Caramel Nut Mazurek - photo 1
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Caramel Nut Mazurek

Desserts Easter Cakes and Bakes 120 min Medium 21 wyświetleń ~32.62 PLN * - (0)
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Description

A classic mazurek in a modern version: a crumbly base made from homemade dough, a thick layer of sweet caramel mass, and crunchy walnuts. This dessert is typical for Polish Easter, perfect for cutting into small rectangles and serving with coffee or tea. The flavor combines a buttery, crumbly base with caramel, slightly milky kajmak and a nutty accent. The finish with candied orange peel and/or liquid chocolate adds a fresh, slightly tangy note and elegance. The recipe includes step-by-step techniques for beginners: how to prepare the shortcrust pastry, how to pre-bake it, how to handle the kajmak mass, and how to decorate to ensure the mazurek is even and aesthetically pleasing.

Ingredients Used

Ingredients (9)

Servings:
8
  • Wheat flour 300 g
  • Butter 150 g
  • Powdered sugar 80 g
  • Chicken egg 2 szt. (~120 g)
  • Cream cheese 400 g
  • Walnuts 150 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Dark chocolate 100 g
  • Candied orange peel 50 g
💰 Szacowany koszt dania: ~32.62 PLN (4.08 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the butter and eggs out of the fridge 10–15 minutes before starting, so the butter is cold and the eggs are at room temperature. Weigh all the ingredients. Preheat the oven to 180°C (fan 170°C). Line a large baking tray with parchment paper.

Ingredients: Butter, Wheat flour
Use a kitchen scale to measure the ingredients accurately. A rectangular baking tray of 30×20 cm is best; if you have a larger one, prepare two portions of the dough or roll it out thinner.

Cake

2

In a large bowl, sift the flour and powdered sugar, and add salt. Cut the cold butter into cubes (about 1–2 cm). Add the butter to the flour and quickly rub it in with your fingers (or use a food processor/mixer with a dough attachment) until the mixture resembles fine breadcrumbs - there should still be visible pieces of butter the size of a pea (3–5 minutes by hand).

Ingredients: Wheat flour, Powdered sugar, Butter, Salt
Use a knife and cutting board to cut the butter, and for spreading, it's best to use a helper: cold butter gives a better texture. If you don't have a mixer, work quickly with your hands to prevent the butter from warming up.
3

Make a well in the center of the flour-butter mixture, crack in the whole egg, and quickly combine the ingredients with a fork or spatula just until the mixture starts to come together in clumps. Then, press it with your hand and quickly knead into a uniform ball — do not knead for long (about 30–60 seconds) to prevent the dough from becoming tough. Shape it into a flattened disk, wrap it in plastic wrap, and place it in the refrigerator for 30–45 minutes (the dough should be cool and firm).

Ingredients: Butter, Wheat flour
Use a mixer with a hook or knead by hand. The dough is ready to chill when it doesn't crumble when pressed with a finger, but doesn't stick excessively to your hands. Chilling makes rolling easier.

Shaping

4

Sprinkle the surface with a bit of flour (about 1 teaspoon). Roll out the chilled dough into a rectangle measuring about 30×22–25 cm, with a thickness of about 3–4 mm. Carefully transfer it to the prepared baking tray (the easiest way is to roll it onto a rolling pin). With your fingers or the end of a spoon, form an even edge about 1–1.5 cm higher than the center (this will prevent the caramel filling from spilling over).

Ingredients: Wheat flour
Use a rolling pin and parchment paper underneath to easily transfer the rolled-out dough. If it tears slightly, pinch the edges together with a finger moistened with water.

Baking the crusts

5

Cover the top of the pastry with parchment paper and weigh it down with weights (dried beans, peas, or ceramic beads). Place it in the preheated oven and bake for 12–15 minutes. After that time, carefully remove the weights and paper, and bake for another 6–8 minutes until the edges are light golden and the bottom is slightly golden. Total baking time is 18–23 minutes depending on the oven.

Ingredients: Wheat flour, Butter
Use ceramic baking beads or dry beans. If the edges brown too quickly, cover them with a strip of aluminum foil. The dough is ready when it feels elastic to the touch and is pleasantly golden.

Preparation of the caramel mass

6

If you are using ready-made dulce de leche: transfer it to a bowl and mix vigorously with a spoon until smooth. If you want to prepare dulce de leche from condensed milk: use the double boiler method or a pressure cooker (taking care and following the manufacturer's instructions) — do not boil an open can unattended. Once heated, the mixture should have a smooth, thick, yet creamy consistency.

Ingredients: cream cheese
It is safest to use ready-made dulce de leche. If you are making dulce de leche yourself, keep an eye on the time and water level while cooking the can. The mixture is ready when it has a light caramel color and is not grainy.

Applying the filling

7

Allow the base to cool slightly (5–10 minutes) so that the caramel mass does not spill. Spread the caramel mass evenly on the cold or slightly warm base: use a spatula to spread it, applying it in the center and stretching it towards the edges, leaving the rim free. The layer should be 3–6 mm thick, depending on your preference.

Ingredients: cream cheese, Wheat flour
Use an offset spatula or a thick spoon to scoop and spread the mixture evenly. Do not apply it to the hot base, as the mixture may melt too much.

Decoration

8

Chop the walnuts into pieces (not into dust). Heat a dry pan and toast the nuts for 2–3 minutes over medium heat, stirring, until they release their aroma — be careful not to burn them. Evenly sprinkle the toasted nuts over the caramel mass. If you are using candied orange peel, slice it thinly and arrange it on top for color and acidity.

Ingredients: Candied orange peel
Use a wooden spoon to stir the nuts in the pan. Toasting will enhance the flavor, but keep the heat moderate — the nuts can burn very quickly.

Decoration (optional)

9

If you want to add chocolate accents: melt the chocolate in a water bath (a heatproof bowl over a pot of gently boiling water), stirring until smooth. Transfer to a bag or use a spoon and drizzle over the surface of the mazurek. You can also gently sprinkle with grated chocolate.

Ingredients: Dark chocolate
For the water bath, use a metal or glass bowl; the bowl should not touch the water. If the chocolate thickens, do not let it boil — gently heat and stir.

Cooling and Serving

10

After decorating, let the mazurek cool on the baking sheet for 30 minutes, then transfer it to the refrigerator for at least 1–2 hours to allow the filling to set. When cutting, use a sharp, large knife (preferably serrated) and clean the knife between cuts for a smooth slice. Serve cut into rectangles or small squares.

Ingredients: cream cheese
The best way to cut a cold mazurek — a warm one will stick. Use a cutting board and gently press the knife down with each cut.

Fun Fact

💡

Mazurek is a traditional holiday cake in Poland; the name likely comes from the word 'maz', meaning something spread — it refers to the richly decorated, spread surfaces of the mazurek.

Best for

Wielkanoc Święta rodzinne Przyjęcie z kawą

Tips

🍽️ Serving

Serve chilled, cut into small rectangles. Strong coffee, Earl Grey tea, or a delicate liqueur pairs well with the mazurek. If the mazurek has been at room temperature for a few hours, enhance the flavor with a few flakes of sea salt just before serving.

🥡 Storage

Store in the refrigerator covered with plastic wrap for 4–5 days. To reheat slightly and restore the nutty aroma, take it out 15–20 minutes before serving. Do not freeze the decorated mazurek (the caramel mass will change texture after thawing).

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