Soviet oreshki with condensed milk
Description
Delicious pastries for the whole family. Making such an appetizing dessert takes a lot of patience, but it pays off. Make the nut-shaped pastries together with your family and kids—you’ll welcome the extra hands. You can fold chopped nuts, cookie crumbs, sesame, sunflower seeds, chia, and finely chopped dried berries and fruit into the filling. Use good-quality butter, 82% fat. In the dough, butter may be substituted with margarine, but not with spread. The pastries are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients listed. To make nut- or mushroom-shaped cookies you will need approximately one 200 g package of butter.
- 2
Step 2
Crack a chicken egg into a deep bowl and add granulated sugar, vanilla sugar, and salt. Beat with a fork or whisk for about 2–3 minutes. You don’t need to whip it into a fluffy foam—thorough mixing is enough.
- 3
Step 3
Melt the butter without letting it boil, and pour it into a bowl. Add baking soda slaked with vinegar, or 1/2 tsp baking powder.
- 4
Step 4
Whisk with a whisk for another 1–2 minutes. You can also do this in a stand mixer bowl or a food processor bowl.
- 5
Step 5
Add the wheat flour in batches, folding it into the liquid mixture. If you like, sift the wheat flour first.
- 6
Step 6
Knead a firm shortbread dough and shape it into a ball. Put it in a bag or cling film and chill in the refrigerator for 20 minutes.
- 7
Step 7
Then take it out and divide it into small pieces; roll each piece into a small ball. The balls should be slightly smaller than the holes in your nut-shell mold (oreshnitsa).
- 8
Step 8
Turn on the stove and maintain medium heat. Place the balls of dough in a nut waffle maker or mushroom cookie molds.
- 9
Step 9
Close the mold and place it over the stove so it heats through completely—but without the handle. Bake the nut- or mushroom-shaped cookies on one side for 2–3 minutes, then flip the mold to the other side. Bake for about 2 minutes. Watch the cookies—they should turn golden brown. Then transfer them to a plate and fill the nut mold again with balls of dough.
- 10
Step 10
If you like, you can add a little food coloring of any color to the remaining dough—the nut-shaped cookies will be more colorful.
- 11
Step 11
When the halves have cooled, trim off any remaining dough from them with scissors.
- 12
Step 12
Finely grind the walnut kernels in a blender or in a food-processor bowl. If you like, you can add trimmed dough scraps to the same bowl.
- 13
Step 13
In a piala or ramekin, combine ground nuts, boiled condensed milk (dulce de leche), and soft butter. Mix the filling thoroughly with a fork. You do not need to melt the butter—just take it out of the refrigerator ahead of time.
- 14
Step 14
Fill the nut-shell halves with the prepared filling right up to the edges, but not heaping, so they can close. Press the halves together.
- 15
Step 15
Serve the dessert at the table right after making it. If you like, you can dust the cookies with confectioners’ sugar or dip them in chocolate—go with whatever you prefer. Enjoy your meal!