Dough for hazelnut old form. Nuts with condensed milk: recipes for a favorite treat from childhood

I am happy to share with you cookie recipe "Nuts" with condensed milk, which I redid from non-vegetarian, that is, this option is prepared without eggs. I think for many these nuts are associated with childhood, because in Soviet times it was favorite treat children.

Despite the absence of eggs in the dough, the cookies turn out just wonderful - not hard, crispy and very tasty. I make the filling for it from boiled condensed milk, butter and walnuts. You can fill the nuts with just boiled condensed milk, but then the dough needs to be made smaller, because one jar of milk is not enough for so many shells.

You need to bake these cookies in a special frying pan (I think many have had it since Soviet times) on a stove or in an electric hazelnut.

Cookies "Nuts" with condensed milk

Compound:

Dough:

250 gr. butter (or margarine)
3 cups flour
100 ml sour cream
1/2 cup sugar
1/2 teaspoon soda (slaked)

Cream:

1 can of condensed milk
100 gr. butter
3/4-1 cup walnuts

Boil a jar of condensed milk in a saucepan with water for 3 hours, covered with a lid, periodically adding water (the water should completely cover the jar). Or buy boiled condensed milk right away, but the main thing is to choose a good one.
Make a dough by mixing softened butter, sour cream, sugar, soda quenched with vinegar or lemon juice, and gradually adding flour. Should work soft dough(you may need less flour, don't use all of it at once!).
Dough for nuts
Grease the hazelnut with oil and heat it up.
Make small balls of dough. After the first batch of cookies, you will understand what size you need to take a piece of dough so that it is not too much and not too little. For my hazel (Soviet) balls Ø 2 cm are ideal.
Pieces of dough
Transfer the dough into a bowl. In the flower, which is in the middle, you need to put a larger ball.
Close and bake on the stove over medium heat, first on the side where the recesses are (2 minutes), and then on the other side (1 minute). Slightly open and see if the cookies are golden brown, then they are ready.
Baking nuts
Pour the finished shells into a bowl. When it cools down a little, carefully break off the excess edges, if any.
Ready shells for nuts with condensed milk
When the condensed milk has cooled, open the jar and transfer the milk to a bowl. Add crushed fried walnuts, softened butter and crushed biscuit scraps.
Cream preparation
Mix everything well.
Cream for nuts
Fill the shells with cream (without a slide) and connect with each other.
Cookies "Nuts" with condensed milk is ready

That's all! As you can see, nothing complicated. I think this cookie is worth it to cook it and remember your childhood :).

P.S. If you liked the recipe, do not forget, as there will be a lot of delicious things ahead.

Bon appetit!

Julia recipe author

Almost all children love cookies with filling. The nuts according to the recipe for hazelnuts are gently crunchy and crumble in the mouth, and the thick filling sticks the two halves together well and goes well with unsweetened tea. Such pastries are suitable for festive and everyday tea drinking, and besides, they are easy to prepare at home.

There are several recipes for dough for nuts. All of them are similar to each other, but the result is slightly different. Having prepared the necessary dough, form balls the size of half a walnut from it. Then they are baked in a hazel, remove the extra edges, fill with stuffing and stick together.

Boiled condensed milk is usually used as a filling. If only fresh condensed milk is available, it can be cooked directly in the jar.

To do this, perform the following manipulations:

A metal can is placed in a saucepan, poured cold water so that it completely hides the container.
Cook over low heat for about two hours.
They take the jar out of the pan, cool it and use it for the filling.

Some housewives add 50 g of butter, crushed walnuts, raisins, dried apricots to condensed milk.

There are other types of fillings:

custard;
fruit puree;
finely chopped fruits;
jam or jam;
melted chocolate;
toffee.

There are two ways to prepare nuts:

In an electrical appliance

The electric hazelnut is heated up to 200 degrees. Then lubricate the wells with creamy or vegetable oil when they are hot. You don't need to do this for later games. A piece of dough is placed in each recess, tightly closed with a lid, pressing the mass. Bake for 2-3 minutes, periodically opening the appliance and checking the readiness of the nuts.

On the stove

Some housewives still have a special form for the stove, which was used back in the USSR. The principle of preparing nuts in it is the same as in an electrical appliance. It is also lubricated with oil before the first batch, tightly closed with a lid. During baking, hazelnuts are periodically turned over with different sides to the gas. Cooking time on one side - 40-60 seconds. Cook nuts over moderate heat.

You can cook nuts according to the recipe for any hazelnut. It doesn't matter what it is - electric or still Soviet. Both of them suitable for any kind of test.

Classic recipe

The traditional delicacy recipe has been tested for years. This dough is equally suitable for nuts in a hazelnut stove and in an electrical appliance.

Products used:

a pack of spread or butter;
two eggs;
100 g of granulated sugar;
three glasses of flour;
a pinch of salt;
0.5 teaspoon of soda with vinegar.

Cooking progress:

Soft butter is whipped with a mixer. You can use margarine instead.
Enter eggs, sugar, salt, soda, slaked with vinegar.
Add flour and knead soft dough.

The classic recipe involves the use of condensed milk filling.

mayonnaise recipe

If there is some mayonnaise or sour cream in the refrigerator, you can cook nuts with boiled condensed milk according to the recipe below.

It will require:

two eggs;
80 g of granulated sugar;
80 g of mayonnaise;
100 g butter;
three glasses of flour;
a small spoon of soda with vinegar.

Recipe step by step:

Sugar is beaten with eggs.
Mayonnaise is added.
They put soda slaked with vinegar. Everything is mixed.
The butter is cut into pieces and melted. Pour into the dough.
Gradually add flour and mix. You should get a soft consistency that does not stick to your hands.

Ready-made biscuits sprinkled with nuts powdered sugar and served on the table. To obtain chocolate dough, just add a tablespoon of cocoa to it.

On kefir

This recipe will require more flour due to liquid kefir.

You will need:

160 g margarine or spread;
120 g of granulated sugar;
a small spoonful of soda;
400 g flour;
half a glass of kefir;
three eggs.

Cooking:

Sugar is added to the eggs and everything is beaten.
Margarine is softened, mixed with flour and soda. Combine with eggs.
Mix with kefir until you get a homogeneous consistency. The dough is ready.

Nuts on kefir have a soft and delicate texture. To give unusual taste you can add vanilla sugar.

No added eggs

If there are no eggs in the refrigerator, do not be upset. delicious treat you can cook without them.

For this you need to take:

180 g of spread or butter;
120 g of granulated sugar;
three glasses of flour;
160 g sour cream;
half a small spoonful of baking powder.

Cooking progress:

The butter is melted using a microwave.
Add sugar and sour cream to it. Mix thoroughly.
The flour is sifted and gradually mixed in with the baking powder.
Knead a tight dough.

The absence of eggs will not impair the taste of nuts.

With cognac and honey

For this recipe you will need the following products:

half a kilo of flour;
a pack of butter;
40 g of honey;
80 g of sugar;
5 g of soda;
vinegar;
two eggs;
20 g brandy.

Recipe:

The oil is rubbed together with sugar.
Add honey, cognac and eggs. Everything is thoroughly mixed.
Enter soda with vinegar and flour.
The dough is kneaded, balls are formed and halves of nuts are baked.

Immediately after cooking, the nuts crunch and crumble, and if they lie down a little, they become softer.

yeast nuts

Now let's try to cook nuts with yeast.

For this you will need:

a glass of flour;
half a small spoon of salt;
one large spoonful of butter;
two small spoons of yeast (dry);
120 ml of milk;
25 g of granulated sugar;
three yolks.

Cooking progress:

First, prepare the sourdough. To do this, stir the yeast in warm milk. Leave for 15-20 minutes, stirring occasionally.
Slowly introduce flour and wait 15 minutes.
In a container, sugar and salt are mixed with yolks.
Add soft butter.
Pour in the yeast starter in a thin stream. Everything is well mixed.
The resulting dough is used for baking.

They serve nuts with filling for tea, coffee and other drinks.

Many people remember pastries that have been loved since childhood for their sweet and delicate taste, interesting shape and crispy crust with an unearthly aroma. It is, of course, about delicious cookies nuts with condensed milk, the old and new recipes are slightly different from each other, but the love for the dish is invariably great. You can easily cook your favorite stuffed nuts at home and not only with the help of modern technology, but about all the secrets later in the article.

To make delicious sweet nuts, you first need to properly prepare the dough, as well as the condensed milk filling. Try to choose condensed milk according to GOST, from which the filling for nuts is the best.

preserved from Soviet times great recipe, which is ideal for those who have modern hazelnuts, and for those who have preserved its old counterpart - a cast-iron hazelnut.

It will take about an hour to cook baking, and given that you can use modern technologies, - the baking process will speed up at times.

Nuts with condensed milk in molds: a classic butter recipe

Ingredients

For the test

-3 pcs. + -
- 1/4 tsp + -
- 250 g + -
- 100 g + -
- 1 tsp (or 1/4 tsp. soda and 2-3 drops of lemon juice) + -
- 400 g + -

Filling Ingredients

- 1 bank + -

How to cook and bake homemade nuts

Separate the yolks from the whites. We shift the yolks into a deep bowl, and put the whites in the refrigerator so that they cool slightly.
Whip egg yolks with a mixer, gradually pouring sugar into them. If desired, you can pour a bag of vanilla sugar into the beaten egg mass until smooth.
We melt the butter.
Pour the flour into a separate dry bowl, pour it with melted butter.
We knead the dough with our hands.
Add beaten yolks to the mixture, knead the dough again until smooth.
Mix cold proteins in a separate bowl with salt and baking powder (it can be replaced with slaked in lemon juice(or vinegar) soda).
Beat the whites with a mixer until a light foam appears.
Add the beaten egg whites to the batter.
Knead the dough again thoroughly.

The ideal consistency of the dough is a dense, thick mass, but in no case crumbly or viscous.

We divide all the dough into equal pieces, from which we roll blanks-balls for future nuts (about 1 cm in diameter).
We heat the hazelnut to operating temperature.

If you have an electric oreshnitsa, heat it according to the instructions. If the hazel is simple (intended for heating on the stove), then before frying, we calcine each side for 1-2 minutes.

After heating, grease the mold with oil (we coat both the recesses and the spaces between them).
We put the prepared blanks in a hot and greased form.

Peanuts baking time

You need to bake the dough for as long as it is indicated in the instructions for using the electric haymaker. Each hazel has its own working capabilities, so different housewives will have different cooking times.

In a simple hazelnut, bake the first side for 1 minute and turn over to the second side. Bake again for 1-1.5 minutes. After that, open the hazelnut and look at the goldenness of the cookies. If you want more fry, repeat frying each side for another half a minute.

When the halves are baked, remove them from the mold into a wide bowl prepared in advance and give time to cool.

Then we put boiled condensed milk on one half and cover the nut with the second half.

Leave the finished nuts with condensed milk for a short time in a cool place so that the filling has time to thicken. That's all - baking based on a simple old recipe is ready, serve an appetizing "childhood memory" with tea, coffee, cocoa or hot chocolate.

Recipe for nuts with condensed milk without soda "Gentle"

Nuts according to this recipe are obtained with a thinner “shell” and tender-crispy, like waffles.

Ingredients

200 g butter (can be replaced with cream margarine);
1 cup of sugar;
5 eggs;
1 cup whole wheat flour.

Cooking cookies nuts with boiled condensed milk

Softened ( !not melted) mix butter with sugar. We beat.
Add flour, mix well again.
In a separate bowl, beat the eggs with a mixer, pour the egg mass into the main composition and beat until smooth.

The consistency of the dough should be like thick sour cream(as in pancakes). It should “lazily” slide out of the spoon.

Let the dough stand for 20-25 minutes and start baking.
We prepare the hazelnut: grease the recesses with vegetable (or butter) oil. It is only necessary to lubricate the form for the first time, before laying the dough.

So that the nuts do not burn - you need to grease the hazelnut on both sides a small amount oils. It is important to take just a little oil, because the dough itself is already fatty, and if you take too much oil, then during the baking process it will start to flow out and burn, and with it the halves of the nuts.

Pour half a teaspoon of dough into one recess of the hazelnut.
Close it and put it on a moderate fire.
We bake the nuts for 1 minute, during which time the halves will have time to cook. After browning them on one side, turn the hazelnut over to the other side.
Lubricate the finished baked halves with boiled condensed milk and connect them together.

Our homemade shortbread nuts, made in Soviet hazelnuts, can be served at the table.

Video recipe for making nuts with condensed milk

How to bake nuts without a form, a recipe in the oven

cook up delicious nuts with condensed milk it is possible without a form. If you don’t have either a conventional or an electric hazelnut, bake them in the oven. The cooking technology is the same as in the recipes above, only the baking process itself is different.

When the dough is kneaded, form balls out of it and put them on a baking sheet.

We bake the nuts in the oven at a temperature of 180-200 ° C until the halves are browned. After that, we cool the dough and form nuts from the cooled halves.

Sometimes, the housewives clean out all the dough from the halves and completely fill them with sweet contents. This cake is even tastier than usual.

Fillings for nuts: old cooking recipes

For many years of the existence of such a dish as baked nuts, the housewives have not tried to cook any kind of filling. They made jam, jam to “blind” the crisp halves of nuts, but not a single filling, except for boiled condensed milk, deserved more honor and respect.

It is customary to cook nuts with boiled condensed milk, and it would be better if you cook it yourself at home.

How to cook condensed milk for nuts

We put a metal can with condensed milk in a saucepan, pour boiling water over them, cook for 2.5-3 hours. During this time, the condensed milk will acquire a darker color and taste like caramel.
When the milk is cooked, we take the jars out of the pan and give the sweets time to cool. Only after that, condensed milk can be used to glue nuts.

So that the preparation of the filling does not take you a lot of time on the day when you will directly bake the nuts, cook the day before. Boil the condensed milk in the evening and cool it, and the next day use the already prepared thickened mass.

How to cook condensed milk in a slow cooker

You can cook condensed milk in a slow cooker. To do this, dip cans of milk into the multicooker bowl, pour boiling water over them and cook the sweet in the “Stew” mode for 3-4 hours.

After that, according to tradition, we cool the milk. This completes the preparation of the filling for condensed milk nuts - you can start baking the dough.

Custard for nuts

Preparation of cream filling is a more time-consuming process than boiling condensed milk.

For the cream you will need the following ingredients:

Eggs - 2 pcs.;
Flour - 20 g;
Vanilla sugar - 1 sachet;
Milk - 250 g;
Vanillin - 1 pinch;
Sugar - 100 g;
Butter - 50 g.

Preparation of stuffing for nuts

Mix sugar and eggs in a bowl.
Add vanilla sugar and sifted flour to the egg mixture.
Dilute the contents with cold milk, mix the ingredients until smooth.
We put the pan on the stove, turn on medium fire and bring the cream to a boil (not forgetting to stir it occasionally).
Cool the cream, add butter to it, mix everything again.
That's all - the cream for nuts with condensed milk is ready. We stuff them with baked halves of nuts and serve pastries to the table.

Secrets of successful homemade nuts with condensed milk

To homemade cookies always turned out delicious - you need to familiarize yourself in advance simple secrets baking that will help every housewife make delicious homemade sweet nuts.

Try to use butter for kneading the dough. Do not put margarine, it significantly spoils the taste of homemade cookies.

Melt the butter over low heat, or in a water bath. To do this, pre-cut it into medium pieces, so it will melt faster.

It is quite possible to make sweet nuts using vegetarian technology.

The baking recipe is the same as in the usual classic recipes, only the dough is kneaded without adding eggs.

Traditionally, boiled condensed milk is used as a filling for baked nuts. Condensed milk is either bought already boiled, or it is cooked at home on its own. However, no one can forbid experimenting with the composition of the filling.

Often, housewives add sour cream or mayonnaise to the filling for nuts. It turns out quite a spicy aftertaste in a dish already familiar to many.

Now you know what you need for a nut with condensed milk. Their preparation is not such a complicated process, it is rather a pleasant pastime, from which you get a lot of pleasure, even standing at the stove.

Nuts with condensed milk (the recipe of which we examined in detail in the old and new culinary interpretations) can be baked by a novice hostess. Enough to use simple advice And interesting recipes- and cooking sweet nuts will be as easy as shelling pears.

Bon appetit!

Who doesn't remember the taste of these incredibly simple, sweet homemade cakes from their childhood! and mushrooms with condensed milk in an electric hazelnut maker turn out to be just as delightfully tender and rich as mothers and grandmothers cooked. However, it should be noted that the process of cooking this well-known delicacy is greatly simplified with the purchase of this electric device. Today we will look at the most delicious recipe, where it is sure to perfect dough for nuts with condensed milk for electric nuts.

Ingredients

Creamy margarine - 200 g.
Eggs - 2 pcs.
Sugar - 180 g.
Flour - 480 g.
Baking soda - 1 tsp
Apple cider vinegar - 1 tsp
Condensed milk boiled - 1 b.
Butter - 100 g.
Walnuts - 100 g.

calories

1 PC. - 84 kcal
Proteins - 1.84 g
Carbohydrates - 12.16 g
Fats - 3.15 g

Cooking

Soften the margarine room temperature. In no case do not melt it, otherwise the dough simply will not work.

Take the eggs out of the fridge and let them warm up a bit. Using cold eggs, the dough will turn out not so tender. Separate the yolks from the proteins and pour the proteins into a container convenient for whipping.

With a mixer, beat the protein mass into a stable foam and add quenched soda into it. This will make our nuts incredibly tender, tiny and airy.
Separately, grind the yolks with sugar and add margarine chopped into pieces.

We combine both masses and gradually sift into it wheat flour. Knead the resulting dough - it should not stick to your hands and bowl. If necessary, you can mix in a little more flour, but try to knead the dough well, then it will become thick and plastic without adding flour.

Set the temperature to 200°C. When the device has warmed up, we separate small pieces from the dough ball and fill them with a third of the form for the future nut. We fill all the forms and fry our dough for about two minutes. When using an electric hazelnut maker for the first time, check the condition of the dough during frying so that the “shells” do not burn out.

When the dough is cooked, the nuts should be thrown on a kitchen towel and left to cool. They should turn out to be a rich yellow hue, try not to overdry the dough. If you see that the edges are burning a little, shorten the baking time.

Let's prepare a cream for nuts with condensed milk in an electric hazelnut maker. First, grind the walnuts - they can be ground in a blender. In addition, crumbs remaining from halves of nuts can be added to this mass. This crumb will give the cream a pleasant texture, and it's a pity to throw them away - they are delicious.

At minimum speed, beat the melted butter with a mixer, gradually mixing the boiled condensed milk into it.

This should be done as carefully as possible so that the oil does not exfoliate.

If you wish, you can pour in a little cognac for flavor.
When the cream has become dense and smooth, add nuts to it and mix slowly. It is convenient to do this with a silicone spatula, since it is very easy to remove the cream from it, and it will not damage the structure of the creamy mass.

We take one half of the nut, stuff it with cream and add it to the other stuffed half. Our cakes are completely ready, it remains to let them brew a little in the cold so that the “shells” are saturated with cream and become soft.

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 the time has come 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.

drive 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.