Salted caramel mazurek with pecans

Salted caramel mazurek with pecans

By
From
Polska
Makes
10 portions
Prep
210 mins
Photographer
Laura Edwards

Although making mazurek does take time it is a very simple recipe. If you would like to simplify the pastry then you can use ready-made caramel or dulce de leche, though the consistency will be a little bit more runny. In my recipe, I have replaced the traditional hazelnuts and walnuts with salted pecans and I have also added some sea salt to the caramel to balance out its all-consuming sweetness.

Ingredients

Quantity Ingredient

For the dough

Quantity Ingredient
300g plain flour
125g soft light brown sugar
200g salted butter, softened
2 egg yolks
1/2 teaspoon vanilla extract
1 tablespoon soured cream

For the filling

Quantity Ingredient
1 x 400 g can condensed milk
25g salted butter
25g soft light brown sugar
100g pecans, broken up into smaller pieces
1/2 teaspoon good-quality sea salt

Method

  1. For the filling place a can of condensed milk in a pan of water, making sure it is completely covered. Bring the water to a boil then reduce the heat right down to the lowest setting and simmer for 3 hours. Top up with extra water if it evaporates.
  2. Meanwhile, combine the flour, sugar and butter in a bowl and work between your fingertips until it resembles breadcrumbs. Add the egg yolks, vanilla extract and soured cream and knead together into a smooth dough. Chill in the fridge for 30–45 minutes.
  3. Preheat the oven to 180°C. Roll out the dough on a lightly floured surface to a thickness of about 1 cm. Use this to line a greased brownie tin, approximately 24 cm. Bake in the oven for 15–20 minutes, or until golden. Remove and allow to cool.
  4. Meanwhile, in a frying pan melt the butter and sugar together over a low heat, then add the pecans and most of the sea salt. Toast for a few minutes, stirring all the time. Set aside.
  5. Once the condensed milk has turned to caramel and cooled to nearly room temperature, open the can and stir a little bit more salt into it, reserving a little bit for the topping.
  6. Spread the caramel over the cooled base generously and top with the caramelised pecans. Sprinkle over a little more sea salt before serving.
Tags:
polish
eastern european
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