This is how they look on cakespy!
And this is mine... VERY brown. It tasted like burnt butter.
And this is mine... VERY brown. It tasted like burnt butter.(Also it stuck to the pan... notice the patchwork on top.)
The inside was nice. It tasted okay.
The inside was nice. It tasted okay.WHAT DID I DO WRONG? I followed the recipe exactly, except instead of apricot filling I used some leftover black raspberry jam. I took it out 5 minutes before the timer was finished. I think maybe I could've worked the butter into the dough too much. Any help from the peeps at cakespy??
This is the originial recipe:
POLISH WEDDING CAKES
These are called Mazurka in Polish. There are many versions, all rich and moist. This one has a crunchy crust and a tart apricot filling.
Makes 16 2-inch squares
Apricot Filling
4 ounces (about 24 halves) dried apricots
1/2 cup water
2 tablespoons sugar
- 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.
- Press the apricots with a potato masher or stir and mash vigorously with a fork. 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.
Note: this is not like American pastry. It will resemble a crumb mixture.
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
3/4 old fashioned or quick cooking (not "instant") oatmeal
2 ounces (generous 1/2 cup) walnuts, cut medium fine
- Adjust an oven rack one-third up from the bottom and preheat oven to 325 degrees.
- 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.
- Place half (3 cups) of the mixture in an unbuttered 8-inch-square cake 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.
- 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.
- Bake for 60 to 70 minutes until the top is barely semifirm to the touch.
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.
7 comments:
Woo! Glad you tried it! I'm sure they still tasted great!
One thing is, I wonder if you're at a different altitude, or if you were using the rack placed differently? This can affect recipes a lot. I wonder this or if it's something with the butter (did you use salted or unsalted, from a stick or from a spreadable sort)? Because it seems like they look right, only a little toasty. It looks like you did everything right, but maybe there's some aspect to the ingredients that you used or your oven or your geography that you might have to learn to "compensate" for in certain recipes.
But really I 'd eat them :-)
At least you tried it though! Most of my first attempts at things end bitterly!
I'd still eat them..anything raspberry I'm game for!
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I hate when that happens!! You get all excited when you read the recipe and see how great it can be then... POOOO not the same at your house... I imagine it tasted just as good... maybe it was just the look that was not the same?
The mixture of oatmeal/coconut/butter should be crumbly - it looks like you blended yours into a uniform dough. That will change how it bakes. :)
Try it again - the recipe looks like it will work, except you might go with a light brown sugar if you didn't enjoy the "burnt" taste.
The other suggestion I have is to get an oven thermometer! :) You never know if your oven was cooking at a higher temperature than stated. This would also cause a "burnt" taste to the finished product. :)
hmmm I have to try to do this.
Maybe it's not in traditional version but who said that's not good. :P
Oh! Btw in Polish it's called MAZUREK.
Greetings from Poland :*
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