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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.
Ingredients
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
5 yokes
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
Preparation
For the Filling:
Step 1
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.
Step 2
After that time cool it down and open them then they are lukewarm.
For the Dough
Step 1
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.
Step 2
Bake it in the oven for 15 min on the 350 F. After that time take it out and let it cool down.
Step 3
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.
Step 4
Open the dulche de leche cans, spread it on the dough. Sprinkle the bacon, chopped almonds and walnuts on top of it.
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