Quirky Foodster
  1. Back

Mazurek Wielkanocny

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

3
Servings

Ingredients

  • Plain flour — 250 g (9 oz)
  • Butter, cold and cubed — 225 g (8 oz)
  • Icing sugar — 60 g (2 oz)
  • Egg yolks — 2
  • Fruit preserve (apricot or plum) — 160 g (5.5 oz)
  • Chopped nuts — 35 g (1.25 oz)
  • Dried fruit, chopped — 35 g (1.25 oz)
  • Icing, for decoration — 125 g (4.4 oz)

Method

  1. Combine the flour and icing sugar, then rub in the cold butter until crumbly.
  2. Add the egg yolks and bring together into a smooth dough; wrap and chill for 30 minutes.
  3. Preheat the oven to 180°C (350°F).
  4. Roll the dough out thinly and place on a baking tray, trimming to a neat rectangle or desired shape.
  5. Prick all over with a fork and bake for 15–18 minutes until lightly golden; let cool completely.
  6. Spread the cooled base with fruit preserve.
  7. Decorate generously with chopped nuts, dried fruit and drizzled icing in an attractive pattern.
  8. Let the icing set before slicing into small pieces to serve.

Introduction: A flat, richly decorated shortbread-based cake topped with fruit, nuts and icing, a beloved centrepiece of the Polish Easter table.

Cultural Background: Mazurek is an essential part of Polish Easter celebrations, its flat, elaborately decorated form quite distinct from typical Western cakes, families often taking pride in creating intricate, colourful designs on top.

Tips: Chill the dough well before rolling, as this makes it much easier to handle and results in a crisper base. Take time with the decoration, as an attractive, colourful design is very much part of the mazurek tradition.

Variations: Use different fruit preserves and nut combinations according to family tradition. Create decorative patterns with the icing, a cherished part of Polish Easter baking creativity.

Storage: Store in an airtight container at room temperature for up to 1 week.

Reheating: Not applicable — served at room temperature.

FAQs:

Q: Is mazurek a cake or a cookie?

A: It's somewhere in between — a flat, dense shortbread-like base, more akin to a bar or tart than a traditional layered cake.

Q: When is mazurek traditionally made?

A: For Easter, as one of the essential sweet dishes gracing the Polish Easter table alongside other traditional foods.

© Arscale 2026 · Privacy Policy