Mazurka Bars

Mazurka Bars

This is similar to the wonderful bars at Great Harvest.  You can really use any fruit you have around for the filling. Last time I put in a bag of pie cherries that I had bought from the organic farmer. I often see them with blueberry and raspberry mixed in together. Just put enough on the bottom crust to give good coverage. I don't add any sweetening or liquid. I just pour them on. I also used some crushed up graham cracker in place of some of the flour because we were up at a cabin and I ran out of the regular stuff. It tasted just great. I think I will try some whole wheat flour next time although probably only substituting half so you still have the rich pastry.

This was fun to make with my young grand-daughters. Not many ingredients and they loved patting the dough down into the cake pan.

Apricot Filling

·         8 ounces (about 48 halves) dried apricots

·         1 cup water

·         4 tablespoons sugar

1.      Bring the apricots and the water to a boil, uncovered, in a small, heavy saucepan with a tight cover over high heat. Reduce the heat to low, cover the pan, and simmer until the apricots are very tender, about half an hour, depending on the apricots. The fruit should be very soft and the water should be partially but not completely absorbed.

2.      Press the apricots with a potato masher or stir and mash vigorously with a fork. I used the food processor which worked beautifully. The mixture should be very thick. Add the sugar and stir until it dissolves. Cool to room temperature. If you wish, this filling may be made ahead of time and refrigerated.

Polish Pastry

Different from American pastry. This has a crumbly texture.

·         1 1/4 cups sifted all-purpose flour

·         1/4 teaspoon salt

·         1 cup dark brown sugar, firmly packed

·         6 ounces (1 1/2 sticks) cold butter, cut into 1/2-inch pieces

·         1 3/4 ounces (1/2 cup, firmly packed) shredded coconut (the unsweetened flakes are really good, too)

·         3/4 old fashioned or quick cooking (not "instant") oatmeal

·         2 ounces (generous 1/2 cup) walnuts, cut medium fine

1.      Adjust an oven rack one-third up from the bottom and preheat oven to 325 degrees.

2.      Place the Flour, salt, and sugar in a mixing bowl. With a pastry blender cut in the butter until the mixture resembles coarse meal. Stir in the coconut, oatmeal, and walnuts.

3.      Place half (3 cups) of the mixture in an 7x11-inch pan. Press it evenly with your fingertips. Cover with a piece of wax paper and with the palm of your hand press against the paper to make a smooth, compact layer. Remove the wax paper.

4.      Spread the apricot filling smoothly over the pastry, staying 1/4 to 1/2 inch away from the edges. Sprinkle the remaining pastry evenly over the filling and repeat the directions for covering with wax paper and pressing smooth. Remove the wax paper.

5.      Bake for 60 to 70 minutes until the top is barely semifirm to the touch.

6.      Cool in the pan for 15 minutes or so; be sure to cut around the sides to loosen from the pan before cutting and serving.