Stuffed prunes with nuts and garlic. Prunes stuffed with walnuts and garlic with cottage cheese

According to the canons healthy eating the most useful delicacy is dried fruits and nuts: they are as high in calories as chocolate and sweets, but they are valuable for the body and, if the measure is observed, do not harm the figure. There are a lot of successful combinations of such products, but one of the most famous, used for desserts and savory snacks, is a tandem of walnuts and prunes. What dishes can be cooked with it and how to do it correctly?

Desserts with prunes and walnuts

A sweet treat that will be appropriate on children's table, in the diet of a losing weight person, and will even benefit the male and women's health- prunes with walnuts and cream. Most of homemade desserts is a variation of this recipe: only the type of cream changes (custard, chocolate, sour cream, cream, condensed milk) and the composition of the filling - add to chopped nuts:

• cottage cheese;
• fruit pulp;
• chopped meat(in savory snacks).

How to cook

A delicious meal starts with quality products, so make sure that the nuts, if bought not in shell, are devoid of an unpleasant (rancid) smell, and there are no ugly spots on dried fruits. Several Yet important nuances:

• Choose prunes of medium or big size if you plan on stuffing them. For other desserts, small ones are also suitable.
• Before starting work, any dried fruits must be treated with boiling water to get tender pulp and get rid of chemical substances contained on the surface.
• Be sure to wash and nut kernels(if you bought whole nuts, you can simply chop them and use them for their intended purpose), and then dry them in a pan without adding fat.

Recipe for prunes with walnuts

There are a lot of product combination options for this sweet tandem: you can make a dessert for which you cook gentle cream(the easiest option is prunes with walnuts in sour cream), or add a few more fruits, berries or dried fruits and get a salad dressed with yogurt. Prepare chocolate icing - and you are one step away from homemade sweets, and if you use cottage cheese, cheese, herbs, spices, a savory snack will appear.

Prunes stuffed with walnuts in sour cream

• Time: 1 hour 20 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 317 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty: easy.

The easiest homemade treat, which can only be invented under the condition of lack of time and lack of exotic products, these are dried fruits with nut filling under sour cream. Be sure to use very oily thick sour cream(from 25%), since the liquid diet does not whip well, does not keep its shape, and instead of neat caps, you will have spread sauce. You should not take granulated sugar for cream, since large granules do not completely dissolve in sour cream.

Ingredients:

• prunes - 180 g;
• walnuts - 70 g;
• sour cream 25% - a glass;
• powdered sugar - 100 g;
• vanillin - on the tip of a knife.

Cooking method:

1. Pour the prunes with water, bring to a boil and cook for 10 minutes.
2. Dry with paper towels and refrigerate.
3. Pour the nuts into the pan, brown and chop into large pieces.
4. Fill each prunes with them. Share on big dish even layer.
5. Mix sour cream with powdered sugar and vanilla, beat with a mixer for 3-4 minutes. at maximum speed.
6. Cover the stuffed prunes with the resulting cream, put in the refrigerator for an hour.

With cream

• Time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 291 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty: medium.

If you have time or just don't feel like enjoying too easy recipes, try to diversify the above: do custard to decorate the dessert. It consists of milk, butter, egg yolks and sugar. For flavor in this recipe vanilla (pod) is indicated, which can be replaced vanilla essence, and the thickener is corn starch.

Ingredients:

• prunes - 250 g;
• walnuts - 150 g;
• milk - 300 ml;
• sugar - 100 g;
• egg yolks- 2 pcs.;
• butter - 30 g;
• corn starch - 2 tbsp. l.;
• vanilla pod.

Cooking method:

1. Soak prunes in boiling water.
2. Heat milk with sugar in a water bath.
3. When the boil starts, add the cut lengthwise vanilla pod, turn off the stove. Let stand under a towel for an hour.
4. Beat the yolks, add starch.
5. Strain the milk, combine with the yolk mass, cook in the same water bath until the mixture begins to thicken.
6. Add soft butter, mix.
7. Place half a walnut kernel into each prune, arrange them in bowls, make a cap of warm cream on top. Let it chill in the fridge (half an hour).

With condensed milk

• Time: 7 hours.
• Servings: 4 persons.
• Calorie content of the dish: 262 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty: easy.

A simple and familiar delicacy from childhood memories in the form of dried fruits stuffed with nuts, served not only with sour cream: you can make the dessert even sweeter using condensed milk. Most easy recipe this is a modification of the one discussed above, where sour cream was used, and more interesting - with a multi-component filling. Condensed milk will play a central role, but gelatin will join it, heavy cream and sugar. Resist this culinary masterpiece, especially children with a sweet tooth, will not succeed!

Ingredients:

• walnuts - 100 g;
• large prunes - 270 g;
• gelatin - 1 tbsp. l.;
• cold water - a glass;
• condensed milk - 150 g;
• cream 33% - 180 g;
• granulated sugar - 1 tbsp. l.

Cooking method:

1. Soak prunes in boiling water for 15 minutes to swell. Rinse under running water and remove excess moisture with paper towels. Cut on the side and arrange the blanks on a plate.
2. Pour boiling water over the nut kernels, put in a frying pan, brown over low heat.
3. Pour gelatin cold water(hold according to the instructions on the package: the time depends on the type of gelatin). After put on the burner, warm, but do not bring to a boil. Stir until the granules dissolve, remove from heat.
4. Beat the condensed milk with cream and sugar with a mixer.
5. Gently pour in the dissolved gelatin, stirring vigorously.
6. Stuff prunes walnuts, lay tightly in kremanki. Pour in the resulting sauce.
7. Refrigerate prunes with nuts and condensed milk for 6-8 hours.

With cream

• Time: 30 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 286 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty: easy.

Prunes with walnuts in cream is not always just a sweet dessert: take a little boiled or braised chicken(can be replaced with any meat or mushrooms), add soft cheese- will appear in front of you hearty snack. It becomes juicy due to stewing in cream for sauce (liquid, 20%). If you do not like spiciness in snacks, do not use the pepper indicated in the recipe.

Ingredients:

• boiled chicken - 100 g;
• prunes - 250 g;
• walnuts - 100 g;
• soft cheese - 30 g;
• cream for sauces - 200 ml;
• starch - 1 tbsp. l.;
• hot peppers ground - a pinch;
• salt is optional.

Cooking method:

1. Scroll nuts with diced chicken in a blender, mix with grated cheese.
2. Pour boiling water over dried fruits, fill with the mixture made.
3. Combine cream with starch and pepper. Salting the sauce is not necessary.
4. Arrange the stuffed prunes in pots, pour over the sauce. Shake it to hit the bottom. Simmer in the oven at 190 degrees for 20-25 minutes.

Prunes stuffed with walnuts and garlic with cheese

• Time: 1 hour 40 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 313 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty: easy.

Dried fruits, roasted nuts and cheese cubes - can you think of more gourmet snack? Even just laid out on a wooden plank and served with wine or strong coffee, these products are amazingly perceived together by even the most picky gourmets. You can enhance the effect if you collect them in a single dish: fill soft, steamed prunes with a nut-cheese mixture. Any kind of cheese will work here, from well-aged Parmesan to processed cheese, but most chefs advise using hard varieties: Dutch, Swiss.

Ingredients:

• garlic cloves - 2 pcs.;
• prunes - 200 g;
• nuclei walnuts- 70 g;
• hard cheese - 175 g;
• dill sprigs - 2 pcs.;
• cream cheese - 50 g.

Cooking method:

1. Pour boiling water over prunes and let soften: it will take 20-30 minutes, depending on its condition.
2. Rinse under running water, drain in a colander.
3. Pour boiling water over the nuts, pour into a pan and fry over medium heat.
4. Grate finely hard cheese. Do the same with the peeled garlic cloves.
5. Add cream cheese, mix well.
6. Chop the greens with a knife, mix into the cheese mass.
7. Pour the roasted nuts there, which should be crushed with a knife before that.
8. Fill the prunes with the stuffing, making a vertical side cut on it. Set the snack aside to cool for an hour.

With garlic, cottage cheese

• Time: 1 hour 40 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 271 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty: easy.

Unsweetened dishes based on a prune-nut mixture can be made not only with cheese, as it was in previous recipe: cottage cheese is also perfect for this purpose. Choose pressed in briquettes (or ricotta), as it already has a uniform soft consistency and is guaranteed to hold its shape. If grained was bought, you will need to rub it through a sieve or scroll it in a blender. It is desirable that the fat content of cottage cheese for such a snack starts from 9%: dry is more difficult to “sculpt”, it crumbles. The mayonnaise mentioned in this recipe can be replaced with 20% sour cream.

Ingredients:

• cottage cheese - 200 g;
• walnuts - 100 g;
• large prunes - 360 g;
• mayonnaise - 20 g;
• garlic (cloves) - 3 pcs.;
• salt - to taste.

Cooking method:

1. Pour the prunes with boiling water, cover with a lid. Leave for half an hour.
2. Combine peeled and passed through a press garlic with cottage cheese and mayonnaise.
3. Beat using a blender to get a soft homogeneous mass (at maximum speed 20-30 seconds).
4. Salt, stir.
5. Walnut kernels can be crushed with a knife or scrolled in the same blender to get a finer homogeneous mass. Add it to curd.
6. Rinse the soaked prunes, make a short cut on the side of each berry. Remove the bone if there is one.
7. Use a small (coffee) spoon to put the filling through the incision. Refrigerate appetizer for an hour before serving.

With marshmallows and bananas

• Time: 40 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 187 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty: easy.

Looking for perfect dessert for children holiday table or want to pamper your favorite sweet tooth on a weekday? Try unusual combination roasted nuts, delicate vanilla marshmallow, sweet banana and airy whipped cream. Gastronomic pleasure guaranteed! The dessert will become even more attractive if you replace marshmallows with small marshmallows that are marked “for coffee”: they are not cut. Be sure to serve the delicacy in tall narrow glass bowls: due to the layered structure, you don’t have to decorate the dessert additionally.

Ingredients:

• prunes - 120 g;
• dried apricots - 70 g;
• banana - 100 g;
• marshmallow - 120 g;
• walnuts - 60 g;
• powdered sugar - 1 tbsp. l.;
• cream 33% - 180 g.

Cooking method:

1. Pour boiling water over dried fruits a couple of times, and then pour a new portion and leave for half an hour to soften them.
2. Then transfer to a colander or paper towels to get rid of moisture.
3. Cut the marshmallow into small cubes using a paring knife (with a serrated edge) or soft cheese (with holes in the blade).
4. Do the same with the banana.
5. Crush the nut kernels into large pieces, fill them with dried fruits.
6. Start decorating the dessert: put banana slices on the bottom, then marshmallows, followed by stuffed prunes.
7. Whip cream with powdered sugar with a mixer or whisk. Make a beautiful airy cap on each serving.

chocolate dessert

• Time: 1 hour.
• Servings: 5 persons.
• Calorie content of the dish: 357 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty: easy.

All dried fruits acquire special softness if they are not just treated with boiling water, but boiled. Some housewives advise doing this in the form (dry red is ideal), where you can add spices: it will turn out very fragrant. Such a technique is perfect choice for making a dessert with dark chocolate icing. It is served in small glass bowls.

Ingredients:

• prunes - 300 g;
• walnuts - 200 g;
• red wine - 300 ml;
• chocolate 75% - 150 g;
• butter - 30 g;
• milk - 50 ml.

Cooking method:

1. Pour wine over dried fruits, let soak (15-20 minutes).
2. Put on the stove, boil for 10 minutes. Throw it in a colander. Wringing is not necessary - you can keep the moisture.
3. Crush the nuts, cut the prunes into pieces.
4. Lay in layers in creamers.
5. Break the chocolate, melt in a water bath with butter. Add milk, stir.
6. Pour the dessert with the resulting icing, cool (half an hour).

Sweets with prunes and nuts

• Time: 4 hours 30 minutes.
• Number of servings: 15 persons.
• Calorie content of the dish: 447 kcal.
• Purpose: for tea.
• Cuisine: author's.
• Difficulty: medium.

If you strictly control the quality of each product that gets on your plate and try not to buy factory-made products, you should learn how to cook sweets yourself. The process is not as difficult as it looks from the outside. The easiest option: melt the purchased chocolate, pour over the dried fruits stuffed with nut mass (crush the kernels, mix with honey), and cool, but you can completely exclude shop sweets. chocolate icing easy to make at home if you find cocoa butter.

Ingredients:

• prunes - 150 g;
• cocoa butter - 150 g;
• cocoa powder - 150 g;
• a mixture of nuts (almonds, walnuts, hazelnuts) - 75 g;
• liquid honey - 8 tbsp. l.

Cooking method:

1. Pour boiling water over dried fruits 2-3 times, pour in a new portion and let stand for half an hour. If they do not become much softer, put the container on the stove. Boil 10-15 min.
2. Cut into several pieces, put in a blender. If there is a bone, take it out. Grind at maximum speed for a minute to get a homogeneous puree.
3. Pour boiling water over the nut kernels, rinse them and pour into the pan. Dry by setting the minimum fire and periodically turning over (it will take 5-7 minutes).
4. Pour into a blender or food processor, grind to a state of flour or leave larger pieces.
5. Heat cocoa butter in a deep container on the stove: do not let it boil - for this, the power of the burner should be minimal, and the product itself must be carefully monitored.
6. When the butter has melted, honey and cocoa powder should be added. Turn off the burner immediately, otherwise the risk of overcooking the mixture increases.
7. After mixing these components well, add prunes puree, nut "flour". Remove from stove.
8. Mix thoroughly again: the resulting mass should have a high density and uniformity.
9. Quickly spread it over cooked silicone molds(You will get 15 sweets), put in the refrigerator for 4 hours to completely solidify.

Ideas for decorating and serving such desserts can be seen in the photo. culinary magazines: even from simple products you can make a great confectionery composition. There you can also find some valuable recommendations from professionals:

• For the preparation of sweets with any dried fruit, cocoa butter, which is the basis of the glaze, can be replaced with coconut oil: their solidification properties are the same, the proportions do not change.
• You can dry the nuts in the microwave, only every 10-15 seconds. they should be turned over.
• No blender, but need crushed nuts? Pour into a bag, let out the air from there, tie it up. Cover with a towel and roll the rolling pin over it.

Video

Prunes stuffed with walnuts in sour cream– traditional classic dessert, known to many since Soviet times. New Year's or wedding table. Ease of preparation and refined taste this dessert keeps it in a place of honor among popular desserts and still. For dessert, choose prunes large size and sufficiently elastic consistency of the pulp.

Ingredients for 2 servings:

• Sour cream - 400 gr.,
• Prunes - 400 gr.,
• Walnuts - 100 gr.,
• Vanillin - 1 sachet,
• Sugar - 2-3 tbsp. spoons,
• Thickener for sour cream - 1 pack,
• Milk or dark chocolate for sprinkling - 10 gr.,

Prunes stuffed with walnuts - recipe

Rinse prunes with running water. Place in a bowl and pour hot water infuse for 10-15 minutes. It is much easier to get a bone from hot and swollen prunes. After that, carefully remove the bone, if any. If you want to cook prunes for adults, instead of water, boil them in red wine for 7-10 minutes. Of course, you can’t serve such a dessert to children, but for an adult company it will be a pleasant surprise. Transfer to a plate lined with paper towels and set aside.

Chop nuts. Dry the nuts in the oven until golden color turning them over with a spatula on all sides. Put half of the walnut kernel into the opening of the prunes. Connect the edges of the plum with your fingers. Thus, stuff all the plums.

Now you can do the sour cream filling. Sour cream sauce can be prepared different ways. For example, you can mix equal proportions raw condensed milk and sour cream and pour dessert over them. We will make a traditional sour cream, which is also suitable for . Use sour cream for dessert, with a fat content of 20%. So, put the sour cream in a bowl. Pour sugar into it.

Beat with a mixer. Add sour cream thickener and vanilla.

With these components sour cream sauce will acquire an airy and denser structure and thin vanilla flavor. Beat sour cream with a mixer for 2-3 minutes. Ready cream I got it thick, just the way I wanted it.

stuffed prunes put in a bowl or bowl in two or three rows. If you want, you can spread it on a large flat dish. Top with sour cream.

It turns out that this appetizer has been known to many since Soviet times. New Year's feasts. I only recently discovered it myself. So, I will either remind you now, or tell you for the first time about interesting dish – spicy prunes in sour cream stuffed with walnuts, cheese and garlic. This appetizer successfully combines several tastes - sweet, spicy and sour cream.

Ingredients

• 350 g pitted prunes
• 50 g walnuts
• 60 g hard cheese
• 150 g sour cream (sour cream for this dish should not be too thick)
• 2 tsp mayonnaise
• 3-4 garlic cloves
• salt to taste.

Cooking time: 30 minutes

Servings: 6

Cuisine: Soviet.

Cooking

1. Prepare the necessary ingredients.

2. Pour boiling water over prunes and leave for 10 minutes to swell.

3. Squeeze the garlic through a press or grate.

4. Grate cheese on a fine grater. Mix cheese, garlic, nuts, add mayonnaise, lightly salt.

5. Stuff the swollen prunes with the resulting mixture using a small spoon.

6. Put the prunes in a small deep bowl in layers, pouring sour cream over each layer.

7. Let the prunes stand in the refrigerator for 2-3 hours and soak in sour cream, then serve. Bon appetit!

Cooking time -90 minutes
Servings - 10

Required Ingredients:

For dessert

• 500 gr. prunes,
• 200 gr. walnuts,
• 200 gr. sour cream or cream
• sugar, vanilla to taste,
• 100 gr. dry red wine
• mint leaves for decoration.

For a snack

• 500 gr. prunes,
• 200 gr. walnuts,
• 100 gr. hard cheese,
• 2 cloves of garlic
• 1 tbsp mayonnaise,
• parsley for decoration.

The recipe for prunes stuffed with walnuts has been known since Soviet times. It was a frequent dish New Year's tables and served as an appetizer. It's very tasty and amazing. healthy treat. By itself, prunes are rich in many useful substances, and in combination with walnuts, its benefits increase several times.
Before preparing this dish, you need to carefully consider the choice of prunes. It should be black in color and have a sweet, slightly sour taste. In no case should dried fruit be bitter. If the fruit has a brown tint, this means that it has already been blanched, and a smaller amount of vitamins has been preserved in it.
If you have prunes with a stone, then you need to rinse it, pour hot, but not boiling, water and leave for about 1 hour. After that, we dry the fruits paper towel And sharp knife we make one neat longitudinal incision on the side. Through it we take out the bone.

Now let's get to the stuffing. We clean the nuts from the shell so that the kernels are whole. Choose only quality nuts, not blackened, no mold. After that, fry them a little in a dry frying pan and, having cooled down, stuff each dried fruit. If possible, we connect the edges of the cut prunes.
And finally, the sauce. Using a mixer, beat sour cream or chilled cream with sugar and vanilla until stable peaks form. To prevent the cream from settling, sugar must be introduced gradually, in a thin stream, without stopping whipping.
To give the dish more piquant taste you can stew prunes stuffed with walnuts in wine. To do this, put the stuffed dried fruit in a small enameled saucepan. Then we cook syrup from water and sugar, with which we pour prunes. Cover the pan with a lid and simmer on low heat for 15-20 minutes. Pour in wine, remove from heat and cool the dish.
When the prunes have cooled, put them on one large dish or in portions in bowls. Now each fruit is beautifully poured with whipped sour cream or cream and sprinkled with grated chocolate on top. The finished dish can be garnished with fresh mint leaves.
However, prunes can be served not only as a sweet dessert, but also as unusual snack. To do this, the fruits of dried fruit are stuffed with walnuts mixed with cheese and garlic. The filling is very easy to prepare. Chop the walnuts and mix them with the grated fine grater cheese and garlic, passed through a press. We fill the mass with mayonnaise, mix thoroughly and stuff the prunes with it. We leave ready meal in the refrigerator for 30 minutes, decorate with parsley leaves and serve.

Description

Good day, friends!

The festive table is an abundance of appetizing and delicious meals. Cooking menu festive dishes I advise you to include this interesting salad like stuffed prunes. On the festive table will always find its lover!

I want to note that salad with does not act as a dessert, but as an appetizer. Prunes are stuffed with fried walnuts and poured with sour cream and garlic. Unusual, right? But very tasty!

I admit this salad has become my favorite snack. And it's all thanks to our reader, Anna Asanova. Anechka shared the recipe with me, for which I thank her very much. To be honest, I didn’t dare to cook it for a long time. Confused by the garlic in the ingredients. But trusting Anna (and she does not let me down), I cooked stuffed prunes.

I was very surprised by the taste, I have not tried this yet, but fell in love immediately. Of course, I don’t cook it often, but certainly more often than or “fur coat” salad.

Friends, this salad will appeal to those gourmets who are truly partial to prunes!

Ingredients:

• prunes with or without pit - 25 pcs.,
• homemade sour cream or cream - 200 ml.,
• one big garlic clove,
• walnuts (tastier with roasted) - about 1 cup.

How to cook:

To prepare stuffed prunes, we need 5 minutes. Yes, that's exactly how much. But with one condition that the nuts are chopped and fried, and the prunes are steamed.

How to steam prunes? Many hostesses make the mistake of pouring prunes boiling water. This should not be done. It is better to stock up on a little patience, but a storehouse of vitamins will remain and you will get soft and ready-to-use prunes.

If the prune salad needs to be served soon, then it would be good to fill it with hot water, but not boiling water. Cover with a lid or saucer and leave to steam for a couple of hours. When preparing this appetizer, I try to do this procedure in the evening. Then it is generally possible warm water pour.

From the soft prunes, then you need to remove the stone. But, in order not to play with it and not waste your precious time, buy pitted prunes. But even this has its own small minutes. Such prunes are more expensive. Here already choose for yourself what you donate - time or money.

Nuts, as in other things, and prunes, it is advisable to prepare in advance. It is better to stuff prunes with roasted nuts. Dry the kernels of nuts in a pan or in the oven. And for speed, you can use microwave oven. But be careful not to burn the nuts. Control the residence time of nuts in the microwave.

Peeled prunes, sour cream mixed with pressed garlic and roasted nuts. Here are all the ingredients for making an unusually delicious salad.

Gently open prunes, just like a pearl, and stuff with nuts. It is desirable that the kernels of the nuts were whole halves. This is important when it comes to the festive table. But, and since I am preparing this dish for my beloved one (the children do not like it), I will use a small bowl.

Half of the stuffed prunes, placed in a container, pour sour cream with garlic. Tip: Don't overdo the garlic. The dish may lose its real taste.

Yes, if garlic is alien to you, just beat sour cream with sugar and here you are great dessert. But that is another story.

Then I put the remaining prunes and fill it with sour cream.

It is desirable that the prunes completely drown in sour cream. This makes it even juicier!

That's it, this completes the recipe. I will only cover the bowl cling film and put it in the cold for a couple of hours. Then you can take a sample.

Chilled prunes in sour cream swell, sour cream thickens and tastes excellent. Anyone who has ever tried to cook prunes in sour cream will understand me!

Bon appetit to all and until new recipes!