Stuffed nuts dessert

Stuffed nuts with delicious cream - A recipe that combines tradition with flavor

In every family, there are recipes that are passed down from generation to generation, and stuffed nuts are certainly one of those delicious memories. This nut-shaped pastry melts in your mouth and brings a touch of nostalgia to any meal. Whether you grew up with them or are discovering them now, this recipe will help you recreate that unmistakable taste.

Preparation time: 30 minutes
Baking time: 20-30 minutes
Total: 60 minutes
Number of servings: 25-30 nuts

Ingredients

For the dough:
- 300 g lard
- 5 tablespoons vinegar
- 3 large eggs
- 6 tablespoons sugar
- 4 tablespoons oil
- 900-950 g flour (preferably from the country, for better texture)
- 2 teaspoons vanilla essence
- Grated zest of one lemon
- 1 sachet of ammonia (7 g)
- 3 tablespoons lemon juice

For the filling:
- 600 ml milk
- 4.5 tablespoons flour
- 6 tablespoons sugar
- 2 tablespoons cocoa
- 2 teaspoons rum essence
- 100 g butter (at room temperature)
- 200 g ground walnuts
- Powdered sugar, for decoration

Preparing the Stuffed Nuts

1. Preparing the Dough
Start by preparing the dough. In a large bowl, mix the eggs with the sugar until fluffy. Add the lard and oil, mixing well. This mixture will give the nuts that tender texture everyone loves.

Once everything is well combined, add the vinegar, ammonia quenched with lemon juice, vanilla essence, and grated lemon zest. All these ingredients not only add flavor but also contribute to the perfect consistency of the dough.

Now, start incorporating the flour gradually, mixing with a spatula or your hands. The dough should become non-sticky and easy to shape. Don't be alarmed if it seems drier; the lard will help achieve the desired texture. Knead it well until it becomes homogeneous.

2. Shaping the Nuts
Divide the dough into small pieces and form balls the size of a ping-pong ball. This is the moment when you can use your childhood memories, recalling how your aunt used to do it.

Grease the nut mold with oil and place it on the stove, allowing it to heat well on both sides. Then, put the dough balls in the mold, pressing them slightly. Let them bake for 30 seconds to 1 minute on low heat until they become golden brown. Be careful not to leave them too long to avoid burning. Continue this process until you finish all the dough.

3. Preparing the Filling
For the filling, bring 400 ml of milk to a boil in a saucepan. In another bowl, mix the remaining 200 ml of milk with sugar and flour, ensuring there are no lumps. When the milk starts to boil, add the milk and flour mixture. Cook on low heat, stirring continuously until the cream thickens like pudding.

Once the cream has thickened, remove it from the heat and add the cocoa. Mix well, then let it cool. Once the cream has cooled, incorporate the soft butter and rum essence. The last step is to add the ground walnuts, which will give a rich taste and pleasant texture. If desired, you can also add the cleaned edges of the walnuts for extra flavor.

4. Assembling the Nuts
Fill each half of the nut with the obtained cream, joining two halves together. Finally, roll the nuts in powdered sugar for an elegant and delicious appearance.

Serving Suggestions
These stuffed nuts are perfect as a dessert for a festive meal or simply to enjoy a sweet moment with loved ones. You can serve them alongside a fragrant coffee or herbal tea, which will balance the sweetness.

Nutritional Benefits
These stuffed nuts are not only delicious but also full of nutrients. Walnuts are an excellent source of omega-3 fatty acids, proteins, and antioxidants. Additionally, the dough with lard brings a unique texture and rich taste, while the milk cream enriched with cocoa provides a dose of calcium and antioxidants.

Possible Variations
If you want to experiment, you can use different types of fillings. You can add melted chocolate instead of cocoa or use ground almonds instead of walnuts. Even the essences can be varied, and a splash of orange essence can bring a fresh and surprising taste.

Frequently Asked Questions
1. Can I use margarine instead of lard?
- Yes, but the final texture and taste will be different. Lard provides a specific flakiness, while margarine will make the dough denser.

2. How can I store the stuffed nuts?
- They can be stored in an airtight container at room temperature for up to a week.

3. Can I freeze the stuffed nuts?
- Yes, you can freeze the unstuffed nuts. Make sure they are completely cooled before freezing.

If you have memories related to stuffed nuts, feel free to share them! Cooking is not just about ingredients, but also about stories and beautiful moments spent with loved ones. Now that you have this delicious recipe, it's time to get to work and enjoy a portion of delicious nostalgia! Enjoy!

 Ingredients: Dough: 300 g lard, 5 tablespoons vinegar, 3 eggs, 6 tablespoons sugar, 4 tablespoons oil, 900-950 g flour (I used local flour), 2 teaspoons vanilla essence, grated lemon zest, 1 packet of ammonia (7 g), 3 tablespoons lemon juice. Filling: 600 ml milk, 4.5 tablespoons flour, 6 tablespoons sugar, 2 tablespoons cocoa, 2 teaspoons rum essence, 100 g butter, 200 g ground walnuts, powdered sugar.

 Tags:  cookies stuffed nuts nut stuffed nuts dessert nut shape nuts filled with cream chocolate cream