Dessert stuffed nuts

It took: Beat eggs with sugar, do not insist too much, add oil, essences and finally flour, about 600 g grams. We need a soft, non-sticky dough, if we put too much flour the walnut shells will remain hard.

Let the dough rest for at least 30 minutes. We form small balls of dough depending on the size of the walnut shape.


Put the form on the flame from the stove and when it is well heated, put a ball of dough in each hole and close the lid, bake for 2-3 minutes on each side until the nuts are browned.

Cream: We break the chocolate into pieces and melt it on a steam bath together with the milk, then let it cool.

Mix the butter with the sugar, add the cooled chocolate, the rum and the ground walnuts.

With this cream we fill the walnut shells and glue them two by two, and in the middle we put a cherry without seeds.

At the end we roll them in vanilla powdered sugar.


WALNUTS FILLED. Dough ingredients:

& ndash 200g butter (preferably 80% fat)

& ndash 650g of flour (& icircnce with 600 grams and add & icircn in case & icircn that you think you need the dough should come out soft, but firm enough & icircnc & acirct to be able to work easily with it)

& ndash 4 eggs (3 if very large)

& ndash 3-4 tablespoons of sugar (& icircn depending on how sweet & icircti you want the dough to be, just keep in mind that you can roll the walnuts filled with powdered sugar at the end)

& ndash 1 sachet of baking powder

& ndash the remaining edges after cosmetic & bdquocojilor & rdquo + simple biscuits, c & acirct it is necessary to obtain after combining the two an amount of about 200 grams

& ndash a tablespoon full of good quality cocoa

& ndash milk & ndash about 200 ml or as needed to bring the cream to the desired consistency


We take full advantage of the goodies that autumn offers us and we serve you for dessert with ripe apples filled with nuts. If you think it sounds appetizing, we'll give you the recipe to make at home. .

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Ripe apples stuffed with nuts and honey

Are you looking for a quick, cheap, easy-to-prepare dessert, but delicious and delicious at the same time? This recipe for ripe apples stuffed with nuts and honey will conquer the whole family!

This preparation does not use sugar, but only a little honey (or agave syrup, as you prefer). That's why it's good to choose sweet apples. & Icirc & # 539i recommend & # 259m s & # 259 gu & # 537ti from the core after & # 259 what & icircl scoops & # 537ti & ndash & icircn in case you hit some apples that do not look sweet enough, add & # 259 pu & # 539in & # 259 miere & # 537i & icircn umplutur & # 259.

Here's how to make these always-ripe ones stuffed with walnuts and honey:

ingredients

  • 6 apples
  • 350 gr nuts
  • 2 tablespoons & # 539e & # 539i & # 537oar & # 259
  • 1 tbsp & # 539 & # 259 margarine & # 259
  • 3 tablespoons honey or agave syrup
  • star anise, apple and mint for decoration (op & # 539ional)

Method of preparation

Finely chop the walnuts, then combine them with a score in a bowl.

Cut a thin slice from the bottom of the apples, so that they become flat, so as not to tip over during baking.

Cut a lid on each measure and remove the core with a spoon, but a little from the work. Don't worry, it doesn't have to look perfect!

Separate the seed kernels from the shells, then combine with the walnut mixture to score.

Fill the apples with this mixture, then put a piece of margarine on top.

Bake the apples for 30 minutes at 200 degrees C (or until the apples have softened).

Remove the tray from the oven and carefully transfer the apples to a plate. Sprinkle them with a little honey or agave syrup.

Optional: for a more special look, decorate with star anise, a few apple berries and fresh mint leaves.


Nuts stuffed recipe

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Ingredients Nuts filled with tender and delicious chocolate by Simona Callas

► For walnut shells

  • 100 g soft butter (60% fat)
  • 50 g vanilla powdered sugar
  • 1 or www.simonacallas.com
  • 1/4 teaspoon baking powder
  • 1 teaspoon rom essence
  • 1 teaspoon vanilla essence
  • 220 g flour
  • 25 g cocoa powder

For the filling

  • 150 g white chocolate www.simonacallas.com
  • 150 g cream for whipped cream
  • 2-3 tablespoons coconut (flakes)


Rolls filled with nuts and cinnamon - fluffy, fragrant and easy to prepare!

"Walnut rolls" are a dessert that captivates you with the intense aroma of walnuts and cinnamon and combines perfectly with a glass of warm milk or yogurt. They are very fluffy, exceptionally tasty, good-looking and pleasing to the eye and taste buds. We highly recommend these fragrant rolls, they are so delicious that they disappear from the plate in an instant!

Dough ingredients

-20 g of dry yeast or 42 g of fresh yeast

-2 tablespoons refined oil

Ingredients for the walnut filling

-200 g of chopped walnuts (of any type and raisins, if you want I used only fried walnuts)

-80 g sugar (or to taste)

-a little milk (just to make the filling more liquid)

-1 teaspoon of cinnamon (or to taste)

-1 egg yolk to grease

Method of preparation

1. The dough. Sift the flour into a large bowl. Dissolve the yeast in warm milk, add sugar and vanilla, mix.

2. Add the eggs and beat well with a whisk.

3. Pour the liquid into the flour, sprinkle with salt, add the soft butter and knead a soft and elastic dough. Cover it with a towel and put it in a warm place until it doubles in volume, for about 2 hours (I make the dough in the evening and put it in the fridge overnight).

4. Filling. Melt the butter, add the sugar, chopped walnuts and cinnamon. Stirring, add milk, just enough to get a thick porridge.

5. Roll out the dough into a rectangle, place the walnut filling on top, level evenly and bend one end of the dough in the middle, then the other end.

6. Cut the dough into strips, twist them and place them on a tray lined with baking paper. Grease them with egg yolk and put them in a warm place to stand for 20 minutes.

7. Bake in the preheated oven at 200 degrees for 20-25 minutes.


Childhood dessert: Walnuts stuffed with cocoa cream

Mix the butter and sugar with the sugar, then add the eggs, one by one. Add the flour and baking powder and mix until you get a homogeneous dough, which does not stick to your hands, but which is soft enough to be shaped.

Wrap it in foil and let it cool for 30 minutes. Then form equal balls of it (about 5-6 g each).

Grease the walnut forms with oil and heat them before placing a ball of dough in each one.

Bake the shells for about 2 minutes on the eye of the stove, taking care to turn the shape from side to side after 30 seconds to bake evenly. Remove the shells and leave them to cool.

For the cream, melt the chocolate and leave it to cool.

Mix the butter with the powdered sugar, then add the chocolate, cocoa, ground walnuts and rum essence to taste.

Leave the cream in the fridge for 30 minutes, then fill each walnut shell and glue them two by two.


Stuffed nuts - The classic, traditional recipe, like at grandma's house

In memory of the childhood years, when no holiday meal was complete without cake, stuffed nuts, "honeycombs" glued with sherbet and snow-white cake, we suggest you to flavor your kitchen and pamper your senses with the recipe of stuffed nuts.

You can find the shape of nuts either in grandma's kitchen or in the markets or you can even order it online from certain sites.

Ingredients for the dough: 200g of butter (preferably 80% fat), 650g of flour (start with 600 grams and add more if you think you need the dough should come out soft, but firm enough so you can work easily with it), 4 eggs (3 if they are very large), 3-4 tablespoons of sugar (depending on how sweet you want the dough to be, just keep in mind that you can roll the walnuts filled with powdered sugar at the end), 1 sachet of baking powder

Cream ingredients: the remaining edges after cosmeticizing the "shells" + simple biscuits, as needed to obtain after combining the two an amount of about 200 grams, 150 g of powdered sugar, 100 g of butter, 200 g of chopped walnuts, an essence of rum, a tablespoon full of good quality cocoa, milk - about 200 ml or as needed to bring the cream to the desired consistency.

To prepare the dough, beat the butter with the sugar until you get a fine paste. Add the eggs one by one.

Gradually incorporate the flour in which you added the baking powder sachet. Knead the dough lightly, just enough to bring it together in a ball. Form balls of about 5-7 grams of dough - it is enough for most types of shapes.

Just make a few, but try them on the shape and then adjust the size to fit.

Grease the inside with oil or melted butter, put the dough balls in it, put the form on the stove, press it well and leave it on the fire for a few minutes on both sides. After the first "round" you will know exactly what the ideal baking time is.

When ready, the "shells" will easily come off the form.

If necessary, you can easily help them with the tip of a knife or a fork. Most of the time the dough shells will not come out perfect, so adjust their edges with a knife and keep the pieces for the cream.

To prepare the cream just mix the ingredients mentioned above well and add as much milk as needed to bring it to the desired consistency.

Fill the shells with cream and glue them lightly. Wipe off excess from the edges with a kitchen towel.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Mix the eggs with the sugar until melted, then add the melted butter and the oil and mix well. The baking powder is mixed with 750 g of flour and gradually incorporated. We need to get a smooth dough, good to shape.
From the dough we form small balls that we put separately and bake them on the flame until they brown.

Cream:
The milk is mixed with the sugar and put on the fire to heat. Mix the flour with the starch, then pour 1 tbsp of warm milk and mix. Pour the rest of the milk and put it on the fire, stirring constantly until it thickens. Leave to cool. Mix the butter with the vanilla until it becomes frothy, then gradually add the cream, lemon juice and grated peel.

Put the cream on one half of the walnut and stick it with the other half, then roll it in powdered sugar! Leave it at room temperature until the next day (or more) to soften, after which you can serve the stuffed walnuts.
Other recommended cake recipes:


Mix the eggs with the sugar until melted, then add the melted butter and the oil and mix well. The baking powder is mixed with 750 g of flour and gradually incorporated. We need to get a smooth dough, good to shape.
From the dough we form small balls that we put separately and bake them on the flame until they brown.

Cream:
The milk is mixed with the sugar and put on the fire to heat. Mix the flour with the starch, then pour 1 tablespoon of warm milk and mix. Pour the rest of the milk and put it on the fire, stirring constantly until it thickens. Leave to cool. Mix the butter with the vanilla until it becomes frothy, then gradually add the cream, lemon juice and grated peel.

Put the cream on one half of the walnut and stick it with the other half, then roll it in powdered sugar! Leave it at room temperature until the next day (or more) to soften, after which you can serve the stuffed walnuts.
Other recommended cake recipes:


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