Polish Easter Mazurek with Jam and Walnuts

What you need

• 250 g (2 cups) all-purpose flour
• 125 g (1 stick plus 1 tbsp) butter, cold, cubed
• 80 g (2/3 cup) powdered sugar
• 2 egg yolks
• 1 pinch salt
• 250 g (3/4 cup) thick apricot or raspberry jam, preferably with few seeds
• 100 g (1 cup) walnuts, shelled

Method

Restated from the original video

1. 1

   Put the flour, powdered sugar and salt in a bowl. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs.

2. 2

   Add the yolks and work quickly into a smooth dough. Do not knead for long, or the dough turns tough.

3. 3

   Wrap the dough and chill for 30 min.

4. 4

   Heat the oven to 180 °C (350 °F) and line a 20 x 30 cm (8 x 12 in) baking pan with parchment.

5. 5

   Press the dough evenly into the pan, about 6 mm (1/4 in) thick, and prick it all over with a fork.

6. 6

   Bake for 20-25 min, until the edges are golden. Cool completely in the pan.

7. 7

   Toast the walnuts in a dry frying pan over medium heat for 3-4 min, until fragrant. Cool and chop coarsely.

8. 8

   Warm the jam in a small saucepan for 2-3 min, just until it loosens. Spread it over the cooled base, all the way to the edges.

9. 9

   Scatter the walnuts over the jam and press them in lightly.

10. 10

    Leave the mazurek to set for 30 min, then cut it into 12 squares.

Imported from polishhousewife.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.