Diamond-shaped Mazurka

Diamond-shaped Mazurka Recipe - Traditional Romanian Dessert

Region / culture: Romania | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Diamond-shaped Mazurka is a traditional Polish dessert that is perfect for special occasions or holiday celebrations. This sweet treat features layers of buttery pastry filled with a delicious apple paste, creating a unique and flavorful dessert that is sure to impress your guests.

History

The Mazurka is a traditional Polish dance that dates back to the 16th century. The Diamond-shaped Mazurka dessert is said to have originated in Poland and has been a popular sweet treat for generations. This dessert is often served during holidays such as Christmas and Easter, as well as special occasions like weddings and birthdays.

Ingredients

7 oz / 200 g of butter
7 oz / 200 g of confectioner's sugar
3 eggs
1 cup of flour
a few ground cloves
1 tsp of ground cinnamon
vanilla-flavored sugar
1 lemon (grated peel + juice)
4 lb / 2 kg of baked and sieved (crushed) apples
2 tbsp of sugar

How to prepare

Cream the butter and sugar together, then add the eggs one by one.
Gradually add the flour, lemon juice, lemon peel, ground cinnamon, and cloves.
Prepare 8 paper diamonds with 4-inch sides.
Butter the paper diamonds and place them on a baking sheet.
Cover the paper diamonds with a 0.5 inch layer of the prepared mixture.
Once the diamonds are baked, spread each one with the apple paste mixed with 2 tbsp of sugar and cinnamon.
Stack the diamonds on top of each other.
Sprinkle vanilla flavored confectioner's sugar on top.

Variations

Try adding chopped nuts or raisins to the apple paste for added texture and flavor.
Substitute the apple paste with a different fruit filling such as cherry or apricot.

Cooking Tips & Tricks

Make sure to cream the butter and sugar together until light and fluffy to ensure a tender and moist pastry.

- Be sure to bake the pastry diamonds until they are golden brown and cooked through.

- When stacking the diamonds, be gentle to avoid breaking the delicate layers of pastry.

- Sprinkle the confectioner's sugar on top just before serving for a beautiful presentation.

Serving Suggestions

Diamond-shaped Mazurka is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Creaming the butter and sugar together until light and fluffy is essential for a tender pastry.

- Baking the pastry diamonds until golden brown ensures a crisp and flaky texture.

Ingredient Substitutions

You can substitute the ground cloves with ground nutmeg or allspice for a different flavor profile.

- Use margarine as a substitute for butter if desired.

Make Ahead Tips

You can prepare the pastry diamonds ahead of time and store them in an airtight container until ready to assemble and serve.

Presentation Ideas

Stack the pastry diamonds on a serving platter and dust with powdered sugar for a beautiful presentation.

Pairing Recommendations

Serve Diamond-shaped Mazurka with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover Diamond-shaped Mazurka in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F for a few minutes before serving.

Nutrition Information

Calories per serving

Each serving of Diamond-shaped Mazurka contains approximately 250 calories.

Carbohydrates

Each serving of Diamond-shaped Mazurka contains approximately 30 grams of carbohydrates.

Fats

Each serving of Diamond-shaped Mazurka contains approximately 15 grams of fats.

Proteins

Each serving of Diamond-shaped Mazurka contains approximately 3 grams of proteins.

Vitamins and minerals

Diamond-shaped Mazurka is a good source of Vitamin C from the apples used in the recipe.

Alergens

Diamond-shaped Mazurka contains dairy (butter) and eggs.

Summary

Diamond-shaped Mazurka is a delicious dessert that is rich in carbohydrates and fats, making it a satisfying treat for special occasions.

Summary

Diamond-shaped Mazurka is a delicious and impressive dessert that is perfect for special occasions. With layers of buttery pastry and a sweet apple filling, this dessert is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was for a diamond-shaped Mazurka, a traditional Polish dessert that I had never heard of before. The recipe was given to me by an old neighbor, Mrs. Kowalski, who had immigrated to the United States from Poland many years ago. She had a knack for baking and her Mazurka was legendary in our neighborhood. I was eager to learn how to make it myself.

Mrs. Kowalski invited me into her kitchen one sunny afternoon and began to teach me the secrets of her Mazurka. She explained that it was a sweet pastry that was traditionally made for special occasions such as weddings and holidays. The dough was a delicate mixture of flour, butter, sugar, and eggs, rolled out thin and cut into diamond shapes. The filling was a rich combination of chopped nuts, dried fruit, and honey, which was spread over the dough before it was baked to golden perfection.

As I watched Mrs. Kowalski work her magic in the kitchen, I was captivated by her skill and expertise. She moved with grace and precision, kneading the dough with gentle hands and spreading the filling with practiced ease. I could tell that she had been making Mazurka for many years and that she took great pride in her craft.

After the Mazurka was baked and cooled, Mrs. Kowalski cut it into small diamond shapes and offered me a taste. I bit into the pastry and was immediately transported to another world. The dough was light and flaky, the filling sweet and nutty. It was unlike anything I had ever tasted before and I knew that I had to learn how to make it myself.

Mrs. Kowalski saw the excitement in my eyes and offered to teach me her recipe. She handed me a worn piece of paper with the ingredients and instructions written in her neat handwriting. I thanked her profusely and promised to do my best to replicate her Mazurka.

I went home and set to work in my own kitchen, following Mrs. Kowalski's recipe to the letter. I rolled out the dough, spread the filling, and shaped the pastry into diamond shapes just like she had shown me. As the Mazurka baked in the oven, the sweet aroma filled my kitchen and I knew that I had done it justice.

When the Mazurka was finally ready, I cut it into small diamond shapes just like Mrs. Kowalski had done. I took a bite and was transported back to her kitchen, to that sunny afternoon when she had shared her recipe with me. The taste was perfect, just like Mrs. Kowalski's own Mazurka.

From that day on, I made diamond-shaped Mazurka regularly, perfecting my technique with each batch. I shared the recipe with friends and family, who all raved about the delicious pastry. I felt a sense of pride knowing that I had learned from the best, from Mrs. Kowalski herself.

Years passed and Mrs. Kowalski eventually moved away, but her legacy lived on in my kitchen. Whenever I made diamond-shaped Mazurka, I thought of her and the day she had shared her recipe with me. I knew that she was looking down on me, proud of the baker I had become.

To this day, whenever I make diamond-shaped Mazurka, I think of Mrs. Kowalski and the bond we shared over a shared love of baking. Her recipe has become a cherished part of my culinary repertoire, a reminder of the power of tradition and the joy of sharing a delicious dessert with those you love. And for that, I am forever grateful.