This is the traditional Polish orange mazurka I make every year for Easter.

The Filling

Ingredients for the filling

Ingredients for the filling

The filling is homemade orange marmalade:

  1. 2 large oranges
  2. 2 lemons
  3. sugar, 400g
  4. water, 150 ml
  5. slivered almonds, 100g

Grating whole lemons


Grating whole oranges

You grate lemons and oranges whole, including the pith — it gives the marmalade a bit of a bitter taste. Try to remove the pits, though.


Grated citrus fruit + sugar + water


Cooking the orange marmalade

Cook oranges and lemons with sugar and water for about 45 min, stirring occasionally, until it thickens. Take into account that it will get denser after it cools down.


Adding slivered almonds

Add slivered almonds at the end.

The Crust

The crust is very light and crumbly. It’s a version of pâte sucrée made with cooked egg yolks and no water. (The pictures show double the recipe, which is what I often do. In that case, the marmalade recipe should be doubled.)


Ingredients for the crust

Ingredients (single recipe):

  1. butter, 250g
  2. 2 eggs (yolks)
  3. flour, 375g
  4. powdered sugar, 125g
  5. vanilla extract

Cooking egg yolks in a sieve

Separate egg yolks from whites. Cook whole egg yolks in boiling water, holding them in a sieve, until hard.


Cutting butter into flower

Cut cold butter into small chunks.


Cutting butter into smaller and smaller pieces

Keep cutting butter, mixing it with flour, until the pieces are smaller than pea size.


Adding powdered sugar and passing the cooked yolks through a sieve

Add sugar. Pass cooked egg yolks through a sieve.


Quickly working the dough

Work the dough quickly with pinching motions. You don’t want the butter to start melting from the heat of your hands.


Finished crust dough

As soon as the dough sticks together, stop working. Small pieces of butter in the dough are okay.


Ready for baking

Quickly roll the dough, form 1/2 cm thick crust. Use narrow ribbons of dough to form the edges.


Baked crust

Bake at 180C (350F) for about 15-25 min or until very lightly brown.


Finished product

Cool down the crust. Spread the marmalade (you may warm it up first). Decorate.

Bon appétit!