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These delightful Walnut Shaped Cookies, also known as Soviet Oreshki or Bulgarian Orehcheta, are a nostalgic treat for many Eastern European families.
For more European sweet treats, check these Pinwheel Cookies, my favorite Honey Layer Cake (Medovik) and Bulgarian Honey Cookies Medenki.
With a crunchy crisp shell and a creamy dulce de leche filling, they’re perfect for holidays or special occasions. They are quite easy to make, too!
“Oreshki” or “Orehcheta” – Old Fashioned Soviet Walnut Shaped Cookies, popular in Eastern Europe.
My spin on a popular Eastern European cookie recipe – crunchy walnut shaped sandwich cookies, filled with sweetened condensed milk filling.
Whether you’re using an electric Rosberg Nutty Maker, a stovetop walnut press, or an alternative mold, this recipe is easy to follow and produces around 130 walnut-shaped cookies.
What are Soviet Walnut Shaped Cookies?
The fun walnut shape makes them a hit with kids and adults alike! I was unable to share this recipe before the holidays, so you could have made and enjoyed these.
Growing up in Bulgaria, my grandmother used to make these using a stove top walnut cookie maker (Soviet name “Oreshnitsa”). Some of these are made from aluminum and others from cast iron. They are a but heavy duty to me and also don’t work on induction stove tops. I was never able to use it myself, even dough she still has it. I got an electric (non stick) walnut cookie press in Europe (available on Amazon USA as well) and making these cuties is so fun and easy. You do need to play with the amounts of cookie dough added to each shell, because adding too much can spread out of the mold and you end up wasting some dough.
Recipe highlights:
- Easy to make with an electric nutty maker or cookie press.
- Versatile fillings for customization.
- Festive and perfect for gifting or entertaining.
How to make walnut shaped cookies using an electric cookie press?
Ingredients
For the Cookie Shells:
- 3 large eggs
- 6 oz (180g) granulated sugar
- ½ cup sour cream or plain Greek yogurt
- 1 tsp baking powder
- ½ cup vegetable oil
- 550 grams (about 4 ⅓ cups) all-purpose flour (plus more if needed for a soft dough)
- Pinch of salt
For the Filling (Dulce de Leche Butter Filling):
- 1 ½ cans (21 oz/600g) dulce de leche (cooked sweetened condensed milk)
- 1 ½ cups (345g) softened unsalted butter
- 1 tsp vanilla extract
- Optional: Replace ½ cup of butter with softened cream cheese for a tangy twist.
Step-by-Step Instructions
Making the Cookie Shells:
- 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.
Making the Filling:
- Cream the Ingredients:
- Beat the dulce de leche and softened butter together until smooth.
- Mix in the vanilla extract. Optionally, fold in crushed cookie crumbs for extra texture.
- Fill the Shells:
- 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.
Recipe Tips:
Variations and Tips
Filling Options:
You can use a different cookie filling, dulce de leche is optional.
- Nutella: A chocolate-hazelnut spread for a rich, nutty twist.
- Fruit Preserves: Apricot, raspberry, or cherry jam adds a tangy contrast.
- Caramel Ganache: Combine melted caramel with cream for an indulgent filling.
- Honey-Nut Mixture: Stir together ground nuts (walnuts), honey, and a pinch of cinnamon for a traditional flavor.
Dough Variations:
- Add 1-2 tablespoons of cocoa powder for chocolate shells.
- Replace ½ cup of flour with ground walnuts or almonds for a nutty texture.
MORE Tips for Success:
- Read the cookie press instructions booklet before use.
- Always preheat the cookie press for even baking.
- Lightly grease the press if dough sticks. I personally don’t grease it as I discovered that this dough does not stick to my press.
- For uniform cookies, weigh the dough balls or use a small cookie scoop. The balls for a Rosberg walnut cookie press.
- Let the cookies rest overnight in an airtight container for the flavors to meld beautifully.
Storage and Make-Ahead Tips:
- Refrigeration: Store the cookies in an airtight container or a thick cardboard box in the fridge for up to 7 days.
- Freezing: Freeze unfilled shells in a zip-lock bag for up to 2 months. Thaw and fill as needed.
- Make Ahead: Both the shells and filling can be made ahead of time. Assemble the cookies a day before serving for the best flavor and texture. I personally avoid making the filling in advance, but I would definitely make the shells to save time.
FAQs:
Q: Can I make these without a walnut press?
A: Yes! Use any small mold or shape the dough by hand into flattened discs for sandwich cookies. I’ve also seen small walnut shaped aluminum cookie molds on Amazon, but have not tried these.
Q: What if my dough is too sticky?
A: Add more flour, 1 tablespoon at a time, until it’s soft but manageable. Avoid over-flouring, as this can make the cookies dense and dry.
Q: Can I use store-bought dulce de leche?
A: I always use store bought, because it saves time and works perfectly.
More Cookie Recipes:
I’m so happy I got to hare this recipe with you today! These Walnut Shaped Cookies are not just a dessert, they’re a celebration of an old tradition and creativity. Whether you make them with the classic dulce de leche filling or experiment with new flavors, they’re sure to impress. Bring a touch of nostalgia to your table and share the joy and baking skills with friends and family.
Walnut Shaped Cookies (Oreshki/Orehcheta)
Video
Ingredients
For the Cookie Shells:
- 3 large eggs
- 6 oz granulated sugar, 180g
- ½ cup sour cream or plain Greek yogurt
- 1 tsp baking powder
- ½ cup vegetable oil
- 4 1/2 cups all-purpose flour (plus more if needed for a soft dough), 550 grams
- Pinch of salt
For the Filling
- 1 ½ cans, 21 oz/600g dulce de leche (cooked sweetened condensed milk)
- 1 ½ cups softened unsalted butter, 345g
- 1 tsp vanilla extract
- *Optional: Replace ½ cup of butter with softened cream cheese for a tangy twist, but keep in mind that the filling will be thinner, than when only butter is used.
Instructions
Making the Cookie Shells:
- 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.
Making 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.
Fill the Shells:
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
