Walnut Shaped Cookies with Dulce De Leche Filling

Walnut Shaped Cookies w/ Dulce de Leche Filling (Oreshki) - traditional holiday cookies that both adults and kids absolutely love! Try them for yourself! by Let the Baking Begin!
No cookie is more traditional in a Slavic household around holidays than a Walnut Shaped cookie or as we call them – oreshki (o-reh-shkih).

Walnut Shaped Cookies w/ Dulce de Leche Filling (Oreshki) - traditional holiday cookies that both adults and kids absolutely love! Try them for yourself! by Let the Baking Begin!

It’s a favorite among adults as well as children, especially children… Oreshki are made of two components that are absolutely awesome together – brittle shortbread cookie & dulce de leche filling. Either of them tastes great alone, so when you put them together – it’s just out of this world good. I made a batch and put several cookies into small boxes with tissue paper to give as Christmas treats. It just happened that my older daughter was to visit a dentist next day, so even the dentists’ office got to try them. Let’s just say they were pretty impressed and probably wished they got more than just one per person, haha.

Walnut Shaped Cookies w/ Dulce de Leche Filling (Oreshki) - traditional holiday cookies that both adults and kids absolutely love! Try them for yourself! by Let the Baking Begin!

Unfortunately it is pretty hard to find the molds for the traditional walnut shaped cookies if you live anywhere outside Russia or Ukraine. Fortunately for me though, my mom made sure to buy a whole set of these molds right before we left for the US back ages ago and now gladly allows me to use them whenever I need to. But, I realize that not a lot of you have those molds and still would like to make the delicious Walnut Shaped cookies that we all love so much. So, I found a mold that would make 4 different shapes that are similar to the ones we all know. Check the mold out at the bottom of the post, what do you think?

Walnut Shaped Cookies w/ Dulce de Leche Filling (Oreshki) - traditional holiday cookies that both adults and kids absolutely love! Try them for yourself! by Let the Baking Begin!UPD: The Nordicware walnut mold makes cookies that are larger in size than the traditional walnut cookies. My traditional walnut cookie molds are about 1 3/4 inches by 1 1/3 of an inch, but the Nordicware mold makes cookies that are about 2×2 inches.

Walnut Shaped Cookies w/ Dulce de Leche Filling (Oreshki) - traditional holiday cookies that both adults and kids absolutely love! Try them for yourself! by Let the Baking Begin!

 

 Walnut Shaped Cookies with Dulce De Leche Filling

Yields: 56 walnut cookies, or 24-25 cookies from the Nordic Ware Autumn Cakelet Pan mold

Ingredients:

For the Shells:

  • 230 grams butter (2 sticks)
  • 3 egg yolks
  • 1 cup powdered or confectioners sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 1/2 Cups sifted all purpose flour

For the filling:

  • 115 grams unsalted butter (1 stick), room temperature
  • 1 can (minus 4-6 tablespoons) sweetened condensed milk or dulce de leche

Also:

Walnut Shaped Cookies w/ Dulce de Leche Filling (Oreshki) - traditional holiday cookies that both adults and kids absolutely love! Try them for yourself! by Let the Baking Begin!How to make the Walnut Shaped Cookies:
1. In a bowl of a stand mixer combine all the ingredients for the shells (butter, powdered sugar, egg yolks, flour, baking soda, salt) and continue mixing until it clumps up and forms a chunky dough, about 4 minutes. Alternatively, combine all ingredients in a bowl and keep mixing with hands until it forms a chunky dough.

Walnut Shaped Cookies w/ Dulce de Leche Filling (Oreshki) - traditional holiday cookies that both adults and kids absolutely love! Try them for yourself! by Let the Baking Begin!

2. Rip about 2 teaspoons of a dough and form a small ball. Place in the middle of the mold and press in the middle with a thumb. Then using your index finger or a thumb keep going around the mold pressing the dough until the mold is lined with a very thin layer, about 1/5 of an inch thickness. Now go around the edge of the mold and shave off any parts of the dough that are above the edge of the mold.

Walnut Shaped Cookies w/ Dulce de Leche Filling (Oreshki) - traditional holiday cookies that both adults and kids absolutely love! Try them for yourself! by Let the Baking Begin!

If using the Nordic Ware Autumn Cakelet pan, place a ball of dough (1 tablespoon) in the middle, then go around the mold with your index finger or a thumb pressing the dough against the mold until it’s as thin as you can get it without any parts of the mold showing through. Using a knife shave off excess.

Walnut Shaped Cookies w/ Dulce de Leche Filling (Oreshki) - traditional holiday cookies that both adults and kids absolutely love! Try them for yourself! by Let the Baking Begin!

3. Place the filled molds on a baking sheet and into a preheated to 350F oven. Bake for around 10-15 minutes or until the cookies are a light golden color. If using the Nordic Ware Autumn Cakelet, bake for about 8-10 minutes as this mold take less time to bring the cookies to a light golden color.

Walnut Shaped Cookies w/ Dulce de Leche Filling (Oreshki) - traditional holiday cookies that both adults and kids absolutely love! Try them for yourself! by Let the Baking Begin!

4. Once baked removed from the oven and while the cookies are still warm tap the edge of the mold lightly against the table to release the cookie from the mold.  Allow the cookies to cool completely.

Walnut Shaped Cookies w/ Dulce de Leche Filling (Oreshki) - traditional holiday cookies that both adults and kids absolutely love! Try them for yourself! by Let the Baking Begin!

If using the Nordic Ware Autumn Cakelet, remove from the oven, place a cooling rack on top. With one swift motion turn the cooling rack together with the mold upside down so that the cooling rack is on the bottom. Now tap the mold against the cooling rack several times until the cookies are out. Allow the cookies to cool completely.

Walnut Shaped Cookies w/ Dulce de Leche Filling (Oreshki) - traditional holiday cookies that both adults and kids absolutely love! Try them for yourself! by Let the Baking Begin!Make Dulce de Leche:
1. Open the can of the sweetened condensed milk and pour the content of the can into a glass jar, then close with a fitting lid tightly. Line a large pot with 3 layers of paper towel or with a kitchen towel, place the jar into the pot, now fill the pot with water so that water level is above the level of the condensed milk in the jar. Cook over low-medium heat for about 1.5 – 2 hours until sweetened condensed milk is deep  golden color. Remove the jars from water and allow to completely cool to room temperature.

Make the Dulce de Leche Filling:
1. In a bowl of a stand mixer fitted with a paddle attachment beat 115 grams of room temperature butter and 1/2 of the dulce de leche. Beat for about 3 minutes stopping to scrape down the bottom of the bowl. Now add the rest of the dulce de leche and beat for another 3-4 minutes until well combined and somewhat fluffy.

Walnut Shaped Cookies w/ Dulce de Leche Filling (Oreshki) - traditional holiday cookies that both adults and kids absolutely love! Try them for yourself! by Let the Baking Begin! T

To fill the cookies:
1. To fill the cookies you can either fill a ziplock bag with the filling and fill half of the cookie shells by squeezing about 2 teaspoons into each half, or use a teaspoon and fill half of the shells.

Walnut Shaped Cookies w/ Dulce de Leche Filling (Oreshki) - traditional holiday cookies that both adults and kids absolutely love! Try them for yourself! by Let the Baking Begin!

2. Place the matching half on top of the filled half and squeeze them together. If the filling squeezes out the sides, scrape it with a knife or a spoon. Let the filled cookies rest in a tightly closed box in the fridge overnight. This will make the cookie shell less crumbly as they are eaten. According to my husband they are the best 3-4 days after and I actually agree 🙂
To serve: place in a bowl and lightly sprinkle with powdered sugar.

Walnut Shaped Cookies w/ Dulce de Leche Filling (Oreshki) - traditional holiday cookies that both adults and kids absolutely love! Try them for yourself! by Let the Baking Begin!

 

Walnut Shaped Cookies with Dulce De Leche Filling

5.0 from 1 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: Ukrainian
Serves: 56 walnut cookies, or 24-30 cookies from the Nordic Ware Autumn Cakelet Pan mold
Walnut Shaped Cookies w/ Dulce de Leche Filling - traditional holiday cookies that both adults and kids absolutely love! Try them for yourself!

Ingredients

For the Shells:

  • 230 grams butter (2 sticks)
  • 3 egg yolks
  • 1 cup powdered or confectioners sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2½ Cups sifted all purpose flour

For the filling:

  • 115 grams unsalted butter (1 stick), room temperature
  • 1 can (minus 4-6 tablespoons) sweetened condensed milk or dulce de leche

Also:

  • Nordic Ware Autumn Cakelet  or Walnut molds

Instructions

Make the Walnut Shells

  1. In a bowl of a stand mixer combine all the ingredients for the shells (butter, powdered sugar, egg yolks, flour, baking soda, salt) and continue mixing until it clumps up and forms a chunky dough, about 4 minutes. Alternatively, combine all ingredients in a bowl and keep mixing with hands until it forms a chunky dough.
  2. Rip about 2 teaspoons of a dough and form a small ball. Place in the middle of the mold and press in the middle with a thumb. Then using your index finger or a thumb keep going around the mold pressing the dough until the mold is lined with a very thin layer, about ⅕ of an inch thickness. Now go around the edge of the mold and shave off any parts of the dough that are above the edge of the mold.
  3. If using the Nordic Ware Autumn Cakelet pan, place a ball of dough (1 tablespoon) in the middle, then go around the mold with your index finger or a thumb pressing the dough against the mold until it’s as thin as you can get it without any parts of the mold showing through. Using a knife shave off excess.
  4. Place the filled molds on a baking sheet and into a preheated to 350F oven. Bake for around 10-15 minutes or until the cookies are a light golden color. If using the Nordic Ware Autumn Cakelet, bake for about 8-10 minutes as this mold take less time to bring the cookies to a light golden color.
  5. Once baked removed from the oven and while the cookies are still warm tap the edge of the mold lightly against the table to release the cookie from the mold.  Allow the cookies to cool completely.
  6. If using the Nordic Ware Autumn Cakelet, remove from the oven, place a cooling rack on top. With one swift motion turn the cooling rack together with the mold upside down so that the cooling rack is on the bottom. Now tap the mold against the cooling rack several times until the cookies are out. Allow the cookies to cool completely.

Make Dulce de Leche:

  1. Open the can of the sweetened condensed milk and pour the content of the can into a glass jar, then close with a fitting lid tightly. Line a large pot with 3 layers of paper towel or with a kitchen towel, place the jar into the pot, now fill the pot with water so that water level is above the level of the condensed milk in the jar. Cook over low-medium heat for about 1.5 – 2 hours until sweetened condensed milk is deep  golden color. Remove the jars from water and allow to completely cool to room temperature.

Make the Dulce de Leche Filling:

  1. In a bowl of a stand mixer fitted with a paddle attachment beat 115 grams of room temperature butter and ½ of the dulce de leche. Beat for about 3 minutes stopping to scrape down the bottom of the bowl. Now add the rest of the dulce de leche and beat for another 3-4 minutes until well combined and somewhat fluffy.

To fill the cookies:

  1. To fill the cookies you can either fill a ziplock bag with the filling and fill half of the cookie shells by squeezing about 2 teaspoons into each half, or use a teaspoon and fill half of the shells.
  2. Place the matching half on top of the filled half and squeeze them together. If the filling squeezes out the sides, scrape it with a knife or a spoon. Let the filled cookies rest in a tightly closed box in the fridge overnight. This will make the cookie shell less crumbly as they are eaten.

To serve:

  1. place in a bowl or a serving platter and lightly sprinkle with powdered sugar.

Store:

  1. In a tightly closed box in the refrigerator for up to 3-4 days.

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Walnut Shaped Cookies w/ Dulce de Leche Filling (Oreshki) - traditional holiday cookies that both adults and kids absolutely love! Try them for yourself! by Let the Baking Begin!

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  • Oh my gosh, oh my gosh, oh my gosh!!! These are so darn cute I can hardly take it and the first photo…I just want to stare it at for ever! I recently bought a German waffle iron and it came with interchangeable plates. “Oreshki” moulds were one of them. I still haven’t made them yet as I didn’t have a good recipe. I can’t wait to try them now!

    · Reply
    • I really like the picture myself. You know how long it takes for that powdered sugar to look just right on the picture?))) But, thank you for your kind compliments.
      This recipe is for molds that are not pressed on top with the other half of the mold/press. So if your press consists of two parts then this is probably not the recipe for that iron. But, if those plates are just two halves, you can fill the bottom one and bake it in the oven like I did with my mold… it might work like that…

      · Reply
      • vikalinkafood

        I can’t remember now what they are like. I will make sure to check them out at home. As far as that shot, I do know how incredibly difficult it is, especially if you don’t have assistants! LOL That is why I was SO impressed!! 🙂

        · Reply
  • They look incredible! Wow. What a shot.
    Oreshki are still a favorite in our family. My Mom or sister make them every single Christmas.

    · Reply
    • Thanks Olga! Do they use the shortbread kind of dough like mine or do they use the the different kind that goes with the oreshki press?

      · Reply
  • Oh my! They look gorgeous! I love them so much! I never made them by baking it in the oven. Yours look like they would just melt in your mouth. I’ve been using press on mold for mine. Beautiful pictures too!

    · Reply
    • Yes I don’t know one person that doesn’t like them. They’re so addictive, aren’t they?
      You should try this recipe and this kind of oreshki Valya, I think you might like them even more then the other kind, because the other kind is a bit tougher in texture and this one is super flaky and soft. Thank you for your kind words 🙂

      · Reply
  • Love these! They are a definite Russian thing 🙂 We recently went to a Russian wedding and they were part of the dessert table. I love that you linked the pans too! I would’ve never thought you can find them online here in US

    · Reply
    • I buy a lot of things on amazon so it was natural for me to link to something I use all the time 🙂 Amazon’s customer service is pretty awesome too 🙂 Do you not use amazon?

      · Reply
  • Love this! They look so good, I can’t wait to try. One question, you didn’t mention what size can of sweetened condensed milk to use? Thanks in advance!

    · Reply
    • Thank you!
      I think sweetened condensed milk comes only in one size that’s why I didn’t say the size, but it’s a 14 oz can 🙂

      · Reply
  • Nadia Z.

    I have the electric walnut maker for 24 and love it, this mold seems like a lot harder, because you have to shape each cookie vs press n bake, my mom loves it as well because few years ago it was her Christmas present from me. You should check it out on Amazon n we have them in some Russian stores in Sacramento, CA.

    · Reply
    • Hi Nadia, yes these are much slower to make then the one where you just press them and they magically take on the walnut cookie shape, but the texture of this cookie is much different then the other one. The ones where you use the press come out harder than these ones. I think I’ve seen the press in the Russian stores around where I live too… Thanks for your suggestion!

      · Reply
  • Elly Konjkav

    Hi!! Omg first off, amazing photography. And i love ur oreshki’s! I have always made the press kind so i am super excited to make these. And i am traveling to Moscow and to Azerbaijan and i want to buy the traditional moulds. Would u be kind to tell me what the name is? What should i be asking for?
    Thank u!!! Happy New Yr!

    · Reply
    • Hi Elly! Thanks for your sweet comment 🙂
      There really isn’t an official name for these molds, but if you ask for ‘molds for oreshki” they will know what you’re talking about. If anything, just take a screen shot of the molds that I have (not the pan, but the individual molds) and just show them the picture 🙂
      I wish I was traveling overseas so that I could get myself those traditional molds, so I wouldn’t have to borrow my moms… I’m a hoarder what can I say lol.
      Happy travels and Happy New year to you too!

      · Reply
  • tamara

    I ordered the Nordic Ware cakelet pan from Amazon. It came in yesterday and I made some cookies today. The dough recipe is amazing and ey easy to work with. However, very disappointed with the mold. The cookie came out humongous and take a lot of filling. When you put the halves together, they are huge.They need to be a half size smaller then they would be perfect. I used to make these in another mold before so I know how to make walnuts. Sorry to say but total waste of $ on the mold.
    Just thought I share my experience.

    · Reply
    • Hi Tamara,
      Thanks for for your comment.
      Yes, you’re right, the Nordicware mold makes bigger cookies, that’s why in the “yield” section I wrote that with the traditional molds the recipe will make 56 cookies and 24-25 from the Nordicware mold. Since the traditional walnut cookies are not really available to purchase, for me this was a good alternative. Sorry, it didn’t work for you 🙁
      I did go ahead and add additional clarification on the size of the mold in the post so that others don’t expect one thing and get another.
      Once more, thanks for sharing your experience!

      · Reply
  • Natasha

    I just made these and they look absolutely perfect. Thank you for this great recipe

    · Reply
  • easydoesit20012002

    Wow! These look amazing and the photography is truly inspirational. I can’t wait to give these a try.

    Lynn| The Road to Honey
    http://www.theroadtohoney.com

    · Reply
  • armine

    I made this reciepe for my New Year’s dessert display. I loved it and so did my family/guests. The plate for this dessert was empty by the end of the party. Thank you for sharing your wonderful recipe.

    · Reply
  • brittany

    where in ukraine did you buy the oreshki molds the acorn ones? i was looking for them everywhere i do have the walnut looking molds though.

    · Reply
  • Aly

    Hi, I just wanted to tell you that there is a mold for the russian nut cookies that go in the oven and can make about 40 nut cookies in one mold. Here is the link you should try it out if you buy 2 molds you can make a huge batch in only two or three rounds depending on how much you make its a lot easier compared to other molds… http://www.ebay.com/itm/251638314808?_trksid=p2060353.m1438.l2649&ssPageName=STRK%3AMEBIDX%3AIT

    · Reply
  • Unexpected Trip to Moscow - Ingredients Matter

    […] desserts we tried my boyfriend loved Honey cake, Napoleon cake and Russian walnut shaped cookies with dulche de leche filling. I  really love all these desserts as well but  my favourites are honey cake and walnut […]

    · Reply
  • Oksana

    I made them yesterday and told my husband that for a better taste he had to wait 3 more days. He said how could anyone wait for so long knowing that this goodness is in the fridge))))) They are delisicious!! Brought back memories from childhood. To me these cookies are association with weddings when I was a child. It took a bit of time to make them but THEY WORTH it!! Thank you for sharing this recipe.

    · Reply
    • That’s exactly what my husband said lol. The only way they survive in the fridge that long is if you hide them haha! I’m glad you guys enjoyed these!

      · Reply
  • […] was one of desserts. It’s called walnut cookies in Russian but they have nothing to do with walnuts except the shape of cookie which reminds a […]

    · Reply
  • Oksana

    Hi Marina. I have a question regarding storage. What do you think is the best way to store them – fill them in or just to keep the shells and then fill them the night before serving?
    Thank you

    · Reply
    • Hi Oksana, they need to sit for about 24 hrs in the fridge to really stick together and not crumble too much as you bite into it, but if you’re not going to eat them the next day, just freeze then in an airtight container and leave in the fridge when ready to eat.

      · Reply
  • Rose

    Can I used the electric walnut machine to make the walnuts.

    · Reply

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