Such a delicacy as nuts with condensed milk is known to quite a lot of people and is in demand not only among children, but also among adults. You can buy this delicacy at any confectionery store. But, as a rule, not everyone knows how to make nuts with condensed milk on their own at home.

The cooking technology is quite simple. The main requirement is to have a special mold at home for baking this type of cookie; it is also called a hazel pan. Without such a device, you will not be able to bake nuts. But, if you still have it, then the only thing left to do is prepare the dough itself and the filling for it. More about this.

Standard nut recipe

You need to start preparing this confectionery product with dough. To prepare it, you should prepare the following ingredients:

• 250 gr. butter
• 480 gr. flour
• 2 pcs. chicken egg
• 100 gr. Sahara
• a quarter teaspoon of baking soda
• lemon juice

To make the dough, you must follow these steps:

1. The first thing you need to do is melt the butter. You can leave it in the room for a while so that it melts on its own. Or you can cut into pieces or grate and put in a steam bath
2. Add egg and sugar to the resulting mixture and beat all ingredients with a mixer. If the latter is not available, then you can use a whisk or fork
3. A quarter teaspoon of soda should be poured with lemon juice to extinguish it and added to the whipped mixture. Don't forget to add a pinch of salt
4. Mix everything thoroughly
5. The flour is not poured out all at once, but is added gradually. The dough is mixed by hand and flour is added to it as needed.
6. If the dough has become soft and fatty, similar in shape to a sour cream mixture, then it can be considered ready

How to cook condensed milk for nuts with your own hands?

Homemade filling for this pastry consists of the following components:

• condensed milk – 1 can
• butter – 100 gr.
• walnuts – 150 gr.

The further sequence of work looks like this:

1. Place a can of condensed milk in a pan of water and boil it for two hours. It is important to pay attention to the fact that the container is constantly in water
2. The butter needs to be melted and added to the already cooked, cooled condensed milk.
3. Walnuts need to be peeled and ground. They also need to be added to the resulting mixture and mixed. The nut component will add a pleasant taste to your filling. If you have an allergy to nuts, then they should be immediately excluded from the composition.

Condensed milk can also be cooked in a slow cooker. In general, the recipe is no different from the previous one. Instead of using a saucepan, simply place a can of whole condensed milk in a multi-cooker bowl filled with water. Set the "Extinguishing" mode and wait 3-4 hours.

Baking nut-shaped cookies

When the dough and filling are ready, you can proceed to the last step in preparing this delicacy - baking and filling it.

To do this you need to follow the following sequence:

1. At the beginning, as a rule, you should grease the baking dish with vegetable oil and heat it on both sides over the fire. Please note that if you do not grease the pan, the dough may burn
2. Next, cut the finished dough into small pieces and roll them into circles.
3. Place the formed circles in a greased pan and cover it with a lid.
4. Place on the stove and keep for 1 minute
5. When you see that the product has browned, you need to turn the pan over to the other side and keep it on the fire for the same time.
6. After this time, the pan must be removed from the oven and the baked cookies must be removed using a fork.
7. The rest of the dough is baked in the same sequence.

When all the nuts are ready, you can start filling them. To do this, put the prepared filling into each half and combine the two halves into a whole nut.

Leave the finished nuts in a cool place for a while to thicken them better.
Important. If you have an electric baking dish, then you need to heat it according to the instructions. And the cooking time will be slightly different from baking in a simple oven pan.

Recipe for nuts in the oven

There are times when not every housewife has a special baking dish. But there is no need to be upset. In this case, an oven will help you. The cooking technology is the same as described above, the only difference is in the baking process.

It looks like this:

1. Line a baking sheet with parchment paper or grease with vegetable oil
2. Form balls with a diameter of 1 cm and place on a baking sheet
3. Place it in the oven. Baking temperature should be 180º-200ºС
4. When the halves are browned, you can take them out. Cooled balls form into nuts

In order for homemade baked goods to always turn out well, you need to familiarize yourself with the following recommendations for preparing nuts in advance and try to adhere to them:

• Butter is better than margarine. It is better to put butter in the dough instead of margarine. This is due to the fact that margarine can ruin the taste of these baked goods. You need to melt the butter in a steam bath, first cutting the necessary part into pieces for faster melting
• Baking cookies without eggs. There is also a vegetarian technology for preparing nuts with condensed milk. It consists in the fact that eggs are not placed in the dough, and all other ingredients remain in the same composition and quantity
• Replacing the filling. The standard filling option for such baked goods is boiled condensed milk, which can be purchased in a store or made independently at home. But no one canceled the fact that you can change the filling at your discretion and try to experiment with something else. Here the choice is yours.

Sometimes housewives add mayonnaise or sour cream to the cookie filling. The taste then turns out to be quite delicate, so choose the filling according to your preferences.

Conclusion on the topic

As you can see, making nuts with condensed milk is quite simple. It is enough to adhere to the above recommendations, and most importantly, have the desire to prepare them. As a result, you will get delicious homemade cakes. Bon appetit!

A delicacy familiar from childhood - nuts with condensed milk - is prepared very simply and quickly, but only if you have a special metal mold - a nut shell. This is probably why it’s 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 nuts in a Soviet nut bowl with boiled condensed milk. We will cook on a gas stove, I haven’t tried baking them on an electric one, try it, it will most likely work out too.

Ingredients

• For the 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 over low heat for 2 hours. The can 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 – before adding walnuts to the filling, you need to fry them in a frying pan, remove the skins and grind them in a blender or finely chop them with a sharp knife;

3 – margarine for preparing the 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 the nuts in a nut maker on gas. Carefully grind soft margarine with granulated sugar.

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

Add most of the flour, add soda slaked with vinegar and mix the dough thoroughly with a spoon.

Sprinkle flour on a wooden surface, turn out the dough and knead it a little more with your hands until it becomes soft and pliable. Wrap the dough ball in film and place in a cool place for 30-40 minutes.

While the dough is cooling, prepare the cream filling by combining and thoroughly mixing soft butter, boiled condensed milk and chopped walnuts.

Divide the cooled dough into small lumps and roll out 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 mold for making nuts.

Carefully grease the entire surface of the hazelnut (top and bottom) with margarine or butter. Heat the pan on the stove and place the required number of flour balls (9 pieces) in its recesses. Close the hazelnut tightly and set the gas to medium heat. First, lay the hazelnut one side down, and after 1-1.5 minutes turn the mold over to the other side.

Important! Soviet hazelnut is a heavy thing, be careful when cooking, don’t get burned.
Open the nut rack slightly and, if the nuts are already sufficiently roasted, carefully pick them out with a knife and place them on a plate to cool.

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

Using light pressure, connect the halves and set aside for a while so that they stick together well. That’s it, the treat is ready – you can eat the nuts right away, but it’s better to let them sit for a couple more hours at room temperature and soak in the cream.

The store sells nut cookies, but they are as close to homemade as they are!

If you have nuts, try making homemade nut cookies with condensed milk. Very original and tasty!

Dough:

• eggs – 2 pcs.;
• sugar - one fourth cup;
• sour cream or mayonnaise - 100 g (or half of both);
• butter – 100 g (can be replaced with margarine);
• flour - from 2.5 to 3 cups, depending on consistency;
• baking soda – 1 teaspoon (quench with vinegar).

Cream:

• 400 g boiled condensed milk, also known as toffee;
• 100 g butter.

Nut cookie dough:

Beat eggs and sugar with a mixer, cut butter into pieces.

Add sour cream, soda to the beaten eggs, quench with vinegar. Melt the butter and add it to the dough, mix.

Add flour in three or four additions, stirring and monitoring the consistency of the dough.

It should be soft, not very steep, so that it does not stick to your hands and you can easily pinch off a piece and roll it into a ball.

A few words about the balls and nuts, these are important nuances, knowing which, you will quickly and easily master the process of baking homemade nuts!

The hazel can be regular or electric, ours is simple, you need to bake in it on a gas burner, alternately turning the hazel with one side or the other. Before planting the first batch of nuts, you need to very carefully lubricate all surfaces of the nut nut with sunflower oil: the recesses, the bulges, and even the spaces between them. Then the nuts will be easily shaken out, moreover, one greasing is enough until the end of baking!

Now about the balls. Every time we select their size at random :) If you make it larger than necessary, the dough will come out of the hazelnut, and you won’t get nuts, but something like Saturns and flying saucers; too small is also not the same... The balls should be approximately the size of half a walnut. Try it!

So, we put the balls in the recesses, close the hazelnut, and put it on the fire. The first batch will take longer to bake than subsequent batches while the hazelnut warms up.

We bake for a minute, open, look, if they are golden brown, turn them over, bake on the other side, look again.

Are you browned? Ready!

Pour the nuts onto a dish and add the second batch.

They will bake quickly, so it’s better to put this thing on the conveyor. Baking nuts is just such an exciting activity that it’s great to do with the whole family. The kids make balls, mom puts them in a nut rack, dad bakes. Be careful that the helpers do not accidentally touch the hazelnut - it is very hot!

Are you a little tired of baking nuts? Then let's have a fun break :) Cook in the kitchen carefully and carefully, because this is what happens: D

If you want to see more funny pictures, clicking on this one will open our website in a new tab with a selection of the funniest moments :) Now let's move on - we'll make nuts according to the second recipe!

Option 2 - Shortbread nuts

Later I found another recipe for dough for nuts, this time shortcrust pastry with yolks, which makes the cookies more crumbly and tender. Try which option you like best!

• 3 yolks;
• 200 g sugar (1 glass);
• 200 g butter;
• 3-4 tablespoons of sour cream;
• 1/4 teaspoon salt;
• 2.5-3 cups flour (325-400 g).

Grind the yolks with sugar (and use the whites for meringue or chiffon). Add butter softened at room temperature and grind (or beat) again. Add sour cream, sift the flour in parts, knead the soft dough. Bake as described above.

While the nut halves are cooling, prepare the filling.

Filling for nut cookies with boiled condensed milk:

You can just fill it with toffee, it’s easier. But the filling will be softer if you beat the toffee with butter. Cream with boiled condensed milk is the best filling for nuts!

Fill one half of the nut with cream, close the other half and place the nuts on a plate.

Sprinkle with powdered sugar. It’s beautiful, but it’s so delicious – no use for store-bought nuts! Homemade ones are a hundred times better, also because you made them together!

In Soviet times, every housewife knew how to prepare dough for nuts with condensed milk, because it was almost impossible to find a more affordable dessert. In addition, the delicacy always turned out very tasty and won the heart of more than one sweet tooth. Now it has become even easier to prepare nuts with condensed milk, because a lot of modern equipment has appeared for these purposes. The dough remained virtually unchanged in composition. Nevertheless, for those who like to experiment, there will be new culinary ideas for this dish.

The classic recipe for dough for nuts with condensed milk is 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 and rolled into a tight ball.. Next, you just need to pinch off small pieces from it to form cookies. Usually the dough is very soft and elastic, so working with it is easy and pleasant.

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

Secrets to making the perfect nut dough

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

Secret No. 1.

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

Secret No. 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 No. 3.

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

Secret No. 4.

The dough for nuts with condensed milk is also suitable for other desserts, which are baked in special nut-shaped molds. These could be mushrooms, bears, etc.

• Secret No. 5.
• If necessary, slaked soda can be replaced with ready-made baking powder from a bag.
• Secret No. 6.
• To make the nuts more tender and airy, before cooking, simply sift the flour through a sieve. 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 hazelnuts only before the first batch of cookies. If we are talking about a regular non-electric pan, do not forget to turn it with different sides towards the burner during the baking process.
• Ingredients:
• 3 cups flour;

100 g sour cream;

1. 3 eggs;
2. ¼ cup sugar;
3. Add sour cream and soda slaked with vinegar into the dough.
4. Knead the dough into a soft, non-stick dough and roll it into a ball.
5. Separate the required amount of dough from the resulting ball and place it in the molds.

Interesting from the network

Traditionally, nuts are prepared in special metal molds, which many people still have from Soviet times. Handling them is not difficult - the main thing is to make the dough the right consistency and place it in special recesses. As a result, the nuts will be rosy and crumbly, and thanks to vanilla they will also acquire an appetizing sweet aroma. It is not necessary to separate the yolk from the white, but this will make the dough more fluffy and tender.

The dough for nuts with condensed milk is also suitable for other desserts, which are baked in special nut-shaped molds. These could be mushrooms, bears, etc.

• 1 ½ cups flour;
• 1 egg;
• 125 g butter;
• To make the nuts more tender and airy, before cooking, simply sift the flour through a sieve. This simple procedure significantly changes the consistency of the dough.
• ¼ tsp. soda;
• 1 g vanillin;
• 1 pinch of salt;
• 3 cups flour;

100 g sour cream;

1. Divide the egg into yolk and white, add sugar to the yolk and grind.
2. Cut the butter into cubes and mix it with flour, manually grind the mixture until it becomes fine crumbs.
3. Add vanillin and salt to the flour crumbs and mix.
4. Beat the whites into a fluffy foam and add it to the yolks, stir gently until smooth.
5. Pour soda, quenched with vinegar, into the yolk and white.
6. Mix the flour with the egg mixture, knead by hand until the dough does not stick to your hands (add a little flour if necessary).
7. Keep the dough in the refrigerator for 30 minutes and start baking the nuts with condensed milk.

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

The dough for nuts with condensed milk is also suitable for other desserts, which are baked in special nut-shaped molds. These could be mushrooms, bears, etc.

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

100 g sour cream;

1. Using a mixer or whisk, beat eggs and sugar.
2. Soften the butter and add to the eggs, add mayonnaise there.
3. Beat everything again a little, then add starch and slaked soda to the resulting mass.
4. Sift the flour and gradually add it to the dough, adjusting its thickness by eye.
5. Pinch off small pieces of dough, form them into balls and place in a baking pan.

An electric nut maker greatly simplifies the process of preparing nuts with condensed milk. In order for the dough to bake well, you don’t have to stand at the stove and constantly turn the cookie cutter. The only drawback will be the longer baking time, but much more cookies themselves fit into the mold than in the case of Soviet “aggregates,” so this will not cause any particular inconvenience. In order to get the classic taste and appearance of nuts, the dough for them needs to be made exactly according to this recipe.

The dough for nuts with condensed milk is also suitable for other desserts, which are baked in special nut-shaped molds. These could be mushrooms, bears, etc.

• Secret No. 5.
• Secret No. 6.
• 200 g margarine;
• 150 g sugar;
• 1 pinch of salt;
• ½ tsp. baking powder.

100 g sour cream;

1. Break the eggs into a deep plate, add salt and sugar.
2. Beat the eggs well and add margarine warmed to room temperature.
3. Pour in the flour and baking powder and knead the dough thoroughly with your hands until completely homogeneous.

Now you know how to prepare dough for nuts according to the recipe with photo. Bon appetit!

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 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.