Title: Apple Mazur - Mazurek Kruchy Z Jablkami
Categories: Dessert Apple Pie Poland Almonds
Yield: 1 Mazur

PASTRY
1/2	lb	Unsalted butter
2	c	Almonds; peeled, blanched and ground
1	c	Sugar
4	md	Eggs; lightly beaten
2	c	Flour
TOPPING
1	c	;water
1/4	c	Sugar
12		To 13 greenlings (apples); peeled, cored, and sliced thin
2	ts	(about) grated lemon or orange rind for flavoring
VARIATION II
1 1/2	c	Almonds; peeled, blanched, and chopped
2	oz	Citron; chopped
2		Lemons' rind

Dough:

: Cream butter; combine with almonds, sugar, eggs, and flour, and work until thoroughly blended. Roll out 1/4-inch to 3/8-inch. Bake in greased tin in 350 F degree oven until nicely brown.

Topping:

Variation I

: Make a thick syrup of sugar and water, and cook for 5 minutes. Add apples and lemon rind, and simmer until they are transparent and fall apart, stirring to prevent burning. (If too thick, add more water.) When the apple mixture begins to separate from edges of the pan, allow to cool somewhat. Spread over the baked layer of cake and allow to cool again. Variation II

: Make Apple topping as in I. Add 1-1/2 cups blanched, peeled and chopped almonds, 2 ounces citron, and lemon rind from 2 lemons. Mix thoroughly. Proceed the same as for #I, or spread about 1-inch thick on wafer paper and chill.

_Polish Cookery_ Marja Ochorowicz-Monatowa. Crown re-release, 1986. ISBN 0-517-50526-6. Typos by Jeff Pruett.

From: Jeff Pruett Date: 08-21-97 (23:45) The Pine Tree Bbs (222) Cooking(F)

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