Nuts with condensed milk. Nuts with condensed milk classic recipe with photo in a nut rack Fillings for nuts: old recipes

Oreshkov with condensed milk is the best, as it has been tested more than once. Over the years, this recipe has been passed down from mother to daughter from generation to generation. The nuts are tender, crispy, crumbly, and the filling is thick and perfectly glues the two halves of the cookies together. This can only be prepared exclusively in a hazel nut maker for gas stoves or an electric nut nut maker. For the filling you need to use thick, boiled condensed milk, otherwise it will leak out and ruin the appearance of the nuts. You can add a piece of butter to the condensed milk, as well as chopped walnuts or crumbs and cookie trimmings. This way, the filling will be thicker and the nuts will be more filling. Step-by-step preparation of nuts with condensed milk with photos will be useful for preparing a special dessert for children's parties, weddings and other celebrations. Your guests will devour these cookies on both cheeks!

Ingredients for preparing nuts with condensed milk

Step-by-step preparation of nuts with condensed milk with photos

1. Beat the softened butter and sugar with a mixer or use a fork.
2. Add two eggs, slaked soda and vinegar. You can use baking powder instead of baking soda.
3. Add sifted flour and knead soft dough.
   
4. Now you can make the blanks. If you have a helper, you can fry the nuts while your partner makes the balls. If you are working yourself, it is better to stick the balls in advance, as they fry quickly, and you will not have time to cook everything quickly.
5. One nut requires approximately 6 g of dough or ¾ teaspoon.
6. You can make one ball and conduct an experiment; there should not be a lot of dough, as it will spread, and not enough, because the nuts will turn out full of holes.
7. When you make the balls, cover them with cling film so that they do not dry out.
   
8. Heat the hazelnut, and only then place a ball in each hole. Press the lid very well so that the nut has a depression and the dough spreads.
9. Fry first on one side, about 1-2 minutes, and then on the other. Do not overcook so that the nuts do not turn out burnt.
   
10. Remove excess edges from the nuts; they can be used for filling.
    
11. If you bought fresh condensed milk, it should be made from natural milk. If there are vegetable fats, it will not become thick during cooking - this is worth taking into account.
12. Condensed milk is cooked directly in the jar over low heat for 1.5-2 hours.
13. You need to lower the jar into cold water and then put it on fire. You can buy ready-made boiled condensed milk or toffee.
14. Mix boiled condensed milk with butter, chopped crumbs or walnuts.
    
15. Stuff each nut half with condensed milk.
    
16. Grease the edges of the nut and glue both halves together.
    
17. Place in a container or bowl and cover with a lid.

It is almost impossible to buy such a treat - fresh, made from high-quality products, so all your efforts in preparing nuts are not in vain. Bon appetit!

By 10/19/2015

Tails with condensed milk is a delicacy familiar to all children born in the USSR. Then there was not such a variety of sweets as there is today, so nuts always went with a bang! Many people still have hazel frying pans. It's time to take them out, wash them and prepare your own children the most delicious dessert in the world. If you don’t have a frying pan at home for baking nuts, you can purchase this useful item at any kitchenware store. In addition to the mold used to make nuts, there are frying pans with molds for preparing mushrooms, cones, shells, etc. Cookies of various shapes look more beautiful, but the mushrooms have little space for filling and they often break if you take them out of the mold carelessly. And the shells don't close well. Nuts are a classic and convenient form for filled cookies.

It is better to buy condensed milk immediately boiled rather than cook it yourself for almost 3 hours. When purchasing, you should pay attention to the name. If the product is called “condensed milk” or “varenka” - it is not made from whole milk and may be liquid - it is not suitable for filling. Good condensed milk contains only whole milk. And this product is called “Milk, condensed with sugar, boiled.”

Ingredients

• eggs - 2 pcs.
• butter - 200 g.
• wheat flour - 4-5 tbsp.
• sugar - 1/2 tbsp.
• baking soda - 1/2 tsp.
• lemon juice - 1/2 tsp.
• boiled condensed milk - 1 can
• salt - to taste

Step-by-step cooking process at home

1. Check for the required ingredients. Place the butter in a warm place until it melts and becomes soft. For example, you can place a saucer with oil on the flat lid of a hot frying pan or on a radiator (in winter).



2. Beat eggs with sugar using a mixer or whisk. Beat until the sugar crystals dissolve.



3. When the butter has softened, add it to the eggs, reserving a piece for greasing the pan. Continue whisking. Add a pinch of salt and soda slaked with lemon juice.



4. Gradually add flour to the dough. So that it does not form lumps and is airy, sift it through a sieve or a special mug with a sieve. You need to add flour until the dough is no longer sticky. It should be easy to sculpt.



5. Grease the pan with butter. This is done once before the first batch of nuts. Roll the dough into as many balls as there are indentations in the pan. The balls should be approximately slightly smaller than the size of the holes in the pan. When closing, its upper half with convex nuts will flatten the dough. Therefore, if you make the balls too large, the dough will leak out over the edges of the pan. And if you make the balls too small, then there will not be enough dough to fill the cavity in the pan and the baked nut will not be full.



6. Heat a frying pan on the stove. You can use hazel frying pans on a gas or electric stove.



7. Place the dough balls into the holes in the pan.



8. Close the pan. If the dough comes out at the edges, scrape it off with a knife. And for the next batch, roll smaller balls. Reduce heat to low and bake nuts for 4-5 minutes on one side and the other. Open the pan occasionally to check doneness.

My favorite delicacy comes from childhood - nuts with condensed milk. They were, are and will be a wonderful decoration for both festive and everyday evening tea. Of course, you can buy this delicacy in the store. But the taste qualities are far from those of home-baked goods. Therefore, we suggest you prepare it yourself at home. The classic recipe that will be discussed is not at all complicated. To bring it to life, there is one prerequisite - the presence of a special form. Perhaps it was left over from Soviet times by your mother or grandmother. And if not, then such a form can be easily purchased today.

List of ingredients

This set of products will yield a lot of nuts. And this is important, because you can never have too many of such delicacies.

Take for the test:

• two eggs;
• 250 g butter (or margarine);
• half a glass of sugar;
• 600-650 g flour;
• half a teaspoon (without top) of soda;
• half a teaspoon of apple cider vinegar (lemon juice, table vinegar);
• a pinch of salt.

For the filling we use:

• one can of condensed milk;
• 100 g butter.

Preparing condensed milk

If you decide to cook in a hazelnut, you should take into account that the first step is preparing the filling. Take a can of condensed milk, put it in a saucepan, pour boiling water over it and cook for about three hours. During this time, the condensed milk should acquire a dark color and taste like caramel. Also, long cooking makes it thick. You need to let the condensed milk cool so that it is not hot. To save time, it is recommended to cook condensed milk the day before making cookies. You can also entrust this task to a multicooker. Similar to the previous method, condensed milk is poured with boiling water. It cooks for 3-4 hours on the “Stew” program.

Nuts with condensed milk: dough

The recipe we offer you is very simple. Take the butter and melt it in a water bath (or over very low heat). To melt the butter faster, it is recommended to first cut it into small pieces. When the butter becomes liquid, add sugar and salt to it, mix everything thoroughly to avoid the formation of lumps.

Now in a separate bowl, beat the eggs using a mixer (blender) until foam forms. Gently pour the eggs into the dough, stirring it constantly.

Now add flour in small portions, continuously stirring the dough so that there are no lumps in it. The dough for nuts with condensed milk must be kneaded thoroughly. As a result, it will turn out to be a homogeneous, viscous and thick consistency.

Form for nuts

Since the decision was made to prepare these cookies, it means you have a form for nuts with condensed milk, which is also called hazelnut. If you have just started to get acquainted with this recipe, then this information is for you. Everyone knows that there are different types of hazel trees. There are cast iron ones that heat up on the stove. And there are more modern ones - electric, powered from the network. But it doesn’t matter what form you use, the main thing is not to forget that the cells of the nut halves must be lubricated with oil.

Baking nuts

Take the finished dough, tear off small pieces and place them in the recesses of the mold. It is important to remember that the dough should fill the cavity by 2/3. Now we close the hazelnut. If suddenly excess dough comes out of the mold, then we carefully remove it with a knife. If this is not done, the dough that comes out will burn during baking. Bake the cookies until fully cooked. Open the pan and lay out the halves of nuts to cool.

Preparing the filling

So, we are preparing nuts with condensed milk. The classic recipe assumes that the filling must consist of condensed milk and butter. Since the condensed milk was cooked in advance, now we open it and mix it thoroughly in a separate bowl with butter. This is necessary so that the taste is more delicate, and there will be more filling due to the oil.

Formation of nuts

How to make nuts with condensed milk? Place the filling into the baked nut shells. Fill each half with about one teaspoon of buttered condensed milk. Then we put two halves together, and thus we get a whole nut.

The formed cookies can be sprinkled with powdered sugar. This will make it look even more appetizing. We put the nuts on the table and treat our family!

Variety of fillings

If you cook regular nuts with condensed milk, the classic recipe assumes that the filling will consist of condensed milk and butter. But you can dream up a little and make some of your own adjustments. Here are a few more filling options for these wonderful cookies.

The first option is to improve the condensed milk filling. For example, you can add almonds or hazelnuts. Even walnuts work great. As for hazelnuts and almonds, it is recommended to chop them and add them. You can also put a whole nut in the middle of the cookies. If you prefer to use walnuts, it is better to first roast them a little in the oven, like seeds. After frying, the husks are very easily removed, and the taste becomes simply incomparable. Place roasted walnuts in whole pieces into the filling. Not only a child, but also an adult will be happy with such a tasty treat.

The second option is suitable for those who do not have condensed milk on hand, but the desire to make cookies is very strong. Don't despair, there is a way out of the situation. The filling can be anything, make it to your taste. This recipe is suitable for mothers who have small children. For example, you can prepare a delicious cream that will consist of cocoa powder, sugar, butter, infant formula and milk. It is very simple to prepare - you just need to mix all the listed ingredients in an enamel bowl. Place it on the fire and bring the mixture to a boil. The only caveat: baby formula is added to the cream at the end. And you need to add enough of it to thicken the cream.

The third option is to make chocolate custard. And it is easy to prepare, and most importantly, quickly. At the same time, the taste is no worse than condensed milk. For this cream you will need: milk, eggs, butter, flour, sugar, a piece of chocolate. First of all, beat the eggs and sugar. Stirring constantly, add flour. Boil the milk, then pour it into the mixture of eggs, sugar and flour. Cook until the flour thickens. At the end, add chocolate and let it melt. When the cream has cooled a little, beat the butter and add to the cream, while mixing thoroughly. Now the delicious chocolate cream is ready - you can stuff the nuts.

As you can see, it is not necessary to cook nuts with condensed milk. The classic recipe can always be modified to suit the products available, or simply improved a little, taking into account your taste or the preferences of your family. The main thing is don’t be afraid to experiment!

Not so long ago, “nuts with condensed milk” cookies were considered the best treat for a holiday or birthday. And many remember this unique taste of childhood, this amazing combination of crispy shortbread cookies and boiled condensed milk. And although there are now a myriad of all kinds of sweets on sale, nothing can compare with this rather simple and truly delicious treat. And not only tasty, but also practical: nuts can be filled with a variety of fillings, be it regular boiled milk, butter cream with condensed milk, Nutella or custard, and the dough itself is inexpensive. And every time the nuts turn out beautiful, golden, and delicious in taste. So, I’m sharing a recipe for nuts with condensed milk, the recipe has been tested several times)))

Ingredients:

(Yield: 65-70 pieces)

• 2 eggs
• 150 gr. butter
• 1/2 cup sugar
• a pinch of salt
• 2.5 cups flour
• 1/2 tsp. soda
• 1/2 tsp vinegar
• boiled condensed milk
• walnuts (optional)

Dough for nuts

• The dough for nuts with condensed milk is very simple to make; in fact, it is an ordinary shortbread cookie. So, beat the eggs with a pinch of salt.
• Add half a glass of sugar (we use a 250 ml glass). With this amount of sugar, the nuts turn out slightly sweet to balance the sweetness of the condensed milk, but the amount of sugar can be increased if desired.

• Grind sugar with eggs, add one glass of flour. You can immediately add half a teaspoon of baking soda, slaked with vinegar (any kind).

• We heat the oil over a fire or in the microwave, there is no need to heat it, just heat it slightly, you can also just take softened butter. Add oil.

• Stir with a spoon and add the rest of the flour in portions. The result should be a soft, plastic, fatty dough))).

• Please note that butter varies quite a lot in quality, and depending on the amount of fat in it, the dough will take more or less flour. Therefore, there is no need to try to mix in all the flour; once the dough has reached the desired consistency, do not add more flour. The dough for nuts should not be tight.

How to cook nuts with condensed milk

• We will need a hazel nut as a tool, and it doesn’t matter whether it’s a regular one (heated on a stove) or an electric one. I have an electric one, but I must assure you that the type of nut does not affect the taste and quality of nuts with condensed milk at all.

• Lightly grease a regular hazelnut with oil. If the nut nut has a special coating (as in the photo), then you don’t have to grease it; the dough contains quite a lot of oil, so the nuts won’t stick.
• Important!!! While the hazelnut is still cold, take a small piece of dough, put it in one recess and close the hazelnut. Why do we do this, to determine how much dough is required for one half of a nut. If there is a lot of dough - it has come out too much over the edges - then we reduce the piece. If there is not enough dough - the nut turns out to have holes - then make a larger piece of dough.
• We roll balls according to the size of the prototype. Beauty is not needed here, so let's do it quickly.

• We heat the hazelnut. An indicator lights up in the electric one, indicating that the hazel nut has warmed up and can be used. If you have an ordinary hazelnut, then warm it well on the fire on both sides.
• Place a piece of dough in each cavity.

• We close the nut holder, in this case a slight resistance is usually felt, since by tightly pressing the flaps we squeeze out the cookies in the shape of a nut, or rather halves))).
• We bake nuts. Regular hazelnut - bake on one side for 1 minute, then turn over to the other side, bake for another 1 minute (baking time depends on the strength of the fire). In an electric one, everything is simpler - either we look at the instructions, or the indicator lights up that the cookies are ready))))

• You can also be guided by the smell: as soon as the dough is baked, a charming aroma of the finished cookies appears, but this is for the advanced. In any case, you can always open the nut maker and see whether the cookies are baked or not. By increasing or decreasing the baking time, you can make the nuts more or less golden brown.
• We bake all the nuts. It turns out to be such a mountain of halves. Here it is important to keep an eye on your family so that they don’t “steal” the cookies.

• Let the halves cool. Fill the cooled halves with chilled boiled condensed milk. You can cook the boiled water yourself (in advance), or you can buy it ready-made in the store. By the way, Nutella is also great instead of dumplings; here is a recipe for homemade Nutella.

• We connect the halves to make a whole nut. If desired, you can put a real nut inside the nut (a piece, the whole one does not fit). For nuts with condensed milk, you can take walnuts, almonds or hazelnuts.
• We fill and connect all the halves, you get a whole mountain of very appetizing nuts. We hide our delicious nuts with boiled milk in the refrigerator for a while so that the condensed milk hardens and molds the nuts.

• That's all, the favorite sweet of all children - nuts with condensed milk is ready! In principle, you can already eat))) We put on some tea and invite our family and friends to remember the unforgettable taste of childhood)))

• Making boiled nuts is very simple. We buy delicious condensed milk, the one you like best. It is convenient to cook several jars at once. Place the jars in a cauldron, fill with water so that it completely covers the jars, cover with a lid and put on fire. Cook for 3 hours on low heat. Turn the jars over to the other side at least once. Then remove the jars and cool.
• For nuts, boiled condensed milk should not be warm or hot. We use boiled water at room temperature, or preferably chilled.
• If you want the cookies to be softer, add a tablespoon of sour cream to the dough, which will also require more flour.
• Cookies “Nuts with condensed milk” are stored at room temperature, with the exception of summer heat (so that the condensed milk does not leak out).

It is difficult to meet a person who would never enjoy grandma’s sweet cookies, shaped like a walnut. Today, its recipe is forgotten, since stores offer a huge selection of various desserts and sweets. We propose to restore 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 soda
• 0.5 teaspoon table vinegar,
• salt,
• boiled condensed milk.

• To make your own condensed milk, place the can in a saucepan, pour boiling water over it and cook for 3 hours. After this, everything needs to be cooled. It is recommended to do this in the evening so that everything is ready the next day;
• Let's move on to the test. Melt the butter in a steam bath. To speed up the process, it is recommended to chop it first. Then add soda with vinegar and sugar to it, and then mix everything well so that there are no lumps;
• Separately, beat the eggs until foamy and pour them into the mixture, continuing to knead. Add flour in portions so that the dough has no lumps and is homogeneous, but thick.
• Lubricate the hazel cells with sunflower oil to prevent the cookies from sticking;
• You need to take small pieces from the total mass of dough and make balls out of them, which should fill the cells by 2/3. After this, cover the top of the hazelnut and if the dough has come out over the edges, be sure to cut it off, as it will burn.
• After everything is baked, put the halves of the nuts in a bowl and leave for a while. Fill the prepared “shells” with condensed milk and connect them together.

Dough recipe without eggs

Due to the absence of eggs, the nuts are harder and crunchier.

250 g margarine,

0.5 teaspoon of soda.

• Melt the margarine over a double boiler;
• Add granulated sugar, soda and sour cream. Mix everything well;
• Add flour in portions and knead the dough;
• Lubricate the hazel cells with oil 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 soda,
• 400 g condensed milk and
• 100 g butter.

1. For the dough, use a mixer to beat the eggs together with sugar;
2. Add the butter, melted over a steam bath;
3. We also send mayonnaise and slaked soda there. Mix everything well and add flour in portions to replace the dough, which should be soft, but not very hard;
4. Before baking, brush the hazelnut with oil;
5. If you are cooking cookies in a cast iron pan, you need to turn it over when the brown color appears;
6. Thus, cook all the “shells” and leave them to cool;
7. Fill the halves with condensed milk and seal.

Nuts with condensed milk in the oven

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

1. Using a mixer, beat the egg with sugar;
2. Add flour and baking powder in portions and knead the dough;
3. We will bake in special molds that have an oval shape. They need to be greased with oil, lay out the dough and carefully distribute it with your fingers, pressing it tightly against the walls. There should be free space in the center;
4. Cook in the oven at 180 degrees for 10 minutes;
5. After the time has passed, remove the cookies, cool them, and remove them from the molds;
6. Coat each part with condensed milk and connect them in pairs.

Nuts with custard

• for the dough: 100 g butter, but you can also use margarine, 2 eggs, 4 tbsp. spoons of sugar and the same amount of sour cream, 0.5 teaspoons of soda, 0.5 tbsp. starch and 2 tbsp. flour;
• for cream: 250 g of milk, 2 eggs, 100 g of sugar, 20 g of flour and 50 g of butter, as well as a bag of vanilla sugar and a pinch of vanillin.

We will prepare according to the following algorithm:

• The first thing to do is beat the eggs with sugar until white foam forms. Send softened margarine and other ingredients there. Mix everything until an air mass forms;
• Grease the mold with oil and cook the nuts in it according to the principles described above;
• Now we move on to the cream, for which we combine eggs and sugar. Add flour and vanilla sugar there;
• Dilute the finished mixture with cold milk and mix thoroughly so that the consistency is uniform;
• Place everything over medium heat and, stirring constantly, bring to a boil;
• After this, cool and, adding butter, prepare the cream. Stuff the “shells” with it and connect them together.

Filling options

You can fill the “shells” not only with condensed milk.