Easter is just around the corner, and this year I'd like to suggest adding something new and unfamiliar to our table alongside the traditional kulich and paskha — something so delicious and festive that every taster is sure to love it! Mazurek is a traditional Polish pastry that almost always features a shortcrust base, with endless filling options — most commonly kajmak (similar to our dulce de leche), jam, or chocolate. In honor of Easter, I'm suggesting we make a mazurek in the shape of an egg, filled with berry jam and cream. It turned out absolutely delicious!
Ingredients:
- Dough:
- 180 g flour
- 100 g butter
- 20 g powdered sugar
- 20 g sour cream
- 1 egg yolk
- Filling:
- 60 g berry jam or preserves (see below)
- Cream:
- 150 g heavy cream 33%
- 70 g cream cheese
- 1-2 tbsp powdered sugar
- 1 tsp vanilla sugar
- Also:
- shredded coconut, sliced almonds, dried fruit
How to cook Easter Egg Mazurek
Make the dough. Place the flour and powdered sugar in a food processor, then add the butter cut into pieces.
Pulse in the food processor until crumbly. You can also do this by hand — it works just as well. Simply rub the flour and butter together with your fingertips, or chop them together on a cutting board with a knife. Add the egg yolk and sour cream, then pulse again.
Gather the dough into a ball and refrigerate for 30–60 minutes, or place in the freezer for 20 minutes.
On a sheet of parchment paper, draw a circle 21 cm in diameter (for example, by tracing a plate), then flip the sheet over.
Place the dough on the parchment and roll it out, first using the drawn circle as a guide, then continue rolling upward.
Then place the same plate on top and trim the bottom of the dough along the plate, as shown in the photo.
Next, trim the top to create an elongated egg shape. I described how I did it, but you can also draw or print an egg template on paper and trace around it.
Roll the dough scraps into a long rope, brush the edges of the base with egg white, then press the rope around the perimeter and gently press it down. Prick the dough all over with a fork. Chill in the refrigerator for 20–30 minutes.
For the filling, you can use any preserves or jam you like — raspberry, strawberry, or plum all work great. I wanted to use black currant, but since I didn't have any on hand, I took 100 g of frozen black currants and 30 g of sugar, brought them to a boil in a small saucepan, mashed the berries, and pressed the mixture through a fine-mesh strainer. The result was 60 g of thick, smooth jam.
Make the cream. Whip the heavy cream until noticeably thickened, then add the room-temperature cream cheese, powdered sugar, and vanilla sugar, and whip again.
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