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Soft nuts with condensed milk. Soft nuts with condensed milk classic recipe

Soft nuts with condensed milk. Soft nuts with condensed milk classic recipe

These cookies come from childhood. It does not need any advertising and presentation - we remember cookies with delicious shortcrust pastry and boiled condensed milk. They were baked in a special frying pan on a conventional gas stove. Later they began to produce more advanced devices in the form of electric ovens, such as waffle irons. They were adapted for baking two types of cookies - hollow for further stuffing with cream or other stuffing, as well as full-bodied. Of course, the best options were biscuits with filling.

Let's start with the test right away. The dough for cookies nuts is made short or semi-sand. A recipe has always been attached to the baking pan - this leaflet, yellowed from time and numerous stains of margarine, is kept by many to this day, because it contains the verified Gost proportions of the dough.

Here is the one most commonly used today. Let's cook:

a couple of glasses of wheat good quality flour;
a pack of creamy margarine;
a couple of medium-sized eggs;
half a glass of sugar;
a pinch of salt;
a little soda, literally a quarter of a small spoon;
vanillin.

Cooking:

Melt margarine.
Mix salt, sugar, vanillin and grind with eggs.
Add the egg mixture to the melted margarine and add the soda quenched in a teaspoon of vinegar there.
Add the sifted flour in small portions to the mixture and knead the dough.

Important! This dough is called shortbread, but it differs from the classic recipe in that melted margarine is introduced into its composition.

If you mix the ingredients with planed margarine, then less flour will go away, the products will be less durable and crumbly. Since the nuts are stuffed, they are made denser, therefore, pre-melted margarine is used.

In the form, put the dough on a third, pressing the halves of the pan well when baking. This will keep the cookies in shape, and the excess can be removed with a knife.

Take out the halves of the nuts, cool and fill with jam, boiled condensed milk or any cream.

Classic recipe

And here is what the classic recipe for the famous nuts with condensed milk looks like.

From the above set of products, you will get 60 products, or 120 halves of future nuts. We take:
flour - 400 g;
butter (or margarine) - 260 g;
a packet of vanilla sugar;
granulated sugar - 100 g;
2 eggs;
baking powder - a quarter of a teaspoon;
for cream, a jar of boiled condensed milk and a good handful of chopped nuts.

Progress:

Separate the yolks from the whites.
Add sugar to the bowl with yolks, mix well.
Mix the sifted flour with sugar and vanilla, add baking powder, mix again and knead the dough, adding chopped soft butter.
In a container with proteins, beat the foam.
Add beaten yolks with sugar to the dough. Mix.
Lastly, protein is introduced into the dough, so that in the end a slightly sticky and uncooked dough is obtained.
By this time, the electric hazelnut or the one that cooks on the stove should be well heated. Molds need to be slightly greased. vegetable oil, after which you can start baking. Wetting your hands in water, tear off pieces of dough, roll into balls and put into molds.
Close and firmly press the parts of the form. The heating time of each side is determined empirically. Usually three minutes is enough to bake the workpiece.
After taking out the product, put it on the board and cut off the excess at the edges. Do not throw away these pieces, but grind them up and add to the condensed milk. Add a handful of walnuts or any other nuts there.
Fill the nuts with the filling, connect the halves - your nuts cookies with condensed milk are ready!

We talked about how to cook a delicacy in a hazel. It may be electric, but baking in the form of gas has become even more common. But what if there is no ready-made form at hand?

In the oven

Nuts in a hazelnut are prepared hollow, which is convenient for stuffing. But if there is no form, then quite tasty cookies can be baked in a conventional oven. To do this, the dough simply rolls into small, walnut-sized balls. They are laid out on a greased baking sheet and baked. Then the balls are taken out, cut into halves, a part of the middle is carefully taken out and stuffed.

In the oven, you can bake nuts in special oval molds. They require a special dough:

1 pack of oil;
half a glass of granulated sugar;
3 cups wheat flour;
1 egg;
teaspoon of baking powder;
condensed milk.

Beat sugar and egg well with a mixer, add a mixture of flour and baking powder. Knead soft dough, from which pinch off pieces and carefully, but tightly, lay out with your hands in molds. The middle should not be filled. You need to bake nuts at a temperature of 180 degrees for ten minutes. Next, the blanks are anointed with cream and connected.

Cookies nuts in the form of gas

Another recipe for dough for cooking on a gas stove. This is the same delicacy, but the dough in it is not thick and not too dense - for those who like a lot of toppings and little dough in the product.

Products:

a couple of eggs;
350 g butter, including 100 g will go into the cream;
granulated sugar - 200 g;
half a teaspoon of soda;
a pinch of salt;
flour - 3 cups;
half a teaspoon of table vinegar;
a jar of finished boiled condensed milk for cream and 150 g of nuts.

Progress:

Melt the butter (250 g).
Pour sugar into it.
Once cool, add salt and eggs. Mix.
In several stages, pour in the flour. In the meantime, extinguish the soda in vinegar and also add along with the flour.
The dough does not come out very cool and does not stick to your hands at all.
Then bake as described above.
For the cream, grind the nuts with a blender, add the leftovers from the nuts, butter and condensed milk to them.
Fill the halves with cream and combine. Sprinkle with a little powdered sugar.

Delicate recipe for nuts with condensed milk

Gently and crumbly it turns out if you take the following dough:

half a glass of sugar;
200 g butter;
three yolks;
a quarter of a teaspoon of soda (quench it in a teaspoon of diluted vinegar);
3 cups flour (well, if you take a tablespoon of flour from the norm and replace it with the same amount of potato starch).

Soften the butter in heat, but do not melt! Add sugar to it and, after grinding, add the yolks. Then come slaked soda and flour. After kneading the dough, put it in the refrigerator for 20 minutes, and then it remains only to roll it into a layer and cut out mugs with a glass. Divide them into shapes and cut off the excess with a knife. Bake in the oven in molds. Next, fill with any cream or condensed milk.

Several test options

The dough can be prepared completely without eggs - the nuts from it will be firm and well crispy. For 3 st. flour is taken a pack of margarine (250 g), half a glass of sugar, 100 g of sour cream and half a small spoon of soda. Melted margarine is combined with sugar, soda and sour cream. Then flour is added in small portions - the dough is ready for baking in the hazelnut rack.

Mayonnaise dough is an original version that many housewives love. For half a cup of mayonnaise you need:

a couple of eggs
a quarter cup of sugar
3 cups flour
1 teaspoon of soda
100 g butter and a jar of condensed milk for cream.

Beat sugar and eggs with a mixer, add melted and slightly chilled butter. Then mayonnaise and soda slaked with vinegar. Adjust the density of the dough with flour - it should not turn out tight. Bake in molds, greasing the mold for the first time with butter. You can take the classic filling with boiled condensed milk or make a delicate creamy one.

In Soviet times, every housewife knew how to cook dough for nuts with condensed milk, because it was almost impossible to find a more affordable dessert. In addition, the delicacy has always turned out to be very tasty and won the heart of more than one sweet tooth. Now it has become even easier to cook nuts with condensed milk, because a lot of modern equipment has appeared for these purposes. At the same time, the dough practically did not change in composition. Nevertheless, for lovers of experiments, there are also new culinary ideas for this dish.

Classic recipe dough for nuts with condensed milk based on butter or margarine. The composition also includes eggs, flour, sugar and slaked soda. You can diversify the traditional dessert by adding sour cream, mayonnaise, vanilla sugar, starch, etc. to the dough. There are also lean recipes in which you can do without animal fats and eggs.

Preparing the dough for nuts with condensed milk is extremely simple - all the ingredients are combined together and rolled into a tight ball. Next, just pinch off small pieces from it to form cookies. Usually the dough is very soft and elastic, so it is easy and pleasant to work with it.

In order to make cakes in the form of nuts, first prepare the dough and bake it in a special hazelnut. It can be electric or conventional, designed for cooking dessert using a gas burner. Only after the dough for nuts with condensed milk is completely ready, the filling is added to it.

The secrets of making the perfect dough for nuts

Dough for nuts with condensed milk is simple shortbread dough which even an inexperienced cook can handle. Depending on the chosen recipe, it will turn out soft or crispy. To understand how to make dough for nuts with condensed milk, you just need to look into the secret cookbooks or remember the following tips:

Secret number 1. Before putting the dough for nuts with condensed milk into a metal mold, grease it with vegetable oil in all recesses, as well as between them.

Secret number 2. Whatever ingredient is indicated in the recipe - margarine or butter - you can safely replace one with the other in equal proportions without any damage to the nuts with condensed milk.

Secret number 3. To make chocolate cookies, just add a little cocoa to the dough for nuts with condensed milk.

Secret number 4. The dough for nuts with condensed milk is also suitable for other desserts that are baked in special molds like hazelnuts. It can be mushrooms, bears, etc.

Secret number 5. If necessary, slaked soda can be replaced with ready-made baking powder from a bag.

Secret number 6. To make the nuts more tender and airy, just sift the flour through a sieve before cooking. This simple procedure significantly changes the consistency of the dough.

Nuts are always prepared from shortcrust pastry, but it also has many varieties. In this recipe, sour cream is added to the composition, so the finished cookies will be more tender. All products for the test must be at room temperature. This is especially true for margarine. Since there is already enough fat in the dough, you can grease the hazelnut only before the first batch of cookies. If we are talking about a conventional non-electric form, do not forget to turn it with different sides to the burner during the baking process.

Ingredients:

3 cups flour;
100 g sour cream;
3 eggs;
¼ cup sugar;
100 g margarine;
1 tsp soda;
Vinegar.

Cooking method:

Cut the butter into small cubes, beat the eggs together with sugar until the grains dissolve.
Sift flour into a deep bowl, put eggs and butter in it, mix well.
Introduce sour cream and soda slaked with vinegar into the dough.
Knead a soft and non-sticky dough, roll it into a ball.
Separate from the resulting ball required amount dough and put it into molds.

Interesting from the network

Traditionally, nuts are prepared in special metal molds, which many have left since Soviet times. It is not difficult to handle them - the main thing is to make the dough of the right consistency and decompose it into special recesses. As a result, the nuts will be ruddy and crumbly, and thanks to the vanilla, they will also acquire an appetizing sweet aroma. It is not necessary to separate the yolk from the protein, but this way the dough will turn out more magnificent and tender.

Ingredients:

1 ½ cups flour;
1 egg;
125 g butter;
¼ cup sugar;
¼ tsp soda;
1 g vanillin;
1 pinch of salt;
Vinegar.

Cooking method:

Divide the egg into yolk and protein, pour sugar into the yolk and grind.
Cut the butter into cubes and mix it with flour, grind the mixture by hand to a state of fine crumbs.
Pour vanillin and salt to the flour crumbs, mix.
Beat the protein in a fluffy foam and add it to the yolks, mix gently until smooth.
Pour soda quenched with vinegar to the yolk and protein.
Mix the flour with the egg mass, knead the dough by hand so that it does not stick to your hands (if necessary, add a little flour).
Keep the dough in the refrigerator for 30 minutes and start baking nuts with condensed milk.

For some reason, most sweet tooth prefer nuts with a harder base, but there are those who love soft cakes. To satisfy their taste, you need to make major changes to the classic recipe. So, part of the flour is replaced with starch, and instead of sour cream, a slightly unusual ingredient is added for sweet pastries- mayonnaise. Cookies prepared according to this recipe literally melt in your mouth, it turns out very tasty and tender. You can use any known fillings for it, as is the case with classic nuts.

Ingredients:

300 g flour;
150 g of starch;
100 g butter;
100 g of mayonnaise;
150 g of sugar;
1 tsp slaked soda;
2 eggs.

Cooking method:

Using a mixer or whisk, beat the eggs and sugar.
Soften the butter and add to the eggs, put the mayonnaise there.
Beat again a little, then add starch and slaked soda to the resulting mass.
Sift the flour and gradually introduce into the dough, adjusting its density by eye.
Pinch off small pieces of dough, shape them into balls and send them to a baking dish.

The electric hazelnut maker greatly simplifies the process of preparing nuts with condensed milk. In order for the dough to bake well, you do not have to stand at the stove and constantly turn the cookie cutter. The only downside would be more long time baking, but the cookies themselves fit into the mold much more than in the case of the Soviet "aggregates", so this will not cause any particular inconvenience. In order to get the classic taste and look of nuts at the same time, the dough for them must be made exactly according to this recipe.

Ingredients:

3 cups flour;
3 eggs;
200 g margarine;
150 g of sugar;
1 pinch of salt;
½ tsp baking powder.

Cooking method:

Break the eggs into a deep plate, add salt and sugar to them.
Beat the eggs well and put margarine heated to room temperature to them.
Pour flour and baking powder there, knead the dough thoroughly with your hands until completely homogeneous.

Now you know how to make dough for nuts according to the recipe with a photo. Enjoy your meal!

Today I want to tell you how to cook nuts with condensed milk - a Soviet classic recipe. In those days there was no variety of sweets, we did not know the taste of teramissa and panna cotta. But the homemade recipes that were written down in family notebooks were simple and, of course, delicious. Over the weekend, I decided to remember my childhood and made cookies with the children - those same nuts with boiled condensed milk in a hazelnut.

Ingredients:

wheat flour 3 glasses with a slide

chicken eggs 2 pieces

margarine 200 g

sugar 1/2 cup

soda 1/4 teaspoon

salt 1/3 teaspoon

vinegar1 teaspoon

vanilla sugar to taste

boiled condensed milk 1 can

Servings: 10 Cooking time: 110 minutes

Recipe

Step 1: Beat eggs with sugar

Before you start cooking, measure out the amount of ingredients needed for the recipe. I use a classic faceted glass for this.

Grind the eggs with sugar. I did this with a whisk. The egg and sugar mass should turn white and approximately double in volume.

Step 2: Melt the margarine

Melt a pack of margarine. All recipes originally from the USSR are simple and low-budget. Today we have heard a lot about the dangers of fats contained in margarine. Therefore, instead of margarine, it is better to use butter. There are several ways to melt, but the easiest way to do this is in a ladle on the stove or at low power in the microwave. I decided to stick to the classic recipe and used the harmful and unhealthy margarine. Let the melted margarine cool slightly and add to the egg mass.

Step 3: Add the baking soda quenched in vinegar

If we were describing a cookie recipe today, of course, baking powder would be used. But it's so boring. Putting out the soda was my favorite moment in making dough. Today, this process also delights my daughter. We measure out the soda and gently drop the vinegar on it. Variations are also acceptable here: vinegar can be replaced with lemon juice, chemical reaction will also be successful.

Add salt on the tip of a knife. Salt must be added to the dough. When added to the dough, it retains its shape better and becomes stronger.

Step 4: Knead the dough

Add sifted flour. It is very convenient and quick to sift flour with a special mug. It should be noted that the amount of wholemeal flour is indicated in the recipe. Therefore, we first measure the flour, and only then sift. This will enrich the baking with air.

Knead a smooth dough. You need to knead until the dough stops sticking to your hands. If the flour indicated in the recipe is not enough, you can add a little more, about half a glass no more, otherwise the dough will be too steep and the nuts will turn out tough.

The finished dough must be allowed to rest for 30 minutes at room temperature, leaving it in a bowl and closing cling film so that it doesn't dry out.

Step 5: Prepare the stuffing

Of course classic home recipe requires you to cook boiled condensed milk yourself.

I decided to speed up the process and bought ready-made boiled condensed milk.

Step 6: Bake the nuts

For baking nuts, you need to have a special form - hazelnut. There are two types of hazelnuts: cast iron and electric. Somehow, by chance, I managed to buy the coveted uniform. It's exactly the same as my grandmother's. Then I didn’t even know if I would ever bake on it, because the form cannot be used for something else. Ask your mothers and grandmothers, maybe somewhere they also have a hazel.

My cast iron hazel for baking on an open fire.

We put the dough in each half, filling the recess by two-thirds of the volume, no more. Excess dough will squeeze out during baking and burn. After filling, the mold must be pressed firmly so that the dough is evenly distributed. What protruded beyond the edges should be removed immediately with a knife. The good thing about nuts is that they don't need an oven.

Bake on each side for 4-5 minutes. Flip over to the other side. Use oven mitts, the pan gets very hot during baking. The first time you have to wait for the form to warm up, then the process will go much faster. The form does not need to be lubricated with additional oil. There is enough fat in the dough, it will melt during baking and the nuts will not burn. During baking, it is necessary to open the form, checking that the nuts do not burn. The halves should turn out golden, not pale and not overcooked.

Step 7: Cool the "shells"

Put the finished pastry out of the mold on a wooden board and let it cool at room temperature. We are waiting for the nuts to cool completely. Carefully break off the excess edge that protruded beyond the edges of the form, so as not to break the halves themselves. Children can be involved in this process, they do such work with great enthusiasm. The remaining crumb can be crushed and added to the condensed milk in the filling. I didn’t manage to do this, the children got rid of the “waste” much earlier.

Step 8: Gathering Nuts

We put boiled condensed milk in the prepared halves. And stack the nuts. You can additionally put a nut in each cookie. Of course, it will be most delicious to use sweetish cashews for this, they are also suitable walnuts, peanuts or almonds. And you can do without nuts at all with condensed milk alone.

Nuts are so fragrant and appetizing that you want to eat them immediately after cooking. But they will become as they should only after a few hours. Condensed milk should soak and soften a fairly dense dough. My impatient family could hardly wait for the cooking to finish. Having conscientiously eaten half of the pastry, they stated that it was delicious, but the nuts were hard. It was useless to explain to them that they had to wait until tomorrow. On the other hand, cookies are called nuts - they should be hard. We got about 50 pieces of delicious nuts with boiled condensed milk.

The nostalgic evening was a success! Cookies can be served with tea or coffee.

How to cook condensed milk

It takes about 3 hours to cook milk. Then the condensed milk will be as it should be with a creamy taste, reminiscent of creamy toffee. Everyone heard horror stories about boiling condensed milk, how it explodes and flows down from the ceiling and walls. But to prevent this from happening, you must follow certain rules:

The main secret of making "varenka" is to choose the right condensed milk. Look for the inscription on the jar "whole milk condensed with sugar." Additionally, check the composition, condensed milk should consist only of milk and sugar, nothing else should be included.
It is necessary to fill the jar with water so that it completely covers it. Moreover, it is necessary to ensure that during cooking, there is a sufficient amount of water. If necessary, water must be added.
You have to cook on low heat. Bring to a boil or immediately put the jar in boiling water, reduce the heat to the lowest possible and cook for 3 hours after boiling.

A delicacy familiar from childhood - nuts with condensed milk, is prepared very simply and quickly, but only if there is a special metal form - hazelnuts. Perhaps that is why it is time to visit your grandparents, mothers or other relatives and try to find this wonderful device from the Soviet past in their bins. So, the recipe for a nut in a Soviet nut with boiled condensed milk. We will cook on a gas stove, I have not tried to bake them on an electric one, try it, most likely it will work out too.

Ingredients

For test:
creamy margarine - 200 grams,
fresh chicken eggs- 2 pcs.,
granulated sugar - 1 cup,
baking soda - 0.5 teaspoon,
apple cider vinegar - 1 teaspoon,
wheat flour - about 3 cups.
For filling:
boiled condensed milk - 350 grams,
butter - 150 grams,
walnut kernels - 100 grams.

1 - condensed milk is simmered for 2 hours. The jar of milk must be completely covered with water throughout the entire cooking time. By the way, condensed milk should be boiled in advance, so that by the time the filling is prepared, it has time to cool completely;
2 - walnuts before laying in the filling must be fried in a pan, freed from the skin and chopped in a blender or finely chopped with a sharp knife;

3 - margarine for making dough and butter for filling must be removed from the refrigerator in advance so that they warm up to room temperature.

Let's prepare the dough for nuts in a hazelnut maker on gas. Gently grind soft margarine with granulated sugar.

Beat in raw eggs, add 2 tablespoons of flour (from its total amount) and mix.

Pour in most of the flour, add soda slaked with vinegar and carefully knead the dough with a spoon.

Sprinkle flour on a wooden surface, lay out the dough and knead it a little more with your hands so that it becomes soft and plastic. Wrap the ball of dough with cling film and place in a cold place for 30-40 minutes.

While the dough is cooling, prepare the cream filling, for which combine and carefully mix soft butter, boiled condensed milk and chopped walnuts.

Divide the chilled dough into small lumps and roll neat balls with a diameter of about 1.5 cm from each of them. The size of the flour balls should correspond to the holes in the form for making nuts.

Carefully grease the entire surface of the hazelnut (upper and lower parts) with margarine or butter. Heat the mold on the stove and put the required number of flour balls (9 pieces) into its recesses. Close the hazel tightly and put the gas on medium heat, first lay the hazel with one side down, and after 1-1.5 minutes turn the form over to the other side.

Important! Soviet hazel is a heavy thing, be careful when cooking, do not burn yourself.
Open the hazelnut rack and, if the nuts are already roasted enough, carefully pick them up with a knife and put them on a plate to cool.

In the cooled shells of nuts, break off the extra edges of the baked dough, then fill each of them with cream.

Lightly squeezing, connect the halves and set aside for a while so that they stick together well. Everything, the treat is ready - you can eat nuts right away, but it’s better to let them brew for a couple more hours at room temperature and soak in the cream.

Many people have known the taste of nuts with condensed milk since childhood. This delicacy is often called the most beloved. Given pastry can be purchased in stores, but its taste will be significantly inferior to the delicacy from childhood. Therefore, many housewives prefer to cook nuts with condensed milk on their own.

Classic hazelnut dough recipe

To prepare the dough for treats, you will need:

Butter - 250 gr.;
Egg - 2 pcs.;
Flour - 480 gr.;
Granulated sugar - 100 gr.;
Soda - ¼ teaspoon;
A pinch of salt;
Lemon juice.

Melt or grate the butter. If time permits, you can leave the product indoors until it melts naturally;
Beat eggs with sugar using a whisk, fork or mixer;
Extinguish soda with lemon juice;
Mix all ingredients, add salt;
Add flour gradually, constantly stirring the dough;
The degree of readiness should be determined by the consistency of the dough, which should be soft and greasy.

To prepare a sweet filling for a treat, you will need:

Condensed milk - 400 gr.;
Butter - 100 gr.;
Walnuts - 150 gr.

Place a can of whole condensed milk in water and boil for two hours. At the same time, make sure that the jar is in the water all the time;
Melt the butter and add to the boiled condensed milk;
Add chopped walnuts to the mixture and mix thoroughly.

Further preparation of goodies:

Divide the dough into small pieces that fit into the recesses of the hazelnut;
Lubricate the form with vegetable oil and put on fire;
Place the formed pieces in each recess and close the lid. 4. After a few seconds, you need to let in air and keep it on fire for about a minute, holding the lid with your hands. Then you can release the handle and bake for about a minute;
Turn the mold over when the nuts are baked on one side and continue to bake on the other side for a minute and a half;
Remove the form from the fire, remove the cookies with a fork and prepare a new portion;
When all the cookies are baked, add the filling to each half and connect them together.

Shortcrust pastry for nut shells

An electric waffle iron with several forms for making Viennese cookies and nuts is in many homes.

The process of preparing treats in this device is much simpler than in Soviet cast-iron hazelnut makers, since the device heats up from both sides at the same time and there is no need to turn it over and constantly monitor readiness. The electric hazelnut maker will signal when the cookies can be removed.

shortcrust pastry recipe

Butter - 200 gr.;
Granulated sugar - 200 gr.;
Eggs - 4 pcs.;
Zest of one lemon;
Flour - 200 gr.;
A pinch of salt.

Separate the whites from the yolks;
Mix sugar with yolks;
Melt butter;
Mix melted butter with flour;
Whisk the whites;
Combine all ingredients and knead the dough. Protein mass should be added last.

Types of fillings

If strictly followed traditional recipe, then condensed milk mixed with butter should be used as a filling. At the same time, it is advisable to cook condensed milk on your own, and not buy a ready-made delicacy in the store. However, the possibilities of delicacy are much wider.

A variety of ingredients can serve as a filling, which will make it possible to make a sweet dessert or a light snack from nuts.

You can experiment with the classic filling by adding finely chopped walnuts, almonds or hazelnuts to the condensed milk. Nuts are best used with boiled condensed milk. Often condensed milk is mixed with dried fruits: raisins, prunes. Recipes with candied fruits are also popular. As sweet stuffing can be used custard or jam.