Oreshki are traditional Bulgarian walnut-shaped cookies with a tender, buttery dough and rich dulce de leche-butter filling. Their distinctive molded shape and creamy interior make them a nostalgic European classic.
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Prepare the Dough:
Beat the eggs and sugar in a large bowl for about 4 minutes, until the mixture is pale and fluffy.
Add the sour cream and oil, then mix to combine.
Incorporate Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the flour mixture to the wet ingredients, kneading until you get a soft, non-sticky dough. Add more flour if necessary.
Rest the Dough:
Cover the dough and let it rest at room temperature for at least 15 minutes, or refrigerate for up to 3 days.
Preheat and Shape:
Preheat your walnut cookie maker or press. Roll small balls of dough (about ½ teaspoon each) for even shells.
Bake:
Place the dough balls into the preheated mold. Bake for 30 seconds, or until golden.
Cool the shells completely, then trim excess dough using a knife or kitchen scissors. Save the trimmings for the filling.
Cream the Ingredients.
Beat the dulce de leche and softened butter together until smooth. If using cream cheese you can add it together with the butter and dulce de leche.
Mix in the vanilla extract. Optionally, fold in crushed cookie crumbs for extra texture.
Spoon or pipe the filling into one shell, slightly overfilling it. Sandwich another shell on top to form a walnut shape. Repeat with the remaining shells.
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days to extend freshness and keep the filling firm.
Roll small portions of dough between your palms to form an oval, then gently press with your thumb to create the characteristic walnut ridge down the center.
Yes, prepare the dulce de leche and butter cream mixture 1-2 days ahead and refrigerate. Soften slightly before piping into cooled cookies.
Add flour 1 tablespoon at a time until the dough reaches a soft, manageable consistency that holds a shape without sticking to your hands.
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days to preserve the butter filling.
Dulce de leche (cooked condensed milk) is essential for the proper texture and caramel flavor; sweetened condensed milk alone will not provide the same results.
