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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 servings
Calories 593 kcal

Ingredients
 

  • 1 cup butter (divided, for dough and greasing the mold)
  • 1/2 tsp baking soda
  • 1/2 tsp apple vinegar 6%
  • 2 eggs
  • 5¼ cups flour
  • 1 can sweetened condensed milk (for boiling / already boiled)
  • 2/3 cup sugar

Instructions
 

  • Melt 3/4 cup of butter in a saucepan over moderate heat, without letting it boil.
  • Pour the oil into a deep container, allow it to cool slightly, then add the sugar. Stir well.
  • Add baking soda dissolved in apple cider vinegar.
  • Using a mixer, beat 2 eggs in a separate bowl until stiff peaks form.
  • Add the beaten eggs to the prepared dough and mix.
  • Add flour in small portions, kneading the resulting dough well each time to prevent lumps from forming. The result should be a fairly firm mass that can be formed into a ball.
  • Prepare "semi-finished products" for " walnuts." Pinch off pieces of dough the size of a small walnut, roll them a little in your hands, and shape them into balls.
  • Grease each cavity in the walnut mold with butter and place the prepared dough ball inside. Press down with the other half of the tray and bake on the stove for about 5 minutes.
  • Cut the baked halves of the future nuts by cutting off the protruding edges of the dough.
  • Prepare the cream filling. To do this, combine the boiled condensed milk with 3.5 tbsp of butter and mix well with a mixer. The cream is ready.
  • Fill all the halves with cream and connect them in pairs. Serve quickly and delight your loved ones with wonderful pastries!
  • If desired, the filling can be varied – add real nuts, raisins, coconut flakes, or crumbs from baked cake halves to the condensed milk.

Notes

  1. Let the melted butter cool slightly before adding sugar, so the mixture does not split and the dough stays smooth.
  2. Do not add all the flour at once; stop when the dough is firm enough to roll into balls but still soft, or the shells will turn too dry.
  3. Grease the walnut mold lightly each time; too much butter will cause the shells to fry and burn on the edges.
  4. Bake the shells until golden, not dark brown – overbaked shells become hard and crumble when you try to fill them.
  5. Fill and assemble the cookies only after the shells have cooled completely, so the cream stays thick and does not melt.

Nutrition

Serving: 1serving | Calories: 593kcal | Carbohydrates: 85g | Protein: 11g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 265mg | Potassium: 235mg | Fiber: 2g | Sugar: 35g | Vitamin A: 721IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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