Oreshki Recipe (Walnut Shaped Cookies)
Oreshki are the traditional crisp and flaky Walnut Shaped Cookies filled with dulce de leche filling. These beautiful delights are the iconic treats for Slavic families, especially during holidays and special occasions. The golden exterior of these cookies give a nice touch to the dessert table.
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The Oreshki dessert had been in our family since before I was born. They are always prepared for weddings, Easter, Christmas, Thanksgiving and even for a regular Sunday family dinner. This oreshki recipe was shared with me by my sister Alla a decade ago.
These walnut shaped cookies are one of the treats that could be given out to friends and family as a homemade Christmas gift. They are small, fit nicely into a jar or box and do not melt.
When the filled oreshki are refrigerated, the dulce de leche filling firms up and connects with the cookie shell. Later, even if you decide to keep them for hours at room temperature, the filling will not leak out.
What are Oreshki?
Oreshki are the crisp and flaky golden exterior walnut shaped cookies filled with dulce de leche filling. They are the all-time favorite dessert among adults and children in Slavic families. Out of so many dessert recipes, this got to be in the top 5.
The cookie shell itself is usually made out of some kind butter dough and filled with homemade dulce de leche that is combined with butter for lesser sweetness.
Many times these are filled with oreshki crumbs and toasted walnut or pecan in the center of each cookie. My family and I prefer these with a simple dulce de leche filling, therefore I never fill these with anything else.
My mom’s method for homemade dulce de leche (cooked sweetened condensed milk) always comes out really thick in texture. It is a lot easier to work with firm dulce de leche filling for any dessert.
Where to Get Molds for Walnut Shaped Cookies?
Nowadays, there are so many different walnut shaped cookie molds and appliances available out there. There are single molds for the oven, an electric or for gas stove and even rare oven molds. It does not matter what mold you’re using, this recipe works well for any.
I’m using the electric oreshki maker in this recipe. I purchased mine from this website. The one thing I don’t really like about this appliance is when you press, the cookies closer to back get squeezed more and if you hold longer, they will get really dark compared to other cookie shells.
However, I like using it because it is so much faster and holds 24 shells at one time. You do not have to worry about shaping the oreshki dough into each mold. You just press, wait and it’s baked.
Ingredients in Walnut Shaped Cookies:
The dough for walnut shaped cookies is so simple to make and literally takes minutes. The entire recipe is so easy, but might seem a little time-consuming for someone who never made them.
The mayonnaise, egg yolks and powdered sugar make these treats crisp and flaky, kind of like a butter cookie recipe.
This recipe makes about 110 shells. That is 55 walnut shaped cookies, filled with the super tasty dulce de leche filling.
- Egg yolks
- Powdered sugar
- Real mayonnaise
- Unsalted butter
- Baking soda
- Distilled white vinegar
- Vanilla extract
- All-purpose flour
- Dulce de Leche
How to Make Walnut Shaped Cookies?
Oreshki dough:
- In a large bowl, combine and beat 3 egg yolks and 1 cup powdered sugar.
- In a small bowl, combine 1 teaspoon baking soda and 2 teaspoons distilled white vinegar; it will fizz.
- Add the baking soda mixture, 2 sticks unsalted butter, 1 tablespoon mayo and 1/2 teaspoon vanilla extract to the bowl with eggs. Beat for another minute to combine.
- Add 3 cups all-purpose flour (1 cup at a time). Beat until just combined with each addition.
- Wrap the dough with plastic food wrap and make a flat disk to about 1-inch thick. Refrigerate dough for 1 hour or up to 2 days.
Bake oreshki:
- Preheat the oreshki maker while you work with the dough.
- Fully fill a 1 teaspoon measuring spoon with dough and then scoop it out with your finger. Roll an egg-shaped dough balls. (Make at least 24 to fill all the molds or how many your oreshki maker does at one time).
- Place 1 ball into each cookie mold and gently press to close the lid. Bake for 2 1/2 minutes.
- Remove baked cookie shells to a clean tray using a disposable knife or fork. Repeat until no dough left.
- Using a small sharp knife, trim the edges of each cookie. Crush all the cookie scraps into small crumbs using your hands.
Make dulce de leche filling and fill oreshki:
- In a medium bowl, combine 1 (14 oz) can dulce de leche and 1/2 stick (or 1/4 cup) unsalted butter. Beat on high speed until combined.
- With help of a dull knife, fill each cookie shell with dulce de leche filling. Gently (no pressing) put 2 shells together to create a walnut shaped cookie. I like to add some cookie crumbs to the seams to cover any dulce de leche showing and to give these cookies a festive look. Continue until all cookies are filled.
- Refrigerate walnut shaped cookies for at least 4 hours before serving.
Filling Variations for Oreshki:
Oreshki cookies are traditionally filled with dulce de leche filling, but the filling variations are never-ending.
- Dulce de leche and crumbs. Combined dulce de leche, butter and oreshki crumbs.
- Walnuts or Pecans. Finely ground toasted walnuts or pecans and combine with cookie crumbs and dulce de leche. You can also add half or quarter of toasted walnut or pecan into the center of each cookie.
- Dulce de leche, butter and cream cheese. The cream cheese will give a slight tang and create a less sweet filling.
- Chocolate. Microwave chocolate chips to melt or use stove top method. Cool to room temperature before filling.
- Jam or fruit spread. The thicker the jam or spread, the better.
- Nutella. With a decadent hazelnut flavor.
- Heavy cream and cream cheese. Add powdered sugar and vanilla for sweetness.
- Custard. Just as you would make for eclairs.
Storing Walnut Shaped Cookies:
- Cookies without filling. Store walnut shaped cookies in an airtight container at room temperature for up to 1 month. You can also place them into a baking dish and tightly cover with plastic food wrap.
- Filled walnut shaped cookies. Refrigerate filled cookies with dulce de leche for up to 1 week. They even taste better refrigerated.
Family Favorite Christmas Desserts:
- Peach Pastries – very similar to oreshki, but no appliance is needed
- Chocolate Spartak Cake – thin-layered cake with sour cream frosting. It’s a family favorite!
- Ukrainian Dulce de Leche Waffle Cake – the easiest dessert for holidays, no baking required
- Cream Filled Pizzelles (Trubochki) – family favorite dessert for decades. These are always gone first from the table!
- Rugelach (rogaliki) – rolled in powdered sugar, flaky little treats
How to Clean Electric Oreshki Maker:
To prolong lifetime of your oreshki maker, it’s important to clean it after each use. Let the oreshki maker cool completely. Use a brush to brush off any crumbs and then with a wet and dry paper towels, clean each mold and sides.
I use toothpick to get into little spaces. It might sound like a headache, but this way your future walnut shaped cookies will always look clean and elegant. My appliance is about 8 years old as of today. Taking care of your kitchen appliances pays off with delicious treats!
Oreshki Recipe (Walnut Shaped Cookies)
Ingredients
Walnut Shaped Cookies:
- 3 egg yolks – room temperature
- 1 cup powdered sugar
- 1 teaspoon baking soda
- 2 teaspoons distilled white vinegar
- 1 tablespoon mayonnaise
- 1 cup (or 2 sticks) unsalted butter – room temperature
- 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour, – sifted (might need 1/4 cup additional)
Dulce de Leche Filling:
- 1 (14 oz) can dulce de leche
- 1/4 cup (or 1/2 stick) unsalted butter – room temp
Instructions
To Make Oreshki Dough:
- Separate egg whites from egg yolks. In a large bowl, combine 3 egg yolks and 1 cup powdered sugar. Beat on high speed for 1-2 minutes (start low) until slightly lightened in color.
- In a small bowl, combine 1 tsp baking soda and 2 tsp distilled white vinegar; it will fizz. Pour the baking soda mixture into the large bowl with eggs and add 2 sticks unsalted butter, 1 tbsp mayo and 1/2 tsp vanilla extract. Beat for another minute to combine.
- Add 3 cups all-purpose flour (1 cup at a time). Beat until just combined with each addition. If dough feels a bit too soft, add another 1/4 cup flour and stir with a spatula. Dough will be sticky and you might think it needs more flour, but it will thicken in refrigerator.
- Wrap the dough with plastic food wrap and make a flat disk to about 1-inch thick. Refrigerate for 1 hour or up to 2 days if planning to bake these later.
To Bake Oreshki:
- 1 HOUR LATER: preheat the oreshki maker while you work with the dough.
- Fully fill a 1 teaspoon measuring spoon with dough and then scoop it out with your finger. Roll an egg-shaped dough balls. (Make at least 24 to fill all the molds or how many your oreshki maker has). This is the fastest and easiest way to make the dough balls. It will ensure all cookies are similar and the excess dough is not oozing out of the oreshki maker. You will have enough cookie scraps for the filling.
- Once the appliance is ready, place 1 ball into each cookie mold and gently press to close the lid. Press just until clicked or closed; do not press all the way or the oreshki shells will come out too thin. Bake for 2 1/2 minutes. (If this is your first time making oreshki, check at 2-minute mark). Shells should be yellow-ish to lightly golden. Keep rolling the dough balls for another round while these are baking. You do not need to refrigerate the dough before each addition. I tried and I did not see any difference. The baking process takes less than 20 minutes, which is not much for butter dough to really soften.
- Remove baked cookie shells to a clean tray using a disposable knife or fork. Repeat previous step until all oreshki shells are baked.
- Using a small sharp knife, trim the edges of each cookie. Crush all the cookie scraps into small crumbs with your hands. You do not need a food processor or a rolling pin.
To Make Dulce de Leche Filling and Fill Oreshki:
- In a medium bowl, combine 1 (14 oz) can dulce de leche and 1/2 stick (or 1/4 cup) unsalted butter. Beat on high speed for about 2 minutes until combined. If necessary, refrigerate filling for an hour or so if it turns out too runny. Different homemade dulce de leche methods have different texture results.
- With help of a dull knife, fill each cookie shell with dulce de leche filling. Gently (no pressing) put 2 shells together, filling side toward each other to create a walnut shaped cookie. I like to add some cookie crumbs to the seams to cover any dulce de leche showing and to give these cookies a festive look. Continue until all cookies are filled. I always have just enough filling for all.
- Place cookies in a tray, preferably seam side on a side until cookies set in refrigerator, to prevent any dulce de leche leaking out. Refrigerate for at least 4 hours before serving.
- Walnut shaped cookies stay fresh up to 1 week in refrigerator.
Notes
- Special Tools: Oreshki Maker | Pastry Brush | Stainless Steel Tray | Mixer | Bowls
- Bake cookies in advance. Cookies can be baked up to a month in advance and filled closer to the event.
- Resting time: it’s important for dough to cool and rest in refrigerator minimum 60 minutes and up to 2 days before baking.
- Use 1 teaspoon measuring spoon to ensure all cookie shells are similar in size.
- Baking time: depends on what oreshki maker you’re using. For this electric appliance, I did maximum 2 1/2 minutes for each addition. Any longer will make them dark and they taste burned.
- Prepare minimum 24 dough balls for next batch while one is baking to fasten the baking process.
- Clean oreshki maker. Clean appliance surface after each batch using a brush. This way all of the oreshki cookies will come out clean without any burned crumbs on them.
Viktoria says:
Hi. Can I use baking powder instead baking soda ?
Olga in the Kitchen says:
I personally have not tested it myself, but some readers did with success. Baking soda helps darken the Oreshki as well (something to keep in mind).
Debbie says:
Fantastic recipe! So easy to follow and I finally got my walnut maker! They are very tasty too! The family really loves them and they are going into my regular rotation! Thank you Olga!!
Caroline says:
Hi there!
I would love to try this recipe however I have the individual molds that go in the oven. I saw you said this recipe works for all molds but you did not specify how long to bake it for and what temperature the oven should be when using this method.
Thank you in advance!
Olga in the Kitchen says:
Hi Caroline! For single molds, I do 17-18 minutes in my oven. It kinds of depends on the oven and the type of molds you have. When you see them darkening on sides, that’s the sign that’s it’s ready or about to. I never had anyone having issues with these not falling out since they are buttery and oily. This is the way I do when I’m using single molds. I line towel with paper towels and I gently shake each mold with baked cookie and it falls out onto paper towel. You don’t want the cookies sitting in the mold for too long. They fall out best when still too warm. The soft paper towel will prevent cookies from breaking when falling out. You might consider using 2 whole eggs instead of egg yolks if this recipe not working for your molds. The egg yolk will make less tender dough. As for puffing up (answer to your second comment), this is because you filled them in too much. The recipe has baking soda, so the dough rises/thickens when baked. If you fill the molds too much, the middles will really puff up, leaving very little space to be filled with filling. You want to fill them thin. You might want to refer to another Oreshki recipe photos, to see how thinly you want to fill the single molds. Here’s the link, but these are more fragile so the recipe does not work well for single molds Walnut Shaped Cookies with Dulce De Leche Filling (oreshki)
Natasha says:
The best recipe I have ever tried. These are mouthwatering, soft, the texture is amazing and the dough is very easy to work with. Simply delicious!
Olga in the Kitchen says:
Thank you for the wonderful review, Natasha! 🙂
Tori says:
Update! Followed your advice made three separate batches, they turned out amazingly good! Best recipe out there! Thank you so much!!
Olga in the Kitchen says:
That’s wonderful, Tori! I’m so happy to hear they turned out amazing 🙂
Tori says:
Hi! What if you’re making triple the amount how much baking soda/ vinegar do I add? Thanks in advance!
Olga in the Kitchen says:
If making more than one serving, I would suggest making separate servings (in different bowls) for best results. (1) This will ensure you are not using too much flour in the dough. (2). It would be a lot easier to work with the dough. It will cool faster and will be easier to work with 1 piece at a time without all the dough coming to room temperature and needing to put it back into the fridge. I would put 2 or 3 bowls and measure the ingredients into each and mix each bowl/each ingredient as I go. I have never experienced making one large serving (I try to avoid that for baked goods), but if you do decide to do 3 servings in one bowl, I would suggest scaling down on baking soda and vinegar. For 3 servings combined, I would probably go down to 2 teaspoons and 4 tsp of vinegar. But like I said, it would be best to make each serving separately. Hope this helps 🙂 You will love these cookies!
Lina says:
Olga this is the best recipe of Oreshki so far. Love the texture, and that they are not hard as a rock. We had been making these twice a month these past few months. The best Oreshki recipe I ever tried. A keeper!
Olga in the Kitchen says:
Thank you for the wonderful review, Lina! I’m so glad you’re enjoying these 🙂
Natalia says:
Hi Olga, I have made these oreshki several times and got to say this is the easiest recipe i found online and extremely delicious! I love that I can make several servings and store to use in the next month, that way I get messy just once with my oreshki maker.
Olga in the Kitchen says:
That’s awesome, Natalia! Thank you for the wonderful review. I’m so happy you enjoyed this recipe!
Vicky says:
Everything is perfect about these! The texture and the filling are fantastic! For the first time, I feel like I finally got it right with these oreshki. Thank you so much!
Olga in the Kitchen says:
That’s awesome Vicky! I’m so happy to hear these worked out perfectly :).
Shisha says:
I love this recipe! This is the first recipe that comes out really crispy and I don’t feel like breaking my teeth. Thank you for all the tips and detailed recipe. One of the reasons why I love cooking from your site. These are superb!
Olga in the Kitchen says:
Thanks Shisha! I’m so happy to hear you enjoyed this recipe so much 🙂