Oreshki are crisp, buttery walnut-shaped cookies filled with dulce de leche, made using a specialized walnut mold heated on the stovetop. This traditional Eastern European treat combines tender pastry with sweet filling for an authentic holiday confection.
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Cream butter and sugar together in a large bowl with an electric mixer.
Add the egg, salt, and vanilla extract and beat again.
Add the flour and baking powder, and stir with a large spoon (or your hands) to form a dough. This will be a pretty stiff dough.
Use a teaspoon to scoop the dough and roll into balls. Since molds vary in size, check the manufacturer's suggestions and use some trial and error to get the correct size pieces.
Heat the mold on low heat until piping hot. Place a piece of dough into each cavity and close the mold tightly. Cook on low heat until golden brown, about 3-5 minutes. Remove from the mold and continue with the rest of the dough. Place the halves on a cooling rack to cool. Trim any uneven edges with a sharp, serrated knife.
Fill the cookie halves with dulce de leche. Pipe it in for easiest application. Optionally add a toasted walnut half into the center of each cookie for a nutty crunch. Close up the cookie halves to create full walnut shapes.
Dust the cookies with powdered sugar and enjoy!
Store cooled unfilled cookies in an airtight container at room temperature for up to one week; fill just before serving to maintain crispness. Filled cookies soften over time and are best eaten within 2–3 days.
walnut mold (cast-iron or aluminum hinged mold with handle) · stovetop or gas burner
A walnut mold is a hinged cast-iron or aluminum tool shaped like a walnut that clamps shut with a handle. It creates the distinctive walnut shape when heated on the stovetop. Find these at Eastern European markets, online specialty baking retailers, or heritage cookware shops.
Traditional oreshki require the walnut mold for their signature shape and texture. Oven-baking would change the result significantly. Stick with the stovetop mold method for authentic results.
The exterior should be golden brown and crisp when removed from the mold. The interior will have a tender, slightly chewy crumb. They'll firm up further as they cool.
Yes. Chocolate ganache, sweetened condensed milk caramel, or thick fruit jam work as alternatives, though dulce de leche is traditional.
Store in an airtight container at room temperature for up to one week. Keep unfilled cookies separate from filled ones to maintain crispness.
