Kajmak Mazurek (Mazurek Kajmakowy)

Time for another sweet treat on the blog. I have a feeling I'm catching up on my recent backlog :) Today I'd like to show you one of the two mazureks (traditional Polish flat Easter cakes) that I made for last year's Easter. To this day I don't know how I could have left it out when I put together my Easter recipe ideas.

Kajmak mazurek is sooooo sweet, but I couldn't stop eating it. Kajmak (a thick caramel made from cooked condensed milk) is addictive for me, and every so often I just had to have at least a tiny piece. I recommend it to all you sweet tooths.

kajmak mazurek

How to make it – kajmak mazurek:

Make the kajmak well ahead of time, even the day before. Place the unopened can of condensed milk in a pot of water, with the water covering a good part of the can, and cook for at least 3 hours. After that time, take the can out of the water and let it cool. Alternatively, you can pour the condensed milk from the can into a pot and cook it over low heat, stirring constantly. But be careful, because this mixture really likes to burn.

Put all the dough ingredients in a bowl. Chop the butter into small pieces with a knife. Knead the dough, trying to do it as quickly as possible. Put the dough in the refrigerator and chill for at least 30 minutes, then roll it out into a sheet about 1-1.5 cm thick, forming a higher edge, place it on a baking sheet and prick it with a fork. Bake in an oven preheated to 170°C (340°F) for about 15 minutes, or until the dough turns golden.

Put the cold caramel filling (it should be completely cold) in a bowl, add 80 g softened butter and beat it all together into a creamy mixture.

Spread the jam over the baked base, spread the kajmak filling on top, decorate and enjoy the holidays!

Enjoy!