Walnut pracny is one of those types of sweets that smell of childhood and evoke memories of grandmother’s kitchen. However, it often happens that instead of crispy edges, you get rather soft, almost melting pieces. However, just a little bit is enough and the result will be perfect!
There are nut jobs . Just the smell of baking alone can transport you back to your childhood, when your grandmother cut the dough and gently sprinkled sugar. Nevertheless, it happens that after baking, the pieces are not crispy around the edges, they break, or they stick. The reason is usually a simple, small detail when working with the dough that decides the result. Just follow it and the crispy edges will appear by themselves.
On video fromCheck out the cooking trick with a recipe for traditional walnut prakny on YouTube:
A trick that makes the edges crispy
The secret of the crispy edges lies in the small adjustment of the dough and its manipulation. If you let the dough sit in the fridge for a while, the fat will strengthen the structure and the edges will be beautifully drawn and crispy when baked. Another trick is to gently coat each pastry in a mixture of sugar and flour, and gives a slightly golden and crispy texture. It is these little things that make the workplace the way we remember it from childhood.
“When I bake cookies, I always let the dough rest in the cold for a short time and make them smaller. Small pieces are baked evenly and the edges brown better, while the center remains soft and fragrant,” advises Mrs. Martina from Brno, who bakes Christmas cookies to order.
Recipe for walnuts
Raw materials:
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200 g plain flour
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100 g of butter
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100 g of powdered sugar
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100 g ground walnuts
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1 egg
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1 teaspoon of vanilla sugar
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a pinch of salt
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powdered sugar for coating
Procedure:
Mix the flour, ground nuts, a pinch of salt and vanilla sugar in a bowl. Add the butter and eggs and quickly work into a smooth dough. Wrap the dough in foil and let it rest in the fridge for at least an hour. Then cut off small pieces and shape into small horseshoes or rollers. Gently roll each pastry in powdered sugar mixed with a little flour. Place on a tray lined with baking paper and bake in a preheated oven at 170°C for about 12-15 minutes, until the edges start to turn slightly golden. After removing from the oven, leave to cool and, if necessary, lightly roll in sugar.
Why this trick works
Resting the dough in the refrigerator will ensure that the fat strengthens the dough and does not spread too much during baking. If you also coat the pretzels in a mixture of sugar and flour, a thin, crispy layer is created, which keeps the edges firm, but at the same time leaves the center slightly soft. Thanks to this, each piece is perfectly balanced and crispy on the edges and soft on the inside.
A small change in the procedure can turn an ordinary Christmas cookie into a real delicacy that smells like childhood and holds its shape even when served. Anyone can do this trick, so don’t forget to use it when baking this year.
