Mazurka I

Mazurka I Recipe - Traditional Romanian Dessert with Walnuts and Raisins

Region / culture: Romania | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 12

Introduction

Mazurka I is a traditional Polish dessert that is perfect for special occasions or holidays. This sweet treat is made with a combination of eggs, sugar, flour, walnuts, and raisins, creating a delicious and indulgent dessert that is sure to impress your guests.

History

The Mazurka is a traditional Polish dessert that has been enjoyed for generations. It is believed to have originated in the Mazovia region of Poland, hence the name Mazurka. This dessert is often served during holidays and special occasions, and is a popular choice for celebrations.

Ingredients

8 eggs
14 oz / 400 g confectioner's sugar
14 oz / 400 g flour
2 cups sliced walnuts
1 cup raisins
butter

How to prepare

Beat the sugar with the yolks, adding them one by one. Then, add the flour, walnuts, and raisins. Finally, fold in the whipped egg whites.
Gently mix the ingredients together and pour the mixture into a rectangular pan that has been lined with buttered paper.
Bake the mixture at medium heat.
Once cooked, carefully invert the pan onto a wooden cutting board. Cover it with a cloth and allow it to cool.
After cooling, cut the mixture into squares or diamonds.

Variations

Add a sprinkle of cinnamon or nutmeg for a warm and spicy flavor.
Substitute the walnuts with almonds or pecans for a different nutty flavor.
Mix in some dried cranberries or apricots for a fruity twist.

Cooking Tips & Tricks

Be sure to beat the sugar and egg yolks until they are light and fluffy to ensure a light and airy texture in the final dish.

- Folding in the whipped egg whites gently will help to keep the mixture light and fluffy.

- Make sure to line the pan with buttered paper to prevent the Mazurka from sticking.

- Allow the Mazurka to cool completely before cutting into squares or diamonds to ensure clean and neat slices.

Serving Suggestions

Mazurka I can be served on its own as a sweet treat, or paired with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

Beating the sugar and egg yolks until light and fluffy.

- Folding in the whipped egg whites gently to keep the mixture light and airy.

- Allowing the Mazurka to cool completely before cutting into squares or diamonds.

Ingredient Substitutions

Use almond flour or gluten-free flour for a gluten-free version.

- Substitute the raisins with dried cranberries or chopped dried apricots.

- Use pecans or almonds instead of walnuts for a different nutty flavor.

Make Ahead Tips

Mazurka I can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Serve Mazurka I on a decorative platter with a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Mazurka I pairs well with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store Mazurka I in an airtight container at room temperature for up to 3 days. To reheat, place in a preheated oven at 350°F for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Mazurka I contains approximately 300 calories.

Carbohydrates

Each serving of Mazurka I contains approximately 40g of carbohydrates.

Fats

Each serving of Mazurka I contains approximately 15g of fats.

Proteins

Each serving of Mazurka I contains approximately 6g of proteins.

Vitamins and minerals

Mazurka I is a good source of vitamin E from the walnuts and iron from the raisins.

Alergens

Mazurka I contains eggs, nuts, and wheat, which may be allergens for some individuals.

Summary

Mazurka I is a delicious dessert that is relatively high in carbohydrates and fats, but also provides a good amount of protein, vitamins, and minerals.

Summary

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Mazurka. It was passed down to me by my dear friend Maria, who had learned it from her grandmother who hailed from Poland. The words on the yellowed piece of paper seemed to come alive as I read through the list of ingredients and instructions. It was clear that this recipe was a labor of love, meant to be cherished and shared with those closest to you.

I had always been fascinated by the art of baking, watching my own grandmother whip up delicious treats in her cozy kitchen. She would always say that the key to a good recipe was to put your heart into it, to let your love for cooking guide your hands. And as I read through the Mazurka recipe, I could feel that same love and dedication emanating from the words on the page.

The recipe called for simple ingredients - flour, butter, sugar, eggs, and a touch of vanilla. But it was the method of preparation that intrigued me the most. The dough had to be rolled out thinly and baked until golden brown, then topped with a sweet almond filling and a crumbly streusel topping. It sounded like a delicate dance of flavors and textures, a symphony of sweetness and crunch.

I set to work gathering the ingredients, sifting the flour, creaming the butter and sugar, and beating the eggs until they were light and fluffy. As I kneaded the dough, I thought of Maria and her grandmother, of the generations of women who had lovingly made this recipe before me. I felt a connection to them, a sense of shared history and tradition that brought me comfort and joy.

When the Mazurka emerged from the oven, golden and fragrant, I knew that I had created something truly special. The almond filling oozed out from between the layers of buttery dough, and the streusel topping added a satisfying crunch to each bite. I brought a piece to Maria, who smiled as she took a bite and closed her eyes in bliss.

"This tastes just like my grandmother used to make," she said, her voice filled with nostalgia and gratitude. "Thank you for keeping our tradition alive."

And so, the Mazurka became a staple in my repertoire of recipes, a symbol of the bond between friends and the power of shared memories. I would make it for special occasions, for holidays and gatherings with loved ones, each time remembering the first time I saw the recipe and felt that sense of anticipation and wonder.

As the years passed, I continued to learn new recipes from friends and family, adding them to my collection of culinary treasures. But the Mazurka remained a favorite, a reminder of the simple joys of baking and the beauty of tradition. And each time I make it, I think of Maria and her grandmother, of the love and care that went into creating this delicious treat. And I am grateful for the gift of their recipe, a gift that has brought me closer to my own heritage and to the people I hold dear.