Pirozhnye Kashtany Recept -

Crushed wafers, shredded coconut, or cookie crumbs. Instructions

Place the balls on a baking sheet lined with parchment paper. Bake at 180°C (350°F) for 18–25 minutes until light golden brown. Let them cool completely.

is a nostalgic treat known for its tender, crumbly texture—achieved by using hard-boiled egg yolks in the dough. Despite the name, they do not contain real chestnuts but are shaped and decorated to look like them. For the Dough: pirozhnye kashtany recept

3–6 large yolks (rubbed through a sieve). Butter or Margarine: 100g–150g (softened). Sour cream: 100g (about 3–4 tbsp). Sugar: 1 tbsp (for the dough). Baking soda: ¼ tsp (quenched with vinegar or lemon juice).

In a small saucepan, combine milk, sugar, and cocoa. Heat on low, stirring until the sugar dissolves. Add the butter and stir until smooth. Do not let it boil vigorously. Crushed wafers, shredded coconut, or cookie crumbs

ПЕЧЕНЬЕ КАШТАНЫ. Выпечка для Детей и Взрослых

This classic Soviet-era recipe for " Chestnut" (Kashtany) pastries Let them cool completely

Boil eggs for 8–10 minutes until hard. Separate the yolks and mash them thoroughly with the softened butter. Stir in the sour cream, sugar, and quenched baking soda. Gradually add the flour, kneading until you have a smooth, elastic dough. Let it rest in the fridge for 30–60 minutes.