Sweet Crunch Bites

Recipe for sweet crunch bites with dough flakes, walnuts and a condensed milk cream. Individual bite-sized desserts.

walnut crunch bites

I haven’t had the opportunity to bake with frozen dough before. I have never even heard of the concept if I am honest. If you haven’t either you are in for a treat. These walnut crunch bites and are so addictive!. It’s amazing how well the ingredients compliment each other. The unique crunchy flakes with walnuts and a condensed milk cream are so delicious. Enjoy with a hot cup of tea or coffee. 🙂 P.S. How cute are these Cupcake Wrappers? I just love them. They are reusable as well.

If you like individual sized desserts, have you tried the Zakarpatski Palochki or Rogaliki? Individual sized desserts are wonderful because they are easier to serve but taste just as great.

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-You will need: 2 large rimmed 9″x13″ baking pan and parchment paper.

Ingredients:

Dough-

2 sticks unsalted butter

2 eggs

1/2 tsp baking soda

1/4 tsp vinegar

1/3 cup plus 1 Tbsp milk

5 cups flour, sifted

Cream-

2 sticks plus 6 Tbsp unsalted butter, room temp

1 can condensed milk

1 1/2 cups walnuts

1 Tbsp powdered sugar, for dusting

Makes: 24 walnut bites

Directions:

Add milk to a large bowl. Combine the baking soda with vinegar and add to the milk, mix.

Place butter in small saucepan on a stovetop and melt butter. Remove from heat. Beat the eggs for about a minute (with a whisk or fork). Add to the butter. (Butter should not be hot, just very warm).

Pour the butter/eggs into the bowl with the milk. Mix everything.

As you are mixing add the flour, a cup at a time until all of the flour is incorporated. The dough will be hard to mix and flakey.

walnut crunch balls

Shape four balls out of the dough. Cover a plate or cutting board with parchment paper. Put the balls on the parchment paper and place in freezer for at least one hour (or overnight).

Grate the frozen dough. Spread the grated dough evenly onto two rimmed baking sheets.

Bake in a preheated oven at 355°F for about 30-35 minutes. After about 15 minutes of baking, mix the flakes to ensure even baking. Bake another 10 minutes and mix again. Finished flakes will have a nice golden color to them. Don’t overcook or else the flakes will burn in some areas. Let flakes cool completely before adding cream to them.

walnut crunch bites

Blend the walnuts. Don’t blend too fine, they should be small pieces but you should be able to taste them. Add to cooled flakes and mix.

For the cream. Beat the butter, add to the condensed milk and beat again. Add to the flakes/walnuts and mix with a spatula.

walnut crunch bites

Once everything is mixed lightly dampen your hands and make small balls, squeeze them together with both hands so they stick and won’t fall apart. (I kept dampening my hands after each ball so they look even and are easier to work with.) There should be around 24 balls.  Refrigerate for at least an hour. Dust tops of balls with powdered sugar before serving. (If balls are hard to shape, refrigerate for about a half an hour to an hour, then shape.)

The dessert can either be kept in the refrigerator or at room temperature. Half of my family prefers them cold the other room temp, try both :).

walnut crunch bites

Sweet Crunch Bites
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 

Recipe for sweet crunch bites with dough flakes, walnuts and a condensed milk cream. Individual bite-sized desserts.

Course: Dessert
Servings: 24 walnut bites
Ingredients
Dough-
  • 2 sticks unsalted butter
  • 2 eggs
  • 1/2 tsp baking soda
  • 1/4 tsp vinegar
  • 1/3 cup plus 1 Tbsp milk
  • 5 cups flour, sifted
Cream-
  • 2 sticks plus 6 Tbsp unsalted butter, room temp
  • 1 can condensed milk
  • 1 1/2 cups walnuts
  • 1 Tbsp powdered sugar, for dustin for dusting
Instructions
  1. Add milk to a large bowl. Combine the baking soda with vinegar and add to the milk, mix.
  2. Place butter in small saucepan on a stovetop and melt butter. Remove from heat. Beat the eggs for about a minute (with a whisk or fork). Add to the butter. (Butter should not be hot, just very warm).
  3. Pour the butter/eggs into the bowl with the milk. Mix everything.
  4. As you are mixing add the flour, a cup at a time until all of the flour is incorporated. The dough will be hard to mix and flakey.
  5. Shape four balls out of the dough. Cover a plate or cutting board with parchment paper. Put the balls on the parchment paper and place in freezer for at least one hour (or overnight).
  6. Grate the frozen dough. Spread the grated dough evenly onto two rimmed baking sheets.
  7. Bake in a preheated oven at 355°F for about 30-35 minutes. After about 15 minutes of baking, mix the flakes to ensure even baking. Bake another 10 minutes and mix again. Finished flakes will have a nice golden color to them. Don’t overcook or else the flakes will burn in some areas. Let flakes cool completely before adding cream to them.
  8. Blend the walnuts. Don’t blend too fine, they should be small pieces but you should be able to taste them. Add to cooled flakes and mix.
  9. For the cream. Beat the butter, add to the condensed milk and beat again. Add to the flakes/walnuts and mix with a spatula.
  10. Once everything is mixed lightly dampen your hands and make small balls, squeeze them together with both hands so they stick and won’t fall apart. (I kept dampening my hands after each ball so they look even and are easier to work with.) There should be around 24 balls. Refrigerate for at least an hour. Dust tops of balls with powdered sugar before serving. (If balls are hard to shape, refrigerate for about a half an hour to an hour, then shape.)
  11. The dessert can either be kept in the refrigerator or at room temperature. Half of my family prefers them cold the other room temp, try both :).
Walnut Crunch Bites. ValentinasCorner.com

Valentina's Corner

Show 8 Comments
  • nadia 09/06/2014, 3:06 am

    Awesome treats Valya! looking forward to making them.tnx.

    • admin 09/08/2014, 8:04 am

      Thank you Nadush. Enjoy.

  • Lily 08/29/2014, 1:09 am

    Look really delicious! The recipie is very similar to cake “muraveinik”. Have you tried cooked condensed milk in this recipie?

    • admin 08/29/2014, 12:00 pm

      Lily,
      Hmm never tried muraveinik. Will have to look it up:). Cooked condensed milk is a great idea. I bet they would taste even better. My mother in law said they stuff these in “ryomki” shot glasses or however u say them. She says then once they set u get them out and they are shaped like cones. Cute idea but we don’t drink and I don’t have them so had to compromise and do balls:):).

      • Marina 08/30/2014, 7:46 pm

        I make kartoshka pirozhenoe but I bake the dough first then shred it and mix with cream..I wonder if this recipe will work if the dough is baked first..probably will need less flour..

      • admin 08/31/2014, 10:05 am

        Marina,
        I bet it will taste just fine baked first. I think the only reason you would freeze and grate it would be for even flakes. You may just need to make crush some of the larger pieces into smaller ones once they have baked a bit or else some will burn while others remain uncooked..:)

      • Lily 08/31/2014, 4:00 am

        Ye you should try cake muraveinik. It’s very similar to this recipie but you do the cream with cooked condence milk, and everyone loves it!
        http://m.youtube.com/watch?v=QIkaVejpG-4

      • admin 08/31/2014, 9:57 am

        Lily,
        Oh Thank you so much for sharing. Definitely giving this a try.. My family will love this. Even the name itself already sounds appetizing..:)

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