Mazurek

Questions

What is Mazurek?

Polish Easter shortbread tart with a butter and egg yolk base, a layer of apricot jam, and a crumbly top finished with a honey and almond glaze. Each bakery and home cook has a family version, and it is baked for Easter across Poland. Plan ahead: chill the dough for 30 minutes. This reference files it under Polish dessert: made in the oven, rated medium and about 85 minutes start to finish.

What temperature do I cook Mazurek at?

For Mazurek, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 25 minutes, in step 6.

What should Mazurek look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until a soft dough forms. Step 7: cook until golden at the edges.

Can I make Mazurek gluten-free?

Yes. The gluten in Mazurek is 1 1/2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Mazurek vegan?

No, though it is vegetarian. What keeps it from vegan is 3/4 cup unsalted butter, softened, 2 tbsp unsalted butter (for the topping), 2 yolks large egg yolks and 1/4 cup honey. For fully plant-based entries, see the vegan dessert collection.

Does Mazurek contain tree nuts?

Yes: 1 cup sliced almonds. The full allergen list for this entry is gluten, dairy, eggs and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Which part of Mazurek can be done ahead?

Everything up to step 3. Step 3 is a built-in pause of 30 minutes: "Wrap it and chill 30 minutes." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.