“Nutlets from the USSR” from shortcake dough from Elena Bohn

Preparation time
20 mins
Cooking time
130 mins
Difficulty
easy
Serves
50 people
Desert
“Nutlets from the USSR” from shortcake dough from Elena Bohn

Slightly dense, but friable “shell” from shortcake dough, filled with gentle caramel buttercream on the basis of boiled condensed milk with walnut nutlets… To this recipe, it is already a lot of years. Having made only some changes to the original recipe, I continue to do it still.

From the specified amount of ingredients at me about 50-60 “nutlets” usually turn out. P.S. 1. The recipe, certainly, very labor-consuming and expensive on time (on preparation and assembly can leave hours 2,5-3 and if you do boil condensed milk independently, then time needs even more). But the result is worth it. 2. Special aluminum molds in the form of halves of a shell of nutshell are necessary for pastries (I have 3,5 × 4 cm and 1,8 cm in depth and there about 40. Therefore it is necessary to reuse part of molds after baking of the first portion, previously having completely cooled (it is optional to wash them at the same time), the benefit they cool down quickly). 3. For stuffing of “nutshell,” I advise doing boiled condensed milk independently on the basis of sweetened whole condensed milk of 8,5% of the fat content (it is necessary to cook it 2 hours after boiling). It is necessary to make it on the eve of preparation of “nutshell” and to leave a can at the room temperature before the use.

I know that many love the “nutlets” filled only with boiled condensed milk. A dough according to this recipe is combined also with it. On the specified number of dough, everyone can be necessary near 2kh cans of boiled condensed milk weighing 380 grams. You can add to it the crushed walnuts (quantity and as to prepare them – see the main recipe of cream).

“Nutlets from the USSR” from shortcake dough from Elena Bohn

Ingredients

    For cream:
  • boiled condensed milk - 350 g.
  • the peeled kernels of walnuts - 40 g
  • butter from natural cream - 100 g
  • For shortcake dough:
  • yolks - 3 pieces from average eggs with a gross weight about 195 g.
  • sugar - 110 g.
  • butter from natural cream - 200 g.
  • sour cream of 18-20% of fat content - 30 g.
  • wheat flour of the premium - 390 g.
  • salt - 1/3 h a spoon
  • baking soda - 1/3 h a spoon
  • lemon juice - 1 h a spoon

Instructions

  1. In advance (in 2-3 hours prior to preparation) take out butter for dough and cream from the refrigerator that it became very soft, creamy, or just before preparation soften it in the microwave oven.
  2. Prepare two big aluminum baking sheets (the size 21*32 of cm, 5 cm high) (at me 1 such and the 2nd small the size 17,5*27,5 of cm, 4 cm high everyone) or any other the similar area, available at you, and baking dishes "Nutlets".
  3. Prepare cream. For this purpose warm up walnuts on a frying pan in an oven of minutes 5-8 or naked flame (in this case constantly mixing) minutes 3-5. Then cool nuts, accurately grind hands whenever possible to clean from them an excess peel, and crush in the blender in a small or average crumb.
  4. In a big pure bowl (volume about the 3rd liters) shake up to splendor the mixer the softened butter within 2-3 minutes. Then on 1 tablespoon with a small hill (approximately till 40-50 g.) begin to add boiled condensed milk, every time quickly, but accurately implicating it in butter at a great speed of the mixer before the formation of homogeneous mass. Don't drag out process. Cream, as a result, has to turn out dense, with the relief pattern on a surface with firmness holding a form.
  5. Add nuts to cream, accurately mix a spoon, then close the container with cream food wrap and put into the refrigerator to the use.
  6. Start preparation of the dough. For this purpose fill the necessary amount of wheat flour and sugar in 2 separate capacities. Add salt to sugar.
  7. Separate the yolks from the whites, at the same time spreading yolks in a big bowl for a dough batch. Whites in the recipe won't be necessary.
  8. Shake up yolks with sugar and salt the mixer before the formation of magnificent whitish foam, then lay out to them the softened butter, mix and add sour cream. Again mix everything to uniformity and replace nimbuses on the mixer with nozzles for a dough batch.
  9. Mix in 150 g. wheat flour, sifting it through a sieve and slowly implicating the mixer, then add the soda extinguished by a small amount of lemon juice and right there once again mix everything.
  10. Pour in the dough (also through a sieve) 150 more grams of flour, implicate the mixer, and then enter the flour rest, already implicating it hands to uniformity. As a result, the dough has to turn out friable, crumbling and it is good to lag behind hands.
  11. Lay out the third part of the dough for a table, press down hands forming a thick rectangle, and then roll with a rolling pin (periodically straightening it at the same time with hands) in layer 4-5 mm thick. Cut out from it by means of molds ovals, place each oval in the corresponding form and, well pressing down, press down in it fingers (so that dough got into all grooves of a mold, and ready cookies on a surface had a relief drawing). Do it accurately that thickness future "shells" was approximately identical everywhere, but don't drag out the process of molding, otherwise, from dough oil will begin to be emitted. Ready molds with dough arrange on a baking sheet dough up, and collect the pieces which remained on a table from a third of dough in a small group, again press down hands into a rectangle, roll with a rolling pin (as it is described above) and place in the remained free molds (at their existence). If all forms are occupied or more forms on a baking sheet don't get, leave the dough on a table or put in a bowl to two-thirds of dough postponed earlier.
  12. Clean preparations of cookies on a baking sheet in the freezer for about 10 minutes (anything without covering). At this time include an oven and heat it to 370 °F or according to recommendations for baking of shortcake dough about the instruction to your oven. Then take out from the freezer a baking sheet with preparations and at once put it in the warmed oven. Bake at 370 °F about 20 minutes till easy golden color shell. In about 10-15 minutes after the beginning of baking, you can turn a baking sheet in an oven another party that preparations of cookies baked evenly. And at this time make the next portion of preparations as it is described above. If you noticed that from the remains of dough oil was emitted, before molding of the next portions of cookies implicate it back.
  13. Take out a baking sheet with ready cookies from an oven, and on its place establish the second with new preparations (don't forget to cool it them in the freezer) and bake as it is specified earlier.
  14. To the baked halves of a shell let's cool down at the room temperature of minutes 10-15 directly in molds. Then accurately take them, having knocked with the edge of each mold about a table or having accurately hooked a shell a knife. Lay out halves shell on a flat plate or another plain surface the convex party up.
  15. When all halves of nuts are baked and they completely will cool down, fill them with the cream prepared earlier by means of a teaspoon (on each "shell" about ? h a spoon of cream leave). In pairs connect the "shells" filled with cream in the whole nuts, having slightly squeezed everyone that it well connected (do it accurately that cookies didn't burst). At each nutshell clean the acting cream remains a spoon, and then put it in pure capacity. When all nutshell is ready, close capacity with them food wrap and put into the refrigerator before full cooling (it is desirable, not less than 12 hours) that cream finally stiffened, and "nutlets" strongly connected.
  16. Serve ready "nutlets", having laid out necessary quantity on a serving plate just before giving (that they didn't thaw), and you store the remains in the refrigerator at a temperature of +40-43 °F under food wrap no more than 2-3 days.
http://legenrecipes.com/recipe/nutlets-ussr-shortcake-dough-elena-bohn/

Step by step recipe Nutlets from the USSR

Step 1

In advance (in 2-3 hours prior to preparation) take out butter for dough and cream from the refrigerator that it became very soft, creamy, or just before preparation soften it in the microwave oven.

Step 2

Prepare two big aluminum baking sheets (the size 21?32 of cm, 5 cm high) (at me 1 such and the 2nd small the size 17,5*27,5 of cm, 4 cm high everyone) or any other the similar area, available at you, and baking dishes “Nutlets”.

Step 3

Prepare cream. For this purpose warm up walnuts on a frying pan in an oven of minutes 5-8 or naked flame (in this case constantly mixing) minutes 3-5. Then cool nuts, accurately grind hands whenever possible to clean from them an excess peel, and crush in the blender in a small or average crumb.

Step 4

Nutlets from the USSR

In a big pure bowl (volume about the 3rd liters) shake up to splendor the mixer the softened butter within 2-3 minutes. Then on 1 tablespoon with a small hill (approximately till 40-50 g.) begin to add boiled condensed milk, every time quickly, but accurately implicating it in butter at a great speed of the mixer before the formation of homogeneous mass. Don’t drag out process. Cream, as a result, has to turn out dense, with the relief pattern on a surface with firmness holding a form.

Step 5

Nutlets from the USSR

Add nuts to cream, accurately mix a spoon, then close the container with cream food wrap and put into the refrigerator to the use.

Step 6

Nutlets from the USSR

Start preparation of the dough. For this purpose fill the necessary amount of wheat flour and sugar in 2 separate capacities. Add salt to sugar.

Step 7

Nutlets from the USSR

Separate the yolks from the whites, at the same time spreading yolks in a big bowl for a dough batch. Whites in the recipe won’t be necessary.

Step 8

Nutlets from the USSR

Shake up yolks with sugar and salt the mixer before the formation of magnificent whitish foam, then lay out to them the softened butter, mix and add sour cream. Again mix everything to uniformity and replace nimbuses on the mixer with nozzles for a dough batch.

Step 9

Nutlets from the USSR

Mix in 150 g. wheat flour, sifting it through a sieve and slowly implicating the mixer, then add the soda extinguished by a small amount of lemon juice and right there once again mix everything.

Step 10

Nutlets from the USSR

Pour in the dough (also through a sieve) 150 more grams of flour, implicate the mixer, and then enter the flour rest, already implicating it hands to uniformity. As a result, the dough has to turn out friable, crumbling and it is good to lag behind hands.

Step 11

Nutlets from the USSR

Lay out the third part of the dough for a table, press down hands forming a thick rectangle, and then roll with a rolling pin (periodically straightening it at the same time with hands) in layer 4-5 mm thick. Cut out from it by means of molds ovals, place each oval in the corresponding form and, well pressing down, press down in it fingers (so that dough got into all grooves of a mold, and ready cookies on a surface had a relief drawing). Do it accurately that thickness future “shells” was approximately identical everywhere, but don’t drag out the process of molding, otherwise, from dough oil will begin to be emitted. Ready molds with dough arrange on a baking sheet dough up, and collect the pieces which remained on a table from a third of dough in a small group, again press down hands into a rectangle, roll with a rolling pin (as it is described above) and place in the remained free molds (at their existence). If all forms are occupied or more forms on a baking sheet don’t get, leave the dough on a table or put in a bowl to two-thirds of dough postponed earlier.

Step 12

Nutlets from the USSR

Clean preparations of cookies on a baking sheet in the freezer for about 10 minutes (anything without covering). At this time include an oven and heat it to 370 °F or according to recommendations for baking of shortcake dough about the instruction to your oven. Then take out from the freezer a baking sheet with preparations and at once put it in the warmed oven. Bake at 370 °F about 20 minutes till easy golden color shell. In about 10-15 minutes after the beginning of baking, you can turn a baking sheet in an oven another party that preparations of cookies baked evenly. And at this time make the next portion of preparations as it is described above. If you noticed that from the remains of dough oil was emitted, before molding of the next portions of cookies implicate it back.

Step 13

Nutlets from the USSR

Take out a baking sheet with ready cookies from an oven, and on its place establish the second with new preparations (don’t forget to cool it them in the freezer) and bake as it is specified earlier.

Step 14

Nutlets from the USSR

To the baked halves of a shell let’s cool down at the room temperature of minutes 10-15 directly in molds. Then accurately take them, having knocked with the edge of each mold about a table or having accurately hooked a shell a knife. Lay out halves shell on a flat plate or another plain surface the conve
x party up.

Step 15

Nutlets from the USSR

When all halves of nuts are baked and they completely will cool down, fill them with the cream prepared earlier by means of a teaspoon (on each “shell” about ? h a spoon of cream leave). In pairs connect the “shells” filled with cream in the whole nuts, having slightly squeezed everyone that it well connected (do it accurately that cookies didn’t burst). At each nutshell clean the acting cream remains a spoon, and then put it in pure capacity. When all nutshell is ready, close capacity with them food wrap and put into the refrigerator before full cooling (it is desirable, not less than 12 hours) that cream finally stiffened, and “nutlets” strongly connected.

Step 16

Nutlets from the USSR

Serve ready “nutlets”, having laid out necessary quantity on a serving plate just before giving (that they didn’t thaw), and you store the remains in the refrigerator at a temperature of +40-43 °F under food wrap no more than 2-3 days.

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