Mazurek. Traditional Easter pie.

Mazureks came to Poland from Turkey and made an astonishing career here. These are tin, flat shortcrust pies topped with candied fruit and icing. Many different recipes for mazureks have been invited, but the main principle has always remained the same: a lot of topping over a thin waffle or shortcrust.
Decorating mazureks with colourful views and figures is old Polish tradition. For centuries, these very sweet cakes have been the pride of the Easter feast.

My mazurek is a little different than the original one. I made filling with prunes and almond, topping with dark chocolate and shortcrust pastry with wholemeal flour , because I am a big fan of this flour!
To be honest I am not good at decorating, that’s why I used only white chocolate on the top :) but the taste it’s still the same!
Mazurek is better day after day! I recommend refrigerate this cake for at least 24h before serving.

Mazurek. Traditional Easter pie.

Makes 12 *

Ingredients:
Short crust
200g ( 2 cups) wholemeal flour (stone-ground, coarse)
90g cold butter, cut into pieces
2 egg yolks
30g (1/4 cup) icing sugar

Filling350g seeded prunes
6 tablespoon Rum
80g almonds, blanched and chopped coarsely

Topping
100g dark chocolate (used Lindt 85% )
50g milk chocolate (used milk Lindt)
100ml double cream
100g white chocolate + 10g butter, extra for decorating

*12 pieces (squares 7x6cm), I used 28x18cm tin

Method:

1. Make pastry. Blend or process wholemeal flour, icing sugar and butter until mixture is crumbly. Add egg yolks; process until ingredients just come together. Enclose in plastic wrap, refrigerate 30 minutes.
2. Preheat oven, 180C. Grease 28x21 tin. Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin. Prick base all over with fork. Refrigerate 10 minutes. Bake for 25 minutes until browns lightly.
3. Blend or process prunes with Rum until smooth, add chopped almonds.
4. Spread prunes jam into cooled shortcrust pastry.
5. Make topping. Combine chocolate and double cream in saucepan; stir over very low heat until mixture is smooth. Spread topping over prunes jam.
6. Store in a refrigerator.

Decorating: Melt white chocolate with butter, stir over very low heat until mixture is smooth


Enjoy :)