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POLISH ROOTS. AMERICAN LIFE.
polish Mama Cooks
Easter flat cake - Mazurek dulche de leche
60 min +2,5 h
About the Recipe
There are essentially endless ways of making mazurki. And I mean endless! With all different sorts of fillings and made from different kinds of dough. However, I think that the kajmak mazurek (in English also known as dulche de leche) is the most traditional and most popular way of preparing them for Easter.
For the dough
3 cups of flour
1 tbsp of baking powder
1 bag of vanilla sugar (or a 1 tsp of vanilla extract and 1 tbsp of sugar)
8 oz of soft butter
1 tbsp of olive oil
For the kajmak filling
2 cans of sweetened condensed milk (12 oz each)
4 slices of bacon
1/2 oz of sliced almonds
1/2 oz chopped walnuts
For the Filling:
Place the cans of condensed milk into a medium size saucepan, pour the water so that the cans are completely submerged. Cook them over a low heat for 2.5 h, making sure that the water does not evaporate.
After that time cool it down and open them then they are lukewarm.
For the Dough
Sift the flour though the sifter, add baking powder, butter, vanilla, egg yolks and olive oil. Knead the dough until you can make a ball (about 10min). Rap it in a plastic and set a side in the fridge for 15- 20 min. After that time take the ball and spread it on the bottom and sides of a baking pan. It should be about 1 cm (0.3 inch) thick, and half way up on the baking pan walls.
Bake it in the oven for 15 min on the 350 F. After that time take it out and let it cool down.
While the dough is baking, slice the bacon into small pieces, and fry it on a frying pan until it is golden brown and fairly crispy. Take it out on a paper towel to soak out all the extra fat.
Open the dulche de leche cans, spread it on the dough. Sprinkle the bacon, chopped almonds and walnuts on top of it.
When preparing kajmak make sure to let the cans cool down to a lukewarm temperature. Do not open them hot, they might pop and burn you.
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