Mazurek (Polish Caramel and Walnut Easter Bars)
Crumbly buttery shortcrust spread with soft caramel and topped with walnuts and apricots. A Polish Easter table treat.
- Time50 min plus cooling
- LevelEasy
- Costabout £0.33 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Rub the butter into the flour and icing sugar until it looks like breadcrumbs. Add the yolks and water and bring together to a smooth dough. Wrap and chill for 20 minutes.
20 min - 2
Press the dough into a lined 20 x 30 cm tin, level it, and prick all over with a fork.
- 3
Bake for 22 to 25 minutes until pale golden at the edges. Leave to cool completely in the tin.
23 min - 4
Beat the caramel with a spoon until smooth and spreadable, warming it for 20 seconds in the microwave if it is stiff.
- 5
Spread the caramel over the cold base in an even layer. Decorate with the walnut halves and apricots in rows or a pattern.
- 6
Chill for 1 hour, then cut into 16 bars. Keep in a tin in a cool place.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.