Popoque - Walnut Waffle Cookies
Golden and crispy on the outside, these walnut-shell cookies (called "Popoque" in Armenian and "Oreshki" in Russian) are brimming with luscious cream frosting. These bite-sized treasures are perfect for any occasion and are beloved by kids and adults. They can be an ideal gift for this holiday season.
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Equipment
- Walnut cookie press
Ingredients
Cookie Dough
- 2 eggs
- 1/4 cup vegetable oil
- 150 gram butter room temperature
- 2 tablespoon sugar
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
- 2 cup flour
Caramel filling
- 200 gram cream cheese
- 100 gram butter
- 300 gram dulce de leche
Instructions
Cooking the sweet condensed milk
- Open the can of condensed milk and place in a canning jar. Submerge it in boiling water and cook it until it changes color to light brown. It will take an hour. Alternatively, you can use the slow cooker and cook on high until condensed milk thicken and turns caramel color.
- *Skip this step if using dulce de leche.
Making the Dough
- Beat the eggs with an electric mixer; gradually add the oil and sugar.2 eggs, 1/4 cup vegetable oil, 2 tablespoon sugar
- Mix in the softened butter.150 gram butter
- Once everything is well combined, add the baking soda and immediately pour vinegar on it. (It will bubble up.)1 teaspoon baking soda, 1 tablespoon white vinegar
- Slowly incorporate the flour and continue mixing the batter with an electric mixer.2 cup flour
- You should have very soft and smooth dough. Wrap the dough in saran wrap and fridge it for at least one hour.
- Preheat the mold on the stovetop (on both sides.) While the mold is preheating make the dough balls. They should be about 1-teaspoon each (6-7 g each). Once the iron molds gets hot, place ready dough balls into mold indentations and press them down.
- Hold on the handles for 5-10 seconds, until you feel gentle resistance. Let the cookies bake for a minute and turn the iron mold to the other side for another 30 seconds.
- Un-mold the cookies on the wire rack.
Making the Caramel
- Whip the butter and cream cheese until smooth and fluffy.
- Add the dulce de leche one tablespoon at a time.
- Keep beating until creamy and smooth
- Add the vanilla extract
Making the WalnutsÂ
- Fill each walnut half with the caramel cream and put the halves together.
Notes
As an alternative, I used chocolate ganache, and even ice cream as a filling. Just keep the ice cream walnut cookies in the freezer and you will have Ice Cream cookies.
