Homemade “Potato” Pastry from Rusks with Condensed Milk
Original, quick, and made from everyday ingredients! Homemade “Potato” pastry is a treat familiar from childhood. This recipe uses vanilla rusks instead of cookies or sponge cake, giving the pastry a unique crumbly texture and rich flavor.
Updated : 19 September, 2025
Easy
About 30 min.
Ingredients
300 grams
Croutons
120 grams
Condensed milk
90 grams
Butter
80 grams
Sugar
50 grams
Walnut
2 tablespoon
Cocoa
40 grams
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use vanilla rusks without additives. They should be tasty and crunchy. Any nuts will work - peanuts, hazelnuts (like I used), or walnuts. Choose high-quality butter without vegetable fats. Take it out of the fridge in advance to soften.
Step 2
Crush the rusks by any available method. Since rusks are quite hard, a meat grinder or food processor works best. A blender may struggle. Grind into fine crumbs and transfer to a bowl.
Step 3
Grind the nuts as well - in a food processor, meat grinder, mortar, or simply chop with a knife. I ground them finely, but you can leave larger pieces. To enhance crunch and aroma, toast them beforehand in a dry skillet.
Step 4
Add the nuts to the rusk crumbs and mix.
Step 5
In a separate bowl, combine softened butter, condensed milk, sugar, and cocoa powder. Use natural cocoa, not drink mixes like Nesquik.
Step 6
Beat with a mixer or whisk until fluffy and smooth.
Step 7
Add this cream mixture to the rusk crumbs.
Step 8
Stir until a crumbly mass forms. It will be quite dry.
Step 9
To shape pastries, add milk little by little, mixing after each portion. Use only as much as needed to make the mixture moldable.
Step 10
Shape the pastries in any form: round, oblong, or irregular “potato-like” shapes. I made tube-like pastries resembling store-bought ones. From this batch, I got 9 pieces. Chill in the refrigerator for 2 hours to set.
Step 11
Remove from the fridge and roll in cocoa powder. Optionally, decorate with buttercream and powdered sugar. Serve “Potato” pastries chilled. Enjoy!