Stuffed Nuts

Stuffed nuts – or Moscow nuts are a traditional Russian pastry. With the help of nut shell baking molds (individually or already in sheet form) the cookies look almost like real walnuts. In the original they are usually prepared with caramelized cream, here we like to use Parisian cream or even nut jam filling.

First – preferably the day before – prepare the Parisian cream. Bring the whipping cream to a light boil in a saucepan. Chop the couverture into small pieces, stir into the warmed whipped cream and let it melt while stirring constantly.Stir the cream until nice and smooth and then refrigerate for several hours (preferably overnight). Before further processing, whip again vigorously with a mixer.

For the shortcrust dough, quickly knead all the dough ingredients together and let them rest the finished dough in the refrigerator for about half an hour. Wrap the dough in foil – this way it will not take on any other odors from the environment.

Preheat the oven to 180°C. Lightly butter the nut molds.

Divide the dough into several pieces. Roll these out again into finger-thick strands. Cut off individual slices about 5mm thick and shape them roughly into balls. Now press these dough balls into the nut baking forms. Make sure that no dough residues stick out of the mold. The baking pan should be well lined with dough, but not too full, so that there is still room for the cream.

Bake filled nuts for about 10 minutes. Then lightly over

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