Dough for making nuts with condensed milk. Recipe for nuts in a nut rack on gas

Good afternoon Who among us doesn't like sweets? Everyone probably has a couple of favorite desserts. The modern confectionery industry is replete with a variety of delicacies, but many people prefer traditional sweets familiar from childhood.

One of these is “Nuts” cookies with condensed milk, the old recipe for which many have already memorized. And although you can buy these cookies in almost any store, many people prefer to cook them themselves, using recipes that have been tested for more than one generation.

Recipe for cooking on a gas stove

Required ingredients for the dough:

  • Flour – 3 cups;
  • Eggs – 3 pcs.;
  • Butter – 250 g;
  • Sugar – ¾ cup;
  • Baking powder (1 tsp) or baking soda, slaked with vinegar;
  • Salt – a pinch.

For filling:

  1. Boiled condensed milk – 1-2 jars;
  2. Butter optional – 100 g.

When making cookies on gas, you need to use a special form, similar to a frying pan.

How to cook condensed milk for “Nuts” cookies

  • For the filling you need boiled condensed milk. It’s better to cook it yourself - it will be more similar to what was previously made according to GOST. To do this, take 1-2 tin cans of regular condensed milk, remove the labels from them, and leave them closed (!).
  • Place them in a saucepan and fill to the top with cold water. Then we put the pan on the fire, where we bring the water to a boil. You need to cook the condensed milk at low boiling water for 2-3 hours.
  • You need to constantly add warm or hot water - the jars must be completely covered with liquid.
  • After the time has passed, the jars are removed from the saucepan and cooled at room temperature.
  • The longer condensed milk is cooked, the thicker and darker it becomes. If it has become too viscous, you should add butter to it, previously softened and whipped with a mixer. You can also make the filling and even the dough with margarine.

Knead the dough

  • Before you start cooking, you need to remove the butter from the refrigerator and let it soften. If you don't have time, microwave until soft.
  • The softened butter must be beaten to a fluffy consistency. This can be done with a whisk, mixer or blender at low speeds.
  • Set the oil aside and take the eggs. You can separate the yolks from the whites and beat them separately, then the finished baked goods will be more crumbly.
  • But no one had done this before and the eggs were beaten without separation.
  • If you use soda slaked with vinegar, then it is added to the beaten eggs. After this, sugar or, even better, powdered sugar is added to them.
  • When the egg mass becomes homogeneous, it is carefully mixed with the whipped butter.
  • Lastly, add a little flour mixed with a pinch of salt. If ready-made baking powder is used instead of soda, then it is first mixed well with flour.
  • It is recommended to add flour sifted through a sieve - the finished product will be fluffier.
  • In the end, it is more convenient to knead the dough by hand, but you can use the same mixer at low speed.
  • The finished dough should be moderately stiff and not stick to your hands.
  • I recommend leaving the prepared dough in the refrigerator for about a quarter of an hour.

Direct baking

The frying pan is preheated on both sides. When you first lay it, you need to grease it with butter or vegetable oil.

There is no need to lubricate for subsequent refills. Some housewives don’t grease the molds at all and nothing sticks to them.

If difficulties arise, you can look at the photo, where you can see the entire cooking process step by step.


  • When the mold is warmed up, put the dough into it: pinch off a large piece, roll it into a ball, put it in the recess in the mold and knead it to form a hole inside.
  • The cavity must be filled so that there is no excess dough. Otherwise, you will have to remove a lot and then cut it off.
  • After filling all the recesses, close the pan tightly and put on fire.
  • Attention! Keep one side on fire for 1 to 5 minutes. As you can see, the period of time is quite impressive.
  • So you can periodically open it slightly and check the readiness of the dough. And, of course, you should never leave the stove.
  • The finished nut halves should be golden brown, not pale or dark. You can clearly see cooking with gas in the recipe with photos.
  • This is the method we use to use all the kneaded dough. When the finished halves have cooled, remove the uneven edges.
  • The leftovers should not be thrown away, because they can be crushed and added to the filling so that, as they say, the goodness does not go to waste.
  • When the halves have cooled and are cut, fill them with filling and combine to make full-fledged nuts.

"Nuts" from the oven

  1. If you don’t want or have the opportunity to make sweets on gas in a frying pan, you can cook it in the oven using the same method!
  2. You will only need molds that resemble the same halves of nuts.
  3. We do everything as in the recipe described above: put a piece of dough into each mold, smooth it tightly over its entire surface to make a hole in the center.
  4. Remove any excess that extends beyond the edges of the mold immediately.
  5. Preheat the oven to 180°C. Place the filled molds on a baking sheet and bake.
  6. The halves will be ready in about a quarter of an hour (they will acquire a golden color). They come out of the molds quite easily - just turn them over and the cookies will fall out on their own.


Another test option

There are many variations of the classic recipe for “Nuts”. One of these includes mayonnaise and starch. Many people with a sweet tooth prefer cookies based on this recipe.

What we need:

  • Eggs – 2 pcs.;
  • Butter – 100 g;
  • Mayonnaise – 100 g;
  • Flour – 2 cups;
  • Sugar – 1/3 cup;
  • Starch – 1/3 cup;
  • Soda - a pinch;
  • Vinegar for extinguishing soda.

First, beat the eggs, then add sugar to them and bring until smooth. After this, oil and mayonnaise are added. Finally, pour in the baking soda slaked with vinegar.

Mix the flour with starch and only after that begin to add it to the egg-butter mixture. Before you get to work, you need to keep the dough in the refrigerator for up to an hour.

We carry out the remaining manipulations as indicated in the classic recipe above. You can also watch a YouTube video that shows the process step by step.

A few words about the filling

The gold standard is boiled condensed milk. But, as already mentioned, you can add softened whipped butter to it, as well as crushed remains, cut from the finished halves of nuts.

Any recipe is a huge springboard for creativity and imagination. Here you can also experiment at your own discretion, for example, adding real nuts, whole or chopped, to the filling. These can be lightly roasted walnut kernels, hazelnuts, almonds and others.

Try old recipes, experiment and share your favorites on social networks!

For cream:

  • boiled condensed milk - 350 gr.
  • peeled walnut kernels - 40 g
  • butter from natural cream - 100 g

For shortbread dough:

  • yolks - 3 pcs from medium eggs with a total weight of about 195 g.
  • granulated sugar - 110 gr.
  • butter from natural cream - 200 gr.
  • sour cream 18-20% fat - 30 gr.
  • premium wheat flour - 390 gr.
  • salt - ⅓ teaspoon
  • baking soda - ⅓ teaspoon
  • lemon juice - 1 teaspoon

STEP-BY-STEP COOKING RECIPE

In advance (2-3 hours before cooking), remove the butter for the dough and cream from the refrigerator so that it becomes very soft and creamy, or soften it in the microwave immediately before cooking.

Prepare two large aluminum baking sheets (size 21x32 cm, height 5 cm) (I have 1 of these and 2 small ones measuring 17.5x27.5 cm, height 4 cm each) or any other similar area you have in your available, and baking dishes “Nuts”.

Prepare the cream. To do this, heat the walnuts in a frying pan in the oven for 5-8 minutes or over an open fire (in this case, stirring constantly) for 3-5 minutes. Then cool the nuts, gently rub them with your hands to remove excess husks from them if possible, and grind them in a blender into fine or medium grains.

In a fairly large clean bowl (about 3 liters in volume), beat the softened butter until fluffy with a mixer using regular whisks, for 2-3 minutes. Then 1 tbsp. In a small heaped spoon (about 40-50 grams each), start adding boiled condensed milk, each time quickly but carefully mixing it into the butter at high speed with a mixer until a homogeneous mass is formed. Don't delay the process. The cream should ultimately turn out thick, with a relief pattern on the surface, firmly holding its shape.

Add nuts to the cream, mix gently with a spoon, then cover the container with the cream with plastic wrap and put it in the refrigerator until use.

Start preparing the dough. To do this, measure the amount of wheat flour and granulated sugar required according to the recipe for the dough into separate containers, adding salt to the latter.

Separate the eggs from the whites by hand or using a separator, placing the yolks in a large mixing bowl. Proteins are not needed in the recipe.

Beat the yolks with sugar and salt with a mixer with regular whisks until a fluffy whitish foam forms, then add softened butter to them, mix and add sour cream. Mix everything again until smooth and replace the whisks on the mixer with whisks for yeast dough.

Add 150 g to the mixture. wheat flour, sifting it through a sieve and slowly stirring with a mixer, then add baking soda, quenched with a small amount of lemon juice, and immediately mix everything again.

Pour another 150 grams into the dough (also through a sieve). flour, mix with a mixer, and then add the rest of the flour, mixing it with your hands until smooth. As a result, the dough should turn out to be loose, crumbly and easily leave your hands.

Place the third part of the dough on the table, press it with your hands into a thick rectangle, and then roll it out with a rolling pin (periodically trimming it with your hands) into a layer 4-5 mm thick. Cut out ovals from it using molds, place each oval inside the corresponding mold and, pressing well, press it with your fingers (so that the dough penetrates into all the grooves of the mold, and the finished cookies have a relief pattern on the surface). Do this carefully so that the thickness of the future “shells” is approximately the same everywhere, but do not delay the molding process, otherwise oil will begin to separate from the dough. Place the finished molds with the dough on the baking sheet (baking sheets) with the dough facing up, and collect the remaining pieces from a third of the dough on the table into a pile, again press them into a rectangle with your hands, roll them out with a rolling pin (as described above) and place them in the remaining free molds (if any). If all the forms are occupied or more forms do not fit on the baking sheet, leave the dough on the table or put it in a bowl with two-thirds of the dough set aside earlier (see the beginning of step 11 of the recipe).

Place the cookie blanks on a baking sheet in the freezer for 10 minutes (without covering them with anything). At this time, turn on the oven and heat it to 3.8 (about 190 ° C) or in accordance with the recommendations for baking shortcrust pastry according to the instructions for your oven. Then remove the baking sheet with the preparations from the freezer and immediately place it in the preheated oven. Bake at 3.8 (190°C) for about 20 minutes until the shells are lightly golden brown. 10-15 minutes after the start of baking, you can turn the baking sheet in the oven to the other side so that the cookie blanks bake at the same time. Meanwhile, make the next batch of preparations as described above. If you notice that oil has separated from the remaining dough, stir it back in before shaping the next batch of cookies.

Remove the baking tray with the finished cookies from the oven, and in its place place a second one with new preparations (do not forget to cool them in the freezer before doing this) and bake as indicated in step 12.

Let the baked shell halves cool at room temperature for 10-15 minutes directly in the molds, then carefully remove them by tapping the edge of each mold on the table or carefully prying the shells with a knife. Place the shell halves on a flat plate or other flat surface, convex side up.

When all the halves of the nuts are baked and they have cooled completely, fill them with the previously prepared cream using a teaspoon (about ½ teaspoon of cream is needed for each “shell”). In pairs, combine the cream-filled “shells” into whole nuts, squeezing each one lightly to set (do this carefully so the cookies don’t crack). Remove any remaining cream from each nut with a spoon and then place it in a clean container. When all the nuts are ready, cover the container with them with plastic wrap and put them in the refrigerator until completely cooled (preferably at least 12 hours) so that the cream completely hardens and the “nuts” “grab” firmly.

From the specified amount of ingredients, I usually get about 50-60 “nuts”. P.S. 1. The recipe is, of course, very labor-intensive and time-consuming (it can take 2.5-3 hours to prepare and assemble, and if you make boiled condensed milk yourself, it will take even more time). But the pleasure is worth it! 2. For baking, you need special aluminum molds in the form of halves of nut shells (I have 3.5 × 4 cm and a depth of 1.8 cm and there are about 40 of them, so some have to be reused after baking the first portion of the blanks, having first cooled completely (wash they are not necessary), fortunately they cool down quickly). 3. To fill the “nuts,” I advise you to make boiled condensed milk yourself based on GOST whole condensed milk with sugar 8.5% fat. How - see the corresponding recipe in my cookbook on the website (you need to cook it for 2 hours after boiling). This should be done the evening before preparing the “nuts” and leave the jar at room temperature until consumed.

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 teramisu and panna cotta. But the homemade recipes, which were written down in family notebooks, were simple, and certainly 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 nut bowl.

Ingredients:

wheat flour 3 heaped glasses

chicken eggs 2 pieces

margarine200 g

sugar1/2 cup

soda1/4 teaspoon

salt 1/3 teaspoon

vinegar1 teaspoon

vanilla sugar to taste

boiled condensed milk 1 can

Number of servings: 10 Cooking time: 110 minutes




Recipe

    Step 1: Grind eggs with sugar

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

    Grind the eggs with sugar. I did this using a whisk. The egg-sugar mixture 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, it is better to use butter instead of margarine. You can melt it in several ways, but the fastest way to do it is in a ladle on the stove or at low power in the microwave. I decided to stick to the classic recipe and used harmful and unhealthy margarine. Let the melted margarine cool slightly and add to the egg mixture.

    Step 3: Add soda dissolved in vinegar

    If we were describing a cookie recipe today, of course, we would use baking powder. But it's so boring. Suppressing the baking soda was my favorite part of making the dough. Today this process also delights my daughter. Measure out the baking soda and carefully add vinegar to it. Variations are also allowed here: vinegar can be replaced with lemon juice, the chemical reaction will also be successful.

    Add salt on the tip of a knife. It is necessary to add salt to the dough. When you add it 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 using a special mug. It should be noted that the recipe indicates the amount of wholemeal flour. Therefore, first we measure the flour, and only then sift it. This will enrich the baked goods with air.

    Let's knead a smooth dough. Knead until the dough stops sticking to your hands. If the flour specified 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, left in a bowl and covered with cling film to prevent it from drying out.

    Step 5: Prepare the filling

    Of course, the classic home recipe requires you to prepare boiled condensed milk yourself.

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

    Step 6: Bake the nuts

    To bake nuts, you need to have a special form - a nut tin. There are two types of hazelnuts: cast iron and electric. Somehow, by chance, I managed to buy the treasured uniform. It's exactly the same as my grandmother's. Then I didn’t even know if I would ever bake with it, since the mold cannot be used for anything else. Ask your mothers and grandmothers, maybe somewhere they also have a hazel tree.

    My hazelnut is cast iron for baking over an open fire.

    We put dough into each half, filling the cavity to two-thirds of the volume, no more. Excess dough will squeeze out during baking and burn. After filling, press the mold tightly so that the dough is evenly distributed. It is better to immediately remove what has protruded beyond the edges with a knife. What's great about nuts is that they don't require an oven.

    Bake on each side for 4-5 minutes. Turn over to the other side. Use oven mitts; the pan gets very hot during baking. The first time you need to wait for the mold to warm up, then the process will go much faster. There is no need to lubricate the mold with additional oil. There is enough fat in the dough, it will melt during baking and the nuts will not burn. During baking, you need to open the pan, checking that the nuts do not burn. The halves should be golden, not pale or overcooked.

    Step 7: Cool the “shells”

    Place the finished baked goods out of the mold onto a wooden board and allow to cool at room temperature. We wait until the nuts have cooled completely. Carefully break off the excess edge that has protruded beyond the edges of the mold, so as not to break the halves themselves. Children can be involved in this process; they do such work with great enthusiasm. The remaining crumbs can be crushed and added to the condensed milk filling. I didn’t manage to do this; the children learned “waste” much earlier.

    Step 8: Collecting nuts

    Add boiled condensed milk to the prepared halves. And add the nuts. You can additionally put a nut in each cookie. Of course, it will be tastiest to use sweetish cashews for this; walnuts, peanuts or almonds are also suitable. And you can do without nuts entirely with just condensed milk.

    The nuts are so aromatic and appetizing that you want to eat them immediately after cooking. But they will become as they should be only in a few hours. The condensed milk should saturate and soften the fairly dense dough. My impatient family could hardly wait for the cooking to finish. Having conscientiously eaten half of the baked goods, 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 correctly

The milk needs to be boiled for about 3 hours. Then the condensed milk will be as it should be with a creamy taste, reminiscent of creamy toffee. Everyone has heard horror stories about boiling condensed milk, how it explodes and drips from the ceiling and walls. But to prevent this from happening, you must follow certain rules:

  • The main secret to making “varenka” is to choose the right condensed milk. Look for the inscription on the can “whole condensed milk with sugar.” Additionally, check the composition, condensed milk should consist only of milk and sugar, nothing else should be included in the composition.
  • You need to fill the jar with water so that it completely covers it. Moreover, you need to make sure that there is a sufficient amount of water during cooking. If necessary, water must be added.
  • You need to cook it over low heat. Bring to a boil or immediately place the jar in boiling water, reduce the heat to low and cook for 3 hours after boiling.

Cookies nuts with condensed milk, a step-by-step recipe with photos that I want to offer you, causes nostalgia for many, since the dough is associated with childhood memories. In the Soviet Union, almost every housewife in her house could find a mold for baking nut cookies or, as it was also called, a nut pan. Nuts, just like waffles or filled tubes, were one of the most favorite delicacies of children and adults. The recipe for the dough for nuts always came with the form, but even if it was lost, you could definitely ask your grandmother, friend, mother or sister.

Today, nuts in a mold are baked on gas quite rarely, and there are explanations for this. Having enjoyed themselves and having used the form to their fullest, many took them out of the house, threw them away, threw them away or gave them away as gifts. And after a certain number of years, when such a form catches your eye, it’s hard to resist the temptation to remember your childhood again and go back to the past.

To prepare nuts with condensed milk as tasty as they once were, you will need the same old recipe. In essence, the recipe for cookie dough for nuts with condensed milk is a recipe for ordinary shortbread dough. The classic correct recipe for nut cookies is prepared on the basis of chicken eggs, sugar, butter, salt, soda, vinegar and flour. But don’t be surprised when you come across liver nuts in sour cream or mayonnaise, there are such recipes too.

Today we will cook classic nuts with condensed milk in a nut bowl. Although nuts with condensed milk can be prepared at home using a modern electric waffle iron or metal molds that imitate halves of nuts.

Ingredients:

  • Chicken eggs – 2 pcs.,
  • Sugar – 1 glass,
  • Butter – 1 pack (250 gr.),
  • Vanillin – 1 sachet,
  • Salt – 1/3 teaspoon,
  • Soda – 1 level teaspoon,
  • Vinegar – 1 teaspoon,
  • Wheat flour - 2.5 cups.

Nut cookies with condensed milk - old recipe

Cut the butter into cubes. Place it in a bowl. Melt in a water bath with constant stirring. Let the oil cool. Beat the eggs into a bowl.

Cover them with sugar.

Pour in the cooled melted butter.

The old recipe for nut cookies with condensed milk, which came with the instructions for the mold, did not contain vanillin in the list of ingredients. I recommend adding it. It makes nuts even more flavorful.

Add the required amount of salt to the dough.

Pour about a teaspoon of baking soda. Pour vinegar over it. Pour into the dough.

After adding these ingredients, whisk the shortcrust pastry base again.

It remains to add the last ingredient of shortcrust pastry - wheat flour.

Add flour gradually, with constant stirring.

After adding the last portion of flour, knead the dough with your hands. Knead the dough until you see that it has a homogeneous structure. The finished shortbread dough should now go into the cold. Shortbread dough, after standing in the cold, will become more plastic, and the finished products from it will turn out crumbly. The finished shortbread dough is transferred to a bag and placed in the refrigerator for 1 hour. If you don't have time to wait that long, just put the dough in the freezer for 15 minutes.

Now you need to roll the dough into balls. Here it is important to make the balls of such a diameter that during baking they completely fill the volume of the nut mold (otherwise it will turn out to be defective) and at the same time do not produce a lot of waste - dough that has gone beyond the mold.

The first time I rolled one serving of nuts into balls the size of a walnut. After closing the mold I realized that the diameter was too large. The dough even went beyond the mold. For the next batch I rolled balls the size of cherries. For the Soviet hazel tree - just the perfect size. So, roll the shortbread dough into balls.

Grease the mold with a small amount of sunflower oil. Warm it up on the stove. Place the dough balls into the cells.

Press fairly firmly with the top of the mold. Put it on fire. Keep on the stove for 2 minutes. Do not leave the mold on the stove itself. In order for the nuts to turn out smooth, you should constantly hold the pan by the handles while baking them.

After two minutes, turn the pan over to the other side. Hold on this side for another 1-2 minutes. Be sure to fry the nuts over low heat. After the second batch, it is easier to judge by eye how long the cookies and nuts should be kept on the stove.

After 1-2 minutes, the nuts can be removed. Place the mold on the kitchen board. Open it carefully. Hot nuts break easily, so you need to remove them very carefully.

Use the same principle to make all the other nut cookies.

Now you need to stuff the nuts. The old recipe calls for boiled condensed milk as a filling. You can cook a can of raw condensed milk at home or use ready-made store-bought boiled condensed milk.

How to cook condensed milk at home? Line the bottom of the pan with a towel. Place a can of condensed milk. Fill with water so that the jar is completely submerged. Simmer over low heat for 4 hours. Fill the nut slices with boiled condensed milk.

So that the halves of the nuts can be easily connected and do not fall apart, also apply condensed milk to the side walls. Additionally, you can put nuts in the cups. It can be either hazelnuts, peanuts or walnuts.

Combine the halves of nuts. That's it, the cookie nuts are ready. You can put on tea or coffee and enjoy delicious homemade cakes.

Well, and finally, I think many will also be interested in knowing what else you can stuff the liver with nuts. In addition to boiled condensed milk, you can also use chocolate spread, butter cream, cottage cheese and sour cream paste, jam or any thick jam, custard or protein cream, or milk fudge as a filling. You can also prepare a delicious butter cream with boiled condensed milk. To prepare it, beat the butter with a mixer in equal proportions with boiled condensed milk.

Cookies nuts with condensed milk, recipe with photo which we reviewed, store in a plastic bag, special tin boxes for cookies or glass jars. Enjoy your meal. I will be glad if you liked this recipe for nut cookies.

Nut cookies with condensed milk. Photo

The Soviet recipe for nuts with condensed milk is still used by housewives to this day. These cookies can be bought at the store, but homemade ones taste better. Use different fillings to fill the nuts. Jams and preserves, marmalade and confitures, custard and butter creams are suitable.

The most popular and favorite filling since childhood is boiled condensed milk.

Classic nuts with condensed milk

At home, nuts are baked in a nut maker - electric or simple. The cooking method does not affect the result. You can bake in molds that imitate halves of nuts made for treats.

If you don't have special tools, you can easily do without them. Roll the dough into balls the size of a walnut and bake on a baking sheet. Cut the finished balls into halves. Using a teaspoon, remove the center and, filling with filling, combine.

We will need:

  • flour – 400 gr;
  • egg - 3 pieces;
  • butter – 250 g;
  • sugar – 100 g;
  • soda - a pinch, quenched with vinegar;
  • can of condensed milk.

Preparation:

  1. Melt the butter. Mix with flour using your hands until smooth.
  2. Separately, beat the yolks with sugar with a mixer. Then cooled egg whites and slaked soda. Pour into the dough one at a time and stir.
  3. Place a can of condensed milk in a saucepan filled with water and cook for 3 hours.
  4. Form the dough into balls about 1 cm in diameter.
  5. Coat the hazelnut on both sides with oil and heat it up.
  6. Place the balls, close and fry over low heat for 2 minutes on both sides.
  7. Take out the cookies and fill the parts with boiled condensed milk. Stick the halves together and serve with tea.

Recipe with chopped nuts

In the classic recipe, boiled condensed milk is placed in the nuts. You can diversify the recipe and add other equally delicious ingredients, such as nuts.

The recipe below uses chopped nuts, but you can add a whole nut to the filling when assembling the baked halves.


For the test:

  • flour – 2.5-3 cups;
  • eggs – 2 pieces;
  • cream margarine – 250 g;
  • sugar - half a glass;
  • soda with vinegar;
  • salt.

We will need:

  • premium flour – 250 g;
  • sugar – 250 gr;
  • butter – 200 g;
  • eggs – 5 pieces;
  • boiled condensed milk – 1 can;
  • vanillin;
  • salt.

Preparation:

  1. Knead the dough from flour, salt, vanillin and sugar, mixed with soft butter.
  2. Add the beaten eggs to the dough and knead. The resulting dough will be liquid, like for making pancakes.
  3. Grease the nut pan with oil. Pour 0.5 teaspoon of dough into each cell, close and bake. A minute is enough for each side. The fire is weak.
  4. Fill the nuts with the filling.

Recipe with sour cream

To make the nuts tender and soft, sour cream or mayonnaise is added to the dough. The dough will be soft and elastic - working with it is easy and pleasant.