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Mazurek (Polish Easter Pastry)

  • Author: Polish Housewife
  • Category: Dessert
  • Cuisine: Polish


A decorated tart for Easter



Shortcrust pastry:

  • 2 cups (300g) all-purpose flour
  • 2/3 cup butter (150g) butter
  • 7 tablespoons (80g) sugar
  • 1 egg
  • 12 tablespoons milk


  • heaping 1/2 cup (150g) jam, preferably sour, such as plum, marmalade, or black currant
  • 1 can Dulce de leche (400 or 500g), or can sweet condensed milk
  • almonds, chocolate, dried apricots for decoration


  1. If using a can of sweet condensed milk, it should be cooked in a pot of water on a low heat for 3 hours. (The can MUST be covered by water the entire time), this will caramelize the sweetened condensed milk
  2. Preheat oven to 350 F (180 C)
  3. Combine the flour, butter, and sugar until uniform
  4. Add in the egg and milk, work the dough until it comes together; it will be crumbly, I used a food processor
  5. Form into a disk and wrap in plastic wrap
  6. Refrigerate for at least one hour
  7. Roll out the dough, directly on parchment paper to a rectangle, slightly larger than a 9 x 13 inch pan (my Polish pottery dish was 10.5 x 12.5 inches or 26 x 32 cm)
  8. Trim the dough to the size of your pan
  9. Place the dough, on the parchment, into the pan
  10. If you’re making a free form shape, such as an egg, roll out the dough on the parchment, use two round shapes, one larger than the other to get the rounded top and bottom of your egg, trim using straight lines between the two arcs to create your egg shape, move dough on the parchment to a baking sheet
  11. Roll the dough you’ve trimmed off into long ropes, use these to create a edge around your pastry, dams to hold in the filling, cut out a rabbit or chick for decoration, small items will brown more quickly
  12. Spread jam on the dough
  13. Bake in a preheated oven until golden brown, approx. 25 min, cool
  14. Spread with dulce de leche or caramelized sweetened condensed milk and decorate as desired