Nuts recipe for hazelnuts. How to cook nuts with condensed milk without hazel

25.04.2019 Dishes for children

Nuts with condensed milk are rightfully considered a favorite delicacy of most people, regardless of age. The peculiarities of the preparation of the dessert include the use of a special form for baking the dough - hazelnuts. Housewives use both a cast-iron fixture and a modern electrical appliance. First you need to knead the dough and prepare the filling based on condensed milk, only then you can proceed to heat treatment. Let's consider the main aspects in order.

Nuts with condensed milk in a cast-iron hazelnut

This recipe is considered a classic of the genre, since not all housewives have an electric hazelnut. First, prepare the required ingredients.

Dough:

soda - 5 gr.
butter (can be replaced with margarine) - 325 gr.
wheat flour ( top grade) - 900-950 gr.
granulated sugar- 240 gr.
chicken egg - 3 pcs.
table vinegar - in fact
rock salt - 3 gr.

Filling:

boiled condensed milk - 330-340 gr.
butter- 225 gr.

After preparing all the ingredients, start kneading the dough. Take a wide container, rub butter or margarine into it. Use a coarse section of the grater. You can also crush the product with a fork, in which case it is necessary to pre-soak it at room temperature.
Now cool the eggs, separate the yolks, stir in the margarine / butter. We don't need proteins, so put them aside. Pour salt, granulated sugar into the main composition. Quench the baking soda with vinegar, add to a bowl. Sift flour, add it in small portions, while kneading the dough.
Next, you need to prepare a homogeneous mass, exclude lumps with a fork or blender. For convenience, you can use a powerful mixer. Correctly kneaded dough resembles thick honey in consistency and shade. The dough is ready for further manipulation.
Prepare a cast iron hazelnut, wash it, dry it. Put on a gas or electric burner, heat it up. Unlike electrical appliances, Soviet appliances take a long time to warm up. Once this has happened, you can start baking.
Dip the silicone brush into vegetable oil, carefully process each groove of the hazelnut. Now scoop the dough with a teaspoon or pinch it off with your hands, place a piece in each hole. Do not start the grooves to the sides, otherwise, when heated, the dough will increase in volume and come out. In this case, you need to cut off the excess with a knife.
Fill the grooves of the mold section exactly halfway or 2/3 full. Make small holes on the inside to fit the condensed milk. Now connect the hazelnut, cut off the protruding dough remnants. Set the stove to the middle mark, place the cast iron appliance on it.
Wait 1 minute, then turn the mold over to the other side, hold it over the fire for another 30-45 seconds. This will allow the dough to brown evenly. Ready-made nutshells can be easily removed from the hot mold. Therefore, after the first batch, start baking the second.
Continue cooking the base until the dough is finished. Then place each nut half on a tray and cool to room temperature. At this time, start mixing the ingredients for the filling.
Leave the butter to soften, then dice or mash with a fork. Add boiled ready-made condensed milk, beat the composition with a mixer or blender until smooth. If you end up with liquid mass, send it in the cold for a third of an hour to harden.
Now you have all the ingredients for the final shaping of the treat. Start filling the shells with the filling. Scoop up delicious cream teaspoon, put it in each half. Then fasten the sections together to get a whole nut with condensed milk.

It is not always possible to go to the store for eggs, so it makes sense to consider a recipe without these ingredients.

Dough:

flour - 720 gr.
soda - 3 gr.
table vinegar - in fact
high fat sour cream - 120 gr.
granulated sugar - 130 gr.
butter - 275 gr.

Filling:

condensed milk (not boiled) - 345 gr.
butter - 110 gr.
walnut or hazelnuts - 200 gr.

Send a can of condensed milk to a saucepan, pour boiling water over it and put it on the stove. Cover the cookware with a lid, leave a hole for the steam to escape.
Boil condensed milk for 3 hours, periodically add water as it evaporates. After the expiration of the term, you will receive the filling in accordance with all the requirements.
Start making the dough. Leave the butter at room temperature to thaw, or speed up the process by placing it in plastic and boiling water.
Add granulated sugar, a pinch of salt, sour cream. Quench the baking soda with vinegar (can be replaced with a pinch citric acid), add to the main composition. Stir the mixture with a fork, then work with a blender.
Sift flour. Start injecting it in small portions while getting rid of the lumps at the same time. Now beat the composition with a mixer, bring until smooth.
Prepare a cast iron or electric hazelnut. Lubricate each slot of the mold with a creamy or sunflower oil... Heat the Soviet device on the stove, connect the modern device to the network.
Pinch off pieces of dough and roll them out into the holes. Do not fill the grooves completely, otherwise the dough will come out during the closing process. Fry the mixture for 2 minutes on each side (for cast iron fixtures) and 1.5 minutes in total (for modern electric hazelnuts).
After the specified time has elapsed, the dough can be considered ready. The shells will easily come off the hot mold. Remove and place on a cooling tray. Start baking a new batch.
The dough can be considered ready if it has acquired a golden hue with brownish splashes. Make the filling. To do this, fry the nuts in a dry skillet, chop them into pieces, or leave them whole.
Mix melted butter with condensed milk, beat with a blender. If the filling is liquid, send it to the refrigerator for half an hour. Start filling the dough tins.
Using a teaspoon, scoop up the filling, put it in each half. Place a nut in the center or mix the pieces into the mass, then start. Gently join the two sections together to create one-piece beads.

Not every home has an electric or cast iron hazelnut. Some housewives buy special forms in the form of nuts, each cell is a separate fixture.
To cook nuts with condensed milk in this way, knead the dough in advance according to one of the recipes suggested above. Pinch off a piece of the composition, put it in the cell and crush it with your fingers.
Leave the grooves in the dough, which will start with condensed milk and butter. Now put the oven to heat, stick temperature regime 200 degrees.
Remove the baking sheet in advance, place the molds in the form of halved nuts on it. After a quarter of an hour, the oven will warm up enough, send the baking sheet inside.
Duration heat treatment is 1.5-2 minutes, no longer. Check doneness every 30 seconds, the dough should turn golden.
When the shells are baked, you can easily remove them from the hot pot. You can pre-cut the edges, giving the products the desired shape.
Now prepare the filling. To do this, mix the softened butter with boiled condensed milk... Black the composition with a spoon, put in each half.
You can place 1 whole nut in the center (hazelnuts, almonds, walnuts, etc.). Seal the sections, serve the treat to the table. Traditionally, nuts are consumed with cocoa, coffee or tea.

Prepare a treat in a cast iron or electric hazelnut. Warm up the mold in advance, lay out the dough not to the brim. Bake the shells for 1.5-2 minutes. You can also use grated chocolate in combination with butter as a filling.

Video: how to cook nuts with condensed milk

It's hard to meet someone who never tasted sweet grandma's cookies shaped like a walnut. Today, his recipe is forgotten, as the stores offer a huge selection of various desserts and sweets. We propose to restore the injustice and remember how to cook those same nuts with condensed milk.

Classic recipe

2 eggs,
250 g butter
0.5 tbsp. Sahara,
600 g flour
0.5 teaspoon baking soda
0.5 teaspoon table vinegar
salt,
boiled condensed milk.

To cook condensed milk on your own, put the jar in a saucepan, pour boiling water over it and cook for 3 hours. After that, everything needs to be cooled. It is recommended to do this in the evening so that the next day everything is ready;
Let's move on to the test. Melt the butter on steam bath... To speed up the process, it is recommended to pre-chop it. Then add soda with vinegar and sugar to it, and then, mix everything well so that there are no lumps;
Beat the eggs separately until foamy and pour into the mixture while continuing to knead. Add flour in portions so that the dough does not have lumps, and is homogeneous, but thick.
Lubricate the cells of the hazelnut with sunflower oil to prevent the cookies from sticking;
From the total mass of the dough, you need to take small pieces, make balls from them, which should fill the cells by 2/3. After that, cover the top of the hazelnut and, if the dough has crawled out over the edges, then be sure to cut it off, as it will burn.
After everything is baked, the halves of the nuts should be folded into a bowl and left for a while. Fill the prepared "shells" with condensed milk and join together.

Egg-free dough recipe

Due to the lack of eggs, the nuts are harder and crisper.

250 g margarine,

0.5 teaspoon of baking soda.

Melt margarine in a steam bath;
Add granulated sugar, baking soda and sour cream. Mix everything well;
Pour flour in portions and knead the dough;
Grease the cells of the hazelnut with butter and, dividing the dough into small pieces, bake the "shells".

Nuts with condensed milk and mayonnaise

2 eggs
1/4 cup sugar
0.5 cups mayonnaise
3 tbsp. flour and
1 teaspoon of baking soda,
400 g of condensed milk and
100 g butter.

For dough, eggs with a mixer need to be beaten together with sugar;
Add butter, melted in a steam bath;
We also send mayonnaise there and slaked soda... Mix everything well and add flour in portions to replace the dough, which should be soft, but not very tough;
Brush hazelnuts with butter before baking;
If you are cooking cookies in a cast-iron hazelnut, then turn it over when a ruddy color appears;
Thus, prepare all the "shells" and leave them to cool;
Fill the halves with condensed milk and fasten.

Oven nuts with condensed milk

Not many people have a special hazelnut at home, but this does not mean that you need to give up cooking delicacies. In the oven, nuts will not turn out so perfect in shape, but their taste will also be great.

Using a mixer, beat the egg with sugar;
Adding flour and baking powder to them in portions, knead the dough;
We will bake in special tins that have an oval shape. They need to be greased with oil, lay out the dough and gently distribute it with your fingers, pressing it tightly against the walls. There should be free space in the center;
Cook in the oven at 180 degrees for 10 minutes;
After the time has elapsed, take out the cookies, cool, and pull from the molds;
Coat each part with condensed milk and combine them in pairs.

Custard nuts

for the dough: 100 g of butter, but you can also take margarine, 2 eggs, 4 tbsp. tablespoons of sugar and the same amount of sour cream, 0.5 tsp of soda, 0.5 tbsp. starch and 2 tbsp. flour;
for cream: 250 g milk, 2 eggs, 100 g sugar, 20 g flour and 50 g butter, and another bag vanilla sugar and a pinch of vanilla.

We will cook according to the following algorithm:

The first thing to do is beat the eggs and sugar until a white foam forms. Send softened margarine and other ingredients there. Mix everything until an air mass is formed;
Lubricate the form with oil and cook nuts in it according to the principles described above;
Now we turn to the cream, for which combine the eggs and sugar. Send flour there and vanilla sugar;
Dissolve the finished mixture with cold milk and mix well so that the consistency is homogeneous;
Put everything on medium fire and, stirring constantly, bring to a boil;
After that, cool and, adding oil, prepare a cream. Fill them with "shells" and connect them together.

Filling options

You can fill the "shells" not only with condensed milk.

The pastries, which have been loved since childhood, were remembered by many for their sweet-delicate taste, interesting shape and a 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 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.

It has survived since Soviet times great recipe, which is ideal both for those who have modern hazelnuts, and for those who have preserved its old counterpart - cast iron hazelnut.

It will take about an hour to bake pastries, and given that you can use modern technologies, - the baking process will accelerate significantly.

Nuts with condensed milk in tins: a classic recipe in butter

Ingredients

For the test

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

Ingredients for the filling

- 1 bank + -

How to cook and bake homemade nuts

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.
Whisk egg yolks mixer, gradually adding sugar to them. If desired, pour a bag of vanilla sugar into the egg mass, beaten until smooth.
Melt the butter.
Pour flour into a separate dry bowl, fill it with ghee.
We knead the dough with our hands.
Add whipped yolks to the batch, knead the dough again until smooth.
Cold squirrels in separate dishes mix with salt and baking powder (it can be replaced with slaked in lemon juice(or vinegar) baking soda).
Beat the whites with a mixer until light foam appears.
Add the whipped egg whites to the resulting dough.
Knead the dough thoroughly again.

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 the blanks-balls for future nuts (about 1 cm in diameter).
We heat the hazelnut to working temperature.

If you have an electrical rack, we 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, we grease the mold with oil (we coat both the grooves and the gaps between them).
We put the prepared workpieces in a hot and oiled form.

Baking time for nuts

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, because different housewives cooking times will vary.

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 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 an appetizing "childhood memory" with tea, coffee, cocoa or hot chocolate.

Recipe for nuts with condensed milk without soda "Tender"

According to this recipe, nuts 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 wheat flour the highest grade.

Cooking cookies nuts with boiled condensed milk

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

The consistency of the dough should look like thick sour cream(like 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 grooves with vegetable (or butter) oil. It is necessary to grease the mold only the first time, before placing the dough.

To prevent the nuts from burning, you need to grease the hazelnut on both sides with a little oil. 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 begin to flow out and burn, and with it the halves of the nuts.

Pour half a teaspoon of dough into one hollow of the hazelnut.
We close it and put it on a moderate heat.
We bake the nuts for 1 minute, during which time the halves will have time to cook. Having browned them on one side, we turn the hazelnut over to the other side.
Grease the finished baked halves with boiled condensed milk and connect them together.

Our home sand nuts made in the Soviet hazelnut can be served to the table.

Video recipe for making nuts with condensed milk

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

Cook up delicious nuts with condensed milk it is possible without a form. If you do not have either regular or electric hazelnuts, 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, we form balls from it and put them on a baking sheet.

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.

Sometimes, housewives clean out all the dough from the halves and completely fill them with sweet contents. These baked goods are even tastier than usual.

Fillings for nuts: old recipes

For many years of existence of such a dish as baked nuts, what kind of filling the housewives have not tried to prepare. They made jam, jam to "blind" the crunchy halves of nuts, but not a single filling, except for boiled condensed milk, deserved greater 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 properly cook condensed milk for nuts

We put a metal jar with condensed milk in a saucepan, fill them with boiling water, 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 boiled, we take the cans out of the pan and give the sweets time to cool. Only after that can condensed milk be used to glue nuts.

So that the preparation of the filling does not take much of your time a day, when you are directly baking the nuts, do the cooking the day before. Boil the 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.

Custard for nuts

Cooking 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 filling for nuts

Mix sugar and eggs in a bowl.
Add to egg mixture vanilla sugar and sifted flour.
We dilute the contents with cold milk, mix the ingredients until smooth.
We put the saucepan on the stove, turn on medium heat and bring the cream to a boil (remembering 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 fill the baked halves of nuts with it and serve the pastries to the table.

Secrets of successful homemade nuts with condensed milk

To homemade cookies always turned out delicious - you need to familiarize yourself with simple secrets baked goods 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 will melt faster.

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

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

Traditionally used as a filling for baked nuts boiled condensed milk... Condensed milk is either bought already in boiled, or cook it at home on your 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 that is already familiar to many.

Now you know what you need for a nut with condensed milk. Their preparation is not so 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. Enough to use simple tips and interesting recipes- and concocting sweet nuts will be as easy as shelling pears.

Bon Appetit!

A delicacy familiar from childhood - nuts with condensed milk, are prepared very simply and quickly, but only if there is a special metal mold- 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 vinegar- 1 teaspoon
wheat flour - about 3 cups.
For filling:
boiled condensed milk - 350 grams,
butter - 150 grams,
kernels walnuts- 100g.

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 – walnuts before putting in the filling, you need to fry in a pan, peel and chop in a blender or chop finely 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. Soft margarine rub carefully with granulated sugar.

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

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

Sprinkle flour on a wooden surface, lay out the dough and crush it with your hands a little more 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 creamy 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 grease 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 grooves. Close the hazelnut tightly and put the gas on 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 hazel is a heavy thing, be careful when cooking, do not burn yourself.
Open the hazelnuts 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, and then fill each of them with cream.

Squeezing lightly, 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 is better to let them brew for a couple of hours at room temperature and soak in the cream.

The pastries, which have been loved since childhood, are 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 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 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 prepare baking, and given that modern technologies can be used as assistants, the baking process will be accelerated significantly.

Classic recipe: nuts with condensed milk in tins

Cookie ingredients

Ingredients for the filling

Condensed milk - 1 can

How to bake homemade nuts

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.
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.
Melt the butter.
Pour flour into a separate dry bowl, fill it with ghee.
We knead the dough with our hands.
Add whipped yolks to the batch, knead the dough again until smooth.
Mix cold proteins in a separate bowl with salt and soda slaked in lemon juice (or vinegar).
Beat the whites with a mixer until light foam appears.
Add the whipped egg whites to the resulting dough.
Knead the dough thoroughly again. The ideal consistency of the dough is a dense thick mass, but in no case crumbly or viscous.
We divide the entire dough into equal pieces, from which we roll blanks-balls for future nuts (with a diameter of about 1 cm).
We heat the hazelnut to working temperature.

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

After heating, we grease the mold with oil (we coat both the grooves and the gaps between them).

We put the prepared workpieces in a hot and oiled form.

Baking time for nuts

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.

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

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

Filling for nuts: an old recipe

For many years of existence of such a dish as baked nuts, what kind of filling the hostesses did not try to cook. They made jam, jam to "blind" the crunchy halves of nuts, but not a single filling, except for boiled condensed milk, deserved greater 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

We put a metal jar with condensed milk in a saucepan, fill them with boiling water, 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 boiled, we take the cans out of the pan and give the sweets time to cool. Only after that can condensed milk be used to glue nuts.

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.

Nuts with condensed milk "Tender"

According to this recipe, nuts 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 cookies nuts with boiled condensed milk

Mix the softened (! Not melted) butter with sugar. Whisk.
Add flour, mix well again.
In a separate bowl, beat the eggs with a mixer, pour the egg mass to the main composition and beat until smooth.

The consistency of the dough should be like thick sour cream (like 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 grooves with vegetable (or butter) oil. It is necessary to grease the mold only the first time, before placing the dough.

Pour half a teaspoon of dough into one hollow of the hazelnut.
We close it and put it on a moderate heat.
We bake the nuts for 1 minute, during which time the halves will have time to cook. Having browned them on one side, we turn the hazelnut over to the other side.
Grease the finished baked halves with boiled condensed milk and connect them together.

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

Nuts with condensed milk: an old video recipe

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.

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

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.

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.

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 filling for nuts

Mix sugar and eggs in a bowl.
Add vanilla sugar and sifted flour to the egg mixture.
We dilute the contents with cold milk, mix the ingredients until smooth.
We put the saucepan on the stove, turn on medium heat and bring the cream to a boil (remembering 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 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 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 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 that is 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 as easy as shelling pears.