Mazurka With Apricot Topping Food

MAZUREK KRóLEWSKI: POLISH ROYAL MAZUREK RECIPE

Steps:

• Gather the ingredients.
• Cream together butter and sugar with an electric mixer until light and fluffy.
• By hand, stir in almonds, zest , flour, making sure to measure flour correctly , and the two hard-cooked egg yolks.
• Add raw egg yolk, salt, and cinnamon, and mix into a smooth dough. This entire process, from step 1, can be done in a food processor, if you prefer.
• Place dough in plastic wrap and refrigerate for at least 30 minutes.
• Heat oven to 375 F. Cut off 1/3 dough and return, wrapped, to the refrigerator. Roll out 2/3 dough and place on an 8-inch-by-11-inch tart pan with a removal bottom or a small sheet pan. Pierce or "dock" the dough with the tines of a fork.
• In a small bowl, make an egg wash by whisking together the 1 whole egg with 1 teaspoon water.
• Roll out remaining 1/3 dough and cut into 1/4-inch strips. Arrange strips lattice-style over dough. Brush lattice strips with the egg wash.
• Bake for 20 to 30 minutes, or until light golden brown and crisp.
• Allow to cool completely. Place pastry on a serving plate and spoon fruit preserves alternately into the open spaces of the lattice work. Sprinkle lightly with confectioners' sugar.

RASPBERRY MAZURKAS

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.

MAZURKA WITH APRICOT TOPPING

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.

MAZURKA

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.

APRICOT DIPPING SAUCE

Steps:

• Combine all ingredients in a small saucepan.
• Heat to boiling, stirring frequently.
• Cool and store in refrigerator.
• I'm guessing at the number of servings, but it does make about 3/4 cup of sauce.

ROYAL MAZURKA (MAZUREK KROLEWSKI)

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.

AMARETTO CHEESECAKE WITH APRICOT GLAZE

Steps:

• Crust: Combine ingredients.
• Press onto bottom of a 9-inch springform pan; set aside.
• Filling: Combine cream cheese, sugar, and flour, mixing until well blended.
• Add eggs, one at a time, mixing just until combined.
• Blend in sour cream and liqueur; pour over crust.
• Bake in 450 degree F oven 10 minutes.
• Reduce oven temperature to 250 degrees F; continue baking for 1 hour.
• Run knife around rim of pan; cool on wire rack.
• Chill.
• Glaze: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth.
• Strain mixture and pour over cheesecake before removing sides of pan.
• Garnish if desired.

MAZUREK MIGDALOWY OR ORZECHOWY (ALMOND OR WALNUT MAZURKA)

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.