Easter Pastry

Name: Easter Pastry (Mazurek)
Cuisine: Polish
Ingredients: 300 g/11 oz/2⅔ cups plain (all-purpose) flour; 115 g/4 oz/1 cup icing (confectioners’) sugar; 250 g/9 oz/generous 1 cup butter, softened; 4 egg yolks; 500 ml/17 fl oz/2¼ cups double (heavy) cream; 400 g/14 oz/2 cups caster (superfine) sugar; 1 vanilla pod (bean); 400 g/14 oz/1¾ cups unsalted (sweet) butter; about 150 g/5 oz each of almonds and dried fruits, to decorate; about 150 g/5 oz each of almonds and dried fruits, to decorate

Mazurek

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

Consumed in vast quantities at Easter, there are many different toppings for these sweet, decorative pastries, including nut paste, almonds, cheese, jams, raisins and coloured icing. This version is made with a rich vanilla cream and studded with almonds and dried fruit.

Ingredients

300 g/11 oz/2⅔ cups plain (all-purpose) flour
115

Europe
Poland
Pie
Vegetarian
Easter
Eastern Europe

Method

Sift the flour and icing sugar into a large bowl. Add the softened butter and egg yolks, and mix thoroughly to make a smooth dough.
Form the dough into a ball, cover with clear film (plastic wrap) and chill in the refrigerator for 45 minutes.