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Caramel Cream Mazurek

Desserts Easter Regional Cuisine of Poland 90 min Hard 4 wyświetleń ~36.41 PLN * - (0)
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Description

Traditional kajmak mazurek is a classic Polish Easter dessert: a crumbly base, thick kajmak filling, and a glossy chocolate glaze decorated with nuts. In this version, I propose a delicate, buttery shortcrust pastry flavored with powdered sugar and vanilla, homemade kajmak made from caramelized sugar and cream, and dark chocolate glaze. The dish combines the sweetness of kajmak with the bitterness of chocolate and the crunchiness of nuts, creating an impressive, rustic appearance. Serve chilled, cut into thin strips — perfect with coffee and as a holiday dessert. The recipe includes ingredient alternatives and detailed instructions for beginner cooks.

Ingredients Used

Ingredients (12)

Servings:
8
  • Wheat flour 250 g
  • Butter 200 g
  • Powdered sugar 80 g
  • Chicken egg 1 szt. (~60 g)
  • 30% heavy cream 200 g
  • Sugar 200 g
  • Dark chocolate 100 g
  • Walnuts 70 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Candied orange peel 40 g
  • Vanilla sugar 8 g
💰 Szacowany koszt dania: ~36.41 PLN (4.55 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the ingredients: measure the flour (250 g) and sift it into a large bowl. Cut the cold butter (150 g from a total of 200 g) into small pieces and place it on the flour. Add powdered sugar (80 g), a pinch of salt (1 g), and optionally vanilla sugar (8 g). Rub the ingredients with your fingers or a pastry cutter until they form pea-sized crumbs.

Ingredients: Wheat flour, Butter, Powdered sugar, Salt, Vanilla sugar
Use a large metal or ceramic bowl and a pastry cutter or two knives. If you don't have a pastry cutter, you can quickly rub the butter with your fingers, but work quickly to prevent the butter from warming up.
2

Make a well in the center of the dry ingredients and crack one egg (60 g) into it. Quickly mix the center part with a fork, then knead the ingredients with your hands into a uniform mass. If the dough is too dry, add 1 teaspoon of cold water; if it's too sticky, sprinkle in a little flour. Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

Ingredients: Wheat flour, Butter, Powdered sugar
Use a wooden spatula for the initial mixing, then briefly knead by hand (about 1-2 minutes) — do not knead for too long. Chilling is key: the dough should be cold before rolling out.
3

Preheat the oven to 180°C (top and bottom heat). Take the chilled dough and roll it out on baking paper into a rectangle measuring about 28x20 cm and 3-4 mm thick. Form a gentle edge 1 cm high by folding the edges and pressing with your finger. Transfer it along with the paper to a baking tray.

Ingredients: Wheat flour
The easiest way to roll out is between two sheets of baking paper or to sprinkle a minimal amount of flour. Use a rolling pin and a ruler to maintain the dimensions. The edge of the rim will secure the filling from spilling over.

Baking the crust

4

Place the crust in the preheated oven and bake for 15-18 minutes until it turns light brown and the edges are slightly golden. The crust should feel dry to the touch and springy. Remove the baking sheet and set aside to cool on a rack.

Ingredients: Wheat flour, Butter
Use the convection function at a lower temperature if the oven heats strongly (reduce by 10-15°C). If the center puffs up, gently poke it with a fork after removing it to level the surface.

Kaymak dough

5

Prepare the caramel mass: in a wide, heavy saucepan, heat the sugar (200 g) over medium heat, stirring with a wooden spoon. The sugar will first dissolve in a few places, then begin to caramelize to a brown color — do not stir vigorously, move the spoon from the sides to the center. When the sugar reaches an amber color (about 6-8 minutes), remove the saucepan from the heat.

Ingredients: Sugar
Use a heavy saucepan with a thick bottom and a long wooden spoon. Be careful: caramel is very hot — do not let it burn, as it will become bitter. If sour burnt lumps appear, it's better to start over with clean sugar.
6

Carefully pour the 30% cream (200 g) into the hot caramel in a thin stream, stirring vigorously — the mixture will bubble and steam. Place the saucepan back on low heat and cook the mixture for 6-8 minutes, stirring constantly, until it thickens to the consistency of thick cream (it should slow down when dripping from the spoon). Add the remaining butter (50 g from the butter total) and 1 pinch of salt, stirring until smooth.

Ingredients: Butter, Salt
Use kitchen gloves, as the steam is hot. Check the consistency with a spoon — the finished mixture will be creamy and will coat the spoon with a thick layer. If the mixture is too runny, cook for a shorter time; if too thick — add 1 tablespoon of cream.

Assembly of the mixture

7

Spread the still warm, but not hot, caramel mass evenly over the cooled base of the mazurek. Use a wide spatula and spread the mass from the center towards the edges. The mass should form a smooth layer about 3-5 mm thick.

Ingredients: Butter, Sugar
Do not pour the mixture when it is boiling — it may soften the bottom. If the mixture starts to set too quickly, gently warm it for a moment outside the pot, but do not bring it to a boil.

Glaze

8

Prepare the glaze: place the broken dark chocolate (100 g) in a heatproof bowl. Heat 20 g of butter (the remaining part of the butter) in a small saucepan until melted and pour it into the chocolate. Place the bowl over a pot of gently boiling water (double boiler) and stir until the chocolate is smooth and shiny. Do not let the glaze exceed a temperature of 45°C.

Ingredients: Dark chocolate, Butter
Use a small metal or glass bowl for the water bath. Stir evenly with a rubber spatula, avoiding steam getting into the chocolate (it will cause dullness).

Glaze and decoration

9

Pour a thin layer of glaze over the entire surface of the caramel mazurek. Spread quickly to achieve an even, shiny surface. Sprinkle the still-soft glaze with halved walnuts (70 g), add almond flakes (30 g), and candied orange peel (40 g) in your chosen pattern. Additionally, you can add more almonds or sprinkle a bit of sea salt for contrast.

Ingredients: Dark chocolate, almond flakes, Candied orange peel
Work quickly: chocolate sets in a few minutes. Use a teaspoon to create decorative dots or a brush to spread the coating. If you want precise patterns, use a piping bag with a small opening.

Finishing

10

Set the mazurek aside to cool completely at room temperature (30-60 minutes), then chill in the refrigerator for at least 1 hour to allow the filling and topping to set completely. Cut into thin strips or any pieces just before serving.

Ingredients: Butter, Dark chocolate
Use a cooling rack and leave the mazurek on the countertop until it reaches room temperature before placing it in the fridge — rapid cooling can cause the glaze to crack.

Fun Fact

💡

Mazurek is a traditional Polish Easter pastry, known for its rich decorations. The name comes from the word 'mazurzyć', which means 'to decorate'. In ancient Poland, mazurki were often heavily adorned with dried fruits and icing.

Best for

Wielkanoc świąteczne spotkanie kawa z przyjaciółmi

Tips

🍽️ Serving

Serve the mazurka well chilled, cut into thin strips. It pairs wonderfully with strong brewed coffee or tea with citrus. For aesthetically pleasing portions, dip the knife in hot water and dry it before cutting.

🥡 Storage

Store in a closed container in the refrigerator for up to 5 days. If the mass becomes too hard, take it out 20-30 minutes before serving. Do not freeze — the caramel loses its structure after thawing.

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