Oreshki are walnut-shaped Russian shortcrust cookies filled with sweet caramel or dulce de leche, traditionally baked in a two-part mold. They're a beloved Slavic holiday treat that combines a tender, buttery shell with rich caramel filling.
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In a bowl, add eggs and sugar and mix with a whisk. Add melted butter (make sure it's not hot) and mix again. Add a little plain flour and mix, then add more flour and mix.
Take the baking soda and add the vinegar to it — leave it to bubble up, then add to your mixture and fold together. Keep adding flour a little at a time, mixing in between, until the dough comes together. The dough should be soft and elastic; adjust flour as needed.
Prepare your caramel filling: use shop-bought caramel, dulce de leche, or boil one can of condensed milk for 3 hours until it becomes caramel.
Pinch a small piece of dough and roll into a small ball, slightly smaller than a walnut. Repeat for all the dough.
Place each dough ball into a walnut-shaped cookie mold or waffle maker with cookie attachment. Cook for 2–3 minutes until done. Remove the cookie halves and repeat with remaining dough. Trim any rough edges.
Leave the cookie halves to cool completely.
Add half a teaspoon of caramel inside each cookie half and press two halves together to form a walnut shape.
Set aside to set completely before serving.
Store unfilled cookies in an airtight container at room temperature for up to 5 days. Fill just before serving. Filled cookies keep for 1–2 days but the shell will soften over time.
walnut-shaped cookie mold (two-part hinged metal form) · baking sheet · mixing bowls · whisk or fork
A walnut mold is a two-part hinged metal form shaped like a walnut shell. It's placed on a baking sheet; you fill it with dough, close it, and bake. Available online from baking supply retailers, Russian specialty stores, or as 'oreshki molds.'
Yes—canned dulce de leche is the easiest option. You can also use caramel sauce, boiled condensed milk, or homemade caramel. Fill cooled cookies just before serving to prevent the shell from softening.
Lightly oil or butter the inside of the mold before filling. Work quickly; if the dough warms and becomes sticky, refrigerate for 10–15 minutes.
Yes, wrap the dough in plastic and refrigerate for up to 2 days, or freeze for up to 1 month. Thaw in the fridge before shaping.
They react together to aerate the dough, creating a tender, crumbly shortcrust texture. Add the vinegar just before mixing so the reaction occurs during baking.
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