Recipe for delicious nuts. How to cook condensed milk in a slow cooker

I offer three options that are very tasty and have differences in execution. All recipes have been tried many times by me and are designed for different tastes. Choose what you like! Bake nuts in a special form - hazelnut.
Dough option 1 (dough balls):
This version of Nuts is more rich, dense, as a result, the nuts are soft, as if biscuit ...
100g butter (margarine)
1/4 st. Sahara
2 eggs
3 art. flour (+-) based on soft dough
1\3st. potato starch
1 tsp soda
1 tbsp vinegar
100g mayonnaise
vanilla
Beat eggs with sugar, add softened butter, mayonnaise, starch, soda quenched in vinegar, vanillin and mix well. Gradually adding flour, knead a soft, plastic, non-sticky dough.

Cooking process:
From the prepared dough, roll into balls for two baking. The diameter of the balls is slightly more than 1 cm (the size of a cherry).

And only then put the hazelnut on the stove to warm up. Preheat each side for 3 minutes, the heat for baking is below medium.
Place a large, deep cup next to it, where you will shake out the baked blanks for nuts.
Now open the hazel, grease with a little vegetable oil once (no longer needed), lay out the first batch of blanks, press well with a lid. Hear such a hiss ... put the hazel on the fire ... literally in a minute turn the hazel on the other side and bake for 1 - 1.5 minutes ... now you can open the hazel and look at how golden it is ... if not repeat the scroll , on one side and the other. When baking the first batches of nuts, it will become clear to you what size you need to roll the blanks, what kind of fire to set and how long to keep the nuts. And the degree of golden color depends on your tastes. Flies out of the shells without problems. Yes, the dough does not flow out of the pan, the plate is clean.

Dough option 2 (dough balls):
Very soft crumbly dough. Like sand, which must be kneaded as quickly as possible.

1 st. Sahara
3 yolks
200g butter (softened)
3-4st.l. sour cream
2.5-3st. flour
Grind sugar and yolks, add butter and grind again. Add sour cream, flour - how much dough takes. The cooking process is the same as in recipe 1.

Dough option 3 (liquid filling of dough):
This is closer to my taste. Nuts are thinner and softer crunchy, like homemade waffles. This is my favorite recipe.

200g butter (creamy margarine)
1 tbsp sugar
5 eggs
1 tbsp flour
Soften butter at room temperature. There is a secret here: do not melt the butter, but use softened butter. Then the hazelnut can not be lubricated at all, and nothing sticks. Combine butter and sugar and beat. Add flour, mix. Add eggs and beat at low speed until smooth. The dough will turn out, like on pancakes, a little thicker. Let stand 20 min.
The dough will be like this: lazily sliding off a spoon. It will slide into the hole for the nut. Pour a little less than half a teaspoon into the hole. This method of baking takes less time.

Assembly:
Fill the cooled halves of the nuts and seal with cream. Put a teaspoon of cream on one half, cover with the second half and press, and carefully remove the excess cream on the sides of the nut.

Toppings:
1 option.
Boil condensed milk. To do this, pour a closed jar of condensed milk in a saucepan with water (so that the jar is completely under water) and cook for 2-3 hours. The longer you cook, the darker the condensed milk will be. Combine boiled condensed milk with very finely chopped dried apricots, prunes and walnuts. Delicious!
Option 2.
Custard: 3 yolks grind with 1st. sugar, 1 tbsp cognac and 1 tbsp flour. Dilute 1 tbsp. mix milk at room temperature until smooth, and cook in a saucepan with a thick bottom in a water bath until thickened. Cover with a lid and let cool. Beat with softened butter 100g until fluffy and stable. Chopped nuts (2st.) add to the cream.
3 option:
1 can of boiled condensed milk + 100 g of softened butter. Whisk. Add nuts and grated dark chocolate if desired.
4 option:
150g toffee "Golden Key" free from wrappers, put in a saucepan. Add 125g butter and 2 tbsp. milk. Put on a small fire and melt everything into a homogeneous mass. Cool, stirring occasionally.
Here is the view of the hazel...

Form dough recipe BEARS AND BONES And GIFTS OF THE FOREST(cones, mushrooms...)

Hostesses!!!

For those who have the form BEARS or GIFTS OF THE FOREST(bumps, mushrooms). I have molds for Bears and Gifts of the Forest (cones, mushrooms ..) The dough expands during baking. And at Dara Lesa cookies, both halves of the form are filled with dough at once, then they are connected together so that they match and a single figure is obtained and baking is started on the burner. The result is a whole figure, no need to glue. And you need to make sure that there is no excess dough, otherwise you will have to wash the oven. Products are so similar to biscuits. I have taste associations with Madeleine cookies. And you can bake according to this native (instruction) recipe:
Dough:
3 tbsp premium flour
200g creamy margarine
3 tbsp sour cream
3 eggs
1/2 tsp salt
1 tbsp sugar
vanilla
1/2 tsp soda
Beat eggs with a glass of sugar until a thick stable mass, add sour cream, salt, soda, vanilla, melted cooled margarine. Mix everything gently, gradually adding flour.

I hope it's useful!

The Soviet recipe for nuts with condensed milk is still used by housewives. These cookies can be bought in the store, but homemade cakes are tastier. To fill the nuts, use different fillings. Suitable jams and preserves, marmalade and marmalade, custards and butter creams.

The most popular and favorite filling since childhood is boiled condensed milk.

Classic nuts with condensed milk

At home, nuts are baked in a hazel oven - electric or simple. The method of preparation does not affect the result. You can bake in molds that imitate halves of nuts made for treats.

If you do not have special tools, you can safely do without them. Roll the dough into balls the size of a walnut and bake on a baking sheet. Cut the finished balls into halves. Remove the center with a teaspoon and, filling with filling, combine.

We will need:

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

Cooking:

1. Melt the butter. Mix with flour with your hands until smooth.
2. Separately, beat the yolks with sugar with a mixer. Then chilled proteins and slaked soda. Pour in to the dough and stir.
3. Dip a jar of condensed milk into a saucepan filled with water and boil for 3 hours.
4. Form dough into balls about 1 cm in diameter.
5. Grease hazelnuts on both sides with oil and heat up.
6. Put the balls, close and fry over low heat for 2 minutes on both sides.
7. Take out the cookies and fill the pieces with boiled condensed milk. Fasten the halves and serve with tea.

Recipe with crushed nuts

In the classic recipe, boiled condensed milk is put in nuts. You can diversify the recipe and add other, equally tasty 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 test:

• flour - 2.5-3 cups;
• eggs - 2 pieces;
• cream margarine - 250 gr;
• sugar - half a glass;
• soda with vinegar;
• salt.

We will need:

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

Cooking:

1. Knead the dough from flour, salt, vanillin and sugar, beaten with soft butter.
2. Add beaten eggs to the dough, knead. The resulting dough will be watery, as for making pancakes.
3. Lubricate the form for nuts with oil. Pour the dough into each cell - 0.5 teaspoon, close and bake. Enough minutes for each side. The fire is weak.
4. Fill nuts with stuffing.

Recipe with sour cream

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 is easy and pleasant to work with it.

Let's make cookies with condensed milk according to the old recipe, as in childhood, in molds. I will first introduce you to the classic recipe, and tell you how to bake with a new cream, according to modern recipes. Am I falling into childhood, or what? But more and more often I recall the delicacies of that distant time, when everything seemed unusually tasty, inviting and enthralled just from the mere thought of it. Or maybe the current "delicacies" are tired?

I remember how difficult it was to get a hazelnut - a special form for baking. The happy owners of it were not greedy, and the iron unit walked along the entire street, and even outside it, among friends and relatives. It is now possible to buy a waffle iron with removable plates for making nuts. But for a long time I have had my own - heavy, cast iron, real! The one in which cookies can be baked on the stove, as in childhood.

Do you remember how they made boiled condensed milk? I had a jar explode once and had to scrape it all over the kitchen. But even now I have not lost the desire to cook it only by myself, not trusting the quality of the store.

Cookies nuts with condensed milk - an old recipe

We will definitely decide on the recipe for cookies according to the old recipe, but first I will tell you about the rules for cooking condensed milk in the old fashioned way:

Place in a pot of water and simmer for 2-3 hours on a low boil. Keep an eye on the water, it will boil away - top up, otherwise the jar will explode and spoil the whole holiday of the soul. Condensed milk will come out thick, pleasant caramel color and taste. Well, now let's move on to the recipe.

Take:

• Flour - 3 cups.
• Eggs - 3 pcs.
• Butter - 1 pack in 250 gr.
• Sugar - ¾ cup.
• Baking powder - 1 teaspoon. If desired, replace with soda, but extinguish it with vinegar.
• Salt - a pinch.

Nut stuffing:

• Condensed milk - 1 - 2 cans.
• Oil - 100 gr.

We bake:

1. I advise you to cook condensed milk in advance, the day before preparing nuts. On the day of making cookies, mix them with softened butter - the filling is ready.
2. Start with the butter - melt (in the microwave) while it cools down a bit, beat the eggs with the sugar. According to the old recipe, we never separated the proteins from the yolks, now I just advise you to do this, the dough for the nuts will become crumbly. Beat egg whites, but without sugar.
3. Start gradually adding sugar to the butter and rub the mass well until smooth. If you separated the yolks from the proteins, then at the same time introduce the yolks one at a time. Then slowly add the beaten egg whites. And everything, without being lazy, carefully knead.
4. In a separate bowl add the baking powder and salt to the flour and mix well.
5. Add flour to the beaten mass and knead the dough. Introduce flour gradually, without rushing. It will turn out not cool, not liquid, pieces of dough should be easily pinched off with your hands. Be sure to let the dough ripen - rest, leaving it alone for 15 minutes.
6. Heat up the form on the stove - hazelnut, grease, without sparing, with oil. Pinch off small pieces from the dough and lay them out in a mold, they should take up about two-thirds of the size of the cell. Fill the hazel completely - pinch the pieces with the second part of the mold. Excess will come out - cut it off. At the end of cooking, also cut off the excess, the products will become completely beautiful.
7. It remains to bake the nuts on both sides on the stove for 5 minutes, no more, and the cookie shell is ready.
8. Let the shells cool and fill each with condensed milk, glue in pairs, depicting a real nut.

Cookies nuts - a recipe like in childhood

Cookies, as in childhood, will come out crumbly, literally melting in your mouth in an instant, which is what they were famous for. Baking high-calorie, so often do not cook.

The classic recipe suggests: in the filling of nuts, only boiled condensed milk flavored with butter. Feel free to make your own adjustments, the cookies will only benefit. Change it to the products available in the house, improve it, taking into account the preferences of family members.

It would be great to put a real nut in the middle of each cookie. Walnut, almond, hazelnut - choose any. The last two are best crushed almost into crumbs and then mixed with condensed milk. And put the whole walnut, first frying it a little in a pan or in the oven. The taste of the roasted nut will become richer, and the husk will be easily removed.

Good advice: do not be embarrassed if there is no condensed milk, and guests are on the doorstep. You can make nuts without it! Make any filling, of course, this is not what it was in childhood, but the essence does not change - it will be delicious. I offer two recipes for filling nuts, both are known, nothing new, ordinary custard:

Recipe number 1. Chocolate filling.

Take milk, butter, eggs, flour, sugar and a piece of chocolate.

• Beat eggs with sugar and slowly, in small portions, add flour and continue to knead the cream.
• Put the milk on the stove, and, after waiting for the boil, pour this mixture. Boil the cream until thick, at the end melt the chocolate in it.
• Separately, melt the butter, beat a little and pour into the cream. It remains to stir well, cool and fill the nuts.

Recipe number 2. With infant formula.

Take butter, sugar, cocoa powder, milk, and any infant formula.

• Mix everything except baby formula, put the saucepan on the stove and let it boil. At the end, put the baby formula - the cream will thicken (take the amount of the mixture based on this). The cream has thickened - remove from the stove.

I would be glad if nut cookies baked with condensed milk according to an old recipe, as in childhood, help me remember it. The video will help you feel more confident in the cooking process. I wish you health! With love… Galina Nekrasova.

The most 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 drinking. Of course, this yummy can be bought at the store. But the taste is far from those that homemade cakes have. Therefore, we suggest that you cook it yourself at home. The classic recipe that will be discussed is not difficult at all. To bring it to life, there is one prerequisite - the presence of a special form. Perhaps she remained from Soviet times with your mother or grandmother. And if not, then such a form can be easily bought today.

List of Ingredients

With such a set of products you get a lot of nuts. And this is important, because such a delicacy is never enough.

We 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.

Condensed milk preparation

If you decide to cook in a hazelnut, you should consider that the first step is to prepare the filling. We take a jar 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 become dark in color and taste like caramel. Also, long cooking makes it thick. It is necessary to let the condensed milk cool down so that it is not hot. To save time, it is recommended to boil the condensed milk the day before making the cookies. You can still entrust this business to a multicooker. Similarly to the previous method, condensed milk is poured with boiling water. It is cooked for 3-4 hours on the "Quenching" program.

Nuts with condensed milk: dough

The recipe that we offer you is very simple. We take the butter, melt it in a water bath (you can over a very low heat). For faster melting of butter, it is recommended to pre-cut it into small pieces. When the oil 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 with a mixer (blender) until foam forms. Gently pour the eggs into the batter, stirring constantly.

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

Form for nuts

Since it was decided to prepare this cookie, then 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 hazelnuts are different. There are cast iron ones that are heated on the stove. And there are more modern ones - electric, working from the network. But it does not matter which form you will use, the main thing is not to forget that the cells of the halves of the nuts must be lubricated with oil.

Baking nuts

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

Filling preparation

So, we are preparing nuts with condensed milk. The classic recipe suggests that the filling must necessarily 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 the filling itself will become larger due to the oil.

Formation of nuts

How to make nuts with condensed milk? Put the stuffing in the baked nut shells. Fill each half with about one teaspoon of buttered condensed milk. Then we add two halves, and thus you get a whole nut.

Formed cookies can be sprinkled with powdered sugar. This will make it look even more appetizing. We spread the nuts on the table and treat our relatives!

Variety of toppings

If you cook ordinary nuts with condensed milk, the classic recipe suggests that the filling will consist of condensed milk and butter. But you can dream up a little and make some adjustments. Here are some more filling options for this wonderful cookie.

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

The second option is suitable for those who did not have condensed milk at hand, but the desire to make cookies is very strong. Do not despair, there is a way out of the situation. The filling can be any, make it to your taste. This recipe is perfect for mothers with small children. For example, you can prepare a delicious cream that will consist of cocoa powder, sugar, butter, infant formula and milk. It is prepared very simply - you just need to mix all the listed ingredients in an enamel bowl. We put it on the fire and bring the mixture to a boil. The only caveat: infant formula is added to the cream at the end. And you need to add it so much that the cream thickens.

The third option is to prepare custard chocolate cream. And it is prepared easily, and most importantly - quickly. At the same time, the taste is not worse than that of condensed milk. For such a cream you will need: milk, eggs, butter, flour, sugar, a piece of chocolate. First, beat the eggs and sugar. While stirring constantly, add the flour. Boil the milk, then pour it into the mixture of eggs, sugar and flour. Cook until flour thickens. At the end, add chocolate, 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. A classic recipe can always be changed to suit the products available, or simply improved a little, taking into account your taste or the preferences of your family. Most importantly, don't be afraid to experiment!

Favorite children's delicacy - nuts baked in special molds, hazelnuts, filled with boiled condensed milk or any other delicious cream. Cooking them is easy and fun. But what if your kitchen arsenal does not have a special form for baking nuts?

Cooking at home or how to cook nuts with condensed milk without hazel

Required ingredients for the dough:

• 250 gr butter or margarine.
• 2 eggs.
• 1.2 - 1.4 cups of sugar
• 3 cups flour
• 1 tsp vinegar 6%
• 0.5 tsp soda

Step 1. Melt margarine or butter over low heat, adding a little salt to it, do not bring to a boil.

Step 2 Whisk the eggs thoroughly with the sugar in a separate bowl.

Step 3 Mix all the ingredients with the cooled butter, add soda slaked with vinegar and flour. Knead the dough thoroughly until it no longer sticks to your hands. To prepare nuts with condensed milk without hazelnuts, you need to achieve a thick plastic dough consistency, such that it will be possible to form and roll balls.

Step 4 Small balls should be baked in the oven at a temperature of 180-200 degrees until a pleasant golden color.

Step 5 For the cooled halves, remove the inside with a spoon, fill them with boiled condensed milk, you can add chopped walnuts and glue them together. You can cook such easy-to-prepare nuts with condensed milk, even if you do not have a special form.

Recipe number 2 or how to cook nuts with condensed milk in hazel

For test:

• 100 gr butter or margarine
• 2 eggs
• 1/3 cup granulated sugar
• 100 gr sour cream, can be replaced with fat mayonnaise
• 1/3 cup starch
• 1 teaspoon 6% vinegar
• 1 teaspoon baking soda
• 2 cups of flour

For cream:

• 1 can of boiled condensed milk
• 1 pack of butter

How to cook:

1. Thoroughly beat eggs with granulated sugar using a whisk

2. Add starch, sour cream or mayonnaise, softened margarine or butter, soda slaked with vinegar to the egg mixture.

3. Add flour in small portions, each time mixing the dough until smooth. At the end of the kneading, the dough should be soft.

4. The hazelnut from the inside must be lubricated with vegetable oil, coat all the irregularities and bulges of the form.

5. Place rolled balls in each hole, which should be three times smaller than the hole.

6. Bake the nuts by placing the mold on the burner. Look in there and turn the hazelnut over. By a pleasant golden color, you can determine the readiness of cookies.

Preparation of the cream: Beat the boiled condensed milk with butter with a mixer. Add chopped nuts, cookie crumbs, grated chocolate or cocoa powder, if desired. Using a teaspoon, fill the cookies with cream and connect the halves of the nut. It remains to sprinkle the pastry with powdered sugar