Salted caramel mazurek

Ingredients

For the dough

• 300 g (10 1⁄2 oz/scant 2 1⁄2 cups) plain (all-purpose) flour
125 g (41⁄2 oz/2/3 cup) soft light brown sugar
• 200 g (7 oz/scant 1 cup) salted butter, softened
• 2 egg yolks
• 1⁄2 teaspoon vanilla extract
• 1 tablespoon soured cream

For the filling

• 1 x 400 g (400 fl oz) can condensed milk
• 25 g (scant 1 oz/2 tablespoons) salted butter
• 25 g (scant 1 oz/2 tablespoons) soft light brown sugar
• 100 g (31⁄2 oz/2/3 cup) pecans, broken up into smaller pieces
• 1⁄2 teaspoon good-quality sea salt

Method

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.

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.

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.

Preheat the oven to 180°C (350°F/gas 4). Roll out the dough on a lightly floured surface to a thickness of about 1 cm (1⁄2 in). Use this to line a greased brownie tin, approximately 24 cm (91⁄2 in). Bake in the oven for 15–20 minutes, or until golden. Remove and allow to cool.

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.

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.

Spread the caramel over the cooled base generously and top with the caramelised pecans. Sprinkle over a little more sea salt before serving.

Polska by Zuza Zak
(Quadrille, £ 25)
Photography by Laura Edwards

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