{"id":17252,"date":"2025-12-15T15:54:46","date_gmt":"2025-12-15T13:54:46","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=17252"},"modified":"2025-12-15T15:54:46","modified_gmt":"2025-12-15T13:54:46","slug":"nut-tubes","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=17252","title":{"rendered":"Nut Tubes\u2026"},"content":{"rendered":"\n

Ah, Nut Tubes (or sometimes \u201cNut Tubes with Cream\u201d)! This is an absolutely luxurious and traditional confection that is brittle, full of nutty flavor and usually filled with a light vanilla or butter cream.<\/p>\n\n\n\n

The recipe is usually based on a shortcrust pastry with a high proportion of ground nuts.<\/p>\n\n\n\n

Here is a recipe for delicious nut tubes:<\/p>\n\n\n\n

\ud83c\udf30 Nut Tubes with Cream Shortcrust
This recipe is baked in special metal tube molds.<\/p>\n\n\n\n

\ud83d\udcdd Ingredients
Item Quantity Notes
For the Dough
Smooth Flour $200\\text{ g}$
Ground Walnuts $100\\text{ g}$
Butter (cold) $200\\text{ g}$
Icing Sugar $80\\text{ g}$
Egg Yolk 1 pc
Lemon Zest From $1\/2$ Lemon
For the Filling (Basic Vanilla Cream)
|
Milk $250\\text{ ml}$
Vanilla Pudding Powder $1\/2$ packet Use only half for a thicker consistency.
Butter (softened) $125\\text{ g}$
Icing Sugar (for cream) $50\\text{ g}$ Or to taste.
For decoration Powdered sugar, melted chocolate
\ud83d\udc69\u200d\ud83c\udf73 Preparation process<\/p>\n\n\n\n

    \n
  1. Preparing the dough
    Mixing: Sift flour and powdered sugar onto a rolling pin. Add ground nuts and lemon zest.
    Incorporating the butter: Add cold butter cut into cubes and egg yolk.
    Kneading: Quickly process the ingredients into a smooth, non-sticky dough (ideally only with your fingertips so that the butter does not warm up).


    Cooling: Wrap the dough in foil and let it rest in the refrigerator for at least 1 hour, ideally overnight.<\/li>\n\n\n\n
  2. Shaping and Baking
    Cutting: Roll out the rested dough to a thickness of about $3\\text{ mm}$ and cut into strips about $2\\text{ cm}$ wide.
    Winding: Wind each strip of dough in a spiral on a metal tube tin, starting from the narrow end and slightly overlapping the edges.
    Baking: Preheat the oven to $180\\text{ \u00b0C}$. Bake the tubes for about $12-15\\text{ minutes}$ until golden brown.


    Uncovering: Immediately after removing from the oven, while still hot, carefully remove the baked tubes from the tins (if you let them cool, the dough will stick). Let them cool completely.<\/li>\n\n\n\n
  3. Preparation and Filling with Cream
    Pudding: Cook the pudding from $250\\text{ ml}$ milk and $1\/2$ packet of pudding powder (according to the instructions), but without sugar. Let the pudding cool completely (cover with foil to prevent a skin from forming).
    Cream: Beat the softened butter with the powdered sugar until foamy.
    Assembly: Gradually beat the cooled custard into the butter base until a light and smooth cream is formed.


    Filling: Using a piping bag (pastry bag), fill the cooled tubes with cream on both sides.<\/li>\n\n\n\n
  4. Finishing
    You can dip the ends of the filled tubes in melted chocolate and let them harden.
    Before serving (or storing), sprinkle the tubes with powdered sugar.
    The tubes are often filled with cream the day before serving, so that the dough softens slightly.<\/li>\n<\/ol>\n\n\n\n

    Would you rather have a recipe for a traditional rum cream filling?<\/p>\n","protected":false},"excerpt":{"rendered":"

    Ah, Nut Tubes (or sometimes \u201cNut Tubes with Cream\u201d)! This is an absolutely luxurious and traditional confection that is brittle, full of nutty flavor and usually filled with a light […]<\/p>\n","protected":false},"author":2,"featured_media":17253,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-17252","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/17252","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17252"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/17252\/revisions"}],"predecessor-version":[{"id":17254,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/17252\/revisions\/17254"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/17253"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17252"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17252"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}