Name: Nuts with condensed milk
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 12
Cuisine: Russian
Ingredients: Wheat flour - 600 g; Cream margarine - 200 g; Sour cream 33% - 200 g; Boiled condensed milk - 200 g; dough baking powder - 1 tbsp.; vanilla sugar - to taste; Egg - 3 pcs.; nuts - 200 g; Sugar - 3 tbsp.

Russian

Dive into a world of nostalgia with this classic recipe for "oreshki" (nut-shaped cookies) with condensed milk! These crispy cookies, filled with a delicate mixture of boiled condensed milk and nuts, will be the perfect accompaniment to your tea time and transport you back to a carefree childhood. Prepare this simple, yet incredibly delicious treat that will delight every family member.

Melt the margarine or butter in a deep bowl, then let it cool slightly. Add the sour cream, egg, sugar, and vanilla sugar. Mix all ingredients thoroughly until smooth.

Gradually incorporate the flour, mixed with the baking powder, kneading a pliable dough. It should be soft and not stick to your hands, like a cloud.

Wrap the prepared dough in plastic wrap and refrigerate for 30-60 minutes to chill thoroughly. Once cooled, divide the dough into small pieces, roughly the size of a walnut.

Form each piece of dough into a round patty and carefully place them into special molds for nut-shaped cookies. If you don't have such a mold, you can use regular cookie cutters, preparing them beforehand.

Preheat the nut mold. Fill each cavity with dough, leaving a little room for expansion. Bake for approximately 10-15 minutes until golden brown. Carefully remove the finished nuts from the molds and allow them to cool.

If desired, you can lightly whip the condensed milk or add chopped nuts to it for a richer flavor. Fill the cooled nut halves with condensed milk, using a pastry bag or a spoon.

Before serving, if desired, roll the finished nuts in powdered sugar. Store this delicious treat in an airtight container to keep it fresh and crispy for longer.

Nuts with condensed milk

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English

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Nuts with condensed milk

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For dough:

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For filling:

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