Puffs with Meringue and Nuts

by Editorial Staff

Homemade cookies, which in appearance resemble fluffy pads, are not difficult to prepare, but they turn out to be incomparable. The dough on sour cream and yolks is very elastic, products from it are formed easily. I recommend these puffs to everyone, you will not regret it!

Cook: 2 hour

Servings: 4

Ingredients

  • Flour – 200 g
  • Sour cream – 90 g
  • Butter – 60 g
  • Eggs – 2 pcs.
  • Walnuts – 40 g
  • Vanillin – 2 pinches
  • Powdered sugar – 60 g + 0.5 tbsp for sprinkling

Directions

  1. Prepare all the ingredients you need.
  2. Sift flour and pour into a bowl.
  3. Add two egg yolks to the flour (you will need whites soon too).
  4. Melt the butter and pour into a bowl with flour and yolks.
  5. Add vanillin (or vanilla sugar) and sour cream to this.
  6. Stir the ingredients with a spoon first.
  7. Then use your hand to knead a dough that will easily hold the shape of a ball.
  8. Wrap the dough in foil or place in a bag and leave in the refrigerator for 1 hour.
  9. For the filling of the cookies, chop the walnut kernels until fine crumbs are obtained.
  10. Prepare meringue: whisk egg whites with powdered sugar until firm peaks.
  11. Add walnut crumbs to the meringue.
  12. Stir the meringue gently to distribute the nuts evenly.
  13. After an hour, remove the dough from the refrigerator and divide into two parts, and roll them into sausages (without adding flour). Preheat the oven to 180 degrees.
  14. Divide the dough sausages into portions, and form balls of the same size, 18-20 pieces from them.
  15. Roll the dough ball into the thinnest rectangle possible.
  16. At one corner of this rectangle, stepping back a little from the edge, put 1.5-2 teaspoons of meringue with nuts.
  17. Cover the filling with one side of the dough, folding it in half.Then cover the filling with the remaining free side by folding the dough in half again to form a triangle with the filling inside.
  18. Secure the edges of the cookies with a fork.
  19. Here’s a puff turns out. In this way, arrange the rest of the cookies exactly, using all the filling.
  20. Line a baking sheet with baking parchment. Place the puffs on a baking sheet.
  21. Bake the meringue puffs for 20-25 minutes.
  22. Sprinkle the hot puffs directly on the baking sheet with powdered sugar
  23. Transfer the puffs to a plate and let cool.
  24. Delicious homemade puffs with meringue and nuts are ready to serve

Bon Appetit!

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