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Zuza Zak recipe: Salted caramel mazurek with pecans

Author Zuza Zak recalls idyllic summer days growing up in Poland with this recipe for salted caramel mazurek with pecans

Published: July 18, 2016
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Salted caramel mazurek with pecans

1 For the filling place a can of condensed milk in a pan of water, making sure it is completely covered. Bring the water to the boil then reduce the heat right down to the lowest setting and simmer for 3 hours. Top up with extra water if it evaporates.

2 Meanwhile, combine the flour, 125g of the sugar and 200g of the butter in a bowl and work between your fingertips until it resembles breadcrumbs. Add the egg yolks, vanilla extract and soured cream and knead together into a smooth dough. Chill in the fridge for 30-45 minutes.

3 Preheat the oven to 180C/Gas Mark 4. Roll out the dough on a lightly-floured surface to a thickness of about 1 cm/½in. Use this to line a greased brownie tin, approximately 24cm/9½ in. Bake in the oven for 15-20 minutes, or until golden. Remove and allow to cool.

4 Meanwhile, in a frying pan (skillet) melt the rest of the butter and sugar together over a low heat, then add the pecans and most of the sea salt. Toast for a few minutes, stirring all the time. Set aside.

5 Once the condensed milk has turned to caramel and cooled to nearly room temperature, open the can and stir a little bit more salt into it, reserving a little bit for the topping. Generously spread the caramel over the cooled base and top with the caramelised pecans. Sprinkle over a little more sea salt before serving.


• Polska: New Polish Cooking by Zuza Zak (Quadrille, £25)

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction


  • 300g plain flour
  • 150g soft light brown sugar
  • 225g salted butter, softened
  • 2 egg yolks
  • ½ tsp vanilla extract
  • 1 tbsp soured cream
  • 1 x 400g can condensed milk
  • 100g pecans, broken up into smaller pieces
  • ½ tsp good-quality sea salt (and a pinch extra for the topping)
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