Polish Chocolate and Dulce de Leche Mazurek {Mazurek Czekoladowo-Kajmakowy}

“Dulce-de-leche” in polish is “kajmak” (pronounced: kay-mahck). Its a product of heating sweetened condensed milk over a few hours, which turns it into sticky and sweet, caramel-like spreadable substance. It is so delicious and it will satisfy sweet cravings of any sweet tooth out there.

Kajmak tastes like Polish candy called little cow “krówka“, and it reminds me of when I was little. There weren’t very many varieties of candy, but I didn’t feel I’m missing out because of the satisfying taste of “krówki” (plural). Sometimes, if you were lucky, the inside of this tootsy roll-shaped little candy, was all gooey… my favorite!! It would then be called “krówka ciągutka“, meaning stretchy cow 😉 We’d get a few coins from grandma and grandpa while visiting them for the weekend, run to the local grocery store, and buy a few pieces. They were often sold by weight. We’d walk home and savor every bite enjoying the little pleasure.

But back to mazurek. If you’re reading this, you most likely have heard of this dessert before. It is a thin shortbread-like crust topped with a favorite topping, usually made for Easter. Make this a few days ahead of Easter, I hear it tastes better after sitting out uncovered and “resting” for a few day. I can never wait that long. Try this, or the fig and lemon mazurek and wow your guests.

Polish Chocolate and Dulce de Leche Mazurek {Mazurek Czekoladowo-Kajmakowy}

  • Yields: One 11 x 9 dish
  • Prep Time: 3.5 hours
  • Cook Time: 35 min


  • Crust:
  • 2 1/2 cups of all purpose flour
  • 1 egg
  • 2 yolks
  • 1/2 cup of powdered sugar
  • 1 tsp of baking powder
  • 14 tbs of cold butter
  • Zest of half of a lemon
  • Topping:
  • 1 can (14 oz) of sweetened condensed milk
  • 1 bar of 70% or more cacao chocolate (or about 3 oz of chocolate chips)*
  • About 1/2 cup of sliced almonds or hazelnuts


  1. Take label off condensed milk can, place in a pot, fill with enough cold water to cover the can and boil on very low (just enough for bubbles to roll) for 3 hours. Remove and set aside to cool.

  2. To make the crust: combine all dry ingredients, add eggs, cold butter and lemon zest. Cut through with a knife and kneed to form dough. Don't overwork it, if you see pieces of butter still, leave it. It will just make the dough flaky.

  3. To roll out, place in between two pieces of parchment paper. Line a baking dish (just the bottom) with parchment paper, transfer rolled out dough and shape into a desired shape. Press edges with a fork to create a decorative edge, like in the photo above.

  4. Bake for 30-35 minutes, until golden brown. Take out and cool. Careful when handling the crust. It’s very fragile.

  5. Cool slightly and top with a hefty layer of condensed milk spread.

  6. Place chocolate in a ceramic bowl and melt in the microwave in 15 second increments until melted. Add butter and mix. A spoonful of chocolate at a time make swirls on top of the mild spread. Top with almonds. Let rest for a day or so before serving.

  7. To serve cut into bite size pieces.


* I used 70% cacao chocolate bar. I feel that has a perfect balance of sweet and bitter.

Traditional mazurek is made a few days ahead of time. It rests until its time to eat it on Easter Sunday and Monday. I can never wait that long. I wonder if you can.



  1. I’m in the middle of making this recipe. (The dough is fabulous!) The temperature and baking time were omitted from your instructions. I jumped over to your fig/lemon version to find the information.

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