Mazurek Królewski: Polish Royal Mazurek Recipe

Name: Mazurek Królewski: Polish Royal Mazurek Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Polish,Eastern European
Ingredients: 6 ounces unsalted butter, room temperature; 4 tablespoons granulated sugar; 2 ounces almonds, ground and blanched, about 6 tablespoons; 1/2 teaspoon lemon zest, grated; 2 1/2 cups all-purpose flour; 2 large hard-boiled eggs, yolks removed; 1 large egg yolk; 1 pinch salt; 1 pinch cinnamon; 6 ounces apricot preserves; 6 ounces raspberry preserves, or cherry preserves; 1 large egg; Confectioners' sugar, for dusting

A flat Polish Mazurek cake features a non-yeast dough base, a lattice topping, and is filled with fruit preserves.

⭐ 4.2 (19 reviews) Prep: 30 minCook: 20 minTotal: 50 minYields: 8 servings

Category Tags:

Breakfast Brunch Dessert Cake

Cuisine Tags:

Polish Eastern European

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Instructions

Preheat oven to 375 F.
Cream butter and sugar until light and fluffy.
Stir in almonds, zest, flour, and two hard-cooked egg yolks.
Mix in raw egg yolk, salt, and cinnamon until a smooth dough forms.
Refrigerate dough, wrapped, for at least 30 minutes.
Reserve 1/3 of the dough. Roll out the remaining 2/3 and press into an 8x11-inch tart or sheet pan, then dock with a fork.
Prepare an egg wash by whisking one whole egg with 1 teaspoon water.
Roll out the reserved dough, cut into 1/4-inch strips, arrange them lattice-style over the base, and brush with egg wash.
Bake for 20-30 minutes until golden brown and crisp.
Allow to cool completely, then transfer to a serving plate, fill the lattice openings with fruit preserves, and dust with confectioners' sugar.

Nutritional Info (per serving)

Calories: 576 kcal

Carbohydrate: 80 g

Cholesterol: 185 mg

Fiber: 2 g

Protein: 10 g

Saturated Fat: 12 g

Sodium: 106 mg

Sugar: 40 g

Fat: 25 g

Unsaturated Fat: 0 g