Mazurek Orzechowy is a traditional Polish dessert with a walnut filling that’s eaten at the Easter celebration dinner! Easy to make at home this Polish Easter walnut mazurek recipe is mouth-wateringly delicious!
What Is Mazurek Orzechowy?
Mazurek is a traditional Polish Easter dessert made of a shortbread base and topped with a layer of cream filling, jam, or other tasty delights. Some of my favorite mazureks are the mazurek krolewski, mazurek kajmakowy, poppy seed mazurek, caramel mazurek, chocolate mazurek, and the mazurek orzechowy.
Mazurek Orezechowy is the version of this popular Polish delicacy that’s made with a walnut filling. Rich and creamy, this nutty walnut mazurek feels substantially more filling than the other mazureks. You’ll find it right on the Easter lunch table along with other popular dishes such as babka, zurek, deviled eggs, or biala kielbasa.
Where Was The Mazurek Orezechowy Invented?
No one knows by whom or where this version of the mazurek pastry was invented. But the original mazurek was invented in the 17th century in the Masovian region of Poland.
That mazurek was so rich and often could only be afforded by royals. Hence it was called the mazurek krolewski. Over time as the mazurka became available to everyone, people started making it with a variety of flavors, from chocolate to kajmak to walnuts and more.
How To Make Polish Easter Mazurek With Walnut Filling
The procedure to make the Polish Easter mazurek is nearly the same as the other traditional Polish mazurka. We start by forming the walnut mazurek dough and chilling it for an hour.
While the dough is chilling, we prepare the walnut filling. To do this ground walnuts are cooked slowly with milk till all the milk evaporates. Icing sugar and butter are then added to this mixture and it’s mixed again.
When the dough has chilled for an hour, it’s cut into a square or rectangular shape. The leftover dough is used to make a rope braid and used to shape the edges of the mazurek.
After the shortbread base for the mazurek has been baked and cooled, the walnut filling is added to it. It’s then decorated with nuts and candied peel before being refrigerated to serve cold!
Tips For Making Polish Easter Walnut Mazurek Recipe
- Don’t let the mazurek become taller than 1 inch!
- You can make the decorations as simple or as intricate as you like!
- You can add a few tablespoons of ground walnuts to the dough for added flavor.
- Decorate with orange peel and nuts!
- If you replace walnuts with almonds it’s called mazurek migdalowy!
- Keep refrigerated and serve cold!
- If you want to make individual-sized walnut mazurka, you can use these mini pans with removable bottoms!
FAQs About Polish Mazurek Orzechowy Made With Walnuts
What To Decorate The Mazurek Orezechowy With?
You can decorate the mazurek orzechowy with nuts such as almond flakes, roasted walnuts, unsalted cashew nuts, and candied fruit peel, orange peel, or golden raisins. Alternatively, you can decorate it with chocolate chips!
What If I Don’t Like Walnuts? Can I Use Any Other Nuts?
Mazurek Orezechowy is traditionally made with walnuts, so it’s preferable to use only walnuts. You can mask the flavor by adding a teaspoon or two of cocoa to the mazurek filling while cooking it.
But if you absolutely don’t like walnuts, you can substitute them with almonds and call it mazurek migdalowy.
How To Store Mazurek Orezechowy?
Store the Mazurek Orezechowy in the refrigerator for 5 to 7 days. Serve cold!
Polish Easter Walnut Mazurek Recipe [Mazurek Orzechowy]
Walnut Mazurek Dough
- 2 sticks (220g) of butter
- 2 ½ cups (300g) of all-purpose flour
- ½ tsp of cacao powder
- 2 egg yolks
- ½ cup (100g) of icing sugar
- 3 ½ oz (100g) of ground walnuts
- ¼ cup of milk
- 1 stick (110g) of butter
- 5 tbsps (70g) of icing sugar
- raisins, nuts, Easter candies
How To Make Walnut Mazurek Dough?
- Cut the butter into small chunks.
- Mix all the ingredients together using a food processor or do it manually on a lightly floured surface.
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Prepare the walnut filling in the meantime.
- Line a baking sheet (14''x17'') with parchment paper.
- Preheat the oven to 356°F (180°C).
- Roll out ¾ of the dough on the parchment paper. It should be about ½" (1.5cm) thick.
- Using a knife, cut the edges of the dough to shape it into a rectangle.
- Use the remaining dough to shape the edges of the rectangle. Roll it into pen-thick strings. Then twist them to form a rope braids. Place these braids on the edges of the rectangle.
- Bake for about 20 minutes.
- Allow the mazurek to cool. Remember that the shortcrust pastry is easy to break. So carefully transfer it on the parchment paper only.
- When the cake is completely cold (you may even place it in the fridge), spread the walnut filling on it.
- Decorate with Easter candies, nuts, and raisins.
How To Make The Walnut Filling?
- In a pot, cover ground walnuts with milk and cook slowly (for about 10-15 minutes) until the milk evaporates. Allow to cool.
- Mix butter with icing sugar.
- Add walnut mixture and mix again.
- Spread on the mazurek.
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Amount Per Serving: Calories: 226Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 21mgCarbohydrates: 47gFiber: 1gSugar: 34gProtein: 2g
These data are indicative and calculated by Nutritionix
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