Stuffed nuts dessert
The nut-filled dessert is made in two stages: first, the shells are baked in a special mold, and then they are filled with a chocolate, walnut, and rum cream. The dough should remain soft and non-sticky; if it has too much flour, the shells will turn out hard. After filling, the nuts are glued together in pairs, with a pitted sour cherry added in the center. Quick Info Total Time: Variable, depending on the number of shells and the mold used. The dough should rest for at least 30 minutes. Preparation Time: About 30 minutes for the dough and cream, excluding baking and cooling time. Baking Time: 2-3 minutes on each side for each batch of nuts. Servings: The number of pieces is not specified and depends on the size of the mold and the amount of dough placed in each cavity. Difficulty: Medium. Recipe Type: Homemade dessert, suitable for festive meals, holidays, or dessert platters. Ingredients For the dough 3 eggs 200 ml oil 1 cup sugar 1 teaspoon baking powder 1 teaspoon vanilla extract 1 packet vanilla sugar Approximately 600 g flour For the chocolate cream 200 g chocolate 200 g butter 5 tablespoons milk 4-5 tablespoons sugar 2 teaspoons rum extract 4-5 tablespoons ground walnuts For filling and decoration Pitted sour cherries in syrup 1 cup vanilla powdered sugar Instructions 1. Preparing the dough In a bowl, beat the eggs together with the sugar and vanilla sugar. There's no need to overmix; just ensure the ingredients are well combined. Add the oil, then the vanilla extract. Add the baking powder and start incorporating the flour. Add it gradually, as you may not need the full amount, or depending on the flour, the dough might require almost 600 g. The correct consistency is that of a soft, non-sticky dough. Do not overload it with flour just to make it firmer. If the dough becomes too hard, the nut shells will turn out tough after baking. Cover the dough and let it rest for at least 30 minutes. 2. Shaping and baking the shells After resting, break off small pieces of dough and form balls. Their size should be adjusted according to the dimensions of the nut mold. It's better to start with smaller balls to avoid excess dough spilling over the edges. Place the nut mold on the stove and let it heat up well. Place a ball in each cavity, then close the mold. Bake the shells for about 2-3 minutes on each side until they turn golden brown. The time may vary slightly depending on the flame's intensity and the mold used, so check the first batch carefully. The shells should not be pale but not burnt around the edges either. Remove them and let them cool before filling. 3. Preparing the cream Break the chocolate into pieces and melt it over a double boiler along with the milk. Stir until the mixture is smooth, then remove the pot and let the chocolate cool. In another bowl, mix the butter with the sugar. Once the chocolate has cooled, add it to the butter and mix until the cream is smooth. Add the rum extract and ground walnuts, then incorporate them into the mixture. The chocolate should not be added hot to the butter, as it may change the cream's consistency. 4. Filling the nuts Take two nut shells and fill them with the chocolate and walnut cream. Place a pitted sour cherry in the center, then stick the two halves together. If the sour cherries in syrup are very juicy, let them drain a bit before using, so the filling doesn’t become too runny. This tip is especially useful when the nuts are prepared some time before serving. 5. Decorating Once all the nuts are filled and glued, roll them in vanilla powdered sugar. The sugar will adhere better to the shells if they are not completely dry on the outside and if the cream reaches the edges slightly. Why I make this recipe often Filled nuts are practical for meals where multiple types of desserts are prepared, as they can be made in advance and served easily, piece by piece. The chocolate and walnut cream is simple, and the sour cherry in the middle adds a tangy note that balances the sweetness of the shells and powdered sugar. Additionally, the dough does not require complicated kneading. The most important thing is not to add more flour than necessary. Tips Flour should be added gradually, even though the ingredient list mentions approximately 600 g. The consistency of the dough is more important than hitting that exact amount. The dough balls should be small and as uniform in size as possible. This way, the shells will bake evenly, and there won’t be thick or raw portions. The mold should be heated before adding the dough. If it’s not hot enough, the shells may bake unevenly. The first batch is useful for checking the ball size and baking time. After that, you can adjust the amount of dough or flame intensity. Let the melted chocolate cool before combining it with the butter. The cream should be thick enough to fill the shells without running out. Substitutions If you don’t have vanilla sugar for decoration, the recipe can be finished with plain powdered sugar, but the version mentioned in the recipe is vanilla powdered sugar. The sour cherries in syrup can be omitted if you want the nuts filled only with cream. In this case, they won’t have the tangy element in the middle, but the filling steps remain the same. Variations You can make all the shells the same size or adapt them to the mold by using smaller balls for the smaller cavities. The cream remains the same. The amount of ground walnuts in the cream can be adjusted between 4 and 5 tablespoons, depending on how strong you want the walnut flavor and the consistency achieved. Serving Ideas The nuts are placed on a platter and dusted with powdered sugar before serving. They pair well with other homemade desserts and can be served plain, without any additional toppings. Frequently Asked Questions Why do the nut shells turn out hard? The most common cause is excess flour. The dough should be soft and non-sticky, not hard. Add the flour gradually and stop when the dough has the right consistency. How long do the shells bake? In the recipe, the indicated time is 2-3 minutes on each side. The exact duration depends on the mold used and the flame intensity. The shells are done when they are golden brown. Can I use the chocolate immediately after melting? It is not recommended. The chocolate should be allowed to cool before being added to the butter mixed with sugar; otherwise, the cream may change its consistency. Do the cherries need to be drained before putting them in the cream? It’s a good idea to let them drain a bit if they have a lot of liquid. This way, you don’t add excess moisture inside the nuts. Nutritional Values The values below are estimates and refer to approximately 100 g of product. It is impossible to accurately calculate the value for a single piece, as the number of nuts obtained depends on the size of the mold and the amount of dough used for each shell. Calories: approximately 440-480 kcal Protein: approximately 6-7 g Carbohydrates: approximately 45-50 g Fats: approximately 28-32 g Quantities may vary depending on the type of chocolate, the exact amount of flour and sugar used, as well as how much powdered sugar remains on the surface of the nuts. Storage and Reheating Filled nuts should be stored in a closed container in a cool place. The cream contains butter and milk, so for longer storage, it is advisable to keep them in the refrigerator. Before serving, let them sit at room temperature for a bit, so the butter in the cream softens and the texture is more pleasant. They should not be reheated; heating would soften the shells and cause the cream to run.
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