Mazurek Topped With Apple Recipes

CLASSIC SZARLOTKA: POLISH APPLE PIE

Steps:

• For my szarlotka I used a deep rectangular baking tray (18x27 cm / 7x10 inch), but any shape will do just fine.
• Take out the butter for half an hour in advance to let it soften.
• Knead together all the ingredients (flour, icing sugar, butter, eggs, vanilla sugar), form a smooth mass, wrap into cling film and place in the fridge.
• Wash the apples, peel them and then grate or cube them. I've done the latter.
• Move the apple pieces to a pot. Cover in sugar and start cooking until soft. Add cinnamon mid-way through.
• Grease the baking tray and/or line it with baking paper. Roll out half of the dough and place in the tray. Pierce with a fork.
• Heat the oven to 170°C (340°F), bake the shortcrust base for 5-10 minutes until it starts to gain some colour.
• Remove from the oven. Spread apples on top. Roll the remaining dough and use it on top to cover the apples. Bake for 1 hour in 140-160°C (280-320°F).
• Serve cooled or warm with some whipped cream or vanilla ice-cream, with some icing sugar sprinkled on top.

MAZUREK TOPPED WITH APPLE

Steps:

• Mazurek base:.
• Sift together all dry ingredients by pulsing in food processor.
• Add chilled butter into flour pulse until crumbly.
• Add beaten yolks with cream and add to flour mixture, just till it comes together when squeezed with fingers, but still will be crumbly.
• Press dough into pan.
• Lay on buttered 8 inch square cake pan, pressing in to evenly cover the base.
• Chill for 5 minutes.
• Bake for 20 minutes in a preheated 350 degree oven.
• Mix apples and Southern Comfort together.
• Remove base from oven and cover with apple topping.
• Bake 20 minutes longer.
• Cool dust with powdered sugar or top with a sugar icing and garnish with sliced toasted almonds.
• Cut into 16 finger size servings.