From all the recipes I’ve tried over this long winter break that we officially have in Russia (the cold has made me stay at home most of the time) I’ve picked this Soviet recipe as the first post in the newly arrived 2016, another childhood sweet treat like Zemelakh cookies. Back in 2013 I made a post featuring a selection of Soviet kitchen utensils that are mostly out of circulation now. Among these were the aluminum molds to make walnut-like cookies filled with condensed milk. They look like this:
My friend came along with her batch of walnut molds and two cans of sweetened condensed milk. Though three years older than our set of molds, her recipe is exactly the same (in the best Soviet traditions) and it comes on a gloriously Soviet-design packaging. If you take a look at the back of this recipe made by a Voronezh industrial machine plant (!), you will find out that it was printed on a recycled leftover packaging from a canning plant in Orel! 🙂
To make the walnut-like cookies even taste like walnuts, you can fill them according to the recipe (3 egg whites beaten with a cup of sugar until thick and then mixed with 1.5 cups of ground walnuts). Our choice that evening was caramelised sweetened condensed milk. And yes, you will need an entire evening to make all the cookies from the required 3 cups of flour with the limited amount of molds! 🙂
1 year ago – Winter Fairy Tale and Semolina Bread
2 years ago – Chocolate, Cocoa, Coffee and Cakes
3 years ago – Join the Soviet New Year Table
4 years ago – Sourdough Breads
Nutshells Filled with Caramelised Sweetened Condensed Milk or Орешки со сгущенкой (Oreshki so sgushchenkoj) translated and adapted from a 1982 packaging of the nut molds will make a mountain of small nut-like cookies willed with the sweety-sweet condensed milk (teeth, beware!). If you don’t have the molds, try using madelaine cookie molds instead.
for the dough:
- 3 cups flour
- 200 g margarine – we used about 150 g butter
- 1/2 cup sugar – you really don’t need even that much as the filling is super sweet
- 3 egg yolks – save the whites for some souffle, I made banana souffle
- 1/4 tsp baking soda
- 1/4 tsp salt – we added just a pinch + some vanilla extract
for the filling:
- about 3 cans of caramelised condensed milk or any other thick substance you prefer
- or the original suggestion: 3 egg whites beaten with a cup of sugar until thick and mixed with 1.5 cups of ground walnuts
We reversed the original procedure a bit, first beating the egg yolks with sugar until pale, then adding the softened butter and a pinch of salt and vanilla. Then we mixed in a third of the flour, then added a tiny bit of vinegar to the soda and poured the bubbly soda into the mixture. The 3 cups of flour were quite a lot for the decreased amount of butter that we used, so the dough ended up quite hard and not very easy to roll out. But if you dare using the whole 200 g of butter you will probably avoid this dryness.
Leave the dough covered in the fridge (original suggestion – somewhere cold) for 15-20 minutes and then roll it out into a thin sheet (we did it in portions). Cut the dough with the same molds and press the dough into the molds (we didn’t grease them as the butter in the dough will mdo the job). Here you will understand if you rolled the dough too thick or too thin – you should be able to cover the entire mold from the inside with the dough. The recipe suggests cutting the overhanging dough with ‘a sharp knife’ but you can also do it with your fingers (the overhanging dough will only appear if you cut the dough using a round cutter).
Place the molds on a baking sheet ‘like saucers’ (the dough side up) and bake (we guessed 175’C would be fine) for about 15-20 minutes until the dough starts browning. Be careful not to overbake! Leave the molds to cool a bit and then take the shells out. Fill both shells and bring them together. Enjoy!
Remarks: The caramelised condensed milk filling is super sweet as you can imagine. So if you want a lighter version I would suggest using some nut butter or super-thick jam – or the original walnut filling. And if you do run out of filling (like we did with the whole two cans of condensed milk) and you realise it soon enough before you make another batch of nut shells, try using the dough for some individual tartlets filled with whatever you like (I had some thick cranberry jam). Well, at least even a small tartlet will use up more dough than a nutshell will!
Result: ‘A taste from childhood‘ was the verdict of my friend’s parents (the recipe makes such a mass of these nuts that you can feed three families with no problems :). These nuts are super-sweet and addictive. Best consumed with lots of tea to wash down all the thick condensed milk filling. There are various ways to enjoy these cookies – some people (kids) like licking out all the filling first and then eating the chewy shells, some prefer biting and some will just swallow the entire piece 🙂
The caramelised and regular condensed milk is definitely a taste from childhood. The caramelised version is particularly often used in many industrially made foods like syrok (a fatty cream cheese treat in chocolate glaze), layer cakes, cookies and biscuit rolls. A housewife in USSR would boil a whole can of sweetened condensed milk and produce the caramelised version at home, as only the un-boiled version existed (with such editions as sweetened condensed milk with chicory or sweetened condensed milk with cocoa / coffee). Some of these home experiences ended up on the kitchen door, floor and all over the place too 🙂
As yo can see in this photo we had quite a lot of shells left unfilled – I didn’t witness what happened to them later but I guess they just served as a ‘base’ for the jam or something. I was actually glad we ran out of filling cause the procedure is quite tiresome with such a mass of dough! A recipe for a tireless Soviet housewife who knows how to make a treat out of the scarce ingredients 🙂