Mazurek

Most people know that a mazurek (mazurka in English)  is a Polish folk dance. It is also the word for someone or something from Mazur (the region known as Mazowsze in Polish) in North Central Poland.

A tasty meaning of mazurek, is a flat Polish cake made with different bases and toppings. The varieties are seemingly endless and vary from region to region and family to family. They can be made with yeast doughs, crumbly shortbread-like doughs  (ciasto kruche) or flaky, puff-pastry-like doughs.

The mazurek is usually baked in a rectangular or square shape.

The topping varieties include: almond paste, dried fruits, fresh fruits, nuts, meringues, kajmak, jam or poppy seed paste.

There is often an icing of some sort poured over the topping.

A mazurek is  rarely over 2.5 cm (1 inch) in height.

It is thought  that  the mazurek, was inspired by sweet Turkish desserts that came to Poland via the spice trade routes from Turkey in the early 17th century .

Mazurek  is traditionally served at Easter when it is considered an Easter treat after 40 days of fasting for Lent and this is maybe why this cake is so sweet.

Another reason is that Holy Week, the period from Palm Sunday to Easter Sunday, is a busy one in a Polish household as the interior and exterior of the house is cleaned from top to bottom so any baking  that could be prepared well in advance of Easter Sunday without getting stale was good and the mazurek, often made with an over-abundance of dried fruits to keep it moist  is well suited to this.

When the top of an Easter mazurek is  iced , it typically is emblazoned with the words “Alleluja” or “Wesołego Alleluja (Happy  Alleluja or Happy Easter).

 

 

 

Mazurek made with jam topping

I used ciasto kruche for these, using the versions in pastry-ciasto kruche

I liked the one using hard boiled eggs the best.

Method

Pre-heat the oven to GM 5 – 190°C

I used a Mermaid shallow tin, 31cm x 21cm, which I greased and lined – to make it easier to get the mazurek out of the tin.

Using around 1/2 to 2/3rds of the pastry dough, roll out a rectangle for the bottom of the tin – if it is too crumbly you might have to piece and press this in.

Using the rest of the dough make stripes about a finger thickness and place these around the edge of the tin.

Use a sharp knife to make a cut pattern in these strips.

 

 

Bake for 25 -30 minutes until the pastry is golden.

Leave to cool completely.

Fill the mazurek hollow with jam.

You will need around a whole jar of jar and you can heat the jam slightly to make it easier to spread.

Make some icing with beaten egg white, lemon juice and icing sugar and drizzle this over the jam.

Mazurek with blackcurrant jam

 

 

Served here on a bamboo board and  Las Palmas tea plates by Aynsley from the 1960s

Mazurek with raspberry jam

 

 

 

Served here on a bamboo board and tea plates with a violet design by Colclough from the 1930s.

 

 

Pastry – ciasto kruche & półkruche

There are 2 classic pastries, kruche and półkruche in Poland & the most difficult part is trying to get a good translation of the names.

Ciasto kruche

Ciasto is pastry and the word kruche means brittle, fragile or crumbly and ciasto kruche is often translated as shortcrust pastry – however it is quite different to British shortcrust pastry.

This pastry is used to make a Polish cake called Mazurek of which there are many version.

Ciasto półkruche

The pół part of the word półkruche means half or semi – but semi-shortcrust pastry does not really explain much!

This pastry is often used to make a Polish cake called placek future posts will describe how to make these.

Both of these pastries are much richer than shortcrust pastry.

Ciasto kruche

The 4 ingredients are plain flour, butter, icing sugar and egg yolks (and a pinch or two of salt)

Use a flour which is low in gluten  – a cake flour not  a bread flour.

Butter give the best results but block  margarine can be used .  The pastry is fragile due to its high fat content.

Use egg yolks (raw or hard boiled ), because the protein in the whites reduces the fragility of the dough.

Using cooked egg yolks results in greater fragility.

Ratios

3 flour: 2 Butter: 1 Icing

or

2 flour: 1 butter: ½ – 1 Icing

Usually – 1 yolk per 100g flour

A pinch or two of salt.

Ciasto półkruche

Here flour, butter, icing sugar and egg yolks (and a pinch or two of salt) are used but there can be other additions such as baking powder, egg whites and soured cream or milk, granulated sugar  or vanilla sugar .

The proportions of the main ingredients are different in that półkruche has a lower fat content.

Ratios

2 flour: 1 butter

or

3 flour: 1 Butter

Both kruche  and  półkruche are  baked in an oven heated  at GM5 – 190°C or GM6 – 200° C,  for 20 to 25 minutes.

Ciasto Kruche 1 – using raw egg yolks

Ingredients

340g plain flour

170g butter – chilled

100g icing sugar

3 egg yolks

pinch of salt.

Method

Add a pinch of salt to the flour.

Use a knife to cut the chilled butter into small pieces into the flour and then use your fingers to make the mixture like breadcrumbs.

Add the icing sugar and mix this together.

Add the yolks and gently mix this in then and bring it all together into a dough – try and handle the pastry as little as possible.

Wrap the dough in greaseproof paper and avoid touching the dough with warm hands, as it increases its temperature and this leads to increased use of flour.

Once the dough has been kneaded, cool (about 20-30 minutes in the centre of the refrigerator) and then roll out to the desired shape and size.

Roll out the dough and shape it as required.

Note

As this dough is very crumbly – I often find I have to piece and press the dough into the cake tin.

 Ciasto Kruche 2 – with cooked egg yolks

I have seen recipes using hard boiled yolks and always thought “Strange! – having tried this out – I found that this is the best pastry ever! Delicious & crisp.

Ingredients

300g plain flour

200g butter – chilled

100g icing sugar

3 cooked egg yolks

pinch or two of salt.

There are 2 ways of cooking the egg yolks:

1 – Hard boil the eggs for 10 minutes, allow to cool and separated the cooked yolks from the whites (this give you cooked egg whites to add to salads or similar). Use a fork to break up the yolks into very small pieces.

 

 

2 – Separate the raw yolks from the whites, then place these in a colander and cook over hot water (this gives you raw egg whites to use in other recipes).

Method

Add a pinch of salt to the flour.

Use a knife to cut the chilled butter into small pieces into the flour and then use your fingers to make the mixture like breadcrumbs.

Add the icing sugar and mix this together.

Add the broken up yolks and gently mix this in then and bring it all together into a dough – try and handle the pastry as little as possible.

Wrap the dough in greaseproof paper and chill it in the fridge for about 30 minutes.

Ciasto półkruche -1

Ingredients

300g plain flour

1/2 teaspoon baking powder

150g butter

100g icing sugar

1 egg & 2 yolks

1 – 2  tablespoons of soured cream

pinch of salt

Method

Add a pinch of salt and the baking powder to the flour.

Use a knife to cut the chilled butter into small pieces into the flour and then use your fingers to make the mixture like breadcrumbs.

Add the icing sugar and mix this together.

Make a well in the centre and add the eggs, yolks and the soured cream and gently mix this in then and bring it all together into a soft dough – try and handle the pastry as little as possible.

 

 

 

 

 

 

Because of the use of baking powder this dough is used straight away.

I tend to flatten and shape this dough by hand rather than using a rolling pin.

 

 

 

Ciasto półkruche -2

500g plain flour

1 teaspoon baking powder

200g butter

150g icing sugar

2 eggs & 1 yolk

4 -5 tablespoons of soured cream

Method

Add a pinch of salt and the baking powder to the flour.

Use a knife to cut the chilled butter into small pieces into the flour and then use your fingers to make the mixture like breadcrumbs.

Add the icing sugar and mix this together.

Make a well in the centre and add the eggs, yolk and the soured cream and gently mix this in then and bring it all together into a soft dough – try and handle the pastry as little as possible.

 

 

 

 

Because of the use of baking powder this dough is used straight away.

I tend to flatten and shape this dough by hand rather than using a rolling pin.