Aunt Hattie’s Polish Raised Pineapple Squares, Mazurek Recipe

Aunt Hattie’s Polish Raised Pineapple Squares (Mazurek)

The memory is etched in my mind: the scent of butter and warm pineapple filling wafting from Aunt Sophie’s kitchen window on a crisp autumn afternoon. As a child, I’d sneak into the kitchen, drawn by the golden squares cooling on the counter. Aunt Sophie, with flour dusting her apron, would always smile and hand me a piece, still slightly warm. That taste – the buttery, flaky crust, the sweet-tart pineapple, the delicate lattice top – was the taste of home, of family, of love baked into every bite. These Polish Pineapple Squares, also known as Mazurek, are a cherished tradition, passed down through generations, and I’m thrilled to share this treasure with you.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 20 minutes (plus 1 hour proofing)
• Servings: 24
• Yield: 1 large baking sheet
• Dietary Type: Not specified (contains dairy and gluten)

Ingredients

• 1 small cake fresh yeast (or 1 package dry yeast)
• 1/2 cup scalded milk, cooled
• 3 egg yolks
• 1/2 lb (2 sticks) butter
• 3 cups sifted flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 (20 ounce) can crushed pineapple, undrained
• 1-2 tablespoons cornstarch, just enough to thicken slightly
• 1 tablespoon butter, for frosting
• 1/2 teaspoon vanilla, for frosting
• Powdered sugar, for frosting
• Chopped nuts (optional), for topping

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Saucepan
• Rolling pin
• 15 x 11 inch jelly roll pan
• Oven

Instructions

1. Prepare the Pineapple Filling: In a saucepan, combine the crushed pineapple (undrained) with cornstarch. Simmer over medium heat, stirring constantly, until the mixture thickens slightly. Taste and add a squeeze of fresh lemon juice if desired to brighten the flavor. Remove from heat and allow to cool completely. This is a crucial step, so be patient!

2. Make the Sponge: In a small bowl, mix together the fresh yeast, cooled scalded milk, and egg yolks. If using dry yeast, dissolve it in a little warm water first according to package directions, then add to the milk and egg yolks. Set this mixture aside to activate – this is your “sponge.”

3. Combine Dry Ingredients: In a large mixing bowl, combine the butter, flour, sugar, and salt. Use your fingers or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs, just like making pie crust.

4. Combine Wet and Dry Ingredients: Add the sponge (yeast mixture) to the flour and butter mixture. Mix until a dough forms. It will be a rich, somewhat sticky dough.

5. Divide and Roll the Dough: Divide the dough in half. On a lightly floured surface, roll out half of the dough to fit the bottom of a 15 x 11 inch jelly roll pan. Gently transfer the dough to the pan and press it evenly into the bottom.

6. Add the Filling: Spread the cooled pineapple filling evenly over the dough in the pan. Don’t worry if it seems like a thin layer – that’s how it’s supposed to be!

7. Create the Lattice Top: Roll out the remaining half of the dough. Cut it into strips. Arrange the strips over the pineapple filling in a lattice pattern.

8. Proof the Dough: Cover the pan with a clean kitchen towel and let it rise in a warm place for 1 hour. This allows the yeast to work its magic and create a light, airy texture.

9. Bake the Mazurek: Preheat oven to 350°F (175°C). Bake for 35 minutes, or until the crust is golden brown and the filling is bubbly. Keep a close eye on it – ovens can vary!

10. Prepare the Frosting: While the Mazurek is baking, prepare the frosting. In a small bowl, cream together the butter and vanilla. Gradually add powdered sugar until you reach your desired consistency.

11. Frost and Garnish: Once the Mazurek has cooled slightly, drizzle the frosting over the lattice top. Sprinkle with chopped nuts, if desired.

12. Cool and Cut: Allow the Mazurek to cool completely before cutting into squares.

Expert Tips & Tricks

• Don’t Overwork the Dough: Overworking the dough will result in a tough crust. Mix just until the ingredients come together.
• Chill the Butter: Use cold butter when making the crust. This helps to create a flaky texture.
• Proofing is Key: Don’t skip the proofing step! It’s essential for a light and airy Mazurek.
• Adjust the Sweetness: Taste the pineapple filling before adding it to the crust. If it’s not sweet enough, add a little sugar to taste.
• Use a Pizza Cutter: A pizza cutter is a great tool for cutting the dough into even strips for the lattice top.
• Customize the Filling: Get creative with the filling! You can use other canned fruits, such as apricot or cherry, or even a combination of fruits.
• For a richer flavor try using browned butter in your dough. The nutty notes will pair wonderfully with the pineapple.
• Adding a pinch of lemon zest to the dough will add brightness and enhance the flavors.

Serving & Storage Suggestions

Serve Aunt Hattie’s Polish Pineapple Squares at room temperature. They are delicious on their own or with a cup of coffee or tea. To store, keep the Mazurek in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze it for up to 2 months. Thaw completely before serving. To reheat, warm in a low oven (300°F/150°C) for a few minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	153.6 kcal	N/A
Calories from Fat	76 kcal	N/A
Total Fat	8.5 g	13%
Saturated Fat	5.2 g	25%
Cholesterol	44.6 mg	14%
Sodium	155.4 mg	6%
Total Carbohydrate	17.3 g	5%
Dietary Fiber	0.6 g	2%
Sugars	4.5 g	N/A
Protein	2.3 g	4%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free Mazurek: Use a gluten-free flour blend and follow the recipe as directed. You may need to add a little xanthan gum to help bind the dough.
• Dairy-Free Mazurek: Substitute the butter with a vegan butter alternative. Use non-dairy milk in the sponge and a dairy-free frosting.
• Different Fruit Fillings: Experiment with other fruit fillings, such as apricot, cherry, or prune. You can also use a combination of fruits.
• Nut-Free Mazurek: Omit the nuts from the topping.
• Spice it up: Add a pinch of cinnamon, nutmeg, or cardamom to the dough or filling for a warm, comforting flavor.
• Citrus Burst: Add a tablespoon of orange or lemon zest to the dough for a brighter, more aromatic treat.

FAQs (Frequently Asked Questions)

Q: Can I use canned pineapple chunks instead of crushed pineapple?
A: Yes, but be sure to drain the pineapple chunks well and chop them finely before using.

Q: How do I know when the Mazurek is done baking?
A: The crust should be golden brown and the filling should be bubbly. You can also insert a toothpick into the center of the crust – it should come out clean.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Be sure to wrap it tightly in plastic wrap.

Q: My lattice top is browning too quickly. What should I do?
A: Tent the Mazurek with foil during the last 10-15 minutes of baking to prevent the top from browning too much.

Q: The filling seems too runny. What can I do?
A: If the filling seems too runny, mix a little more cornstarch with a tablespoon of cold water and stir it into the filling. Simmer for a few more minutes until it thickens.

Final Thoughts

Aunt Hattie’s Polish Raised Pineapple Squares, Mazurek, is more than just a dessert; it’s a taste of history, a connection to family, and a reminder of simple pleasures. I encourage you to try this recipe and experience the magic for yourself. Share it with your loved ones and create your own cherished memories. And don’t hesitate to adjust the recipe to your liking and make it your own! Perhaps serve it with a dollop of whipped cream or a scoop of vanilla ice cream. I’d love to hear your feedback and see your creations! Smacznego! (Bon appétit!)