Previous Entry | Next Entry

oreshki - ukrainian nut cookies

as some of you know, my boyfriend is a russian immigrant who came here as a teenager. while we were visiting his family in orange county this year, his mother made some traditional ukrainian cookies BY HAND with us. god, they are soooo good. they are called oreshki and are made by baking the halves, then filling them with a mixture made of nuts, leftover crumbs from making the cookies (for extra crunch), hazelnut paste, and condensed milk that has been boiled in the can for many hours to make it taffylike.


here is a finished oreshki. look how delicious that looks!





you start out by rolling bits of the dough and putting the balls into the oreshki cookie half cavities. then close the oreshnitsa (cookie pan), and grillbake them on both sides over an open flame for about 5mins each or until golden brown (you can check them if needed but after awhile the timing becomes natural).



when each batch is finished dump them into a bowl to cool. while they are cooling, assemble the filling in another bowl.



take a can of boiled condensed milk (boil the can unopened in water for about 2 hours or more), nuts, hazelnut paste, and mix together. take the bowl of halves and clean the edges on them so they don't have extra dough pieces. use the crumbs you trimmed off to add to the filling paste for more crunch. fill each halve exactly halfway with filling (don't overfill or you won't be able to press them together)


assemble the oreshki by firmly pressing the two filled halves together (this is why you are careful not to overfill, the filling is VERY thick and pastey and will not smoosh out the sides, instead the cookies will shatter because they aren't very strong) after assembling all of the halves, eat the finished oreshki and enjoy your hard work! oreshki means "little nut" which is why these traditional cookies are shaped like little nuts! i will have a real recipe up at some point so that you can all make them at your home. if you would like to find the oreshnitsa, check on ebay using the search term "oreshki". often they will come with various recipes to try, and you can find them in festive xmas shapes as well as the traditional nut shape.



xposted from my journal, and also, please forgive any errors in this, it is not my culture's traditional dish and i am writing this from memory of what his mother told me.

ETA: from 12_drakon, You can NOT boil American-made cans of milk whole. They blow up, because the can is too thin for that. You can buy already-boiled condensed milk in Russian stores, or make a hole at the top and boil them this way. also possibly you can find imported russian canned condensed milk in russian markets as well.

Comments

( 41 comments — Leave a comment )
tavella
Dec. 1st, 2009 06:46 pm (UTC)
Oh, wow, those look neat. And hazelnut means tasty. Lots of work,though!
ficali
Dec. 2nd, 2009 01:30 am (UTC)
my entire immediate family hates hazelnut yet I love it =/
sessifet25
Dec. 1st, 2009 06:52 pm (UTC)
Oh wow. Those looks lovely.
nahemaraxe
Dec. 1st, 2009 06:55 pm (UTC)
Wow. Looking forward for the recipe!
mediter
Dec. 1st, 2009 07:10 pm (UTC)
I am drooling at the sight of this!

Also, I believe I have had those before at a swiss import shop. Perhaps a variation. SO GOOD. YUM.
corchfalas
Dec. 1st, 2009 07:14 pm (UTC)
OMG.
Flashback. I remember that I ate them at some christmas market when I was a child.
I didn't remember that till I saw the picture. But I still know that I loved them.
Totally looking for a pan now.

Thank you for this post!
berkeleyfarm
Dec. 1st, 2009 07:19 pm (UTC)
OM NOM NOM NOM

That pan looks a lot less fussy than the little walnut molds I've seen at King Arthur Flour.

Tip to crockpot/slow cooker owners: you can make your caramel filling by putting the can in a slow crock overnight (covered with water).
hep
Dec. 1st, 2009 07:21 pm (UTC)
you are so smart! i am totally going to do that for our cookie party!
rhiannon76
Dec. 1st, 2009 07:25 pm (UTC)
Those look so lovely (and delicious)!
a_boleyn
Dec. 1st, 2009 07:29 pm (UTC)
Looks yummy but I think I'd rather just eat them than make them. :)
linty_goodness
Dec. 1st, 2009 07:36 pm (UTC)
oh yum!

cover them with a chocolate coating and you have a ferrero roche :D
sheherazahde
Dec. 1st, 2009 07:53 pm (UTC)
That's what I was thinking.
neko_loliighoul
Dec. 2nd, 2009 12:09 pm (UTC)
me too!
fwuffydragon
Dec. 18th, 2009 11:14 pm (UTC)
and me!
pariah_luna
Dec. 1st, 2009 07:47 pm (UTC)
Wow! Those look scrumptious- thanks for sharing!
shermarama
Dec. 1st, 2009 08:04 pm (UTC)
*drools*
syncopatedlife
Dec. 1st, 2009 08:09 pm (UTC)
omg, looks so worth it!
superlib
Dec. 1st, 2009 08:11 pm (UTC)
These look unbelievably good! I really want to make them, now.
(Deleted comment)
berkeleyfarm
Dec. 1st, 2009 08:15 pm (UTC)
how could you go wrong with that combo? ;)
12_drakon
Dec. 1st, 2009 08:15 pm (UTC)
Ha, I used to make those back in Ukraine! You made me miss the whole experience.

You can NOT boil American-made cans of milk whole. They blow up, because the can is too thin for that. You can buy already-boiled condensed milk in Russian stores, or make a whole at the top and boil them this way.
hep
Dec. 1st, 2009 08:17 pm (UTC)
i will add that in, she said that she got either the already boiled stuff or the kind from the russian store that was russian condensed milk imported (so probably imported thicker cans too) which is why there is a picture of both. she used the pre-boiled kind to make these to save on time, we made them the same day we left for the airport for maximum freshness (as if they were going to last beyond when we got home)
12_drakon
Dec. 1st, 2009 08:31 pm (UTC)
The label on the left can says it's already boiled, and I can't make out the right one.

Scrapping browned condensed milk off your ceiling after the can blows up is a fun experience :-) But it can be dangerous if you are nearby at the moment of explosion!
wyllow42
Dec. 2nd, 2009 02:05 am (UTC)
Sure you can - we do it all the time. I've used Carnation sweetened condensed milk to make dulce de leche for years. Just cover it in water, simmer it for about 3 hours, let it cool before you open it and it's perfect.
12_drakon
Dec. 2nd, 2009 02:28 am (UTC)
I hope it never explodes on you!
wyllow42
Dec. 2nd, 2009 02:32 am (UTC)
Me too. :) I bake professionally and have made dulce de leche like this for many years.
psyc2321
Dec. 3rd, 2009 09:04 am (UTC)
I doubt it's a difference in the cans - yes, making dulce de leche this way is risky, and if you get any little thing wrong, BAM! I do it all the time, and while I personally have never had a problem, I know a chef who had a disaster because he didn't keep the water level above the top of the can :/ I believe there are a few other things that can cause this to happen (a can that is in any way damaged would def do it!), but again, I've never had a problem *touches wood*
spaceprostitute
Dec. 3rd, 2009 01:47 am (UTC)
I agree with the others. I have boiled more cans than I can count and never had one blow up on me. They can do that, however, if you let the water boil away so that the can is not COMPLETELY submerged in the water at all times. My guess is that at some point enough water had evaporated in the boiling process that your can was no longer completely submerged. The trick is to keep a second pot or tea kettle of hot/boiling water and add additional water during the process as the water evaporates.

Either that or maybe you were using an off/generic brand or something.
wolfsilveroak
Dec. 1st, 2009 08:36 pm (UTC)
You can NOT boil American-made cans of milk whole. They blow up, because the can is too thin for that. You can buy already-boiled condensed milk in Russian stores, or make a hole at the top and boil them this way.

Actually you CAN. You just have to keep a VERY close eye on them and keep them covered with water at all times.
this is how dulche de leche is often made.
otana
Dec. 1st, 2009 09:36 pm (UTC)
I'm not much of a fan of cookies or nuts, but those look and sound seriously delicious.
kitarra
Dec. 1st, 2009 10:22 pm (UTC)
You can indeed boil cans of american sweetened condensed milk. I have been doing it for years. The trick is to make sure they stay covered in water.

These look nummy.
a_boleyn
Dec. 1st, 2009 11:43 pm (UTC)
Have you tried either the microwave or oven methods of making dulce de leche? I've seen them recommended but not by anyone I 'know'. :)
kitarra
Dec. 1st, 2009 11:50 pm (UTC)
I have not tried either the oven or the microwave method. I have tried the stovetop method which took forever and required a lot of stirring. But quite frankly, I prefer the boiled can method. I fill a pot, put in a couple of cans and boil. Every once in a while I check the levels and add water. Easy. No fuss.

I have boiled the cans for up to four hours without problems.
theidolhands
Dec. 2nd, 2009 04:20 am (UTC)
I want to make sure I understand, because I find this all very interesting, you mean to say that you boil the whole can (without holes & labels removed I assume) for hours in a pot of water?
kitarra
Dec. 2nd, 2009 04:30 am (UTC)
You remove the label. But otherwise yes.

You take a nice deep pot. One that will hold enough water to cover the cans by at least 2-3 fingers. You put in your can of sweetened condensed milk (not evaporated milk). Cover it with water. Bring the water to a boil with the can inside the then lower the temperature to a simmer. Cover and continue to simmer for as long as you like. If the water gets low, add additional boiling water. The longer you boil the thicker and darker the dulce de leche. I like about the 3-4 hour range. Nice dark caramel. Then...and this is very important...I cannot stress this enough...let the can cool completely before opening. Caramel napalm is not as fun as it sounds and nearly impossible to clean up.

A Canadian friend opened a can too soon and still has bits all over the kitchen. And it took four days alone to clean the cat. She was not happy.
fwuffydragon
Dec. 18th, 2009 11:17 pm (UTC)
I'm sorry - I had to comment just to use this icon!
kitarra
Dec. 18th, 2009 11:20 pm (UTC)
*giggle* Too funny!
sionainn
Dec. 2nd, 2009 12:10 am (UTC)
I can often find cans of already boiled condensed milk in the Hispanic grocery section - dulce du leche.
lucyloveslave
Dec. 2nd, 2009 01:14 am (UTC)
I was about to say the same thing.
everyendlessday
Dec. 2nd, 2009 01:25 am (UTC)
I want to eat those. D:
silenttown
Dec. 2nd, 2009 03:18 am (UTC)
oh god i love these cookies. my parents used to buy them for me as a kid and i remembered them the other week and tried to explain what they were to my dad but he had no clue what i meant. i just showed this post to my mom and she said this russian bakery in our area sells them! so excited!
chikachika_boom
Dec. 2nd, 2009 08:08 pm (UTC)
Ooh these look good.
( 41 comments — Leave a comment )

Latest Month

December 2014
S M T W T F S
 123456
78910111213
14151617181920
21222324252627
28293031   
Powered by LiveJournal.com
Designed by Tiffany Chow