Oreshki Recipe (Russian Walnut Cookies)

by Alyona's Cooking
oreshki_recipe_oven_mold_alyonascooking

Oreshki are walnut shaped cookies filled with a dulce de leche filling, creating one of the most admired Russian cookies! The good news is you don’t need to stand over a gas stove to make these anymore.

Oreshki Mold for walnut cookies:

You can purchase an oven mold for these cookies through nakkitchen.com. This oven mold holds 40 shells at one time making the cookie process much easier, where-as the stove top version holds about 12 shells at a time.

My friend who tried many oreshki recipes wrote “oreshki perfect” on her handwritten recipe. If I can explain the texture of these cookies I would say their firm to their shape yet tend to be on the flaky side, kind of like a butter cookie. I’m assuming the mayonnaise and cornstarch really contribute to that effect. This recipe makes 126 shells (63 whole cookies) and can be filled to your creativity.

inside of oreshki

Ingredients for Oreshki:

  • 2 eggs
  • 1/3 cup sugar
  • 1 stick unsalted butter
  • 6 1/2 tbsp mayonnaise
  • 1/8 tsp baking soda
  • 1 tsp vinegar
  • 1/4 cup cornstarch
  • 2 cups all-purpose flour

fDHAS

Ingredients for the Filling:

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How to make oreshki cookies: 

  1. Make the filling first, as it needs time to set; beat together the filling ingredients and refrigerate until needed.

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2. In a medium bowl beat the eggs and sugar until pale and frothy; set aside.

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3. In a separate small bowl beat the butter until smooth then add the mayonnaise and mix to combine. Set aside.

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4. Dissolve the vinegar with baking soda and set aside.

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5. Sift together the flour and cornstarch into a large bowl. Add the egg mixture, butter mixture and soda mixture and beat everything together until a soft dough forms.

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6. Cover and refrigerate dough for at least 1 hour before handling.

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7. Once dough is cold enough to work with; scoop out 1 teaspoon full of dough into each oreshki mold.

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8. Lightly mold in the dough into the cookie iron.

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9. Cover mold with the lid and bake in a preheated 375 degree F oven for 30-35 min or until golden.

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10. Invert cookies onto a tray and continue to work with remaining dough chilling the dough in-between the handling. Cool cookies completely before filling.

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11. To assemble oreshki; fill each cookie half with the filling mixture and combine the cookie halves to form a walnut shape cookie.

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12. Refrigerate shells and serve cold at all times. Enjoy!

zoom powdered sugar

 

4.23 from 9 votes

Oreshki Recipe (Russian Walnut Cookies)

Prep Time: 1 hour 45 minutes
Cook Time: 30 minutes
Total Time: 2 hours 15 minutes
Servings: 63 whole cookies
Author: Alyona's Cooking
Oreshki are walnut shaped cookies filled with a dulce de leche filling, creating one of the most admired Russian cookies! The good news is you don't need to stand over a gas stove to make these anymore.
Print Recipe Review

Ingredients

  • ORESHKI:
  • 2 eggs
  • 1/3 cup sugar
  • 1 stick unsalted butter softened
  • 6 1/2 tbsp mayonnaise
  • 1/8 tsp baking soda
  • 1 tsp vinegar
  • 1/4 cup cornstarch
  • 2 cups all-purpose flour
  • FILLING:
  • 1 stick of unsalted butter softened
  • 1 14oz can dulce de leche
  • 1 tsp sour cream

Instructions

  • Make the filling first, as it needs time to set; beat together the filling ingredients and refrigerate until needed.
  • TO MAKE ORESHKI: In a medium bowl beat the eggs and sugar until pale and frothy; set aside.
  • In a separate small bowl beat the butter until smooth then add the mayonnaise and mix to combine. Set aside.
  • Dissolve the vinegar with baking soda and set aside.
  • Sift together the flour and cornstarch into a large bowl. Add the egg mixture, butter mixture and soda mixture and beat everything together until a soft dough forms.
  • Cover and refrigerate dough for at least 1 hour before handling.
  • Once dough is cold enough to work with; scoop out 1 teaspoon full of dough into each oreshki mold.
  • Lightly mold in the dough into the cookie iron.
  • Cover mold with the lid and bake in a preheated 375 degree F oven for 30-35 min or until golden.
  • Invert cookies onto a tray and continue to work with remaining dough chilling the dough in-between the handling. Cool cookies completely before filling.
  • TO ASSEMBLE ORESHKI: Fill each cookie half with the filling mixture and combine the cookie halves to form a walnut shape cookie.
  • Refrigerate shells and serve cold at all times. Enjoy!
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

 

 

Now if you don’t own an “oreshki” mold but would like a crunchy kind of dessert, check out our Cream Filled Pizzelles Recipe. (I like to beat the eggs with sugar until it becomes very thick asI think the batter comes out very crunchy this way.) I was gifted the pizzelle maker that makes “trubochki”, but if you think you would get much use from it, a pizzelle maker could be something to look into.

 

Other Russian desserts to try:

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37 comments

KB December 17, 2019 - 12:49 pm

My cookies are NOT slipping right out, they are hopelessly stuck!! ?? What am I doing wrong?!

Reply
Alyona's Cooking December 17, 2019 - 2:14 pm

Hi KB, What mold are you using? Are you sure you added all the right amounts and ingredients in? Your dough should be easily moldable otherwise if its too sticky or tough the shells may not turn out. The mold also plays an important role like washing molds with soap can eventually effect the non-sticking effect. Let me know.

Reply
Olga July 18, 2019 - 7:50 pm

Hello,alina. I want to try your version of oreshki. How many oreshki does this recipe make?

Reply
Alyona's Cooking July 19, 2019 - 3:49 am

Hi Olga, this will make about 63 whole oreshki

Reply
Olga July 19, 2019 - 7:24 am

Thanks! Sorry for the miss spelling of your name. God bless u.

Reply
Alyona's Cooking July 20, 2019 - 4:15 pm

No problem, Olga! Thanks God’s blessing to you too!

Reply
Rozita January 4, 2019 - 4:40 pm

5 stars
Hi, Alyona! I have a stovetop Oreshki mold and I don’t like it, because it is very messy to make the cokies. It doesn’t matter what recipe, the grease leaks all over the stove top, dough squeezes out all over the mold, and smokes the all kitchen up. How does the Nakkitchen mold work? Is it messy to use it? Does the grease squeeze out as from the mold? Also, do you bake it with the lid on? Thanks!

Reply
Alyona's Cooking January 4, 2019 - 9:15 pm

Hi Rozita, I love the oven mold, it is a heavy duty mold. I have never encountered a leakage when baking oreshki cookies in it and yes the lid is to be placed over the top when baking. I have found a teaspoon measuring scoop is the perfect amount of dough for each shell for this oven mold, so if you ever get to work with an oven mold hope that helps you out.

Reply
Vadim October 14, 2018 - 8:44 pm

Hi Alyona! Where can I buy the Form ? we would like the big one that you have on the picture for 40 halfs or 20 nuts at a time…
We live in the USA.
Thank you!

Reply
Alyona's Cooking October 19, 2018 - 7:48 am

Hi Vadim, my oreshki molds are from Nakkitchen.com. I wrote them an email and they contacted me back giving me an address to send my payment to them. It may sound fishy but thats how they were mailed to me. My mother in law ordered them through the same people but over the phone also sending them a form of payment. Once they get the payment they do ship it. These kind of molds were available on eBay before but that option doesn’t seem to be available anymore.

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Olivia January 1, 2018 - 11:01 am

I have a question that I don’t know if you can answer. My father-in-law’s family comes from Croatia/Poland/former Yugoslavia (I get a different answer every time). He talks about the oreshkis his grandmother made, but the oreshki recipes I’ve found do not match his description. He says they were fruit filled and more like the kolacky recipes I’ve found. I’m not sure if he’s confusing the name with a different item, or if his family called them oreshki when they were kolacky. Do you know of a fruit filled version? Any thoughts are much appreciated.

Reply
Alyona's Cooking January 1, 2018 - 2:55 pm

Hi Olivia,
The oreshki cookies I’m familiar with are more of a cookie texture, usually with some kind of dulce de leche filling. Kolacky seem to have more of a softer texture and I’m not sure if they will turn out in a oreshki mold. Filling oreshki with all jam may not be good idea since the shells can get soggy from the jam. Were the oreshki made by his grandmother in a mold or hand made? Im assuming dough for the mold should have butter or fat content to not stick to the molds….

Reply
Elena Barna December 14, 2017 - 5:39 pm

How many grams is the can?
Is that condensed milk or evaporated?
Sorry we don’t have those names in Australia.

Reply
Alyona's Cooking December 14, 2017 - 5:56 pm

There is 397 grams in a can of condensed milk. It would be condensed milk (the thicker milk not evaporated which is like a liquid.)

Reply
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