Homemade Churchela with Walnuts
Walnuts threaded on a string are coated in a thick grape jelly syrup and dried. One skewer makes a dense, sweet snack.
- Time
- 1 h
- Serving
- 365 kcal
- Ingredients
- ≈ $1.35
- Protein
- 6 g
Ingredients
- 1 Walnutspack 150 g ≈ $4.00 27 g
- 2 Grape juicepack 1 l ≈ $3.50 180 ml
- 3 Wheat flour 17 g
- 4 Sugar 6 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Thread walnut1 halves onto a sturdy string, leaving a loop for hanging.
Measure 80 ml grape2 juice and stir in flour until smooth.
Bring the remaining juice to a boil with sugar.
Pour in the flour mixture and simmer for 10–12 minutes, stirring constantly, until thick and stretchy.
Dip the walnut1 string into the hot syrup, let excess drip off, then dip again after 5 minutes.
Hang the churchela in a dry, well-ventilated spot for 3–5 days until the surface no longer sticks.
Tips
- Why it works
- Thread the nuts tightly on the string so the grape mixture coats every half evenly and doesn't drip off. If you leave gaps, they stay dry.
- Substitutions
- Replace the grape juice with apple or pear juice. The taste will be milder, but the mixture will be less thick. You can use rye flour, but the mixture will be darker.
- Common mistakes
- If the mixture doesn't thicken within 10–12 minutes, there isn't enough flour. Check the consistency at 8 minutes and add 5 g at a time, stirring constantly.
- Storing and reheating
- Keep in a dry place at room temperature for up to 2 weeks. In the fridge it loses its crunch, and don't freeze it.
- Serve with
- Serve with tea for an evening break, or take it on the road as a quick sweet snack that needs no dishes.
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