Polish Easter Mazurek Cake Recipe

What Is a Polish Mazurek?

Mazurek (you say it like mah-ZOO-rek) is one of the best and most loved Polish cakes. They are especially popular during Easter. It’s a flat cake that has a buttery shortcrust pastry and it’s topped with a thick sweet layer usually caramel, chocolate or fruit jam. It’s decorated with nuts, dried fruits or little chocolate eggs and candies.

Traditionally, Polish families make Mazurek to celebrate the end of Lent, when we can finally enjoy sweet treats again. What’s really fun about Mazurek is that every family has their own recipe. In this recipe i am showing You the way that my family has been making Mazurek for years. I love to use chocolate, but sometimes also a caramel layer, jam or lemon glaze.

Recipe Highlights

Traditional Polish Dessert: This is a classic treat for festive occasions. I usually make it during Easter time, or during a random Saturday, when i remember about this dessert (my family loves it when i do :)).

Rich and Delicious: Combines buttery shortcrust pastry with a creamy chocolate hazelnut filling. It might seem very simple, but this truly is one of the best Polish desserts!

Beautiful Presentation: Perfect for holidays and special gatherings. I like to create a nice decoration on top of the Easter Mazurek, so it is visually pleasing.

Key Ingredients for Polish Easter Mazurek Cake

• Shortcrust Pastry: All-purpose flour, cold butter, powdered sugar, egg yolks, and sour cream.
• Chocolate Hazelnut Cream: Dulce de leche, dark chocolate, and roasted hazelnuts.
• Decoration: Chocolate eggs and roasted hazelnuts.

Step by step instructions

1. Make the shortcrust pastry

Put the flour and powdered sugar into a food processor or large bowl. Add the cold and cubed butter. Mix (or rub with your fingers) until it looks like breadcrumbs. Add egg yolks and sour cream.

Mix just until the dough starts to stick together—don’t overmix! Shape the dough into a flat round disc, wrap it in plastic wrap, and put it in the fridge for about 30–40 minutes. This helps the crust stay nice and flaky when it bakes.

2. Roll out and shape the dough

Take the dough out of the fridge. Lightly flour your surface and roll the dough into a rectangle about 1/8 inch thick. Cut the edges to make a neat 21×26 cm shape. Keep the extra dough—we’ll use it! Place the rectangle on a baking sheet lined with parchment paper.

Roll the leftover dough into thin ropes and place them around the edge of the rectangle to make a raised border. Press gently to stick the edges. Prick the bottom of the dough with a fork all over. Chill it again in the fridge for another 20 minutes—this helps the shape stay nice in the oven.

3. Bake the crust

Heat your oven to 400°F (200°C). Once it’s hot, bake the crust for about 17 minutes, until it’s lightly golden. If the edges start to get too dark, cover them with foil. Let the crust cool completely on the baking sheet before adding the filling. It needs to be cool so the chocolate doesn’t melt when you spread it.

4. Make the chocolate hazelnut filling

While the crust cools, prepare the filling. Melt the chocolate in a heatproof bowl over a pot of simmering water or in short bursts in the microwave. Stir until smooth, then let it cool for a few minutes.

Blend the roasted hazelnuts in a food processor until they turn into a thick paste. In a separate bowl, beat the dulce de leche until smooth. Slowly add the melted chocolate and mix well. Then stir in the hazelnut paste. The filling should be thick, creamy, and shiny.

5. Put it all together and decorate

Spread the chocolate hazelnut cream all over the cooled pastry base. Use a spoon or spatula to make it smooth or add soft swirls. Now decorate it however you like! I like to add roasted hazelnuts and a few chocolate eggs on top.

You can also use almonds, dried fruits, or even little candies or flowers. Leave the Mazurek to sit at room temperature so the filling can set nicely before serving.

Expert Tips

Chill the Dough: Make sure that the shortcrust dough is well-chilled before rolling to prevent it from sticking. Tightly wrap it in plastic film, so it wont absorb the fridge smells.

Use a Food Processor: Quickly combine the pastry ingredients in a food processor to keep the butter cold. Be careful to not over mix it, so the butter won’t melt.

Smooth Cream: Blend the roasted hazelnuts until almost liquid for a smoother cream. You can also use premade hazelnut cream, but i highly recommend doing it by Yourself – this way it won’t be highly processed, and it won’t contain too much sugar and additives.

Add Your Favorite Toppings: You can also add lemon icing, almonds, simple chocolate ganache, or any other delicious toppings!

Mazurek Topping Variations

Chocolate Ganache – If you love chocolate, this is a great choice! It’s smooth and shiny, and you can sprinkle on coconut, roasted nuts, or even crushed cookies.

Kajmak (Polish Caramel) – This is a thick, sweet caramel made from cooked condensed milk. It’s a traditional favorite! You can top it with walnuts or dried apricots for a nice mix of flavors.

I love to make my own kajmak, by boiling a can of sweet and condensed milk in a large pot with watr on low heat for about 1 hour. You can also use dulce de leche!

Fruit Jams – Sour cherry, raspberry, plum, or blackcurrant jam are my most liked choices. Sometimes people spread a little kajmak or lemon icing underneath the jam for extra flavor.

Lemon Icing – This one is made with powdered sugar and lemon juice. It’s sweet and fresh, and tastes great with almonds or candied orange peel on top.

Nut Pastes – Almond or walnut paste is also used in many homes, especially in eastern Poland. You can also try poppy seed paste for a more traditional flavor.

How To Store Polish Mazurek Cake?

Store: Store the cake in an airtight container at room temperature for up to 5 days. You can also store it in the fright for up to 8 days!

Freeze: Wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw at room temperature before serving. I often prepare a larger batch of Mazurek cake, because it freezes perfectly!

Polish Easter Mazurek Cake

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• Author: Laura
• Total Time: 1 hour 17 minutes
• Yield: 12 Slices 1x

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Description

This traditional Polish Easter Mazurek Cake with a rich chocolate hazelnut cream is a delicious dessert for any festive occasion. Learn how to make this beautiful dessert with our simple and quick recipe.

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Ingredients

Units USM Scale 1x2x3x

Shortcrust Pastry

• 2 1/4 cups All-purpose flour
• 2/3 cup Cold butter (cubed)
• 1/4 cup Powdered sugar
• 2 Egg yolks (cold)
• 1 tablespoon Sour cream

Chocolate Hazelnut Cream

• 1 can Dulce de leche (Kajmak) (18 oz)
• 6 oz Dark chocolate
• 3/4 cup Roasted hazelnuts (skinned)

Decoration

• Roasted hazelnuts

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Instructions

Prepare the Shortcrust Pastry

1. Combine Ingredients: In a food processor, combine flour, powdered sugar, and cold butter. Pulse until mixture resembles coarse crumbs. Add egg yolks and sour cream. Pulse until dough comes together.
2. Chill the Dough: Form the dough into a ball, wrap in plastic wrap, and chill for 30-40 minutes.
3. Roll Out the Dough: Roll the dough into a rectangle about 1/8 inch thick. Trim edges to form a 21×26 cm rectangle. Place on a baking sheet lined with parchment paper.
4. Form Edges: Use leftover dough to form small rolls and attach them to the edges of the rectangle to create a raised border. Prick the base with a fork and chill for another 20 minutes.
5. Bake: Preheat the oven to 400°F (200°C). Bake the pastry for about 17 minutes until golden brown. Let cool completely.

Prepare the Chocolate Hazelnut Cream

1. Melt Chocolate: Break the chocolate into pieces and melt over a double boiler. Let cool.
2. Process Hazelnuts: In a food processor, blend roasted hazelnuts until smooth.
3. Mix Cream: In a bowl, beat the dulce de leche until smooth. Gradually add the melted chocolate and continue beating until well combined. Add the processed hazelnuts and mix until smooth.

Assemble the Mazurek

1. Spread Cream: Evenly spread a generous amount of chocolate hazelnut cream over the cooled pastry.
2. Decorate: Decorate with roasted chopped hazelnuts, or your favorite toppings.

Notes

Chilling the Dough: Keeping the dough cold helps get the perfect crumbly texture.

 

Smooth Filling: For a smoother filling, make sure that the hazelnuts are blended until almost liquid.

• Prep Time: 1 hour
• Cook Time: 17 minutes
• Category: Dessert
• Cuisine: Polish

Nutrition

• Calories: 348

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