Hazelnut mazurek
Mazurek is a cake in Polish cuisine, the base of which is made of sand or yeast dough, and the filling can be fruit, berries and more (or in other words tart). The recipe is from a Polish cookbook I've already mentioned here. I think this mazurek is more suitable for winter - the filling in it is quite fatty, sweet and hearty, and the dough is thin and crispy. For lovers of not very sweet baking I recommend to reduce the amount of sugar in the filling, but in general the pie is very tasty and interesting.
Composition:
Dough:
- flour - 300 gr.
- butter - 200 gr.
- powdered sugar - 100 gr.
- egg yolk - 1 pc.
filling:
- walnuts - 150 gr.
- sugar - 200 gr.
- cream 20% - 150 ml
- eggs - 2 pcs.
Preparation of walnut mazurek:
First, prepare the sand dough. For this, mix the flour, cold butter, powdered sugar and egg yolk. If the dough doesn't mold well, you can add 1-2 tbsp of very cold water. (For more details on the basics of working with shortbread dough, I talked here.)
Spread the dough over the bottom and sides of the baking dish and prick with a fork.
Cover the dough with baking paper or foil place the beans or baking balls on top and cook in a preheated 200 degree oven for about 10 minutes. Then take the mold out of the oven, carefully remove the foil and weight, return the mold to the oven and cook for about 10 more minutes - the dough will brown slightly and is ready.
Chop the nuts in a blender.
Beat the eggs with the sugar.
Add cream and nuts.
Stir and place in a water bath (put in a pot of water that is on the fire)
.
Cook the mass, stirring constantly, until thickened - about 10-15 minutes.
Refrigerate the finished mixture.
Beat the butter and continue beating, adding the nut mixture in portions.
Spread the prepared mixture into the mold on top of the dough. Layer the halves of walnuts on top of the dough.
Place the mazurek in the refrigerator for 2 hours and then serve.
Enjoy!"
