About this recipe:Mazurek, also known as mazurka, is a flat Polish cake made with yeast or non-yeast doughs and topped with any combination of almond paste, preserves, dried fruits, nuts, meringues, and sometimes left plain. The one thing they have in common is they are rarely over 1 inch in height. A mazurka also is the word for a Polish folk dance, a country sparrow and someone from Mazur in North Central Poland. Traditionally served at Easter, this pastry is so delicious and easy to make, it now appears at tables year-round.
2 large hard-boiled egg yolks, pushed through a sieve
1 large raw egg yolk
pinch of salt
icing sugar to dust
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Method Prep:10min › Cook:30min › Ready in:40min
Cream together butter and sugar with an electric mixer until light and fluffy.
By hand, stir in almonds, lemon zest, flour ( making sure to measure flour correctly) and hard-boiled egg yolks.
Add raw egg yolk, salt and cinnamon; mix into a smooth dough. This entire process from step 1 can be done in a food processor, if you prefer.
Place dough in cling film and chill in the fridge for at least 30 minutes.
Preheat oven to 375 C / Gas 5.
Cut off 1/3 dough and return, wrapped, to the fridge. Roll out 2/3 dough and place on 20 x 28cm (8 x 11 inch) baking tray. Pierce or "dock" the dough with a fork. Using a pastry brush, paint egg wash (1 beaten egg with 1 teaspoon water) over dough.
Roll remaining 1/3 dough and cut into 6mm (1/4 inch) strips. Arrange strips lattice-style over dough. Brush lattice strips with egg wash. Bake for 20-30 minutes, or until light golden brown and crisp.
Allow to cool completely. Place pastry on a serving plate and spoon fruit jam alternately into the open spaces of the lattice work. Sprinkle lightly with icing sugar.