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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

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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

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.

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!

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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41 comments

    • Ann

    I have an aebleskiver (danish) pan could I use that? I noticed at npr you cooked them on a stovetop rather than bake them.

      • Alyona’s Cooking

      If the capacity of each round cavity from your danish ebelskiver iron is around 2″ than that would be too big for the walnut shaped cookie, as more dough would need to be required to fill in the molds. Also a proper walnut cookie mold would usually have tops to mold out indents in order to fill with desired filing, so if you weren’t using the proper mold you may need to carve out the middles. Lastly npr.org used a link that forwarded to my blog, so I am not the lady featured in the Oreshki: A Rich, Nutty Cookie From The Soviet Era | NPR Hot Pot.

    • Bankie

    Do you think that the dough could be frozen if you didn’t want to make the whole batch? They are yummy! I ordered a mold like the one you have! Can’t wait!

      • Alyona’s Cooking

      I haven’t froze the dough itself for oreshki but I would suggest making a batch and just freezing the shells or whole cookies. Whole ones freeze well with the filling, so you can just take out ready ones once frozen.

    • Bankie

    I would like to know if you think that you would be able to freeze the dough to use at a later date? I ordered a mold like you have, it didn’t say it was two pieces. Hope so! Can’t wait to try this. My friend makes these and they are delish! She adds nuts to hers.

      • Alyona’s Cooking

      I’m not sure about freezing the raw dough for this, but made oreshki can be frozen with or without the filling. These oven molds should include the bottom and top. Let me know how they turn out:)

        • Elena Barna

        Hi
        Do they post the molds to Australia?
        How many grams is the stick of butter?
        Thenks

          • Alyona’s Cooking

          Hi,
          Their website states “Shipping to 48 lower states Only” but you can ask via email perhaps they’ll be willing. A stick of butter has 113 grams.

    • SvetasRecipes

    Looks great! I really like the tea in the back.

      • Alyona’s Cooking

      Thanks:)

    • Katy | Her Cup of Joy

    Such a great recipe! I was on the lookout for a recipe like this and could not find what I was looking for, I was excited to see this on my Instagram feed, I’ve been waiting for someone to post this 🙂 I have the electric oreshnitsya but do not like using it, there is a lot of cleanup for it but since it’s electric it can’t be submerged in water. The stovetop mold is horrible too since it leaks grease all over and smokes the whole house up. I’ll definitely be buying this mild to try out since I love these cookies but hate making them.

      • Alyona’s Cooking

      Thank you Katy! A big thanks to my friend for sharing this recipe. I wouldn’t recommend washing any mold with soapy water as that can effect on the the cookies to stick, besides the cookies should slip right out of these molds, making clean up much easier as you would just need to wipe clean the molds. I highly recommend them, they are really good! Let me know how they work out for you I would love to know your feedback:)

        • Katy | Her Cup of Joy

        I made them! They are delicious:) I need to get another mold so the process is faster, it takes while for the mold to cool down and to fill it before baking the next batch.. I might convince my mom to get one so I can “borrow” hers.

          • Alyona’s Cooking

          Oh thats awesome Katy! Thanks for taking the time to leave a nice feedback. Yes, I think two molds definitely make the process go by faster.

            • Katy | Her Cup of Joy

            I am making these again for Christmas baking! I also am looking at the cookie recipe for the jam cutouts.. will have to make those as well.

              • Alyona’s Cooking

              oh nice, the jam filled cookies are yummy:) Do you own the oven oreshki maker? If so how are you liking it?

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