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Homemade laskonky with walnut cream

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Homemade laskonky with walnut cream recept

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  • Easy to prepare
  • 12 portions
  • 40 minutes
Jan, 17. 12. 2025

Crisp, light and fragrant – homemade laskonky with walnut cream are among the most beloved Czech cookies. I’ve written the method so they turn out well even the first time: firm but soft inside, with a fluffy butter cream scented with nuts and a drop of rum. Great for holidays, celebrations and with coffee.

For 12 portions

Ingredients

Meringue batter (shells):

Nut cream:

To finish:

Preparation procedure

  • Preheating and baking sheets Preheat the oven to 100–110 °C (convection 90–100 °C). Line two baking sheets with parchment paper. Prepare a piping bag with a plain or fluted tip.
  • Meringue Whisk the egg whites with a pinch of salt until soft peaks form. Beat in the sifted powdered sugar tablespoon by tablespoon – whisk 5–7 minutes until a firm, glossy meringue forms. Fold in the nuts and starch with a spatula.
  • Piping and drying Transfer the meringue mixture into the bag and pipe ovals (approx. 5–6 × 3–4 cm). Place in the oven and dry for 70–90 minutes, until the shells are dry to the touch and come off the paper easily. Let them cool on the sheet.
  • Cream – base In a portion of the milk, whisk together the pudding mix and egg yolks; heat the remaining milk with the sugar to a boil. Pour in the mixture, stir and cook until thickened. Cover with plastic wrap „touching the surface“ and cool completely.
  • Whipping the cream Beat the butter until fluffy. Incorporate the cold pudding tablespoon by tablespoon, then the ground nuts and optionally the rum. The cream should be smooth and airy. Transfer into a piping bag.
  • Filling and maturing Pipe the cream onto half of the shells, top with the other halves and press gently. Chill for at least 2–3 hours, ideally overnight – the laskonky will soften beautifully. Before serving, you can dust with sugar or lightly decorate with chocolate.

Total preparation time and number of servings

  • Active time: approx. 40–50 minutes

  • Drying and chilling: 3–12 hours (depending on oven and cream maturation)

  • Total: approx. 4–12 hours (including resting)

  • Servings: approx. 30–36 laskonky (depending on size)

Tips for success

  • Stable meringue: add the sugar slowly and whisk until the crystals are completely dissolved – the meringue must be firm and glossy.

  • Low temperature: laskonky are dried, not baked. If they brown, the temperature is too high.

  • Same temperatures for cream: butter and pudding must be at similar temperatures to prevent the cream from splitting.

  • Maturing: they taste best the next day – the shells absorb moisture from the cream and become more tender.

Conclusion

Homemade laskonky with walnut cream are a classic that never disappoints. A precise method, patient drying and a proper buttery cream are the secret to success. Make them in advance for holidays, a festive table or just with coffee – they will disappear before you can count to three.

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