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 grandfathers, grandmothers, 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 hazelnut 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.

Taste Info Cookies

Ingredients

• For the test:
• creamy margarine - 200 grams,
• fresh chicken eggs - 2 pcs.,
• granulated sugar - 1 glass,
• 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 cooked over low heat for 2 hours. At the same time, the can with milk should 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 putting in the filling, walnuts must be fried in a pan, peeled and chopped in a blender or finely chopped with a sharp knife;
3 - the margarine for making the dough and the butter for the filling must be removed from the refrigerator in advance so that they warm to room temperature.

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


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


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


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


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


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

Carefully brush the entire surface of the hazelnut (top and bottom) with margarine or butter. Heat the dish on the stove and put the required number of flour balls (9 pieces) into its recesses. Close the hazelnut tightly and put the gas on medium heat, first the hazelnut is laid down with one side down, and after 1-1.5 minutes, turn the mold to the other side.


Important! Soviet hazel is a heavy thing, be careful when cooking, do not burn yourself.
Open the hazelnut and, if the nuts are already fried enough, then gently 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.


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

Dough nuts are cookies familiar to everyone from childhood. These sweets can now often be seen on sale, but in taste and quality they are very inferior to those real, mother's nuts. It's simple: a dough is prepared for sale with a minimum amount of sugar and with margarine instead of butter. And what kind of condensed milk is put inside, we can only guess. So, if you want to arrange a holiday for your kids, cook homemade nuts in a hazelnut with chocolate or condensed milk yourself! It is quite simple, although the actual baking of the "shell" will take about an hour.

Cookies Nuts

step by step photo recipe in hazelnut

For the preparation of nuts, you will need one very important "unit" - the hazelnut. Such devices are sold in crockery stores, but you can also use old Soviet-style hazelnuts. If you need to choose which hazelnut to buy, choose the one that has more holes (then you will spend less time preparing the shells). By the way, you can also purchase an electric rack.

Ingredients:

For the test:

• Butter - 200 g,
• Eggs - 2 pcs.,
• Sugar - 150 g
• Flour - 300 g,
• Soda - ½ tsp,
• Vinegar - 1 tablespoon

For filling:

• Butter - 150 g,
• Cocoa powder - 50 g,
• Sugar - 100 g
• Milk - 50 ml.

Cooking process:

The nut dough will be buttery. So the first thing to do is put the butter in a small saucepan and over a small heat so that it melts completely. Then set the saucepan aside or pour into a cup to cool slightly.

Break two eggs into a large bowl and add sugar to them.

Stir the two ingredients with a fork until smooth. You do not need to whip the mixture: soda will give the dough softness, not egg bubbles.

If the butter is already cold, pour it into the egg mixture and stir.

Quench the baking soda with vinegar (just pour over to make the baking soda sizzle) and add to the dough.

Add a glass of flour to a bowl and knead well with a spoon. Gradually add flour and knead first with a spoon, and when it becomes difficult - with your hands.

Flour should be added until the dough becomes plastic. Form a bun out of it if the dough no longer sticks to your hands.

Roll balls up to 2 cm in diameter from the base with your hands. It is better to prepare as many balls as possible in advance so as not to get your hands dirty with greasy dough while cooking the nuts.

Heat the hazelnut well over the fire on both sides and grease both shutters from the inside with vegetable oil using a brush. While the pan is still hot, spread the dough balls over the holes. Close the hazelnut and put on fire, gripping the handles tightly for a few seconds. If you roll too large balls, the dough will creep out on the sides of the mold. It's okay: when finished, the excess cookies can be simply broken off from the nuts. If there is a lot of surplus, it is better to prepare smaller balls.

Hold the hazelnuts over the fire on both sides so that the shortbread cookies are well browned (you can slightly open the bowl and peep) and transfer the shells from it to a bowl. In the same way, prepare blanks from all the remaining dough.

While the shells are cooling, make homemade chocolate. To do this, melt the butter in a saucepan.

Add a little cocoa powder to it, stirring immediately. Keep the fire low, otherwise the chocolate will burn.

Add sugar to the chocolate mixture and knead all the ingredients.

The result is a fairly thick chocolate, which will thicken even more when cooled. Therefore, now it needs to be diluted with milk. Pour in milk and stir well so that the mass becomes homogeneous and slightly liquid.

Cool the chocolate filling and fill the shell halves with it. It is most convenient to put chocolate with a slide in one half of the nut and cover with the other half.

Homemade sweet nuts are ready!

Immediately after cooking, they are crispy and crumbly, but if they lie down with the filling for one night, they become softer and tastier. Enjoy your meal!

Thanks to Victoria for the recipe and photo.

The housewives use the Soviet recipe for nuts with condensed milk to this day. You can buy these cookies at the store, but homemade cakes are tastier. Use different fillings to fill the nuts. Jams and preserves, jams and confitures, custards 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 hazelnut - electric or simple. The cooking method does not affect the result. You can bake it in tins that mimic nut halves made for treats.

If you do not have special devices, you can easily do without them. Roll the dough into walnut-sized balls and bake on a baking sheet. Cut the finished balls into halves. With a teaspoon, remove the center and, filling with the filling, combine.

We need:

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

Preparation:

1. Melt the oil. Mix by hand with flour until smooth.
2. Beat the yolks with sugar separately with a mixer. Then cooled proteins and slaked soda. Pour in turns to the dough and stir.
3. Dip a jar of condensed milk into a saucepan filled with water and cook for 3 hours.
4. Form the dough into balls about 1 cm in diameter.
5. Coat hazelnuts with oil on both sides and heat.
6. Add the balls, cover and fry over low heat for 2 minutes on both sides.
7. Take out the cookies and fill the pieces with boiled condensed milk. Bind the halves and serve with tea.

Crushed Nuts Recipe

In the classic recipe, boiled condensed milk is put 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;
• creamy margarine - 250 gr;
• sugar - half a glass;
• soda with vinegar;
• salt.

We need:

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

Preparation:

1. Knead flour, salt, vanillin and sugar beaten with soft butter.
2. Attach eggs beaten with a mixer to the dough, knead. The resulting dough will be thin, like for making pancakes.
3. Lubricate the nut mold with oil. Pour the dough into each cell - 0.5 teaspoon, cover and bake. A minute is enough for each side. The fire is weak.
4. Fill the nuts with the filling.

Sour cream recipe

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

Glad to meet you on the blog pages))

Look what yummy I am today - with a recipe for nuts with condensed milk in a hazelnut. And in the hazelnut of the times of the USSR))

Whoever has those left or has similar ones, but more modern, get it out - we'll bake 🙂

Everybody loves such nuts at home, from the youngest daughter to her mother, and now they love them just like they did many years ago, despite the fact that there are ten times more goodies in stores. Although, in principle, homemade cakes are preferred to purchased ones)

The recipe for nuts with condensed milk, according to which I prepare them, I would classify as a classic, if only because it is very many, many years old, I do not even remember where it came from, and since we were not spoiled with products then it is prepared from a very simple classic set products, but the result is always delicious.

The only thing I will warn about is that the dough for shortbread nuts and nuts are crispy, so if you prefer soft, then: either look for another recipe, or do not press the hazelnut too much during baking to get thick-walled nuts, or just then put it in a bag, tie it and let it soften

In general, on the blog there are several options for "soft" pastries, though not by piece, but in the form of cakes, I can recommend, for example, try.

Nuts with condensed milk classic recipe

We need

A very simple set of products.

For the test:

For the cream:

Preparation

Melt margarine, cool, stirring in turn add the rest of the products.

Roll small balls out of the dough, put them in a hazel-box heated on gas, pressing well on both sides.

Cut off the excess dough from the baked halves with a knife, fill them with condensed milk and glue them together.

Nuts with condensed milk, a classic recipe in hazelnuts cooked on gas, step by step

As usual, in more detail in karinka and with comments.

First, we make a dough for nuts with condensed milk for hazelnuts on gas, I show it step by step.

We melt margarine in the microwave or on gas, as you prefer.

Please note that the weight of margarine in a pack may be different, before all packs were only 250 grams, but this time I had 230 grams. The amount of flour that goes into the dough also depends on the amount of margarine.

Add other products in turn.

I add sugar to the still warm margarine so that it dissolves easily.

A spoonful of sour cream.

Eggs. Just stir without whipping.

Flour. Its amount depends, as I already wrote, on the weight of the margarine, the size of the eggs and the quality of the flour itself. This time I got about 800 grams. But in general, look at the consistency of the dough, it should be soft, plastic and not sticky to your hands, do not be afraid, it is difficult to spoil it.

Soda slaked with vinegar.

Knead first with a spoon, then with your hands, knead the dough easily.

We proceed directly to baking. Look what a rarity I have))

The hazelnut has gone through fire and water, and I'm not going to change it yet, although I must admit that the "inner filling" is not the most successful. Delicacies in the form of squirrels and mushrooms are very difficult to bake, they break all the time, require some kind of tricky dough layout ... therefore, because of the “idle” half of the form, baking takes more than it should.

Turn on the gas, make the light a little less than average.

We heat the hazelnut, do not grease with anything! the dough contains enough fat not to stick.

We make small balls and arrange them into shapes. If you manage to involve home-cooked ones in cooking, it's great, things will go much faster, since they can be instructed to make koloboks.

Close the form, press it well.

The pressure depends on how thin the halves of the nuts will be. I like thin and crunchy ones, so I press quite hard, when a little baked, you can no longer press, but just leave on the gas. But when I turn the hazelnut over, I put something heavy on it, for example, a pot of water.

We spread out of the mold into a wide dish.

I can't guess exactly how much dough needs to be put in order for production to be waste-free, so there is often excess on the edges. I try to cut it off as soon as the halves cool.

There are so many of them. A lot and beautiful))

Now the filling. This time I cooked condensed milk myself, the child said that this way it turns out tastier than the ready-made boiled one))

In my recipe it says - 1 can of condensed milk, and before I somehow managed to stretch it for all the nuts, but now even two are not enough)

You can, of course, prepare a delicious ordinary cream of condensed milk + butter, but I don't like this option for a very significant reason, there are a lot of nuts, and you won't be able to store them just on a table with a filling from such a cream, because of the presence of oil it will quickly deteriorate, you have to in the refrigerator, from which the nuts will lose their taste. But only with boiled condensed milk can they be stored at room temperature for quite a long time. So the option of cream with butter for a large family who has baked goods for more than one evening does not linger 😉

So that the crumbs from the cut edges do not go to waste, I usually crushed it and added it to the condensed milk, then the filling turned out to be much larger, and this does not affect the taste. Now some of the nuts were made only with condensed milk, and some with crumbs.

The pastries that have been loved since childhood have been remembered by many for their sweet-delicate taste, interesting shape and crispy crust with an unearthly aroma. We are talking, 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 nuts with a filling at home and not only using 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 in accordance with GOST, from which the filling for nuts is the best.

An excellent recipe has been preserved since Soviet times, which is ideal both for those who have modern hazelnuts and for those who have preserved their old analogue - cast iron hazelnuts. It will take about an hour to cook baking, and given that modern technologies can be used as assistants, the baking process will speed up significantly.

For many years of the existence of such a dish as baked nuts, the hostesses have not tried to prepare what kind of filling. They made jam, jam to "blind" the crunchy 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 will be better if you cook it yourself at home.

How to cook condensed milk properly

1. Put a metal jar with condensed milk in a saucepan, fill them with boiling water, cook for 2.5-3 hours. During this time, condensed milk will acquire a darker color and taste like caramel.
2. When the milk is boiled, we take the cans 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 up a lot of your time a day, when you are directly baking the nuts, do the cooking the day before. Boil condensed milk in the evening and cool it down, and the next day use the prepared thickened mass.

How to cook condensed milk in a slow cooker

You can cook condensed milk in a slow cooker. To do this, put cans of milk into a multicooker bowl, pour boiling water over them and cook the sweetness on 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.

Classic recipe: nuts with condensed milk in molds

Cookie Ingredients

• Eggs - 3 pcs.
• Salt - 1/4 tsp
• Butter - 250 g
• Sugar - 100 g
• Lemon juice - 2-3 drops
• Wheat flour - 400 g
• Soda - 1/4 tsp

Ingredients for the filling

• Condensed milk - 1 can

Preparation

1. Separate the yolks from the whites. We transfer the yolks to a deep bowl, and put the whites in the refrigerator so that they cool slightly.
2. Beat the egg yolks with a mixer, gradually adding sugar to them. If desired, pour a bag of vanilla sugar into the egg mass, beaten until smooth.
3. Melt the butter.
4. Pour flour into a separate dry bowl, fill it with melted butter.
5. We knead the dough with our hands.
6. Add whipped yolks to the batch, knead the dough again until smooth.
7. Mix cold proteins in a separate bowl with salt and soda slaked in lemon juice (or vinegar).
8. Beat the whites with a mixer until a light foam appears.
9. Add the whipped egg whites to the resulting dough.
10. Knead the dough thoroughly again. The ideal consistency of the dough is a dense, thick mass, but in no case crumbly or viscous.
11. We divide the entire dough into equal pieces, from which we roll the blanks-balls for future nuts (about 1 cm in diameter).
12. We heat the hazelnut to working temperature.

Nuts baking time

The time required to bake the dough is as long as indicated in the instructions for use of the electric shelf. Each hazelnut has its own working capabilities, so the cooking time will differ for different housewives.

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 golden color of the cookies. If you want sunburn, we repeat frying each side for another half a minute.

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

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

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

Nuts with condensed milk "Tender"

Nuts according to this recipe are obtained with a thinner "shell" and tender-crunchy, like waffles.

Ingredients

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

Cooking nuts cookies with boiled condensed milk

1. Mix the softened (! Not melted) butter with sugar. Whisk.
2. Add flour, mix well again.
3. In a separate bowl, beat the eggs with a mixer, pour the egg mass to the main composition and beat until smooth.
4. Pour half a teaspoon of dough into one groove of the hazelnut.
5. We close it and set it on moderate heat.
6. We bake the nuts for 1 minute, during this time the halves will have time to cook. Having browned them on one side, we turn the hazelnut to the other side.
7. Grease the finished baked halves with boiled condensed milk and connect them together.

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

Unshaped nuts: recipe in the oven

You can cook delicious nuts with condensed milk without a shape. If you don't have a regular or electric hazelnut, bake in the oven. The cooking technology is the same as in the recipes above, only the baking process itself is different.

1. When the dough is kneaded, we form balls from it and put them on a baking sheet.
2. We bake the nuts in the oven at 180-200 ° C until the halves are browned. After that we cool the dough and form nuts from the cooled halves.
3. Sometimes, housewives clean out all the dough from the halves and completely fill them with sweet contents. These pastries are even tastier than usual.

Custard for nuts

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

Ingredients:

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

Preparation:

1. Mix sugar and eggs in a bowl.
2. Add vanilla sugar and sifted flour to the egg mixture.
3. We dilute the contents with cold milk, mix the ingredients until smooth.
4. We put the pan on the stove, turn on medium heat and bring the cream to a boil (remembering to stir it periodically).
5. Cool the cream, add butter to it, mix everything again.
6. That's all - the cream for nuts with condensed milk is ready. We fill the baked halves of nuts with it and serve the pastries to the table.

Secrets of successful homemade nuts with condensed milk

To make homemade cookies always tasty, you need to familiarize yourself in advance with the simple baking secrets that will help every housewife make delicious homemade sweet nuts.

• Try to use butter for kneading the dough. Do not add margarine, it will significantly spoil the taste of homemade cookies.
• Melt butter over low heat, or in a water bath. To do this, pre-cut it into medium pieces, so it melts 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 boiled 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 a rather 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 difficult 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 interpretation) can also be baked by a novice hostess. It is enough to use simple tips and interesting recipes - and cooking sweet nuts will be a snap.

Dough for nuts in hazelnuts classic recipe