Mazurka With Apricot Topping Recipes

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MAZURKA WITH APRICOT TOPPING



Mazurka with Apricot Topping image

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

1 cup (2 sticks) unsalted butter
1 1/2 cups sifted all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
6 egg yolks
1/2 cup blanched almonds, finely ground
Zest of 1 orange or lemon
1 cup apricot jam
2 tablespoons orange-flavored liqueur

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.

MAZURKAS (POLAND)



Mazurkas (Poland) image

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

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 cup unsalted butter, soft, but still cool
1 cup sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
4 teaspoons cornstarch
4 teaspoons sugar
1 cup orange juice
1/2 cup dried apricots, diced
1/2 cup dried dates, quartered
1/2 cup dried cherries, each halved
1/2 cup dark or golden raisins
3 tablespoons candied orange peel, diced
1/2 cup raw peeled pistachios
Finely grated zest of 1/2 lemon

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.

MAZURKA



Mazurka image

Raisins, walnuts and dried plums fill this fruitcake-like dessert shared by Kera Bredin from Vancouver, British Columbia. "When I have leftover egg whites, I like to make this old Russian family recipe," Kera says.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 9

1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup raisins
1 cup chopped pitted dried plums (prunes)
1 cup chopped walnuts
4 large egg whites
1 teaspoon vanilla extract

Steps:

  • In a bowl, combine flour, sugar, baking powder and salt. Stir in raisins, plums and walnuts; toss to coat evenly. In a bowl, beat egg whites on high speed until stiff peaks form. Stir about a third of the egg whites and vanilla into flour mixture. Fold in remaining egg whites. Transfer to a 9-in. square baking dish coated with cooking spray., Bake at 300° for 40-45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool. Cut into squares.

Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 83mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.

MAZUREK (POLISH EASTER CAKE)



Mazurek (Polish Easter Cake) image

This sweet sheet cake is a must in Poland on Easter. It looks beautiful with the flower decoration made out of 2 different colored jams and flaked almonds. [Recipe originally submitted to Allrecipes.pl]

Provided by mar_janna

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 2h11m

Yield 24

Number Of Ingredients 15

1 ½ cups unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
¾ cup white sugar
1 egg
3 hard-boiled egg yolks, mashed
3 cups all-purpose flour
1 cup ground almonds
2 teaspoons lemon zest, or to taste
1 beaten egg
¼ cup water
3 tablespoons unflavored gelatin
½ cup cherry preserves
½ cup apricot preserves
¼ cup candied cherries, halved, or more as needed
¼ cup sliced almonds

Steps:

  • Combine 1 1/2 cups plus 2 tablespoons butter, sugar, and egg in a bowl; beat with an electric mixer until creamy. Beat in mashed egg yolks. Add flour, ground almonds, and lemon zest. Knead into a dough. Cover and refrigerate for 1 hour.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  • Roll out 2/3 of the dough on a lightly floured surface into a rectangle the size of the baking sheet. Lay onto the prepared baking sheet. Roll remaining dough into finger-thick rolls. Press dough rolls onto the cake in a diamond-shaped pattern. Brush rolls with beaten egg.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes.
  • Pour 1/4 cup water into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes.
  • Heat cherry and apricot preserves in 2 small pots over low heat until hot. Strain through a fine-mesh sieve. Mix half of the dissolved gelatin into each flavor. Alternate filling the diamond shapes of the cake with the 2 different flavors. Arrange sliced almonds and candied cherries into flower shapes on top.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 30.2 g, Cholesterol 73.3 mg, Fat 15 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 8.4 g, Sodium 16.7 mg, Sugar 10.1 g

RASPBERRY MAZURKAS



Raspberry Mazurkas image

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

cooking spray
3 cups all-purpose flour
1 ½ cups brown sugar
1 ½ cups quick oats
1 cup flaked coconut
½ cup chopped walnuts
1 ¼ cups butter, melted
1 (18 ounce) jar raspberry preserves

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

MAZUREK MIGDALOWY OR ORZECHOWY (ALMOND OR WALNUT MAZURKA)



Mazurek Migdalowy or Orzechowy (Almond or Walnut Mazurka) image

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

2 cups flour
1 cup powdered sugar
4 egg yolks, hard-boiled
1 cup ground almonds or 1 cup ground walnuts
1 teaspoon vanilla extract
3 tablespoons heavy cream
1/2 lb unsalted butter, softened (1 cup)
1 tablespoon unsalted butter, softened
2 tablespoons flour
1 egg, lightly beaten
4 ounces blanched almonds, sliced
2 egg whites (optional)
1 cup powdered sugar (optional)
1 teaspoon vanilla extract (optional)

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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