Polish Mazurek Apple Bars with Buttery Shortbread Base
A traditional Polish mazurek featuring a tender, crumbly shortbread base topped with spiced apple pie filling. This rustic dessert combines the richness of butter and egg yolks in the base with sweet, cinnamon-scented apples on top. Perfect for holidays, potlucks, or afternoon tea, these bars offer a delightful contrast of textures. The optional splash of Southern Comfort adds warmth and depth to the apple topping. Cut into finger-sized portions, they're ideal for serving a crowd and showcase the beautiful layered appearance that makes mazurek so appealing.
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup sugar
- ½ cup butter, chilled
- 3 tablespoons heavy cream
- 2 egg yolks, beaten
- 1 15 ounce can apple pie fillingfresh sliced apples with cinnamon2 cups fresh applesfresh
more work but fresher taste
- 1 tablespoon Southern Comfort(optional)bourbon or rum1:1alcohol
similar flavor profile
Instructions
- 1
Sift together flour, baking powder, salt, and sugar by pulsing in food processor
- 2
Add chilled butter to flour mixture and pulse until crumbly
- 3
Beat egg yolks with heavy cream
- 4
Add egg mixture to flour mixture and pulse just until it comes together when squeezed but remains crumbly
- 5
Press dough evenly into buttered 8-inch square cake pan
- 6
Chill for 5 minutes
- 7
Bake in preheated 350 degree oven for 20 minutes
- 8
Mix apple pie filling with Southern Comfort if using
- 9
Remove base from oven and cover with apple topping
- 10
Bake 20 minutes longer
- 11
Cool completely then dust with powdered sugar or top with sugar icing and garnish with sliced toasted almonds
- 12
Cut into 16 finger-sized servings
Tips
Chill the butter beforehand for the best crumbly texture in the shortbread base.
Don't overmix the dough - it should just come together when squeezed but remain crumbly.
Let the bars cool completely before cutting to ensure clean slices and proper setting.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead. Store covered at room temperature.
Serve at room temperature, dusted with powdered sugar or topped with icing and almonds.
Common Mistakes
Don't overbake the base or it will become too hard and difficult to cut.
Avoid overmixing the dough to prevent a tough texture.
Substitutions
Dairy-Free Swaps
General Alternatives
similar flavor profile
more work but fresher taste
FAQ
Can I use fresh apples instead of canned filling?
Yes, use 2 cups of sliced apples mixed with 2 tablespoons sugar and 1/2 teaspoon cinnamon for a fresher taste.
How long do these bars keep?
They keep for up to 3 days at room temperature or 1 week refrigerated when stored covered.
Can I freeze these bars?
Yes, wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.