The familiar attribute of the holiday table is the most delicate nuts with cream or boiled condensed milk. The analogue of this dessert, which can be bought in the store, only vaguely resembles the culinary miracle that mothers and grandmothers did.
But you can try this miracle again and wonder how tasty it is..
|butter –||225 g|
|egg yolks –||3 pieces|
|powdered sugar –||115-130 g|
|soda food –||1 teaspoon|
|flour –||550 g|
|cream butter –||120g|
|condensed milk (it must be cooked in advance) –||1 bank|
|Time for preparing: 110 minutes||Calories per 100 grams: 448 Kcal|
For a start, the butter (for both the dough and the cream) is placed in a warm place, you need to make it soft. However, it cannot be melted, it is better to just hold it longer at room temperature..
Flour mixed with soda and powdered sugar, then yolks and softened butter are driven into the mixture..
Knead until a homogeneous soft and plastic mass.
The resulting dough can be baked both in the oven and on the fire. For baking in the oven, there are special forms, for cooking on the fire (on the stove) the best option is a cast pan of the socialist era with halves of nuts, consisting of two wings, which combine to produce thin beautiful nutshells.
There are the same forms with mushrooms, acorns, cones, other figures. Although this is considered almost antiques, you can find them on the net or on the ruins of old things..
Buying new Chinese-made frying pans, you will need to pay attention to the thickness of the walls. If they are thin and the pan itself is light, then it will be difficult to bake in it – the cookie in it will instantly burn.
The dough is neatly distributed along the grooves of the form, then baked in the oven at 1800 no more than 10 minutes.
If the biscuit is cooked in a pan-shape, then it should be slightly warmed, greased with butter (both parts) and spread the dough into the cells. Close both halves of the pan tightly, bake on medium heat, turning the pan over..
You should pay attention to the fact that you need to lubricate the pan only once, at the beginning of the process. After 2-3 batches of nuts, ready-made shells will start flying off the mold very easily, the main thing is not to overdo them on fire. Cooking should be as continuous as possible..
After decomposing the finished shells to cool, you should do the cream.
Soft butter mixed with condensed milk, it can be whipped.
The finished cream is laid out in every shell, then they are connected. Cream should be put a little more to the shells glued together. Nuts are ready.
Classic Soviet nuts with condensed milk (in hazelnut)
There is another recipe, reminiscent of the recipe for cookie dough “Favorite”, which is also baked in a special form.
Awesome, with the original flavor that mayonnaise gives, a sweet dish.
For cooking will need:
- 100-110 g butter;
- 100-110 g margarine;
- 350 g of flour;
- 2 egg yolks;
- 50 g of mayonnaise;
- Baking Powder – 2 tsp;
- 1 tablespoon sugar.
For the heart of nuts are needed:
- boiled condensed milk – 1 bank
- walnuts – 1 handful.
You will have to spend at least 1-1.5 hours to prepare a dish with nuts..
The total caloric content of the dish is 5264 kcal, per 100 g of the finished dish is 489 kcal..
First, dry ingredients are mixed, then the resulting mixture is ground with butter. After obtaining a homogeneous crumbly mass, rub yolks and mayonnaise into it. Small balls are molded from the dough and placed in the hollows of the hazel-pan.
After cooling the finished shells, they must be filled with a mixture of boiled condensed milk and chopped walnuts..
How to make homemade nuts with condensed milk cream in molds
There is another option for baking nuts – in cast molds. This also refers to the socialist time, and it is very likely that you have them in your home or with your friends..
For cooking will need:
- 200 g butter;
- 0.5 cup of sugar;
- 0.5 teaspoon soda;
- ¾ cup sour cream;
- 3 squirrels;
- 3 cups flour;
- Salt to taste (on average, pinch).
Cooking time depends partly on the number of molds. On average, not less than an hour (if you have the skill).
The shells caloric value without filling is about 3350 kcal. Assessing the possible damage to the figure, you should know that the caloric content of the can of condensed milk – 620 kcal, the presence in the filling of a handful of walnuts adds to this figure at least 1200 kcal, 100 g of butter – about 700 kcal.
Mix flour with salt and soda. Soften the butter, grind it with sugar, protein, then gradually add flour.
The dough is laid out in molds, fingers pressed to the form, its excess is carefully removed. You can also roll it out, cut it into rounds in a glass, place the resulting cakes in molds, press tightly. We must try to make them as thin as possible, thin shells make the dish exquisite. Filled cups are placed on the baking sheet with the dough up..
The cream can be prepared according to the recipes above..
Cinnamon, vanilla, and other spices can be added to the dough..
To add originality, you can add brandy or rum to the dough or cream.
It is better not to eat the nuts right away, but let them stand, soak in the cream (for example, keep them in the fridge for 24 hours).
Instead of boiled condensed milk you can use creamy custard as a filler, and in the middle of the nuts you can put whole hazelnuts, almonds or half a walnut..
Shells, which turned out not quite perfect form, can be pounded and added to the cream.
Instead of baking powder, bought in the store, you can cook it yourself.
In a small container with a tight lid, pour 12 teaspoons of flour (regular, from which baking is usually made), 3 teaspoons of citric acid, 5 teaspoons of baking soda. All this is mixed, tightly closed and used as a baking powder for baking. You can store for almost a year an important ingredient without chemicals and additives..
Enjoy your meal!