How to cook nuts with boiled condensed milk. Cookies “Nuts” with condensed milk: old recipe and its variations

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. About 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 nut halves 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.

Cookies “Nuts” with condensed milk are one of the most pleasant childhood memories. The mold with “nut shells” passed from hand to hand. Even now, after so many years, it is carefully stored and, unfortunately, only taken out of the cabinet on holidays. It’s easier to buy cookies in the store, because the choice is huge, and there are “nuts” too.

And yet, your own, homemade, cannot be compared with store-bought. It tastes much better, especially with real condensed milk. Exactly this - I do not recommend using ready-made boiled condensed milk and recommend preparing your own for the nut recipe. It’s better to spend an extra 2 hours, but cook it from whole condensed milk with sugar.

Ingredients

Wheat flour 3 cups (480 g)
Granulated sugar 0.5 cups
Oil250 g
Chicken eggs 2 pcs.
Sweetened condensed milk 1 can (480 g)
Vanilla sugar 1 sachet
Baking soda 1 pinch
Vinegar 0.5 teaspoon
Salt 1 pinch

How to cook nuts with condensed milk

Prepare all the necessary ingredients: flour, butter, condensed milk, sugar, egg, vinegar, soda and salt, vanilla sugar.
Without opening, place a can of condensed milk in a saucepan, add water so that it covers the can by 2-3 cm, and cook for 2 hours.
At the end of cooking, lower the jar into a pan of cold water and cool. You should get a dense mass of light brown color.
Separate the whites from the yolks. Add a pinch of salt to the whites and beat them into a stiff foam.
Combine butter softened at room temperature with sugar.
Grind the mass well.
Add stirred yolks.
Stir the mixture until smooth.
Add the whipped whites and mix.
Add baking soda, quenched with vinegar, vanilla sugar and sifted flour.
Knead the dough.
To bake cookies, you need to take a special “Nuts” mold and grease the bulges and indentations with vegetable or butter.
Heat the mold on a gas burner, and then place a ball of dough with a diameter of 1–1.2 cm (no more!) into the recesses.
Close the mold, press down and bake on the stove, turning from one side to the other, until the “shells” are browned.
Cool the “shells”.
Using a teaspoon, fill the halves of the “shells” of future “nuts” with boiled condensed milk and glue them together in pairs.
Serve “Nuts” cookies with condensed milk for tea, coffee or other drinks.

Cookies in the form of nuts with condensed milk, known since Soviet times, are usually baked according to the two most common recipes. For the first, classic shortbread dough is kneaded, and the list of products for the second includes sour cream. The filling can be simply boiled condensed milk or butter cream based on it; sometimes a piece of walnut is hidden in the middle. There are no particularly fundamental differences regarding the general technology in the recipes. In any case, you cannot do without a unique kitchen utensil - a special double frying pan with cells (called a “hazel pan”). When you start cooking, be prepared for the fact that after baking you will have to devote time to a little cleaning - the process of oil leaking onto the stove is inevitable. But this is not scary at all, because the result is worth the effort! It’s not for nothing that shortbread has remained popular for so many years – only the best desserts stand the test of time!

Classic recipe for nuts with condensed milk

The classic recipe is based on simple shortbread dough, which when baked is crumbly and fragile, with a slight pleasant crunch and an appetizing rosy color. The brittle shell of the cookies goes well with the delicate filling, for which we use an elementary cream consisting of only two components - boiled condensed milk and butter.

Ingredients:

For the test:

butter - 200 g;
sugar - 50 g;
vanilla sugar - 1 teaspoon;
eggs - 2 pcs.;
flour - 370 g;
baking powder - 1⁄4 teaspoon;
salt - 1⁄2 teaspoon.

For cream:

condensed milk (boiled) - 1 can;
butter - 100 g.

How to cook nuts using classic dough

Beat the eggs with a whisk with vanilla and regular sugar.
Sift all the flour along with baking powder into a work bowl. Add salt and mix. Grind the cooled solid butter on a coarse grater and add it to the flour mixture.
Grind the contents of the bowl by hand until crumbs form.
Pour the sugar-egg mixture onto the crumbly flour mixture.
Quickly form the dough. As soon as the components come together, stop kneading. If the dough turns out very sticky, you can add a little flour. If, on the contrary, the mixture is too dry and it is impossible to form one lump, add a little cold water (only if necessary!). Wrap the dough in cling film and put it in the freezer for 20-30 minutes.
In the meantime, we will prepare the filling for future nuts. The portion of butter for the cream should be softened, so we measure out the required dosage in advance and remove it from the refrigerator. Beat the melted butter mixture with a mixer until fluffy.
Add boiled condensed milk, continuing to work with the mixer. As soon as the mass becomes smooth and homogeneous, the cream is ready!
We take out the chilled dough and start baking the shortbread nuts. First, grease the cookie pan with vegetable oil - coat each cell, all the bulges, as well as the flat surface (this grease will be enough for the entire process, until the very end of baking). We pinch off lumps from the dough and place them in each cavity. The size of the koloboks is determined experimentally (about half the size of a walnut). If the central cell is larger than the others, the piece of dough for it should also be larger.
Close the cookie pan so that the bottom and top parts are connected. Place on medium heat. From time to time we turn the hazelnut from one side to the other so that the cookies brown evenly. Make sure the nuts don’t burn or dry out! We periodically look inside, carefully opening the lid - as soon as the sand pieces acquire a pleasant ruddy color, remove from the heat. The hickory will heat up quickly, so subsequent batches of cookies will bake much faster.
Pour the sand “shells” onto a plate or kitchen board. We form and bake the pieces in the same way until all the dough is used up. Makes approximately 72 halves (quantities may vary). If the cookies have excess dough around the edges, cut off or carefully break off this part. You can add the trimmings to the cream filling.
Having finished with the flour preparations, we begin to form the cookies. Using a teaspoon, fill the sand “shells” with cream, and then connect the two halves. We press lightly with our fingers, but try not to press too hard - the cookies are fragile and may crumble.
Thus, we have whole shortbread nuts with condensed milk inside. You can put the cookies in the refrigerator for 1-2 hours to harden.

Nut cookies with sour cream

The dough for nuts, mixed with sour cream and yolks, turns out to be more tender and crumbly than in the classic version. Many housewives prefer this particular recipe, so you can’t ignore it. Now we use only boiled condensed milk as a filler, without using oil. For variety, add a piece of walnut to the filling.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

The taste of nuts with boiled condensed milk is familiar to every child and adult from childhood. This delicacy has become a decoration for both evening tea and the holiday table. Today, such cookies are more often bought in stores, but the taste of home-baked cookies is much better. For this reason, it is worth considering ways to prepare nuts with condensed milk in a hazelnut maker at home.

Recipe for dough for nuts in a hazelnut

Back in Soviet times, almost every housewife knew the recipe for nuts in a hazel rack according to GOST, and not just one, but several at once. The classic version uses butter or margarine. Additional ingredients are flour, eggs, slaked soda and sugar. Over time, more options for preparing dough for such a delicacy appeared, and they began to make it with sour cream, starch, mayonnaise and vanilla sugar. In addition, there are lean desserts that exclude animal fats and eggs.

In general, shortbread dough is always used for nuts. There is only one condition - margarine, butter and all other ingredients must be at room temperature. To prepare the cakes, a special form is used - hazelnut. It can be conventional, used back in the USSR for cooking on gas, or a more modern electric one. Either one needs to be greased before the first batch of cookies. In the case of a non-electric form, it is necessary to periodically turn it with different sides towards the gas during baking.

The nut recipe itself has several simple steps:

mixing all ingredients;
rolling the dough into a tight ball;
forming cookie halves;
baking process;
adding boiled condensed milk to the delicacy.

Classic dough for nuts with condensed milk

In the old traditional nut recipe, the dough is made with butter. It will require about 250. The list of other components is as follows:

soda – 0.25 tsp;
egg – 2 pcs.;
salt - a pinch;
flour – 3 tbsp;
sugar – 0.5 tbsp;
vinegar or lemon juice - 2-3 drops to extinguish soda.

The cooking process is carried out step by step according to the following instructions:

Take a saucepan to melt the butter, instead of which you can use margarine. Another way is to leave it at room temperature or grate it.
Beat eggs with sugar using a mixer, blender or whisk.
Use lemon juice or vinegar to extinguish the soda.
Combine the components listed in the previous paragraphs, then mix everything until smooth.
Continuing to stir, gradually add flour. Knead the dough thoroughly. It should be fatty, soft and elastic.

Recipe for hazelnut dough with mayonnaise

The following recipe for nuts with boiled condensed milk in a nut bowl involves using mayonnaise or sour cream for the dough. In addition, they can be added together by dividing the required amount in half. The list of required components includes the following:

sugar - a quarter of a glass;
baking soda - 1 tsp, which must be quenched with vinegar;
mayonnaise and sour cream – 100 g or each 50 g;
butter – 100 g;
egg – 2 pcs.;
flour – 2.5-3 tbsp.

If the ingredients are ready, you can start preparing the dough according to the following instructions:

Using a mixer, beat eggs with sugar. Immediately cut the butter into pieces.
Add sour cream and slaked soda to the beaten eggs, and then melted butter. Mix.
Gradually add flour to the mixture, stirring constantly.
Knead the dough until the consistency is soft and not very stiff, so that you can easily pinch off a piece.

How to bake nuts in a nut pan on the stove

You can choose the dough recipe for such a tasty delicacy from the above. From there you can also get a list of products for the test. For the filling you will need the following:

butter – 50-100 g;
can of boiled condensed milk – 1 pc.;
walnuts – 200 g (optional).

From the listed ingredients you need to prepare a cream, which is then filled with the cookies themselves. To do this you need to do the following:

Melt the butter over low heat and mix it with condensed milk.
Grind the nuts to a powder using a coffee grinder, or add them whole.
Combine all ingredients and mix.

If the dough and filling for the recipe for nuts with boiled condensed milk in the nut bowl are ready, then you can proceed to the last stage. In a simple form on the stove, the delicacy is prepared as follows:

Pinching small pieces from the dough, form balls of a size that would fit the hazelnut. Recommended diameter is about 2 cm.
Place the mold on the fire, grease the indentations inside it with vegetable oil, and do the same with the bulges on top.
Place a ball into each small container, then close the nut holder and hold the handles tightly for a while so that the dough takes the desired shape of the halves. After a couple of seconds, release the air. Then hold the handles again for about a minute, and then leave the dough for a few more minutes.
Turn the mold over with the other side facing the gas. Wait 3-5 minutes.
After removing the device from the heat, remove the halves with a fork and send to the next batch.
Fill the cookies with boiled condensed milk cream prepared in advance, grease the edges with it, then mold the parts together.

Electric nut nut recipe

To prepare crumbly shortbread cookies in the form of nuts, you can also use an electric nut maker, because some recipes with boiled condensed milk have been developed specifically for it. Almost all models of such a device are equipped with a thermostat that changes the heating temperature from 200 to 250 degrees. In general, the electric nut maker consists of 2 working panels connected by a hinge, with built-in baking pans. The first stage of preparation is to knead the dough according to one of the instructions above. Next, the filling is made from the following ingredients:

boiled condensed milk – 0.2 kg;
crumbs from baking dough - optional;
butter – 0.1 kg.

The recipe for nuts with condensed milk in a nut nut includes the following steps:

Set the baking temperature of the appliance to 200 degrees. If there is no such function, then you just need to check the readiness of the halves more often.
Pinch off pieces of dough to make balls, which are then placed in the cells of the electric nut nut.
Cover with a lid and check readiness after 1.5-2 minutes. If it’s not finished yet, leave it for the same amount of time.
Using a spatula, remove all the halves and place on a paper napkin.
Combine all the ingredients for the filling and fill the cakes with it.

Video: how to cook nuts with boiled condensed milk

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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:

Boiled condensed milk – 1-2 jars;
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

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!
You will only need molds that resemble the same halves of nuts.
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.
Remove any excess that extends beyond the edges of the mold immediately.
Preheat the oven to 180°C. Place the filled molds on a baking sheet and bake.
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.