Swedish Cravings Signature Swedish Mazariner

Delicate buttery pastry filled with a rich almond filling and finished with a silky vanilla glaze, the Swedish Cravings Signature Mazariner celebrate one of Sweden's most beloved bakery classics. Made with freshly ground almonds, real butter, and a hint of bitter almond, these elegant pastries deliver the perfect balance of crisp pastry, moist almond filling, and a smooth sweet glaze—an irresistible companion to a cup of freshly brewed Swedish coffee.

Few pastries capture the essence of a traditional Swedish fika quite like the Mazarin.

Found in bakeries and cafés throughout Sweden, Mazariner have been enjoyed for generations and remain one of the country's most treasured pastries. Their unmistakable combination of crisp buttery pastry, soft almond filling, and delicate vanilla glaze makes them instantly recognizable to every Swede.

Although they may resemble small almond tarts, Mazariner are something entirely their own.

The pastry is thinner and more delicate.

The almond filling is richer and creamier.

The glaze is light enough to enhance the pastry rather than hide it.

Together they create a pastry that feels refined without being complicated.

At Swedish Cravings, we wanted to preserve everything that makes a traditional Mazarin so special while refining the small details that elevate it from a good pastry to an unforgettable one.

We grind freshly blanched almonds for a deeper, more natural almond flavour.

We prepare a tender buttery pastry that melts in the mouth.

We allow both the dough and the filled pastries to rest before baking to achieve beautifully crisp shells.

Finally, we finish every Mazarin with a smooth vanilla glaze enhanced by just a whisper of fresh lemon zest, adding brightness without distracting from the rich almond filling.

Simple traditions deserve extraordinary care.

The Story Behind Swedish Mazariner

The Mazarin has been part of Swedish bakery culture for well over a century.

Its exact origins are debated, but the pastry became firmly established in Swedish konditori during the late nineteenth and early twentieth centuries, quickly earning a place beside other beloved fika classics.

Unlike heavily decorated pastries, the Mazarin relies on balance rather than extravagance.

A delicate pastry shell.

A rich almond filling.

A thin layer of smooth icing.

Nothing more.

Nothing less.

Its understated elegance is precisely what has made it one of Sweden's enduring favourites.

Today, Mazariner are enjoyed throughout the year in cafés, bakeries, family celebrations, afternoon coffee breaks, and Sunday fika tables across the country.

The Swedish Cravings Signature

We didn't want to reinvent the Mazarin.

We wanted to perfect the traditional version.

Our Signature recipe focuses on careful technique and premium ingredients.

We use:

• Freshly blanched whole almonds.
• European-style unsalted butter.
• A delicate buttery pastry.
• Rich almond filling.
• A touch of bitter almond.
• Rested pastry dough.
• Rested filled tartlets before baking.
• Gentle baking for a soft centre.
• Thin vanilla glaze with fresh lemon zest.

Every refinement is subtle.

The pastries still taste exactly like the Mazariner generations of Swedes have loved.

Only richer.

Only more refined.

Ingredients

Makes 10–12 Mazariner

Buttery Pastry

• 250 g all-purpose flour
• 150 g unsalted European-style butter, cold and diced
• 60 g icing sugar
• 1 large egg yolk
• 1 tbsp cold water (if needed)
• Pinch of fine sea salt

Swedish Cravings Almond Filling

• 200 g blanched whole almonds
• 150 g unsalted European-style butter, softened
• 150 g granulated sugar
• 2 large free-range eggs
• 1 tsp vanilla bean paste
• ¼ tsp bitter almond extract (or 2–3 drops natural bitter almond oil)
• Pinch of fine sea salt

Swedish Cravings Vanilla Glaze

• 180 g icing sugar
• 2–3 tbsp whole milk
• 1 tsp vanilla bean paste
• Finely grated zest of ½ unwaxed lemon

For Preparing the Moulds

• Soft butter
• Plain flour

Instructions

Step 1 – Prepare the Pastry Dough

Place the flour, icing sugar, sea salt, and cold butter into a large mixing bowl or food processor.

Rub the butter into the flour using your fingertips, or pulse briefly in the processor, until the mixture resembles fine breadcrumbs.

Add the egg yolk.

Mix gently until the dough begins to come together.

If needed, add the cold water one teaspoon at a time.

Do not overwork the dough.

The finished pastry should feel soft, smooth, and just firm enough to hold together.

Shape into a flat disc.

Wrap well.

Refrigerate for at least one hour.

This resting period allows the gluten to relax while firming the butter for a beautifully tender pastry.

Step 2 – Prepare the Almonds

Bring a saucepan of water to a boil.

Add the almonds for one minute.

Drain immediately.

Slip away the skins while the almonds are still warm.

Spread the almonds onto a clean kitchen towel.

Allow them to dry completely.

Grind the almonds finely using a food processor.

They should resemble fine crumbs while still retaining a little natural texture.

Freshly ground almonds provide noticeably richer flavour than ready-made almond flour.

Step 3 – Prepare the Almond Filling

Place the softened butter and granulated sugar into a mixing bowl.

Beat until light and creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in:

• Vanilla bean paste.
• Bitter almond extract.
• Sea salt.

Finally, gently fold in the freshly ground almonds.

The filling should be smooth, rich, and slightly thick while still remaining soft enough to spoon easily into the pastry shells.

Step 4 – Prepare the Moulds

Lightly butter individual Mazarin tins or small tartlet tins.

Dust lightly with flour.

Tap away any excess.

This helps the finished pastries release cleanly after baking.

Step 5 – Line the Tins

Remove the chilled pastry from the refrigerator.

Roll it out on a lightly floured surface to approximately 3 mm thickness.

Cut circles slightly larger than each tin.

Carefully press the pastry into the moulds.

Do not stretch the dough.

Trim away any excess around the edges.

Prick each pastry shell lightly with a fork.

Return the lined tins to the refrigerator for 20 minutes.

This second resting period helps prevent the pastry from shrinking during baking.

Step 6 – Fill the Pastry Shells

Preheat the oven to:

175°C (345°F) conventional

or

160°C (320°F) fan-assisted

Fill each chilled pastry shell approximately three-quarters full with the almond filling.

Do not overfill.

The filling will expand slightly during baking.

Allow the filled pastries to rest at room temperature for 10 minutes before placing them into the oven.

This final resting period encourages more even baking and a beautifully smooth surface.

Step 7 – Bake

Bake the Mazariner for approximately 22–26 minutes.

They should develop:

• Light golden pastry.
• A softly set almond filling.
• Slightly deeper colour around the edges.

The centres should remain moist and tender.

Avoid overbaking.

The filling will continue setting slightly as the pastries cool.

Step 8 – Cool Completely

Allow the Mazariner to cool in their tins for 10 minutes.

Carefully remove them.

Transfer to a wire rack.

Allow them to cool completely before glazing.

A completely cooled pastry ensures a perfectly smooth glaze that sets beautifully without running.

The Swedish Cravings Signature Texture

A perfect Swedish Mazarin should be all about balance.

Every layer should contribute something unique.

The finished pastry should have:

• A delicate buttery pastry shell.
• Crisp edges that gently crumble.
• A rich, moist almond filling.
• A light, silky vanilla glaze.
• A subtle aroma of fresh almonds.
• Just enough sweetness without becoming heavy.

The filling should remain soft and slightly creamy.

Never dry.

Never dense.

The glaze should complement the pastry—not dominate it.

Step 9 – Prepare the Swedish Cravings Vanilla Glaze

In a medium bowl, combine:

• Icing sugar
• Vanilla bean paste
• Whole milk
• Finely grated lemon zest

Whisk until completely smooth.

The glaze should slowly flow from the whisk in a silky ribbon.

If necessary, adjust the consistency with a few drops of milk or a little extra icing sugar.

The finished glaze should be thin enough to settle into a perfectly smooth surface while still fully coating each Mazarin.

Step 10 – Glaze the Mazariner

Place the cooled pastries on a wire rack.

Spoon or pour a small amount of glaze onto each Mazarin.

Using the back of a spoon or a small offset spatula, gently spread the glaze to the edges.

Allow the glaze to settle naturally.

The finished surface should be smooth, glossy, and elegant.

Leave the pastries undisturbed for 30–45 minutes until the glaze has fully set.

The Swedish Cravings Signature Secrets

Simple pastries depend on careful technique.

Our signature refinements include:

• Freshly ground blanched almonds.
• European-style butter.
• Resting the pastry dough.
• Resting the filled tartlets.
• Gentle baking.
• Thin vanilla glaze.
• Fresh lemon zest.
• Cooling completely before glazing.

Each refinement is subtle.

Together they create a Mazarin worthy of Sweden's finest traditional bakeries.

Why We Grind Fresh Almonds

Freshly ground almonds create:

• Richer flavour.
• Better natural oils.
• Softer filling.
• More authentic texture.

Ready-made almond flour often produces a drier filling.

Fresh almonds give every bite greater depth and aroma.

Why We Rest the Pastry

Allowing the pastry to rest before rolling and again after lining the tins helps:

• Relax the gluten.
• Prevent shrinkage.
• Produce a more delicate texture.
• Create beautifully even pastry shells.

Patience rewards you with noticeably better results.

Why We Use a Thin Vanilla Glaze

Traditional Swedish Mazariner are never hidden beneath a thick layer of icing.

A delicate glaze allows:

• The golden almond filling to remain subtly visible.
• The buttery pastry to stay crisp.
• The almond flavour to remain the star.

The hint of fresh lemon zest quietly brightens the entire pastry without making it taste of lemon.

Serving the Swedish Fika Way

Arrange the Mazariner on a beautiful serving plate.

Serve with:

• Freshly brewed Swedish coffee.
• Black tea.
• Fresh berries during summer.
• Softly whipped cream for special occasions.

Mazariner are best enjoyed slowly during fika, where good pastries, warm conversation, and coffee are shared with family and friends.

Swedish Cravings Tips

• Use high-quality butter.
• Grind fresh almonds whenever possible.
• Do not overwork the pastry.
• Chill the pastry before baking.
• Fill the shells only three-quarters full.
• Avoid overbaking.
• Always cool completely before glazing.
• Apply a thin glaze rather than a thick layer.
• Allow the glaze to set naturally before serving.

Seasonal Variations

Spring

Serve with:

• Fresh strawberries.
• Lightly whipped cream.
• Fresh mint.

Summer

Serve outdoors during fika with:

• Fresh raspberries.
• Blueberries.
• Swedish coffee.

Perfect for sunny garden afternoons.

Autumn

Serve with:

• Fresh apples.
• Pear slices.
• Cinnamon-spiced coffee.

A wonderful companion to the Swedish harvest season.

Winter

Serve with:

• Freshly brewed coffee.
• Mulled berry compote.
• Candles and warm blankets during a cozy Swedish fika.

Elegant enough for Christmas and festive gatherings.

Storage

Store the Mazariner in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate for up to 5 days.

Allow them to return to room temperature before serving for the best flavour and texture.

They also freeze beautifully for up to 2 months.

Freeze before glazing if possible for the freshest finish.

Frequently Asked Questions

Can I use almond flour?

Yes.

However, freshly ground blanched almonds create a noticeably richer flavour and more authentic texture.

Why did my pastry shrink?

Most often because the pastry was not rested long enough before baking.

Always chill the lined tins before filling.

Why is my filling dry?

The pastries have likely baked too long.

The filling should remain slightly soft when removed from the oven.

Residual heat will finish the baking.

Can I prepare them in advance?

Absolutely.

Bake the Mazariner one day ahead.

Glaze them on the day you plan to serve them for the freshest appearance.

Can I freeze Mazariner?

Yes.

Freeze unglazed pastries for the best results.

Thaw completely before applying the vanilla glaze.

Shop Authentic Swedish Favorites

At Swedish Cravings, we celebrate the pastries that have made Swedish fika famous around the world.

Complete your fika table with authentic favourites such as:

• Swedish coffee.
• Swedish cookies.
• Swedish chocolates.
• Traditional Swedish baking ingredients.
• Classic Scandinavian sweets.

Every product is carefully selected to help you enjoy genuine Swedish flavours wherever you live.

A Taste of Swedish Fika

Some pastries become famous because they are extravagant.

The Mazarin becomes unforgettable because of its quiet elegance.

Butter.

Fresh almonds.

Eggs.

Vanilla.

A delicate glaze.

Simple ingredients, carefully prepared, have made the Mazarin one of Sweden's most beloved bakery classics for generations.

The Swedish Cravings Signature Swedish Mazariner honour that tradition while refining every important detail. Freshly ground almonds create a richer filling, buttery pastry delivers delicate crispness, and a silky vanilla glaze with just a hint of fresh lemon perfectly completes each pastry without overpowering its natural flavour.

It is elegant without feeling complicated.

Rich without becoming heavy.

Simple without ever being ordinary.

One bite is enough to understand why the Mazarin has remained a cherished part of Swedish fika culture for generations.

Happy baking, smaklig fika, and welcome to the taste of Sweden.