Salvadoran Mazuryky: A Fusion of Ukrainian and Salvadoran Flavors

Ingredients

In this Salvadoran adaptation of Mazuryky, we incorporate Salvadoran flavors and ingredients to give the traditional Ukrainian pastry a tropical twist. The original recipe is modified by using coconut milk in the dough and adding finely grated Salvadoran panela cheese to the filling, resulting in a unique fusion of flavors. We alse have the original recipe for Mazuryky, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) sweetened condensed milk 1/2 cup (120ml) sweetened condensed milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (60g) finely grated Salvadoran panela cheese 1/2 cup (60g) finely grated Salvadoran panela cheese

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 16g (10g saturated)
• Carbohydrates: 38g (16g sugars)
• Protein: 6g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, cold cubed butter, coconut milk, granulated sugar, and salt. Mix until the dough comes together.
2. 2.
   Transfer the dough onto a lightly floured surface and knead it gently until smooth. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   In a separate bowl, mix the sweetened condensed milk, vanilla extract, and finely grated Salvadoran panela cheese until well combined.
5. 5.
   Remove the dough from the refrigerator and divide it into small portions. Roll each portion into a thin circle.
6. 6.
   Spoon a small amount of the filling onto one half of each dough circle, leaving a border around the edges. Fold the other half of the dough over the filling and press the edges together to seal.
7. 7.
   Place the filled pastries onto the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
8. 8.
   Remove from the oven and let the Mazuryky cool for a few minutes before serving. Enjoy!

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
• Salvadoran panela cheese — Finely grate the panela cheese to ensure it blends smoothly with the sweetened condensed milk and vanilla extract.

Tips & Tricks

• For a more pronounced coconut flavor, you can substitute coconut extract for the vanilla extract.
• If you can't find Salvadoran panela cheese, you can use a mild white cheese like queso fresco as a substitute.
• Dust the baked Mazuryky with powdered sugar for an extra touch of sweetness.
• Serve the pastries warm for a gooey and indulgent experience.
• These pastries can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Salvadoran Mazuryky as a delightful dessert or enjoy them with a cup of Salvadoran coffee for a perfect afternoon treat. They can be served warm or at room temperature.

Presentation advice

Arrange the Mazuryky on a serving platter, dust them with powdered sugar, and garnish with a sprig of fresh mint for an elegant presentation. Serve them alongside a cup of Salvadoran coffee to complete the experience.