Popoques: Armenian Walnut Shell Cookies | CookOS

Popoques

Name: Popoques: Armenian Walnut Shell Cookies
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 24 servings
Cuisine: Armenian
Ingredients: 2 eggs; 1/2 cup (100g) sugar; 1/2 cup (115g) unsalted butter, melted; 1 cup (125g) all-purpose flour; 1 teaspoon vanilla extract; 1 pinch of salt; 1 can (14 oz) sweetened condensed milk (for dulce de leche/caramel cream); 1/2 cup (115g) unsalted butter, softened (for cream); 1 teaspoon vanilla extract (for cream)

Popoques are golden, crispy walnut-shaped waffle cookies filled with luscious caramel cream frosting, a beloved Armenian and Russian treat that's small, festive, and irresistible to both kids and adults.

🌍Armenian 🏷️Popoque 🏷️Oreshki 🏷️Walnut cookies 🏷️Waffle cookies 🏷️Armenian cookies Soviet era dessert

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Total

1h 30m

Servings

Difficulty

Hard

Est. Cost

$19–$31

Recipe Source

View original recipe

From Cafe Osharak

Ingredients

2 eggs
1/2 cup (100g) sugar
1/2 cup (115g) unsalted butter, melted
1 cup (125g) all-purpose flour
1 teaspoon vanilla extract
1 pinch of salt
1 can (14 oz) sweetened condensed milk (for dulce de leche/caramel cream)
1/2 cup (115g) unsalted butter, softened (for cream)
1 teaspoon vanilla extract (for cream)

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Instructions

1
To make dulce de leche: Place an unopened can of sweetened condensed milk in a pot of water, cover fully, and boil for 2–3 hours, keeping the can submerged at all times. Let cool completely before opening.
2
To make the cookie dough: Beat eggs and sugar together until light and fluffy.
3
Add melted butter, vanilla extract, and a pinch of salt. Mix well.
4
Gradually add flour and mix until a smooth, slightly sticky batter forms.
5
Preheat a walnut-shaped waffle iron (popoque/oreshki mold) over medium heat on the stovetop.
6
Lightly grease the mold with butter or cooking spray.
7
Place a small amount of batter (about 1 teaspoon) into each walnut cavity of the mold.
8
Close the mold and cook over medium heat for about 1–2 minutes per side until golden and crisp.
9
Open carefully and remove the walnut shell halves. Let them cool on a rack.
10
To make the caramel cream: Beat softened butter until fluffy, then add cooled dulce de leche and vanilla extract. Mix until smooth and well combined.
11
Fill one walnut shell half with caramel cream, then press a second half on top to form a complete walnut shape.
12
Repeat until all shells are filled. Allow to set for at least 30 minutes before serving.

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Tips & Notes

Pro tips

Preheat your Popoque iron thoroughly and butter or spray it between each cookie for even browning and easy release.
The batter should be thin but pourable—if too thick, the waffle won't spread evenly in the mold and may not cook through.
Watch for a light golden color on both sides; over-browning makes them bitter, while under-baking leaves them soft and chewy rather than crispy.
Let filled cookies cool completely before stacking to prevent the caramel frosting from melting or smudging.

Substitutions

All-purpose flour → cake flour (lighter, more delicate crumb)
Unsalted butter → clarified butter or coconut oil (note: coconut oil may add subtle flavor)
Sweetened condensed milk → store-bought dulce de leche (skip the boiling step, mix directly with softened butter)

Storage & make-ahead

Store filled Popoques in an airtight container at room temperature for up to 5 days. Unfilled cookies can be frozen for up to 2 weeks; thaw and fill before serving.

Equipment

Popoque iron (walnut-shaped waffle mold) · Stand mixer or hand mixer (optional but recommended for cream)

Common Questions

What is a Popoque cookie?

Popoques (or Oreshki) are bite-sized, walnut-shell-shaped waffle cookies made in a special mold, filled with a caramel cream frosting made from dulce de leche.

Do I need a special waffle maker for Popoques?

Yes, you need a walnut-shaped waffle cookie mold (Popoque iron) to achieve the characteristic shell shape and texture.

Can I make dulce de leche from scratch or use canned?

This recipe uses canned sweetened condensed milk boiled to create dulce de leche. Do not attempt to make it from an unopened can using heat; use the canned version or store-bought dulce de leche directly.

How do I store Popoques?

Store in an airtight container at room temperature for up to 5 days. Filled cookies are best served fresh but can be made ahead and filled before serving.