Best Mazurka With Apricot Topping Recipes

MAZURKAS (POLAND)

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.

MEAN CHEF'S RASPBERRY MAZURKAS

Steps:

• Preheat oven to 350°F.
• Melt butter and cool.
• Combine all dry ingredients in mixer with paddle.
• Add melted butter until well combined.
• Press half of the mixture in a half sheet pan and roll to firm.
• Spread with jam to within 1/2-inch of edges.
• Spread remaining mixture evenly on top and press down lightly.
• Bake until golden brown.

ROYAL MAZURKA (MAZUREK KROLEWSKI)

Steps:

• Mazurkas:.
• Preheat oven to 375°F.
• Beat eggs with sugar for 10 minutes, until light and fluffy. Mix water with lemon juice, and add to the eggs in a thin stream while beating. Beat 5 more minutes. Add flour, almonds, and butter alternately. Mix lightly to incorporate.
• Divide batter between two 9 X 13 baking pans lined with buttered parchment paper.
• Bake for 25 minutes, or until golden.
• Cool slightly, then turn them out onto a rack to completely cool.
• Meanwhile make icing (directions below).
• Spread one cake with jam, cover it with the other cake and spread the icing over the top.
• Icing:.
• Stir warm water, lemon juice and confectioner's sugar together until the sugar completely dissolves and the icing is smooth. It should be thick enough to coat the back of a spoon. Add more water if necessary. If you get it too thin, add more sugar.

MAZUREK MIGDALOWY OR ORZECHOWY (ALMOND OR WALNUT MAZURKA)

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.

RASPBERRY MAZURKAS

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.