Mazurek Wilenski (Vilnian Mazurka) |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 40 |
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Flat, Polish Easter cake/bar cookies. Vilnius (which has a large Polish population) is the capital of Lithuania. This is the Vilnian version of mazurka. It's filled with chocolate, almonds, and dates, & drizzled with icing. Also called mazurek wielkanocny (Easter mazurka, pronounced mah-ZOO-rek bi-el-ka-NUTS-ny); traditionally mazurek is only served as part of the breakfast feast after Easter Mass. Ingredients:
2/3 cup butter, softened |
2 3/4 cups flour, sifted |
2/3 cup powdered sugar |
2 teaspoons baking powder |
1 egg |
1 egg yolk |
3 tablespoons sour cream |
1 tablespoon butter, softened |
2 tablespoons flour |
6 egg whites |
3 3/4 cups powdered sugar |
8 ounces powdered cocoa mix |
8 ounces almonds, ground |
8 ounces dates, pitted & finely sliced |
2 cups powdered sugar |
3 tablespoons rum |
Directions:
1. To prepare dough: use a knife to cut the butter into the flour, then rub it in with your fingertips.
2. Add the powdered sugar, baking powder, egg, egg yolk, and sour cream; mix together.
3. Knead with your hands until dough is smooth and can be formed into a compact ball.
4. Wrap in waxed paper or place in a covered dish and refrigerate for at least 1 hour.
5. Preheat oven to 375°F.
6. Grease a 12 x15 cookie sheet with the remaining tablespoon of butter; sprinkle with remaining 2 tablespoons of flour, tipping from side to side to cover completely and evenly.
7. Turn the sheet upside down and tap on the bottom to shake off any excess flour.
8. On a lightly floured surface, roll dough out to 1/4 thin and place on buttered cookie sheet, using fingers to spread dough so it completely covers the bottom of the pan.
9. Bake for 10 minutes.
10. To prepare filling: beat egg whites until stiff.
11. Add sugar a few tablespoons at a time, beating constantly.
12. Once all of the sugar has been added, beat for 5 more minutes.
13. Fold in the chocolate, almonds, and dates.
14. Spread over the dough layer.
15. Bake at 350°F until pastry is golden brown (20-25 minutes).
16. Allow to cool.
17. Mix sugar with rum until smooth; drizzle mixture over mazurka.
18. With a lightly buttered knife, cut into squares.
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