Polish Easter mazurek with kajmak

Mazurek is a crisp pastry base topped with thick kajmak and decorated with nuts or dried fruit. Bake the base on its own and spread the topping over it only when it is cool. This recipe makes a rectangular cake about 20 by 30 cm, easy to cut into small pieces for a Polish Easter food spread.

Ingredients for the base and topping

• 250 g plain wheat flour
• 150 g cold butter
• 50 g icing sugar
• 2 egg yolks and a pinch of salt
• 1 to 2 tablespoons cold water, if the dough is too dry
• 350 g ready-made kajmak
• 50 g walnuts or almonds
• 30 g dried cranberries or apricots

Chop any large pieces of fruit and nuts. The kajmak should be thick but spreadable. If it is very stiff, put it in a bowl and warm it briefly over a vessel of warm water, stirring.

Preparing the pastry

1. Mix the flour, icing sugar and salt. Add the cold butter, cut into cubes. Rub it in with your fingers or chop it with a knife until the mixture resembles fine crumbs.
2. Add the yolks and bring the dough together quickly. If it will not hold together, add cold water a little at a time. Avoid prolonged kneading so the base stays crisp.
3. Flatten the dough, cover and refrigerate for at least 30 minutes. Line the bottom of the tin with baking paper.
4. Roll out the dough and transfer it to the tin. Use some to make a low border if you like. Prick the base with a fork to reduce bubbling.
5. Refrigerate the tin for 15 minutes. Heat the oven to 180°C with top and bottom heat.

If the dough tears as you move it, patch it with your fingers. The border helps keep the topping in place. You can make it from a thin roll of dough, pressed gently around the edges.

Baking and decorating

Bake the base for about 20 to 25 minutes, until the edges and surface are light golden. The time depends on the oven and thickness of the pastry, so watch it towards the end. Remove the tin and let the base cool completely. Warm pastry is fragile, and topping it too early can soften the surface.

Spread the kajmak evenly, leaving the border visible. Arrange the nuts and dried fruit in a simple pattern or scatter them evenly. If the topping sticks to the spoon, use a spatula lightly moistened with warm water. Cut the mazurek into small portions with a sharp knife: it is sweet and filling.

Making ahead and storing

You can bake the base a day ahead. Once cool, cover it and leave it in a cool, dry place. Add the kajmak and decorations before serving or a few hours beforehand. Keep the finished mazurek covered in the fridge and eat within a few days. Take it out for several minutes before cutting so the topping is not too hard.

For an Easter table, serve it alongside a different kind of bake, such as cheesecake. For a yeast bake, try pączki. Bake the base first so it has time to cool; decorating can wait.

Keep the butter cold while mixing the pastry. If the kitchen is warm and the dough becomes sticky, refrigerate it briefly before rolling. Avoid adding too much flour, which can make the base hard. If needed, roll the dough between two sheets of baking paper.

Arrange the decorations so each portion has some topping. Cut apricots into thin strips and break nuts into smaller pieces. Before serving, check that everyone can eat the toppings. The base is also good with kajmak alone.

FAQ

Why is the mazurek base hard?

The dough may have been worked or baked for too long. Mix it briefly and remove the base when it is light golden. It will firm up further as it cools.

Can I make mazurek without nuts?

Yes. Decorate it with dried fruit alone or leave the kajmak layer plain. Choose toppings to suit the people eating it.

Does the base need baking weights?

For a flat, well-chilled base, pricking with a fork is usually enough. If the pastry rises considerably in the oven, next time you can cover it with paper and weigh it down with dried beans for the first part of baking.