Best Royal Mazurka Mazurek Krolewski Recipes

MAZUREK KRóLEWSKI: POLISH ROYAL MAZUREK RECIPE

Mazurek Królewski: Polish Royal Mazurek Recipe image

This Mazurek or Mazurka recipe is for a flat Polish cake made with a non-yeast dough and topped with preserves. Links to other mazureks are provided.

Provided by Barbara Rolek

Categories Breakfast Brunch Dessert Cake

Time 50m

Yield 8

Number Of Ingredients 13

Ingredients

6 ounces butter (room temperature)
4 tablespoons sugar
2 ounces almonds (ground blanched, 6 tablespoons)
1/2 teaspoon lemon zest (grated)
2 1/2 cups all-purpose flour
2 large egg yolks (hard-boiled, sieved)
1 large egg yolk (raw)
Pinch salt
Pinch cinnamon
6 ounces apricot preserves
6 ounces raspberry preserves (or cherry preserves)
1 whole egg
Confectioners' sugar (for dusting)

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

ROYAL MAZURKA (MAZUREK KROLEWSKI)

Royal Mazurka (Mazurek Krolewski) image

This is posted for the World Tour 2005 RecipeZaar event. I haven't had a chance to try it yet. My source is Time Life's Good Cook series "Cakes", and it's origins are from The Art of Polish Cooking by Alina Zeranska. Mazurkas are traditional Polish Easter cakes.

Provided by PanNan

Categories Dessert

Time 55m

Yield 12-16 serving(s)

Number Of Ingredients 11

Ingredients

6 eggs
2 2/3 cups confectioners' sugar
1/2 cup boiling water
3 tablespoons lemon juice, fresh
3 1/4 cups flour
1/4 lb almonds, blanched, peeled, and ground (about 1 cup)
3/4 lb butter, melted
1 cup apricot jam
2 cups confectioners' sugar, sifted
1 tablespoon warm water
2 teaspoons lemon juice, fresh

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.