Stuffed nuts

When I make stuffed walnuts at home, I like to work without rush. Every time, the dough comes together easily, there’s no need to insist too much, and the cream has a fresh lemon flavor. After assembling them, I leave them in a covered bowl, and the next day they are tender. I adapted this recipe from a cooking group, but the basic principles remain the same – clear quantities, simple steps, nothing complicated.

Quick info

Total time: about 2 hours (plus cooling and resting time)
Preparation time: 60 minutes
Baking time per batch: 2-3 minutes per side, depending on speed
Servings: over 40 stuffed walnuts (depends on the size of the molds)
Difficulty: medium
Recipe for special occasions or holiday platters

Ingredients

For the walnuts:
4 eggs
200 g sugar
100 g butter
1 pinch of baking powder
600–650 g flour (add gradually to achieve a moldable dough, not crumbly)
oil for greasing the mold

For the cream:
400 ml milk
150 g sugar
3 tablespoons flour
3 tablespoons cornstarch
150 g butter
1/2 vial lemon essence
juice from half a lemon
grated lemon zest

Preparation method

1. Dough for walnuts

1.1. Break the eggs into a large bowl. Add the sugar and mix with a whisk until the sugar almost dissolves. I don’t insist with the mixer, but I don’t leave visible granules.
1.2. Melt the butter and let it cool for a few minutes. Pour it over the eggs and mix until everything is homogeneous.
1.3. Mix the baking powder with the flour. Start adding the flour gradually, mixing with a spoon. Once the mixture thickens, knead gently by hand, just enough to form a smooth ball of dough. When it no longer sticks, I stop adding flour – I usually use about 600–650 g.
1.4. The dough is slightly elastic and can be shaped without sticking to hands. I don’t let it rest; I use it immediately.

2. Baking the shells

2.1. Grease each cavity of the walnut mold with oil, using a brush or a napkin.
2.2. Place the mold on the heat to warm up well (I use a stove, medium flame).
2.3. From the dough, form small balls about the size of a large hazelnut. Place them in each cavity.
2.4. Close the mold and put it on the heat. I leave them for about 2-3 minutes on each side, turning the mold to bake evenly.
2.5. Remove the shells one by one into a large bowl. Repeat until all the dough is used.

3. Lemon cream

3.1. In a saucepan, mix the milk with the sugar and lemon essence. Place over low heat, stirring gently until just before boiling.
3.2. Separately, mix the flour with the cornstarch.
3.3. Take a ladle of warm milk and gradually add it over the flour and cornstarch mixture, constantly stirring to avoid lumps.
3.4. Once homogeneous, pour the cornstarch mixture over the remaining milk on the heat. Stir continuously until it thickens like a firm pudding. This takes about 5-7 minutes.
3.5. Remove from heat and let it cool until the cream is just slightly warm. Add the butter cut into pieces, then mix or whisk. Add the lemon juice and grated zest. Mix well and refrigerate the cream for 30 minutes.

4. Filling and assembling

4.1. Fill each half shell with a little cream, without pressing too hard.
4.2. Carefully stick two halves together, so that the cream does not ooze out the sides.
4.3. Place them one by one in a large bowl. Once finished, sprinkle powdered sugar on top.

5. Rest

5.1. Cover the bowl and let the walnuts sit at room temperature or in the fridge overnight. The shells will soften from the cream, and the taste will improve significantly.

Why I make this recipe often

Stuffed walnuts keep well and are suitable for festive platters or for guests. I like that I can make them a day in advance, and they soften on their own by the next day. They do not dry out quickly, and I can vary the cream if I feel like something different.

Tips and variations

Tips

It’s best not to leave the shells on the heat too long – if they dry out, they will be hard to eat.
If you find that the dough sticks to your hands, add a little more flour, but don’t overdo it.
The cream should be cool enough when mixing in the butter, so it doesn’t curdle.

Substitutions

You can use only lemon essence if you don’t have fresh lemon.
Butter cannot be replaced with margarine without changing the taste and texture.

Variations

You can add vanilla to the cream for a different flavor.
A few toasted and chopped walnuts added to the lemon cream bring an interesting texture.

Serving ideas

Place them on platters with other homemade pastries for holidays or name days.
They also go well with coffee as a sweet snack.

Frequently asked questions

1. What do I do if I don’t have a special walnut mold?
Without a mold, you cannot make these walnuts. You need that stovetop mold to give them the specific shape.

2. The cream is too soft. What can I do?
If the cream is too soft at the end, let it cool longer. If it still doesn’t firm up, next time add a little more cornstarch or flour.

3. Can I put the cream in hot shells?
It’s better to let the shells cool completely; otherwise, the cream will melt and run.

4. How far in advance can I assemble the walnuts?
It’s best to do this a day before serving, so they soften. They can also be kept in the fridge for 2-3 days.

5. How do I know when the shells are ready in the mold?
After 2-3 minutes, check one – it should be lightly browned around the edges and not raw inside.

Nutritional values

Approximately, one stuffed walnut has between 70-90 kcal (depends on size and how much cream you use). For 100 g: about 370-400 kcal, 6-8 g protein, 16-18 g fat, 50-60 g carbohydrates. These are indicative values, as the weight of a walnut varies and depends on how thick the shells are or how much cream you use.

Storage and reheating

Stuffed walnuts store well in a covered bowl, at room temperature or in the fridge, for up to 4-5 days. The longer they sit, the softer they become. They are not reheated – they are a cold dessert. They transport easily and do not crumble on the way.

 Ingredients: For the nuts: 4 eggs, 100 g butter, 1 teaspoon baking powder, 200 g sugar, flour as needed (600-650 g). For the cream: 400 ml milk, 150 g sugar, 3 tablespoons flour, 3 tablespoons starch, 150 g butter, 1/2 lemon essence, juice from half a lemon, lemon zest.

 Tags:  nuts stuffed nuts