"Nut" Baking Pan

Make classic Eastern European oreshki at home, on any stovetop

STOVETOP MOULD   ·   ORESHKI PAN   ·   D: 15.5 CM / L: 38 CM

What it is

A traditional Eastern European baking pan for making oreshki — walnut-shaped shortcrust pastry shells baked on the stovetop and filled with sweet cream (typically condensed milk buttercream). Once a staple of Soviet home kitchens, this style of mould remains the easiest way to produce the genuine article: crisp, golden shells with the distinctive ridged walnut shape. At 15.5 cm across and 38 cm with handles extended, it sits comfortably on a standard hob burner.

What's in the box

1 two-part baking pan — top and bottom plates with long handles. The mould cavities form walnut-shell halves; once baked and cooled, fill one half, press the other on top, and the oreshki are ready.

How to use

Heat both plates on a gas or electric hob over medium heat. Brush lightly with butter or neutral oil. Place a small amount of chilled shortcrust dough into each cavity, close the mould firmly, and cook 2–3 minutes per side until golden. Cool on a rack, fill with your chosen cream, and sandwich the halves together. Wipe clean with a dry cloth — avoid soaking.

Pan diameter: 15.5 cm  ·  Total length: 38 cm  ·  Stovetop use

The simplest way to bring a beloved Eastern European treat back to your kitchen.