Polish cooking, Mazurka pastry of the kings

Mazurka pastry of the kings
according to Jane...

The word “mazur” or “mazurka” has multiple meanings in Polish language. A person who lives in north-central Poland is called “Mazur.”

A subspecies of sparrow that prefers country living, as opposed to city living, is also called mazurka. Finally, we dance the mazurka, or at least listen to it. The melody of mazurka is even mentioned in our national poem ”Thaddeus” by Adam Mickiewicz, where Thaddeus (in a superb translation of Lech Papiez)

“With child’s delight the string he tears
and Dabrowski’s mazurek hears”

However, at Easter time when we say “mazurka” we think “Easter pastry.” This name is used to describe a pie filled with dried fruit, preserves or almond paste.

Easter is an old holiday. At the ecumenical council of Nice, in year 325 it was determined that Easter will fall on the first Sunday after the first full moon in the Spring. It means that Easter may fall between March 22 and April 25. This holiday is preceded by 40 days of Lent. There is no doubt, members of the Polish Club follow the rules of Lent strictly.

Following this period we begin baking mazurkas, such as mazurka of the kings, presented here by our one and only Jane:

1 cup butter
6 egg yolks
1 cup sugar
1/2 cup almonds (chopped fine)
1 and 1/2 cups flour
1/4 teaspoon salt

Cream butter. Sift flour, sugar and salt. Add alternately 1 egg yolk and a small batch of flour until all has been used. Add almonds. Bake in a 17x11 pan for one hour at 350 F. Cut in squares and serve.