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.
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
EASY APRICOT TART
Impress guests with our easy apricot and marzipan tart for dessert. Make the marzipan, but you can use ready-rolled puff pasty and canned apricots for ease
Provided by Susan Greenwold
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- First, make the marzipan. Mix both sugars with the ground almonds and vanilla in a large bowl. Make a well in the middle. Reserve 1 tsp of the beaten egg in a small dish, then tip the rest into the well along with the lemon juice. Mix everything well, then mix in the cream, 1 tbsp at a time, until the mixture is spreadable (you may not need all the cream). Chill for 20 mins if it's too warm to spread properly, or greasy. Heat the oven to 200C/180C fan/gas 6.
- Roll out the puff pastry on a baking tray lined with baking parchment, then score it lightly around the edges to create a 1.5cm border - be careful not to cut all the way through. Lightly score a diamond pattern over the middle to keep the pastry from rising in the centre during cooking.
- Spread the marzipan over the middle of the pastry, leaving the border clear (see tip, below). Top with the apricots, cut-side down. Brush the border with the reserved beaten egg, then bake for 15 mins. Scatter over the flaked almonds. Bake for 5-10 mins more until the almonds are golden and the pastry has cooked through.
- Warm the jam over a low heat, then brush it over the apricots. Cut into squares and serve warm with ice cream or cream. Will keep chilled for up to two days.
Nutrition Facts : Calories 811 calories, Fat 46 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 65 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
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
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.
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
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