lattice-style over dough. Brush lattice strips with the egg wash.
- Bake for 20 to 30 minutes, or until light golden brown and crisp.
- Allow to cool completely. Place pastry on a serving plate and spoon fruit preserves alternately into the open spaces of the lattice work. Sprinkle lightly with confectioners' sugar.
Nutrition Facts : Calories 576 kcal, Carbohydrate 80 g, Cholesterol 185 mg, Fiber 2 g, Protein 10 g, SaturatedFat 12 g, Sodium 106 mg, Sugar 40 g, Fat 25 g, ServingSize 8 servings, UnsaturatedFat 0 g
MAZUREK (POLISH EASTER CAKE)
This sweet sheet cake is a must in Poland on Easter. It looks beautiful with the flower decoration made out of 2 different colored jams and flaked almonds. [Recipe originally submitted to Allrecipes.pl]
Provided by mar_janna
Categories World Cuisine Recipes European Eastern European Polish
Time 2h11m
Yield 24
Number Of Ingredients 15
Steps:
- Combine 1 1/2 cups plus 2 tablespoons butter, sugar, and egg in a bowl; beat with an electric mixer until creamy. Beat in mashed egg yolks. Add flour, ground almonds, and lemon zest. Knead into a dough. Cover and refrigerate for 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
- Roll out 2/3 of the dough on a lightly floured surface into a rectangle the size of the baking sheet. Lay onto the prepared baking sheet. Roll remaining dough into finger-thick rolls. Press dough rolls onto the cake in a diamond-shaped pattern. Brush rolls with beaten egg.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
- Pour 1/4 cup water into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes.
- Heat cherry and apricot preserves in 2 small pots over low heat until hot. Strain through a fine-mesh sieve. Mix half of the dissolved gelatin into each flavor. Alternate filling the diamond shapes of the cake with the 2 different flavors. Arrange sliced almonds and candied cherries into flower shapes on top.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 30.2 g, Cholesterol 73.3 mg, Fat 15 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 8.4 g, Sodium 16.7 mg, Sugar 10.1 g
MAZURKA
Raisins, walnuts and dried plums fill this fruitcake-like dessert shared by Kera Bredin from Vancouver, British Columbia. "When I have leftover egg whites, I like to make this old Russian family recipe," Kera says.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, sugar, baking powder and salt. Stir in raisins, plums and walnuts; toss to coat evenly. In a bowl, beat egg whites on high speed until stiff peaks form. Stir about a third of the egg whites and vanilla into flour mixture. Fold in remaining egg whites. Transfer to a 9-in. square baking dish coated with cooking spray., Bake at 300° for 40-45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool. Cut into squares.
Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 83mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
MAZURKI
This recipe comes direct from the Food Network Kitchens, and was presented as an Around-the-World cookie theme for 2007 Christmas --HOWEVER--Mazurki are actually an Easter tradition in Poland, the culmination of a days-long food fest. If you're not a stickler for tradition, they make a lovely, bejeweled presentation on a cookie platter: a shortbread base hosting a gleaming assortment of dried fruits. Although it's not part of the recipe, I always soak my raisins, craisins and other chewy dried fruits in warm water and brandy for about 15 minutes for a better effect in baking. Busy baker's tips: When double-wrapped, the cookie base keeps at room temperature for 3 days or frozen for 1 month. The fruit compote can be made up to 1 week ahead and refrigerated. Store completed cookies in an airtight container, layers separated with parchment paper, for up to 5 days. Enjoy! This is a favorite holiday recipe in my home.
Provided by East Wind Goddess
Categories Bar Cookie
Time 1h5m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F. Coat a 9 by 13-inch baking pan with butter or nonstick spray.
- Line the bottom of the pan with parchment paper.
- Prepare all the chopped fruits and candied orange peel, and set aside.
- For the cookie:
- Whisk the flour, baking powder and salt in a bowl.
- Beat the butter and sugar in a large bowl, with an electric mixer, at medium-high speed until creamy, about 2 minutes.
- Scrape down the sides and add the egg and vanilla extract. Beat well, and then scrape down the sides.
- While mixing on low speed, add the dry ingredients in 3 batches. Scrape down the bowl between each addition, and mix until just blended.
- Transfer the dough to the prepared pan and spread evenly with a spatula. Bake until light golden brown with spots of darker golden brown and darker edges, about 30 minutes.
- Cool completely, about 45 minutes.
- Meanwhile, prepare the fruit:
- Whisk the cornstarch and sugar together in a small saucepan.
- Whisk in orange juice until mixture dissolves.
- Stir in the fruits and candied orange peel.
- Bring to a simmer over medium, stirring often; continue to cook, stirring until thickened into a compote, about 3 minutes more. You should be able to draw the spoon along the bottom of pan and see the pan with no liquid seeping back.
- Remove from heat and transfer to a bowl. Stir in the nuts and lemon zest.
- Spread fruit evenly over the top of the cooled crust.
- Heat oven to 350 degrees F. Bake mazurkas until golden brown around edges and fruit sets but is still slightly glossy and jewel-like, about 10 minutes. Cool in pan on rack.
- Cut, using an oiled knife, into 24 bars.
Nutrition Facts : Calories 191.5, Fat 9.2, SaturatedFat 5.1, Cholesterol 29.1, Sodium 36.9, Carbohydrate 26.2, Fiber 1.2, Sugar 15.8, Protein 2.3
MAZUREK MIGDALOWY OR ORZECHOWY (ALMOND OR WALNUT MAZURKA)
Polish Easter Cookies. A softer version of shortbread, topped with almonds and cut into serving-sized squares. There is a variety of traditional toppings. Mazurka is usually colourfully iced and decorated with jam, nuts and raisins. Other decorations could be eggs done in icing, willow branches made of marzipan, chocolate flowers, or "Alleluja" or "Wesolego Alleluja" (equivalent to Happy Easter) spelled out in almonds. Also called mazurek wielkanocny (Easter mazurka, pronounced mah-ZOO-rek bi-el-ka-NUTS-ny); traditionally mazurek is only served as part of the breakfast feast after Easter Mass. Will keep for 2-3 weeks in a tightly covered container.
Provided by littleturtle
Categories Bar Cookie
Time 1h40m
Yield 72 bars
Number Of Ingredients 14
Steps:
- Sift 2 cups flour and sugar together into a deep mixing bowl.
- Use a spoon to push the egg yolks through a fine sieve into the flour mixture; mix well.
- Add the almonds, vanilla, and cream to flour mixture; and beat in 1/2 lb of butter, a few tablespoons at a time.
- Knead with your hands until dough is smooth and can be formed into a compact ball.
- Wrap in waxed paper and refrigerate for at least 1 hour.
- Preheat oven to 375°F.
- Grease a large cookie sheet with the remaining tablespoon of butter; sprinkle with remaining 2 tablespoons of flour, tipping from side to side to cover completely and evenly.
- Turn the sheet upside down and tap on the bottom to shake off any excess flour.
- On a lightly floured surface, roll dough out to 1/4" thin and place on buttered cookie sheet, using fingers to spread dough so it completely covers the bottom of the pan.
- Brush entire surface with egg, then sprinkle evenly with sliced almonds, gently pressing them into the dough (or if you used walnuts in the dough, you may prefer to use the meringue topping: if you do, beat the egg whites until stiff, then gradually add the powdered sugar and vanilla, beating continuously; spread over the dough instead of the egg and nuts).
- Bake until pastry is golden brown (20-25 minutes).
- Remove from oven, and with a lightly buttered knife, cut into 2"x1" bars.
- Carefully transfer to a wire rack and let cool to room temperature.
Nutrition Facts : Calories 67.3, Fat 4.8, SaturatedFat 2.1, Cholesterol 21.5, Sodium 2.6, Carbohydrate 5.1, Fiber 0.4, Sugar 1.8, Protein 1.3
MAZURKA WITH APRICOT TOPPING
These Polish bar cookies are traditionally made on Christmas Eve.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen wedges
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees.
- Cream butter until fluffy. Sift together flour, sugar, and salt and add to butter, alternating with the egg yolks. Beat until well mixed. Carefully stir in almonds and citrus zest.
- Pat dough into two 10-inch buttered and parchment-lined cake pans.
- Bake for 35 to 40 minutes, until golden brown.
- For the Apricot Topping: Heat jam gently. Add liqueur. Strain warm glaze through a fine sieve and spread atop cooked mazurka.
MAZURKA BAR
Number Of Ingredients 9
Steps:
- 1. Adjust an oven rack one third up from the bottom and preheat oven to 325 degrees
- 2. Place the flour, salt and sugar in processor. Cut in 1/2 inch butter cubes with pulse mode until mixture resembles coarse meal. Stir in the coconut, oatmeal and walnuts, pulse to blend. Add the 1/4 cup of melted butter, pulse again.
- 3. Place about half ( 2-3 cups) of the mixture in an unbuttered 8-inch square cake pan. Press evenly with your fingertips. Cover with a piece of wax paper and with the palm of your hand, press against the paper to make a smooth, compact layer. Remove wax paper.
- 4. Spread raspberry jam in an even layer over the pastry, staying 1/4 to 1/2 inch away from the edges. Sprinkle the remaining pastry evenly over the filling. Recipe says to repeat wax paper thing but I haven't done it.
- 5. Bake4 for 60 to 70 minutes until the top is barely semi firm to the touch.
- 6. Cool in the pan for 15 minutes or so; be sure to cut around the sides to loosen from the pan before cutting and serving.
More about "mazurka recipes"
ROYAL MAZUREK POLISH EASTER CAKE - IMPERIAL SUGAR
From imperialsugar.com
MAZUREK OR MAZURKA, TRADITIONAL POLISH PASTRY - BAKE …
From bake-street.com
MAZURKA RECIPE - COOKING INDEX
From cookingindex.com
BLUEBERRY MAZURKA | TEN MORE BITES
From tenmorebites.com
MAZURKA - DAIRY FREE RECIPES
From fooddiez.com
MAZUREK MIGDALOWY OR MAZURKA BARS ON BAKESPACE.COM
From bakespace.com
POLISH WEDDING CAKES (MAZURKA) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POLISH MAZURKA RECIPE – NORTHRICHLANDHILLSDENTISTRY
From northrichlandhillsdentistry.com
GREAT RECIPE FOR POLISH MAZURKAS (COOKIES)
From artisanimports.com
MAZUREK (POLISH EASTER PASTRY) - POLISH HOUSEWIFE
From polishhousewife.com
DELICIOUS MAZURKA | RECIPES WIKI | FANDOM
From recipes.fandom.com
MY AUNTIE’S TRADITIONAL POLISH MAZUREK RECIPE
From polishfoodies.com
RECIPE(TRIED): MAZURKA BARS (LIKE GREAT HARVEST BREAD CO.)
From recipelink.com
MAZURKA COOKIES STEP-BY-STEP RECIPE WITH PICTURES - BYLENA.COM
From bylena.com
MAZURKA - RECIPE
From en.edunclub.ru
PIE "MAZURKA" - A STEP-BY-STEP RECIPE WITH A PHOTO | RECIPES 2022
From culinaryfoodrecipes.com
RUSSIAN FRUIT CAKE RECIPE (MAZURKA FRUIT CAKE) – WINDOWS TO RUSSIA
From windowstorussia.com
DRIED-CRANBERRY MAZURKAS RECIPE | MYRECIPES
From myrecipes.com
RECIPE CAKE "CHOCOLATE MAZURKA". CALORIE, CHEMICAL COMPOSITION …
From healthy-food-near-me.com
MAZURKA BAR RECIPE GREAT HARVEST - FIND THE BUSINESS INFORMATION …
From companytrue.com
MAZURKA CAKE WITH MILK CREAM ⋆ MECOOKS BLOG
From mecooks.com
RECIPE: MAZURKA STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
MAZURKA - EASTER NUT CAKE RECIPE
From bakerrecipes.com
EASTER MAZUREK RECIPE - POLISH HOUSEWIFE
From polishhousewife.com
MAZURKA BARS RECIPE GREAT HARVEST - RACKANDOPINION.CA
From rackandopinion.ca
MAZUREK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MAZURKA SANDWICHES - COMPLETERECIPES.COM
From completerecipes.com
CHOCOLATE MAZURKAS - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love