Nut filling: a step-by-step cream recipe with photos, how to make it

The classic filling for homemade nuts made in a nut maker is a sweet cream made with boiled condensed milk and walnuts. Today, we'll explain in detail how to make a delicious classic cream for nuts at home (you can also download a step-by-step recipe with photos of each step), and we'll also offer alternatives for filling nuts with other fillings besides condensed milk.

Filling for Nuts in a Nut Pan: A Step-by-Step Recipe

Nutritional value per serving

386.5 kcal

Proteins: 6.1 g
Fats: 19.8 g
Carbohydrates: 46.0 g

*Nutritional value is calculated per 100g of ingredients

Total time: 2 hours 40 minutes
Time in the kitchen: 20 min
Complexity:

A simple recipe.
Number of servings: 2

"Nuts" are a favorite childhood cookie that can be made by hand on a gas or electric stove in a special mold, or using electric "nut presses."

Our catalog already includes a step-by-step recipe for making nut shells with shortcrust pastry filling, but you can also find many alternative options, as you can make the shells from gingerbread and even yeast dough.

Today we'll take a closer look at how to make delicious cream for "Nuts" cookies.

Traditionally, the filling for nuts made in a home-made nut maker is a cream of boiled condensed milk and butter, which has a dense consistency and a bright caramel flavor.

This nut filling is quick and easy to prepare, so even a novice cook can easily follow the recipe on our page. And, following an old Soviet tradition, everyone in the family should help fill the nuts by joining the halves of the baked shells—it's incredibly fun.

Please note! Our recipe calls for two cans of condensed milk, but if you prefer a less-sweet custard, you can use a different ratio: 250 grams of butter and 1 can of condensed milk. The preparation principle remains the same, but you can adjust the ratio of ingredients to achieve the optimal taste.

Cream for nuts baked at home in a nut baker

Classic Nut Filling – A Simple Step-by-Step Recipe with Photos

Ingredients

Servings

Boiled condensed milk

2 pcs
Butter

200 G
Walnuts

100 G

Preparation

Step 1

If you don't like the taste of store-bought boiled condensed milk and prefer the original boiled condensed milk you had as a child, you should start preparing the nut filling by boiling this main ingredient. To make caramel condensed milk from classic condensed milk, place unopened, unlabeled tin cans in a saucepan of water, bring to a boil, and simmer for 2-2.5 hours. You can also achieve a similar result in a slow cooker using the "stewing" setting.

Also keep in mind that before preparing the cream, the condensed milk must be cooled to room temperature.

If you want to make cream for homemade nuts baked in a nut baker, you can also use store-bought "toffee" or "varenka" cream; it will be no less delicious, but much faster.

Step 2

We'll be making buttercream, as it's less sweet and more creamy than plain condensed milk. To do this, beat softened butter (ideally 21-25°C) with a mixer for 2-2.5 minutes. The butter should increase in volume, turn white, and acquire a soft, creamy consistency.

Important! Do not heat the oil above 25°C, otherwise the fat will begin to melt and the mixture will not whip properly.

Step 3

This is what properly whipped butter should look like, as a base for any cream (for cake or pastries).

Step 4

Add the condensed milk, cooled to room temperature, to the butter, one tablespoon at a time, and beat with a mixer until a homogeneous consistency is achieved.

Step 5

Once the butter and condensed milk have combined into a homogeneous mass, the cream must continue to be whipped until the characteristic gloss appears and the consistency becomes thicker.

Step 6

The finished cream should look like the photo; when whipped, it should form stable peaks and empty cavities.

If desired, the mixture can be supplemented with crushed pieces of baked goods that are formed when peeling the halves of the “shells”, as well as crushed or whole walnuts.

For those interested in filling nuts cooked in a nut maker without using boiled condensed milk, we suggest trying these interesting options: