Mazurkas (Poland)

2013-10-17
  • Yield : 24 bars
  • Prep Time : 20m
  • Cook Time : 45m
  • Ready In : 50m
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Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 cup unsalted butter, soft, but still cool
  • 1 cup sugar
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 4 teaspoons cornstarch
  • 4 teaspoons sugar
  • 1 cup orange juice
  • 1/2 cup dried apricots, diced
  • 1/2 cup dried dates, quartered
  • 1/2 cup dried cherries, each halved
  • 1/2 cup dark or golden raisins
  • 3 tablespoons candied orange peel, diced
  • 1/2 cup raw peeled pistachios
  • Finely grated zest of 1/2 lemon

Method

Step 1

Preheat oven to 375 degrees F. Coat a 9 by 13-inch baking pan with butter or nonstick spray. Line the bottom of the pan with parchment paper.

Step 2

For the cookie: Whisk the flour, baking powder and salt in a bowl.  

Step 3

Beat the butter and sugar in a large bowl, with an electric mixer, at medium-high speed until creamy, about 2 minutes. Scrape down the sides and add the egg and vanilla extract. Beat well, and then scrape down the sides. 

Step 4

While mixing on low speed, add the dry ingredients in 3 batches. Scrape down the bowl between each addition, and mix until just blended.

Step 5

Transfer the dough to the prepared pan and spread evenly with a spatula. Bake until light golden brown with spots of darker golden brown and darker edges, about 30 minutes. Cool completely, about 45 minutes. 

Step 6

Meanwhile, prepare the fruit: Whisk the cornstarch and sugar together in a small saucepan. Whisk in orange juice until mixture dissolves. Stir in the fruits and candied orange peel. Bring to a simmer over medium, stirring often; continue to cook, stirring until thickened into a compote, about 3 minutes more. You should be able to draw the spoon along the bottom of pan and see the pan with no liquid seeping back. Remove from heat and transfer to a bowl. Stir in the nuts and lemon zest. 

Step 7

Spread fruit evenly over the top of the cooled crust. 

Step 8

Heat oven to 350 degrees F. Bake mazurkas until golden brown around edges and fruit sets but is still slightly glossy and jewel-like, about 10 minutes. Cool in pan on rack. 

Step 9

Cut, using an oiled knife, into 24 bars. Serve. 

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