Stuffed nuts
Delicious stuffed walnut recipe – The taste of childhood in every bite
Who doesn't nostalgically remember the taste of stuffed walnuts? These crunchy and aromatic delights transport us back in time, evoking joyful childhood memories and moments spent with loved ones. Preparing these walnuts is not just a culinary activity, but also a true therapy for the soul. Let's discover together how we can make this quick and tasty dessert!
Preparation time: 30 minutes
Baking time: 10 minutes
Total time: 40 minutes
Number of servings: 12 stuffed walnuts
Necessary ingredients:
For the walnut shells:
- 2 eggs
- 1/2 cup oil (about 10 tablespoons)
- 1/2 cup milk (about 10 tablespoons)
- 1 vial of vanilla essence
- 100 g sugar
- 1 packet of ammonium quenched with lemon juice or vinegar
- Flour as needed (about 600 g)
For the filling cream:
- 150 g biscuit crumbs or walnut shells (a combination of biscuits and walnut shells is excellent)
- 1 tablespoon of dark cocoa
- 1 tablespoon of Nesquik
- 3 tablespoons of sugar
- 150 ml cold milk
- 1 tablespoon of rum (optional, but recommended for a more intense flavor)
- 125 g butter
- Powdered sugar for decoration
Preparation steps:
Step 1: Preparing the walnut shells
1. In a bowl, beat the eggs with a pinch of salt and sugar until the sugar completely dissolves and the mixture becomes slightly frothy.
2. Gradually add the oil, tablespoon by tablespoon, stirring constantly. Continue with the milk and quenched ammonium, integrating them well into the mixture.
3. Start gradually adding the flour, mixing with a spatula or by hand until you obtain a medium consistency dough – not too soft, not too hard. It is important that the dough does not stick to your hands.
4. Let the dough rest for 30 minutes, covered with a clean towel, to make it easier to shape.
Step 2: Baking the shells
1. Prepare the walnut press. If you don't have such a press, you can use a muffin tin and shape the dough into walnut shapes.
2. Form small balls from the dough (about the size of a walnut), greasing your hands with a little oil to prevent sticking.
3. Place the balls in the walnut press and bake them over the stove flame until they are lightly browned, about 1 minute on each side.
4. After they have cooled, carefully remove the edges of the shells where necessary to achieve a perfect shape.
Step 3: Preparing the cream
1. In a bowl, mix the biscuit crumbs with cocoa, Nesquik, sugar, rum, and cold milk. Mix well until you obtain a homogeneous composition.
2. In another bowl, whip the butter until it becomes a light and airy foam. Gradually add the biscuit cream, continuing to whip to obtain a fine and creamy filling.
Step 4: Assembling the walnuts
1. Fill each walnut shell with the obtained cream, then join them two by two, pressing gently to stick well.
2. Finally, roll the walnuts in powdered sugar for an elegant appearance and an extra touch of sweetness.
Final tip:
Place the walnuts in an airtight box or bag and let them rest for a day, so that the flavors combine perfectly. We promise they will taste much better the next day!
Interesting variations:
If you want to experiment, you can replace the rum with almond essence or add ground walnuts to the filling cream for a crunchy texture. You can also use different types of biscuits to achieve various flavors.
Frequently asked questions:
1. Can I use other types of oil? Yes, you can also use sunflower oil or coconut oil, depending on your preferences.
2. How can I store the stuffed walnuts? Keep them in a cool, dry place in an airtight box. They will stay fresh for a few weeks.
3. Can I make the walnuts without ammonium? Yes, you can replace ammonium with baking powder, being careful to adjust the quantity.
Serving recommendations:
These stuffed walnuts are perfect for serving on special occasions, but also on ordinary days, alongside a cup of tea or aromatic coffee. They are ideal for bringing smiles to the faces of loved ones and evoking pleasant memories.
Enjoy every moment spent in the kitchen and remember: every recipe is an opportunity to create not only delicious dishes but also unforgettable memories!
Ingredients: Walnut shells: 2 eggs 1/2 cup oil (10 tablespoons) 1/2 cup milk (10 tablespoons) 1 vial of vanilla essence 100 g sugar 1 packet of ammonia extinguished with lemon juice/vinegar flour as needed (about 600 g) Cream: 150 g biscuit crumbs/walnut shells (I used half biscuits and half walnut shells) 1 tablespoon of black cocoa 1 tablespoon of Nesquik 3 tablespoons of sugar 150 ml cold milk 1 tablespoon of rum 125 g butter powdered sugar for decoration
