Polish Easter Cake: Salted Caramel and Pecan Mazurek

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream reduces calories while maintaining richness.

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts offer similar flavor with lower cost.

corn syrup

🥗Healthier: honey

💰Cheaper: maple syrup

Honey adds sweetness with a unique flavor.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine provides a lower-fat option.

Make a classic Polish Easter cake called mazurek.

Replace some of the butter with coconut oil for a healthier version.

Combine 250 g of flour, 50 g of soft brown sugar, and 125 g of butter in a bowl.

Add 3 tablespoons of coconut oil and mix together for about 5 minutes.

Add 2 egg yolks, 1 tablespoon of soured cream, and a little bit of vanilla essence to the mixture.

Bring the mixture together into a dough and refrigerate for 45 minutes.

Press the dough into a tart pan and bake in the oven for 20 minutes.

Break pecans into smaller pieces and melt 25 g of butter in a pan.

Add the pecans, 25 g of sugar, and half a teaspoon of sea salt to the pan, stirring to caramelize the pecans.

Once caramelized, let the pecans cool on a flat surface.

Add the pre-prepared condensed milk to the cooled pecans and mix in a fair amount of sea salt.

Spread the pecan mixture over the cooled pastry base.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens