30+ Authentic Easter Polish Recipes for Your Holiday Table

Easter is a time for family gatherings, celebrations, and, of course, delicious food! In Poland, Easter traditions are rich in meaning and flavor, with a variety of dishes that symbolize renewal, rebirth, and the joy of the season.

From savory treats like Żurek (sour rye soup) to sweet delicacies such as Babka Wielkanocna (Easter cake), Polish cuisine offers a wide array of flavors that can transform your Easter feast into a memorable occasion.

Polish Easter meals are steeped in history and often made from fresh, seasonal ingredients that reflect the spirit of the holiday.

Whether you’re planning to make a traditional Polish Easter breakfast, prepare a hearty lunch, or indulge in some festive desserts, there’s no shortage of mouth-watering dishes to choose from.

In this article, we’ll explore over 30 Polish Easter recipes that are perfect for your holiday celebrations. Get ready to add some Polish flair to your Easter menu with these time-honored recipes!

30+ Authentic Easter Polish Recipes for Your Holiday Table

Polish Easter recipes are not just about delicious food—they are about celebrating tradition, family, and the joy of life.

These recipes have been passed down through generations, with each dish telling a story of Polish culture and customs.

Whether you’re cooking for your family or hosting a larger gathering, these 30+ Polish Easter recipes will bring a taste of Poland to your table and make your Easter feast truly special.

From savory sausages and soups to sweet cakes and pastries, each recipe is filled with love, history, and flavor.

So, take a journey through Polish cuisine this Easter, and create unforgettable memories with these delightful dishes.

Babka Wielkanocna (Polish Easter Babka)

Babka Wielkanocna is a traditional Polish Easter bread known for its light, fluffy texture and sweet, citrusy flavor. Often topped with a simple glaze or powdered sugar, this yeast-based bread is a centerpiece of Polish Easter celebrations. Its tall, bundt-like shape makes it as visually appealing as it is delicious, embodying the joy and renewal of the holiday.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 2 ¼ tsp active dry yeast
• ½ cup sugar
• 4 large egg yolks
• ½ cup unsalted butter, melted
• Zest of 1 lemon
• Zest of 1 orange
• ½ tsp salt
• 1 tsp vanilla extract
• Optional: powdered sugar or glaze for topping

Instructions:

1. Activate the yeast: Combine warm milk and sugar in a small bowl, then sprinkle the yeast on top. Let it sit for 10 minutes until frothy.
2. Prepare the dough: In a large bowl, mix flour, salt, and zests. Add egg yolks, melted butter, vanilla extract, and the yeast mixture. Knead for about 10 minutes until smooth and elastic.
3. Let it rise: Cover the dough and let it rise in a warm place for 1-2 hours until doubled in size.
4. Shape and bake: Transfer the dough to a greased bundt pan. Let it rise again for 30-40 minutes. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until golden brown.
5. Cool and decorate: Allow the babka to cool, then dust with powdered sugar or drizzle with glaze.

Babka Wielkanocna is more than just a bread; it’s a symbol of family and tradition. Sharing this fluffy, citrus-scented delicacy at Easter brings warmth and nostalgia to your table. Its versatile topping options ensure it’s loved by all, making it a must-have for Polish Easter celebrations.

Żurek (Polish Sour Rye Soup)

Żurek is a beloved Polish Easter soup made from a sour rye starter, enriched with hearty ingredients like sausage, eggs, and potatoes. Its tangy, savory flavor makes it unique, and it’s traditionally served in a bread bowl or with rye bread. This soup represents the culmination of Lenten fasting, offering a filling and flavorful dish to celebrate the holiday.

Ingredients:

• 1 cup sour rye starter (zakwas)
• 6 cups water or chicken stock
• 1 lb smoked sausage (kielbasa), sliced
• 2 medium potatoes, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 hard-boiled eggs, halved
• 1 tsp marjoram
• Salt and pepper to taste
• Optional: rye bread for serving

Instructions:

1. Prepare the base: In a large pot, combine the water or chicken stock, sour rye starter, garlic, marjoram, salt, and pepper. Bring to a gentle simmer.
2. Add the ingredients: Stir in the sausage, potatoes, and onion. Let it cook for 20-25 minutes until the potatoes are tender.
3. Serve: Ladle the soup into bowls, adding half a hard-boiled egg to each. Pair with rye bread or serve in a bread bowl for an authentic touch.

Żurek captures the essence of Polish Easter with its tangy depth and hearty ingredients. This comforting soup brings family together and is a staple for celebrating renewal and abundance after the Lenten season. Serve it warm to savor the rich traditions of Polish cuisine.

Mazurek (Polish Easter Tart)

Mazurek is a delightful Polish Easter tart, characterized by its buttery shortcrust base and an array of decorative toppings, from caramel to fruit preserves, nuts, and chocolate. Known for its artistic presentation, Mazurek is not only a dessert but also a festive work of art that graces Easter tables across Poland.

Ingredients:

• 2 cups all-purpose flour
• ½ cup powdered sugar
• 1 cup unsalted butter, chilled and cubed
• 2 large egg yolks
• 1-2 tbsp cold water
• Toppings: caramel sauce, fruit preserves, nuts, chocolate, or powdered sugar

Instructions:

1. Prepare the crust: In a food processor, combine flour and sugar. Add butter and pulse until it resembles breadcrumbs. Mix in egg yolks and cold water until the dough comes together.
2. Chill the dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. Bake the crust: Roll out the dough and press it into a tart pan. Prick the base with a fork and bake at 375°F (190°C) for 15-20 minutes or until golden. Let it cool completely.
4. Decorate: Spread your chosen toppings (e.g., caramel, preserves) over the crust. Arrange nuts or drizzle chocolate artistically for a festive look.

Mazurek’s versatility makes it a favorite for Polish Easter feasts. Its combination of a tender crust and flavorful toppings satisfies every sweet tooth while showcasing the artistry of Polish cuisine. Create this beautiful tart to add a sweet finale to your Easter celebration.

Sernik Wielkanocny (Polish Easter Cheesecake)

Sernik Wielkanocny is a traditional Polish cheesecake that holds a place of honor at Easter celebrations. Made with twaróg, a type of farmer’s cheese, this creamy dessert is light, slightly tangy, and often topped with a glaze or powdered sugar. It symbolizes sweetness and abundance, making it a cherished treat on the Easter table.

Ingredients:

• 2 cups twaróg (or ricotta/cream cheese)
• 1 cup sugar
• 4 large eggs, separated
• ½ cup butter, softened
• 1 tsp vanilla extract
• ¼ cup all-purpose flour
• Zest of 1 lemon
• Optional: powdered sugar or fruit glaze for topping

Instructions:

1. Prepare the cheese mixture: In a large bowl, beat the butter and sugar until fluffy. Add egg yolks, one at a time, followed by the twaróg, vanilla extract, and lemon zest. Mix until smooth.
2. Add flour: Gradually fold in the flour until fully incorporated.
3. Beat egg whites: In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the cheese mixture.
4. Bake: Pour the mixture into a greased springform pan and bake at 350°F (175°C) for 40-50 minutes, or until the top is golden and set.
5. Cool and serve: Let the cheesecake cool completely. Dust with powdered sugar or top with fruit glaze before serving.

Sernik Wielkanocny combines rich flavor with a light texture, making it a favorite dessert for Polish Easter. Its subtle sweetness and tangy cheese create a balance of flavors, perfect for finishing your holiday meal with elegance and tradition.

Pasztet Wielkanocny (Polish Easter Meatloaf)

Pasztet Wielkanocny is a savory meatloaf that graces Polish Easter tables as a hearty and flavorful side dish. Made with a blend of meats and spices, this dish is rich in tradition and taste. Often served sliced alongside fresh bread and horseradish, it is a symbol of the end of Lenten fasting and the joy of Easter feasting.

Ingredients:

• 1 lb pork shoulder
• ½ lb veal or beef
• ½ lb chicken liver
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 2 eggs
• 1 cup breadcrumbs
• 1 tsp marjoram
• 1 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Cook the meats: In a large pot, boil the pork, veal, and chicken liver until tender. Allow them to cool, then grind them finely using a meat grinder or food processor.
2. Prepare the mixture: In a bowl, combine the ground meats with onions, garlic, eggs, breadcrumbs, and seasonings. Mix until well combined.
3. Bake: Transfer the mixture to a greased loaf pan and bake at 375°F (190°C) for 45-50 minutes, or until the top is golden and the center is cooked through.
4. Serve: Allow the pasztet to cool slightly before slicing. Serve warm or cold with bread and horseradish.

Pasztet Wielkanocny is a flavorful dish that embodies the hearty traditions of Polish Easter cuisine. Its savory blend of meats and spices complements the lighter, sweeter offerings of the holiday, ensuring every palate is satisfied.

Makowiec (Polish Poppy Seed Roll)

Makowiec is a traditional Polish poppy seed roll, featuring a rich, slightly sweet yeast dough wrapped around a luscious poppy seed filling. This iconic dessert is a must-have for Easter, symbolizing prosperity and new beginnings. The intricate swirl of poppy seeds and dough makes it as visually stunning as it is delicious.

Ingredients:

For the dough:

• 3 cups all-purpose flour
• 1 cup warm milk
• 2 ¼ tsp active dry yeast
• ½ cup sugar
• 2 large egg yolks
• 1 stick unsalted butter, melted
• 1 tsp vanilla extract

For the filling:

• 1 ½ cups poppy seeds
• ½ cup sugar
• ¼ cup honey
• ½ cup raisins (optional)
• 1 tsp almond extract

Instructions:

1. Activate the yeast: Combine warm milk, sugar, and yeast. Let it sit for 10 minutes until frothy.
2. Make the dough: In a large bowl, combine flour, egg yolks, melted butter, and vanilla. Add the yeast mixture and knead until smooth. Let it rise for 1-2 hours.
3. Prepare the filling: Grind poppy seeds in a food processor. Mix them with sugar, honey, raisins (if using), and almond extract.
4. Assemble: Roll out the dough into a rectangle. Spread the filling evenly, leaving a border. Roll it tightly into a log and seal the edges.
5. Bake: Place the roll on a baking sheet, let it rise for 20-30 minutes, then bake at 350°F (175°C) for 30-40 minutes.
6. Cool and serve: Let the makowiec cool before slicing.

Makowiec is more than a dessert; it’s a symbol of Polish heritage and celebration. Its sweet, nutty filling and soft dough make it a delightful addition to any Easter table. Share this roll with loved ones to honor the traditions of renewal and togetherness.

Pierogi z Jajkiem i Chrzanem (Easter Pierogi with Egg and Horseradish)

Pierogi are a staple in Polish cuisine, and this Easter version features a creamy filling of hard-boiled eggs and spicy horseradish. These dumplings are a delightful combination of rich, tangy, and slightly spicy flavors, perfect for celebrating Easter traditions. They are served boiled or lightly pan-fried, making them versatile and satisfying.

Ingredients:

For the dough:

• 2 ½ cups all-purpose flour
• 1 large egg
• ½ cup water
• 1 tsp salt

For the filling:

• 4 hard-boiled eggs, finely chopped
• 2 tbsp grated horseradish (or prepared horseradish)
• 2 tbsp sour cream
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Make the dough: In a bowl, combine flour, salt, egg, and water. Knead until smooth, cover, and let it rest for 30 minutes.
2. Prepare the filling: Mix the chopped eggs, horseradish, sour cream, dill, salt, and pepper in a bowl. Adjust seasoning to taste.
3. Assemble the pierogi: Roll out the dough thinly and cut into circles. Place a small amount of filling in the center, fold over, and seal the edges.
4. Cook: Boil the pierogi in salted water until they float (about 3-4 minutes). Optionally, fry in butter until golden for added flavor.
5. Serve: Garnish with extra dill and serve with sour cream.

Pierogi z Jajkiem i Chrzanem combines the comforting texture of dumplings with the bold flavors of horseradish and dill, making them a standout Easter dish. These pierogi are a delicious reminder of the blending of tradition and innovation in Polish Easter cuisine.

Sałatka Jarzynowa (Polish Vegetable Salad)

Sałatka Jarzynowa is a classic Polish vegetable salad that’s a must-have for Easter celebrations. Made with a colorful mix of boiled vegetables, pickles, and eggs, bound together by creamy mayonnaise, this salad is rich in both flavor and tradition. It pairs beautifully with meats, breads, and other Easter dishes, adding a fresh and hearty element to the feast.

Ingredients:

• 3 medium potatoes, boiled and diced
• 2 carrots, boiled and diced
• 1 parsnip, boiled and diced
• 1 cup peas (cooked or canned)
• 3 hard-boiled eggs, chopped
• 4 pickles, finely diced
• 1 small onion, finely chopped
• 1 cup mayonnaise
• 1 tsp mustard
• Salt and pepper to taste

Instructions:

1. Prepare the vegetables: Boil and dice the potatoes, carrots, and parsnip. Let them cool completely.
2. Mix the salad: In a large bowl, combine the diced vegetables, peas, eggs, pickles, and onion.
3. Add the dressing: Stir in the mayonnaise and mustard. Season with salt and pepper to taste. Mix until evenly coated.
4. Chill and serve: Refrigerate for at least an hour before serving to let the flavors meld.

Sałatka Jarzynowa is a simple yet flavorful dish that embodies the spirit of Polish Easter gatherings. Its creamy texture and vibrant colors make it a festive addition to any table, bringing family and friends together in celebration.

Barszcz Biały (White Borscht)

Barszcz Biały, or white borscht, is a tangy and hearty soup traditionally served at Polish Easter breakfast. Made with a sour rye base and enriched with sausage, eggs, and potatoes, this soup symbolizes the abundance and renewal of the Easter season. Its creamy, comforting flavor makes it a favorite dish during the holiday.

Ingredients:

• 6 cups water or chicken stock
• 1 cup sour rye starter (zakwas)
• 1 lb white sausage (biała kiełbasa)
• 2 medium potatoes, peeled and diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• ½ cup heavy cream
• 2 hard-boiled eggs, halved
• 1 tsp marjoram
• Salt and pepper to taste

Instructions:

1. Cook the sausage: In a large pot, simmer the sausage in water or chicken stock for 20 minutes. Remove the sausage, slice it, and set it aside.
2. Add the vegetables: To the same pot, add the potatoes, onion, garlic, marjoram, and sour rye starter. Cook until the potatoes are tender.
3. Finish the soup: Stir in the heavy cream, then return the sausage to the pot. Season with salt and pepper to taste.
4. Serve: Ladle the soup into bowls and top each with a halved hard-boiled egg.

Barszcz Biały is a comforting and flavorful soup that perfectly captures the essence of Polish Easter. Its tangy broth and hearty ingredients create a dish that’s as nourishing as it is celebratory, making it an essential part of the holiday tradition.

Żurek (Polish Sour Rye Soup)

Żurek is a classic Polish sour soup made from fermented rye flour and often served with sausage and hard-boiled eggs. It’s a comforting and tangy dish that is particularly popular during Easter. The distinctive sour flavor from the rye starter, combined with the richness of the sausage, makes it a perfect dish for the festive holiday table.

Ingredients:

• 6 cups water
• 1 cup sour rye starter (zakwas)
• 1 lb smoked sausage or white sausage (biała kiełbasa)
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 tsp marjoram
• 1 tbsp vinegar
• ½ cup heavy cream
• 2 hard-boiled eggs, quartered
• Salt and pepper to taste

Instructions:

1. Prepare the broth: In a large pot, simmer the sausage in water for about 20-30 minutes, until fully cooked. Remove the sausage, slice it, and set it aside.
2. Cook the vegetables: Add the potatoes, onion, garlic, bay leaf, and marjoram to the pot and cook until the potatoes are tender.
3. Add the sour starter: Stir in the sour rye starter and bring the soup to a boil. Reduce heat and let it simmer for 10 minutes.
4. Finish the soup: Add the vinegar and season with salt and pepper to taste. Stir in the cream for added richness.
5. Serve: Ladle the soup into bowls, top with sliced sausage, and garnish with hard-boiled eggs.

Żurek is a beloved Polish soup that offers a unique blend of sour and savory flavors. Its tangy broth, combined with hearty sausage and creamy texture, makes it a satisfying dish for Easter breakfast. Enjoy this comforting bowl of tradition with family and friends.

Chrzan (Polish Horseradish Sauce)

Chrzan is a traditional Polish horseradish sauce that is often served during Easter meals alongside meats, eggs, and the iconic Easter bread. The sharpness of the horseradish adds a refreshing contrast to the richness of the other dishes. Simple yet full of flavor, it’s a staple in Polish Easter cuisine, symbolizing both the spice of life and renewal.

Ingredients:

• 1 cup freshly grated horseradish
• ½ cup sour cream
• 2 tbsp lemon juice
• 1 tbsp sugar
• Salt to taste

Instructions:

1. Grate the horseradish: Using a fine grater, grate the horseradish root until it is finely minced.
2. Mix the sauce: In a bowl, combine the grated horseradish with sour cream, lemon juice, sugar, and salt. Stir until smooth.
3. Adjust the seasoning: Taste and adjust the seasoning by adding more salt, lemon juice, or sugar if desired.
4. Serve: Chill the sauce before serving alongside meats, pierogi, or eggs.

Chrzan is a simple but powerful addition to the Easter table. Its sharp and spicy flavor pairs beautifully with many traditional dishes, enhancing their richness with a burst of freshness. It’s an essential part of Polish Easter celebrations, adding zest to the holiday meal.

Wielkanocna Kiełbasa (Polish Easter Sausage)

Wielkanocna Kiełbasa is a homemade Polish Easter sausage that is often served during the Easter feast. Typically made with pork, garlic, marjoram, and other traditional spices, this sausage is flavorful and aromatic. It can be enjoyed on its own or as part of a larger spread, and it’s often included in the Easter basket for blessing.

Ingredients:

• 2 lbs pork shoulder, ground
• 1 lb pork fat, ground
• 4 cloves garlic, minced
• 1 tsp marjoram
• 1 tsp black pepper
• 1 tsp salt
• ¼ tsp crushed red pepper flakes (optional)
• Sausage casings (about 6-8 feet)

Instructions:

1. Prepare the sausage mixture: In a large bowl, mix the ground pork, fat, garlic, marjoram, pepper, salt, and red pepper flakes (if using). Stir until well combined.
2. Stuff the sausages: Rinse the sausage casings and stuff them with the sausage mixture, being careful not to overfill. Twist the sausages into 6-inch links and tie the ends.
3. Cook the sausages: Bring a large pot of water to a boil and add the sausages. Reduce the heat and simmer for 30-40 minutes, or until the sausages are cooked through.
4. Grill or fry (optional): After boiling, you can grill or fry the sausages for a crispy, golden finish.
5. Serve: Slice the sausages and serve with mustard, bread, or as part of a larger meal.

Wielkanocna Kiełbasa is a flavorful and festive dish that is a cornerstone of Polish Easter celebrations. The aromatic blend of garlic and marjoram, paired with the savory richness of the pork, makes it a treat that is sure to be enjoyed by all. Whether served as a main course or as part of an Easter spread, this sausage brings warmth and flavor to the holiday table.

Babka Wielkanocna (Polish Easter Babka Cake)

Babka Wielkanocna is a traditional Polish Easter cake that is fluffy, sweet, and often flavored with citrus or vanilla. The cake is known for its light texture and decorative appearance, making it a perfect centerpiece for the Easter dessert table. It is usually glazed with a simple sugar syrup or a light lemon glaze, adding a sweet finish to the cake. Babka is rich in flavor and steeped in Polish traditions, symbolizing joy and renewal during the Easter celebration.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups sugar
• 4 large eggs
• 1 cup unsalted butter, softened
• 1 cup whole milk
• 2 tsp vanilla extract
• 2 tsp baking powder
• Zest of 1 lemon
• Pinch of salt
• Powdered sugar for dusting

Instructions:

1. Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a bundt cake pan.
2. Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar: In a separate bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Combine the ingredients: Add the dry ingredients in portions, alternating with milk and vanilla extract, and mix until smooth. Stir in the lemon zest.
5. Bake: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Glaze and serve: Let the babka cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, dust with powdered sugar or glaze with a simple lemon glaze.

Babka Wielkanocna is an Easter essential that adds both beauty and flavor to the holiday table. With its soft, moist texture and sweet citrus flavor, this cake brings warmth and happiness to your Easter feast. It’s not just a dessert, but a symbol of tradition, family, and the joy of the Easter season.

Kiełbasa Wigilijna (Polish Christmas Sausage)

Though commonly associated with Christmas, Kiełbasa Wigilijna is also a fantastic choice for Easter due to its mild yet flavorful taste. Made with pork, garlic, and marjoram, this sausage is flavorful yet not overpowering. It is often enjoyed with mustard, horseradish, or in soups like Żurek. The sausage’s versatility makes it a key player in any Polish holiday feast, including Easter.

Ingredients:

• 2 lbs pork shoulder, finely ground
• 1 lb pork fat, finely ground
• 4 cloves garlic, minced
• 1 tsp marjoram
• 1 tsp black pepper
• 1 tsp salt
• ½ tsp crushed red pepper flakes (optional)
• Sausage casings (6-8 feet)

Instructions:

1. Prepare the sausage mixture: In a large bowl, combine the ground pork, fat, garlic, marjoram, salt, pepper, and red pepper flakes (if using). Mix well until the sausage is smooth and evenly blended.
2. Stuff the sausages: Soak the sausage casings in water, rinse them, and stuff them with the sausage mixture. Twist the sausages every 6 inches and tie off the ends.
3. Cook the sausages: Bring a large pot of water to a boil, then reduce the heat and simmer the sausages for about 40 minutes, or until fully cooked through.
4. Serve: Once cooked, you can grill or pan-fry the sausages for a crispy finish. Serve with mustard, horseradish, or as part of an Easter spread.

Kiełbasa Wigilijna is a Polish sausage that brings both flavor and tradition to the table. With its garlic-forward taste and fragrant marjoram, it pairs beautifully with other Easter foods. Whether served grilled, fried, or boiled, this sausage will be a comforting and satisfying addition to your Easter feast.

Mazurek (Polish Easter Mazurek Cake)

Mazurek is a traditional Polish Easter cake that is known for its shortcrust base and colorful, decorative toppings. It is often topped with fruit preserves, nuts, or chocolate, creating a visually stunning and delicious dessert. This cake is an essential part of the Polish Easter spread, and its intricate designs are said to symbolize the beauty of the resurrection. Mazurek is sweet, delicate, and perfect for sharing with family during the Easter holidays.

Ingredients:

For the crust:

• 2 cups all-purpose flour
• ½ cup powdered sugar
• 1 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1-2 tbsp cold water

For the filling:

• 1 cup fruit jam (apricot or raspberry)
• ¼ cup chopped nuts (almonds, hazelnuts, or walnuts)
• 2 oz dark chocolate, melted
• Candied fruits, to decorate
• Powdered sugar for dusting

Instructions:

1. Prepare the crust: In a food processor, combine the flour, powdered sugar, and cold butter. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, then pulse again until the dough comes together. Wrap in plastic and refrigerate for at least 30 minutes.
2. Bake the crust: Preheat your oven to 350°F (175°C). Roll the dough into a rectangle and place it on a parchment-lined baking sheet. Prick the dough with a fork and bake for 15-20 minutes until golden brown.
3. Add the filling: Once the crust has cooled, spread the fruit jam evenly across the surface.
4. Decorate: Drizzle melted chocolate over the jam and sprinkle with chopped nuts. Arrange candied fruits on top for decoration.
5. Chill and serve: Allow the cake to set in the refrigerator for at least an hour. Dust with powdered sugar before serving.

Mazurek is a delightful and beautiful dessert that encapsulates the joy and celebration of Easter in Poland. With its buttery shortcrust, fruity jam, and creative toppings, this cake brings both sweetness and festivity to the table. Its intricate design and layers of flavor make it a true centerpiece for any Easter gathering.

Note: More recipes are coming soon!