For the dough:
- Eggs – 4 pcs
- Sour cream – 2 tbsp
- Oil – 150 g
- Baking powder – 1 tsp
- Soda – ¼ tsp
- Flour – 400 g
- Salt – ½ tsp
- Powdered sugar – 100 g
For the cream:
- Boiled condensed milk – 200 g
- Oil – 100 g
- Walnuts – 50 grams
- Burak – 1 pc
- Carrots – 1 pc
Boil 2 eggs, separate the yolks and rub through a fine sieve. Mix with soft butter. Lightly beat the egg yolks with sour crude. Connect with egg-oil mixture.
Tip: to make the dough turned out crumbly, add it raw and cooked egg yolks.
Mix the flour with the baking soda, baking powder, salt and sugar. Liquid ingredients are mixed with dry and kneaded until a dense, elastic consistency. Wrap the dough in foil and place in refrigerator for 30 minutes.
Tip: If the dough does not retain shape, knead for 2-3 minutes. The dough can be stored in the freezer up to 3 months.
Filling. Walnuts fry over medium heat for 5-7 minutes. Boiled condensed milk with whisk until soft butter cream uniform. Tighten the film and send it in the fridge for 10-15 minutes. Thickened cream crumbs from ready peaches.
Chilled dough roll into sausage, cut into 12 equal pieces. Roll balls. Nutshell grease with vegetable oil and press in each ball, hand shape peach half. Cover the baking parchment, put the blank shell downwards. Bake for 10-15 minutes at 180 degrees. Ready peaches cool.
Natural dye. Carrots and beets clean, rub on a small grater. Put on the gauze and squeeze the carrot and beet juices. For a less intense color beet juice mixed with water.
Vyymite shell of the cooled peaches in each half Put the cream without slides, edge as grease cream. In the center, place the nut halves and connect the two halves of the cookie. Dip in carrot juice, and then the edge of the beet. Roll in sugar. Between peach halves finished paste of mint leaves, feed on fruit vase.