A delicacy familiar from childhood - nuts with condensed milk - is prepared very simply and quickly, but only if you have a special metal mold - a nut shell. This is probably why it’s time to visit your grandparents, 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 nut bowl with boiled condensed milk. We will cook on a gas stove, I haven’t tried baking them on an electric one, try it, it will most likely work out too.
Ingredients
- For the test:
- creamy margarine – 200 grams,
- fresh chicken eggs – 2 pcs.,
- granulated sugar - 1 cup,
- baking soda – 0.5 teaspoon,
- apple cider vinegar– 1 teaspoon,
- wheat flour - about 3 cups.
- For the filling:
- boiled condensed milk – 350 grams,
- butter – 150 grams,
- walnut kernels – 100 grams.
1 – condensed milk is simmered over low heat for 2 hours. The can of milk must be completely covered with water throughout the entire cooking time. By the way, condensed milk should be boiled in advance so that by the time the filling is prepared it has time to cool completely;
2 – before adding walnuts to the filling, you need to fry them in a frying pan, remove the skins and grind them in a blender or finely chop them with a sharp knife;
3 – margarine for preparing the dough and butter for filling must be removed from the refrigerator in advance so that they warm up to room temperature.
Let's prepare the dough for the nuts in a nut maker on gas. Carefully grind soft margarine with granulated sugar.
Drive in raw eggs, add 2 tablespoons of flour (from its total amount) and mix.
Add most of the flour, add soda slaked with vinegar and mix the dough thoroughly with a spoon.
Sprinkle flour on a wooden surface, turn out the dough and knead it a little more with your hands until it becomes soft and pliable. Wrap the dough ball in film and place in a cool place for 30-40 minutes.
While the dough is cooling, prepare the cream filling by combining and thoroughly mixing soft butter, boiled condensed milk and chopped walnuts.
Divide the cooled dough into small lumps and roll out neat balls with a diameter of about 1.5 cm 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 pan on the stove and place the required number of flour balls (9 pieces) in its recesses. Close the hazelnut tightly and set the gas to 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 hazelnut is a heavy thing, be careful when cooking so as not to burn yourself.
Open the nut rack slightly and, if the nuts are already sufficiently roasted, carefully pick them out with a knife and place them on a plate to cool.
In the cooled nut shells, break off the excess edges of the baked dough, then fill each of them with cream.
Using light pressure, connect the halves and set aside for a while so that they stick together well. That’s it, the treat is ready – you can eat the nuts right away, but it’s better to let them sit for a couple more hours at room temperature and soak in the cream.
Combine eggs with sugar and beat with a mixer. You should get a homogeneous mass. Add sour cream, softened butter and soda, quenched with vinegar, to the resulting mass, mix thoroughly.
Add starch and, gradually adding flour, knead the dough.
The dough for nuts should be soft and homogeneous.
Get a hazelnut. Grease each indentation of the hazelnut into which we will place the dough. vegetable oil. Close the mold and heat on gas on both sides.
Pinch off small pieces of dough, roll them into balls (the size of the balls should be approximately the size of a quail egg) and place them in each cavity of the hazelnut (see photo).
Close the mold, pressing it tightly with your hands, and place on medium heat (continuing to squeeze the mold tightly with your hands for the first few seconds). Bake the nuts on gas for 2-3 minutes on each side, until beautifully golden brown. 
Remove the pan from the heat, transfer the nut halves to a plate, and cut off the excess dough. In this way, prepare cookies from all the dough. Allow the nut halves to cool. Then fill each half of the “nut” with boiled condensed milk and connect it together.
Delicious “Nuts” cookies, prepared in a gas pan, served with a cup of aromatic tea.
Bon appetit!
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 turn out 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 spoil appearance 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 nuts with condensed milk with photo will come in handy 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
- Beat the softened butter and sugar with a mixer or use a fork.
- Enter two eggs, slaked soda and vinegar. You can use baking powder instead of baking soda.
- Add sifted flour and knead soft dough.
- 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.
- One nut requires approximately 6 g of dough or ¾ teaspoon.
- 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.
- When you have made the balls, cover them cling film so that they do not become weathered.
- 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.
- 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.
- Remove excess edges from the nuts; they can be used for filling.
- If you bought fresh condensed milk, it should be from natural milk. If there are vegetable fats, it will not become thick during cooking - this is worth taking into account.
- Condensed milk is cooked directly in the jar over low heat for 1.5-2 hours.
- You need to lower the jar into cold water and then put on fire. You can buy ready-made boiled condensed milk or toffee.
- Mix boiled condensed milk with butter, chopped crumbs or walnuts.
- Stuff each nut half with condensed milk.
- Grease the edges of the nut and glue both halves together.
- 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!
A delicacy familiar from childhood - nuts with condensed milk - is prepared very simply and quickly, but only if you have a special metal mold - a nut shell. This is probably why it’s time to visit your grandparents, 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 nut bowl with boiled condensed milk. We will cook on a gas stove, I haven’t tried baking them on an electric one, try it, it will most likely work out too.
Taste Info Cookies
Ingredients
- For the test:
- creamy margarine – 200 grams,
- fresh chicken eggs – 2 pcs.,
- granulated sugar - 1 cup,
- baking soda – 0.5 teaspoon,
- apple cider vinegar – 1 teaspoon,
- wheat flour - about 3 cups.
- For the filling:
- boiled condensed milk – 350 grams,
- butter – 150 grams,
- walnut kernels – 100 grams.
1 – condensed milk is simmered over low heat for 2 hours. The can of milk must be completely covered with water throughout the entire cooking time. By the way, condensed milk should be boiled in advance so that by the time the filling is prepared it has time to cool completely;
2 – before adding walnuts to the filling, you need to fry them in a frying pan, remove the skins and grind them in a blender or finely chop them with a sharp knife;
3 – margarine for preparing the dough and butter for filling must be removed from the refrigerator in advance so that they warm up to room temperature. 
Let's prepare the dough for the nuts in a nut maker on gas. Carefully grind soft margarine with granulated sugar. 
Beat in raw eggs, add 2 tablespoons of flour (from the total amount) and mix. 
Add most of the flour, add soda slaked with vinegar and mix the dough thoroughly with a spoon. 
Sprinkle flour on a wooden surface, turn out the dough and knead it a little more with your hands until it becomes soft and pliable. Wrap the dough ball in film and place in a cool place for 30-40 minutes. 
While the dough is cooling, prepare the cream filling by combining and thoroughly mixing soft butter, boiled condensed milk and chopped walnuts. 
Divide the cooled dough into small lumps and roll out neat balls with a diameter of about 1.5 cm 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 pan on the stove and place the required number of flour balls (9 pieces) in its recesses. Close the hazelnut tightly and set the gas to 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 hazelnut is a heavy thing, be careful when cooking so as not to burn yourself.
Open the nut rack slightly and, if the nuts are already sufficiently roasted, carefully pick them out with a knife and place them on a plate to cool. 
In the cooled nut shells, break off the excess edges of the baked dough, then fill each of them with cream. 
Using light pressure, connect the halves and set aside for a while so that they stick together well. That’s it, the treat is ready – you can eat the nuts right away, but it’s better to let them sit for a couple more hours at room temperature and soak in the cream. 
Calories: Not specified
Cooking time: Not specified
There was so much joy in our house when my mother baked delicious “Nuts” cookies with condensed milk for the holidays! And even now the house always becomes brighter and happier if I bake a wonderful treat for my family. I have been baking nuts with condensed milk for a long time according to an old recipe that I inherited from my mother, and I never change it. The cookies turn out simply delicious and time does not spoil them, but on the contrary, the nuts become more and more desirable every year, because you can’t buy such delicious ones on sale, but homemade baking so rare that my family always thanks me for the “Nuts” cookies with condensed milk. An old recipe is worth ten new! Try also to make a lot of sweet desserts on your table both on weekdays and on holidays.
Required Products:
- 2 pieces chicken eggs;
- 1 glass of granulated sugar;
- ½ teaspoon l. baking soda slaked with vinegar;
- 250 grams of margarine or butter;
- 3-4 glasses of flour;
- 1 can of boiled condensed milk.
Recipe with photos step by step:
I mix sugar with soft, melting margarine (or butter). Sometimes I just leave the margarine on the table overnight, and in the morning I start preparing the nuts. 
I beat two chicken eggs (whites and yolks) into the dough. Eggs can be removed from the refrigerator a couple of hours before cooking. It is advisable for all components for the recipe to be at the same temperature. Then the dough will be manageable. 
I add flour little by little, literally one spoon at a time, and stir the dough. First I add two cups of flour, and then carefully mix in the rest. It definitely takes three glasses, but look at the consistency of the fourth. The dough should not be liquid or too tight. It should be elastic and such that balls can be easily molded from it. 
I add baking soda, quenched with vinegar. Don't be alarmed if the process is active, that's how it should be. 
I knead the dough and roll it into small balls, slightly smaller than walnut. If the dough is prepared correctly, it will not even stick to your hands. 
I put the dough in a special Soviet nut maker and bake the nuts. The mold should already be warmed up by this time. I hold this form over the burner and bake nuts. Baking the nuts takes no longer than 2 minutes on each side. The hazel shape has become scarce these days, but there are still grandmothers who sell them in markets. Be sure to buy this form. 
Remove the brown halves of nuts carefully so as not to burn your hands. I just pry it with the tip of a knife and the nuts fall out into the plate on their own. 
I put all the nuts on a large plate to cool. 
When the nuts have cooled completely, fill them with boiled condensed milk. Condensed milk should only be natural. If you buy an unnatural product, then you simply will not cook such condensed milk. Condensed milk made from vegetable fats does not boil and remains liquid even after 5 hours of cooking. Natural condensed milk is cooked in literally 40 minutes, maximum 1 hour and becomes thick. You can make it according to our recipe if you have the desire and time. 
I glue two halves of nuts with condensed milk to make a nut. 
The nuts with condensed milk should soak and stand for at least 5-6 hours.
If you have enough patience, then wait this time, and then brew fresh tea and invite everyone to the table! My kids eat them within 20 minutes of cooking.