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.
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
MAZUREK (POLISH EASTER CAKE)
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
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
MAZURKA
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
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.
ROYAL MAZURKA (MAZUREK KROLEWSKI)
This is posted for the World Tour 2005 RecipeZaar event. I haven't had a chance to try it yet. My source is Time Life's Good Cook series "Cakes", and it's origins are from The Art of Polish Cooking by Alina Zeranska. Mazurkas are traditional Polish Easter cakes.
Provided by PanNan
Categories Dessert
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Mazurkas:.
- Preheat oven to 375°F.
- Beat eggs with sugar for 10 minutes, until light and fluffy. Mix water with lemon juice, and add to the eggs in a thin stream while beating. Beat 5 more minutes. Add flour, almonds, and butter alternately. Mix lightly to incorporate.
- Divide batter between two 9 X 13 baking pans lined with buttered parchment paper.
- Bake for 25 minutes, or until golden.
- Cool slightly, then turn them out onto a rack to completely cool.
- Meanwhile make icing (directions below).
- Spread one cake with jam, cover it with the other cake and spread the icing over the top.
- Icing:.
- Stir warm water, lemon juice and confectioner's sugar together until the sugar completely dissolves and the icing is smooth. It should be thick enough to coat the back of a spoon. Add more water if necessary. If you get it too thin, add more sugar.
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