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Walnut Cookies (Oreshki)

Walnut Cookies (Oreshki)

Walnut Cookies (Oreshki)

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Walnut Cookies (Oreshki)
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Course: Filled Cookies, Molded Cookies, Cookie Iron / Waffle CookiesCuisine: Russian, UkrainianDifficulty: Medium
Servings

50

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Oreshki are a beautiful walnut-shaped cookie from Russia, the Ukraine, and surrounding areas. The cookie is a crispy shell filled with a creamy dulce de leche filling. To make them, you need a special oreshki mold. These are readily available, at reasonable prices, on Amazon, Etsy and eBay. Read my notes*, below, for information on where to obtain an oreshki mold or iron.

Ingredients

  • For the shells
  • 2 large eggs

  • 3/4 cups granulated sugar

  • 3/4 cup + 2 tablespoons melted salted butter (200 g, 7 oz)

  • 1/2 teaspoon baking soda

  • 1 teaspoon white vinegar

  • 3-1/2 cups all-purpose flour

  • To grease the molds
  • 1 teaspoon vegetable oil

  • For the filling and garnish
  • 1 can (396 g or 14 oz) of dulce de leche

  • walnut pieces (optional)

  • powdered sugar (optional)

Directions

  • Make the dough
  • Beat the eggs with the sugar and salt until well blended. Stir in the melted butter. In a small dish, stir the baking soda with the vinegar. It will start to fizz; pour this into the the egg mixture and beat well. Stir in flour until well blended.
  • Prepare the molds and bake
  • Depending on which type of mold you have, grease the mold with vegetable oil. If your oreshki maker says not to grease, then follow manufacturer instructions.
  • If you are using the shells that go in the oven, pre-heat oven to 350F and line the shells with a thin, 1/8-inch thick lining of dough, trimming off the edges. Bake 8 to 10 minutes or until golden. Remove from shells as soon as you can handle them. (see notes for video**)
  • If you are using an oreshki iron (either an electric one, or one that is heated over a gas stove), follow manufacturer directions, or if you don’t have them, form teaspoons of dough into small balls. Pre-heat an electric iron, then place one ball in each cavity; press and hold until golden. If your iron is the kind you use over a gas stove, turn it over mid-way. An electric iron will not need to be turned, of course. (see notes for video**) Set aside to cool.
  • With a sharp knife, gently clean up edges of baked oreshki so that they are smooth and uniform. Reserve the crumbs for later; don’t throw them away. At this point, you can freeze your oreshki for later use, or store at room temperature in an airtight container.
  • Fill the oreshki
  • Before serving (or up to 1 week in advance of serving) fill each shell with dulce de leche and sandwich half-walnuts together to form whole walnuts. The easiest way to do this is to put the dulce de leche in a piping bag and pipe it into the shells, but you can also fill them with a spoon. If desired, stuff the center with a walnut piece. Put the reserved crumbs into a zip-loc bag and pound with a rolling pin until crumbs are small and uniform; transfer to a small bowl. Roll filled oreshki in crumbs so that any filling oozing out between the two halves is covered in crumbs. Store filled oreshki in an airtight container up to 1 week in the refrigerator. If desired, dust with powdered sugar before serving.

Notes

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